Espagnole Sauce
Espagnole sauce, or brown sauce is one of the classic French mother sauces. This basic sauce is the foundation for so many sauces in French cuisine.
Servings: 2 cups
Calories: 480kcal
Ingredients
- 6 Tablespoons olive oil
- 1/2 small onion minced
- 1 small carrot minced
- 1 rib celery minced
- 3 Tablespoons flour
- 1 teaspoon tomato paste
- 1 mushroom chopped
- 5 cups beef stock or broth
- 1 sprig thyme
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, heat oil to shimmering over medium heat. Reduce heat to and add minced vegetables. Cook gently, stirring occasionally until vegetables are transparent and begin to soften.
- Add flour, stir using a whisk or wooden spoon until the flour is pale golden brown but does not burn.
- Whisk in tomato paste, choppped mushroom, stock or broth and bouquet garni, salt and pepper. Bring to a boil, whisking constantly. Then partially cover pot, reduce heat and gently simmer for 40-45 minutes.
- Strain stock using a fine mesh sieve, pressing vegetables with a spoon to extract as much liquid as possible.
- Return sauce to clean pan and continue simmering sauce until it is thick and glossy. It should coat the back of a spoon.
- Use sauce immediately, or allow to cool and transfer to a jar and store in the refrigerator or freeze.
Nutrition
Serving: 1cup | Calories: 480kcal | Carbohydrates: 15g | Protein: 9g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 2.873mg | Potassium: 563mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4.341IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg