Sauce Espagnole

Philip Sauer

One of the five French mother sauces codified by Auguste Escoffier. Often misunderstood as just “brown gravy,” Espagnole is the foundation for luxurious sauces like Demi-Glace, Bordelaise, and Chasseur—turning a simple beef stock into a restaurant-quality flavor bomb.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Cuisine French

Servings 4 Liters

Calories 1300 kcal

Equipment

1 8qt pot

Ingredients

2 tablespoons butter unsalted
2 yellow onions roughly chopped
2 ribs of celery roughly chopped
2 carrots peeled & roughly chopped
4 ounces tomato paste
6 quarts bone broth or beef stock
4 to 6 sprigs of thyme
4 to 6 parsley stems
15 to 18 peppercorns
3 to 4 garlic cloves
8 ounces butter unsalted
4 tbsp all-purpose or bread flour

Instructions

Add the butter to a large 8qt pot over medium heat. Once it’s melted add in the onions, celery, and carrots, and sauté for 25 to 30 minutes while frequently stirring with a spoon or until well caramelized.
Next, stir in the tomato paste and cook for 8 to 10 minutes to deepen the flavor and loose the raw tomato taste. The color should darken. This is process is known as pince. This lessens the acidic flavor.
Pour in the bone broth or beef stock.
On a square piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine.
Simmer over low to medium heat for 2 hours and be sure to come back every 30 minutes to skim and discard any impurities or fat that collects at the top.
With about 30 minutes left in the simmering process melt the 8oz of butter in a large sauté pan over low to medium heat.
Once melted whisk in the flour until combined. Whisk frequently for the next 20 to 25 minutes to create a dark roux. You should see a visible change in color that is smooth and velvety. A aroma note of nuttiness is also noticed.
At this time slowly pour the roux in the stock pot of stock and veggies while continually whisking until it is incorporated. The stock will immediately thicken.
Cook for a further 20 to 25 minutes.
To confirm doneness. Dip a spoon in the sauce and it should come out completely coated and not runny.

Notes

Making this sauce 1 or 2 days before serving will give the flavors more time to meld and intensify.

If you wish to store the sauce transfer the leftover espagnole to an airtight container once it has cooled completely. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, leave a little room at the top of the container for expansion.

Reheat the sauce in a saucepan over low to medium heat, stirring occasionally. If it becomes too thick, add a splash of water or stock to loosen the consistency.