Espagnole Sauce Recipe

Espagnole is a classic rich brown sauce, ideal for serving with red meat and game. It also makes a delicious, full-flavored base for other sauces.

Serves 4-6

Ingredients:

2 tablespoons butter

2 ounces bacon, chopped

2 shallots, unpeeled and chopped

1 carrot, chopped

1 celery stalk, chopped

mushroom trimmings (if available)

1/4 cup all-purpose flour

2 1/2 cups hot brown stock 

bouquet garni

2 tablespoons tomato paste

1 tablespoon sherry (optional)

salt and ground black pepper

Method:

1. Melt the butter in a heavy saucepan and fry the bacon for 2-3 minutes. Add the shallots, carrot, celery and mushroom trimmings, if using, and cook the mixture for another 5-6 minutes or until golden.
2. Gradually stir in the flour and cook for 5-10 minutes over medium heat, until the roux has become a rich brown color.
3. Remove the pan from heat and gradually blend in the stock.
4. Slowly bring to a bowl, continuing to stir until the sauce thickens. Add the bouquet garni, tomato paste, sherry, if using, and seasoning. Reduce the heat and simmer gently for one hour, stirring occasionally.
5. Strain the Espagnole sauce, and gently reheat before serving. 

Cook's Tip

This sauce can be covered and stored in the refrigerator for up to 4 days, or it can be frozen for up to 1 month. It's worth making a double batch and keeping a batch in reserve.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.