Espagnole Sauce: History, Origin and How To Make It Step By Step

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.

Prepare mise en place with diced bacon, chopped onion, carrot, mushroom trimmings, and garlic clove with germ removed.

Weigh butter and flour for roux preparation.

Prepare bouquet garni with parsley stalks, fresh thyme, and bay leaves.

Heat brown stock in a 24 cm cast-iron pan until simmering, skimming off any scum.

Melt butter and bacon in the cast-iron pan over medium heat until the butter is melted.

Add chopped carrots and onion to the pan, cooking until slightly colored.

Add flour to the pan to make a roux, cooking on low heat until it turns brown.

Stir in tomato paste and cook for a few minutes to remove acidity.

Blanch tomatoes in boiling water for 10-20 seconds to remove skins, then cool in ice water before peeling.

Once the roux has cooled, pour in the boiling brown stock and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens