How to Make Espagnole Sauce - 1 of the 5 Mother Sauces

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock is lower in calories and suitable for vegetarians.

Heat a pan over medium heat.

Add 4 tablespoons (58 grams) of butter to the pan.

Add diced carrot, diced medium onion, and diced stick of celery to the pan and cook for 7-8 minutes until softened and golden.

Add 1/4 cup (35 grams) of all-purpose flour to the vegetables to create a roux, stirring occasionally for 5-7 minutes until dark golden brown.

Pour in 32 ounces (945 mL) of hot beef stock while whisking to avoid lumps.

Add 1 tablespoon of tomato paste, 2-3 minced garlic cloves, 1 bay leaf, and 1/2 teaspoon of whole peppercorns to the mixture and stir.

Bring the mixture to a boil, then reduce heat to a simmer and let it simmer uncovered for 35-45 minutes until reduced by half.

Strain the sauce through a fine mesh strainer to discard solids.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens