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

Ingredients

• 3 cups Brown Stock (prepared from beef bones, frozen from previous week)
• 100 g Bacon (diced, smoked)
• 50 g Unsalted Butter (cut into cubes, room temperature)
• 50 g All-Purpose Flour (for brown roux)
• 1 medium Carrot (peeled and diced)
• 1 medium Onion (peeled and diced)
• 100 g Mushroom Trimmings (cleaned and roughly chopped)
• 2 cloves Garlic Clove (peeled and minced)
• 2 tbsp Tomato Paste (concentrated tomato flavor)
• 2 large Fresh Tomatoes (blanched, skin removed, chopped)
• 1 bundle Bouquet Garni (parsley stalk, fresh thyme, 1–2 bay leaves tied together)
• to taste Salt (added at the end of cooking)
• to taste Black Pepper (freshly ground, added at the end)

Instructions

1. Prepare Aromatics

   Dice the bacon, peel and dice the carrot and onion, clean and roughly chop the mushroom trimmings, mince the garlic, and set aside. For the tomatoes, cut a small X at the base, blanch in boiling water for 10‑20 seconds, shock in ice water, then peel and chop.

   Time: PT15M

2. Make the Brown Roux

   Place the cast‑iron skillet over medium heat. Add butter and diced bacon; melt together. Add carrot and onion and sauté until lightly colored. Sprinkle flour over the vegetables and stir to coat, then lower the heat and cook, stirring constantly, until the roux turns a deep brown without burning.

   Time: PT10M

3. Incorporate Tomato Paste

   Add the tomato paste to the brown roux and cook for 3 minutes, stirring, to remove raw acidity.

   Time: PT3M

4. Cool the Roux

   Remove the skillet from the heat and let the roux cool for about 5 minutes so it does not seize when the hot stock is added.

   Time: PT5M

5. Add Brown Stock

   Gradually whisk the hot brown stock into the cooled roux, ensuring a smooth mixture. Return the pan to high heat and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

6. Simmer with Aromatics

   Add the blanched tomatoes, bouquet garni, minced garlic, and mushroom trimmings to the boiling sauce. Reduce heat to a gentle simmer and cook uncovered for 1½‑2 hours, stirring occasionally, until the sauce is thickened and flavors are concentrated.

   Time: PT90M

   Temperature: low simmer

7. Season at the End

   Taste the sauce and finish with salt and freshly ground black pepper to balance the flavors.

   Time: PT2M

8. Strain the Sauce

   Place a fine mesh sieve over a clean saucepan and pour the sauce through, using a spoon to press solids. Discard the solids and bouquet garni.

   Time: PT5M

9. Finish with Butter

   Return the strained sauce to low heat. Whisk in the remaining butter a few pieces at a time until fully incorporated, giving the sauce a glossy finish.

   Time: PT5M

   Temperature: low heat

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

8 g

Fat

8 g

Fiber

1 g