serves 4
  • Prep Time
    5 minutes
  • Additional Time
    5 minutes
  • Total Time
    10 minutes
  • 4 Tbsp. unsalted European butter from France
  • 1 small yellow onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 4 Tbsp. all-purpose flour
  • 4 cup beef or veal stock
  • ¼ cup tomato purée
  • 1 dried bay leaf
  • 2 sprigs of fresh thyme
  • Salt, to taste
  • Freshly ground pepper, to taste
The Five Mother Sauces

How to make Espagnole sauce?

How to make Espagnole sauce? A rich brown sauce that is made from a dark stock and used in a variety of recipes from gravies to demi-glace to beef dishes.

View all 5 Mother Sauces

STEP 1: Warm the stock

In a saucepan, heat the 4 cups of stock to a simmer.

STEP 2: Cook the mirepoix

Melt the butter in a medium saucepan over medium heat. Add the chopped onion, carrot and celery. Cook the mirepoix until the vegetables are softened and golden, 6-8 minutes.

STEP 3: Make the roux

Sprinkle in the flour and stir together with the mirepoix. Cook until the roux is dark golden brown, about 7-10 minutes, stirring often.

Add the stock. When the roux is ready, slowly pour in the warm stock while whisking vigorously and constantly to ensure the sauce is lump-free.

Add the tomato purée and herbs. Whisk in the tomato purée, bay leaf and fresh thyme. Bring to a boil.

Once boiling, reduce the heat to a simmer and simmer, uncovered, until the sauce reduces by a third, about 30-45 minutes. Stir occasionally. Season the sauce to taste with salt and pepper.

Strain the sauce. Strain the sauce through a cheesecloth or a fine mesh strainer. Discard the solids.

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