Espagnole Sauce ◆ An Edwardian Recipe

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.

Melt 2 ounces of butter in a large pan over low heat.

Fry chopped bacon in the butter until it begins to brown.

Add diced carrot, finely sliced onion, and shallot, mixing each one in to coat with butter before adding the next.

Add sliced mushrooms and fry all together over low heat for about five minutes without browning.

Stir in 2 ounces of plain flour to coat the vegetables and absorb the butter, forming a roux.

Pour in 1 pint of beef stock and stir it in.

Add 142 milliliters of tomato puree and the bouquet garni made of bay leaf, thyme, and parsley.

Add an additional 3 quarters of a pint of beef stock to thin the sauce.

Pour in 1 glass full of sherry and bring the sauce to a boil.

Strain the sauce through a sieve to achieve a smooth texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens