Espagnole is one of the classical French mother sauces. This version builds a deep brown sauce from roux, mirepoix, tomato paste, red wine and beef or veal stock.

Ways to use it

As a base for a rich gravy with roast meat.
In braises and slow-cooked meat dishes.
As a foundation for derivative brown sauces.
In small quantities to deepen a meat-based pasta sauce or stew.

Ingredients

Metric US Ingredient

60 g 2.1 oz butter

30 g 1.1 oz plain flour

1 1 onion Diced.

1 1 carrot Diced.

2 stalks 2 stalks celery Diced.

2 cloves 2 cloves garlic Minced.

30 g 1.1 oz tomato paste

950 ml 4 cups beef or veal stock

240 ml 1 cup red wine

1 1 bouquet garni Traditionally parsley, thyme and bay tied together.

To taste To taste salt and black pepper

Method

Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously until the roux becomes a deep brown colour without burning.

Add the onion, carrot, celery and garlic. Cook, stirring regularly, until the vegetables begin to soften.

Stir in the tomato paste and cook for a few minutes.

Gradually add the red wine while stirring, then simmer until the wine has reduced by roughly half.

Add the stock and bouquet garni, season lightly, and bring the sauce to a gentle simmer.

Simmer for 45 to 60 minutes, stirring occasionally, until the flavour has developed and the sauce has thickened.

Strain out the vegetables and herbs. Taste and adjust the seasoning before using.

Useful notes

Equipment

Large heavy-based saucepan
Wooden spoon or whisk
Fine sieve

Allergen notes

Contains milk and gluten.
Check the stock and wine labels for additional allergens and suitability.

Storage

Cool promptly, refrigerate in a covered container and reheat gently until piping hot. Freeze in useful portions for longer storage.

Tips

The final thickness depends on the stock, pan width and simmer; assess the consistency before serving and loosen with a little hot stock if needed.

Espagnole Sauce

Recipe summary