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Espagnole Sauce

Espagnole sauce is a rich, velvety sauce that serves as a base for many dishes, enhancing their flavor with its deep, complex profile.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: French
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups beef stock
  • 1 bay leaf
  • 1 teaspoon thyme
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or whisk
  • Strainer or cheesecloth
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. In a heavy-bottomed saucepan, heat the olive oil over medium heat.
  2. Add the chopped onion, carrot, and celery to the pot. Sauté until tender, about 5 to 7 minutes.
  3. Stir in the tomato paste and cook for another 2 minutes.
  4. Sprinkle the flour over the vegetable mixture and stir constantly for about 2 minutes.
  5. Slowly whisk in the beef stock, ensuring no lumps remain.
  6. Add the bay leaf and thyme, then season with salt and pepper.
  7. Bring the sauce to a gentle simmer and reduce heat to low. Cook uncovered for about 45 minutes.
  8. Once thickened, strain the sauce through a fine sieve or cheesecloth.

Notes

Serve over meats or use as a flavorful base for other sauces.