Sauces · French

Espagnole sauce

Name: Espagnole sauce
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 onion (finely chopped); 2 carrots (finely chopped); 2 celery stalk (finely chopped); 100 g bacon (diced); 2 cloves garlic (finely chopped); 50 g butter; 50 g flour; 1 l brown stock (beef or veal stock); 2 tbsp tomato purée (or 1 small tin); salt (to taste); pepper (to taste); 1 bay leaf; 2 sprigs thyme; parsley stalks

By Jo Huys 3 February 2022

A classic, rich French brown sauce that forms the base for many culinary creations.

Total time: 1 h 30 min
Ingredients: 14
Steps: 7

Method

Get cooking

Melt the butter, add the mirepoix with bacon and gently cook the vegetables.
Add the flour and stir well.
Stir the tomato purée into the roux and vegetables.
Slowly add the brown stock, stirring continuously.
Put the bouquet garni in the sauce.
Simmer over a low heat for 1 hour, stirring occasionally.
Remove the bouquet garni and strain the sauce.

Background

All brown sauces [wpupg-grid id="bruinesauzen"]

Automatically translated from Dutch using AI.

Espagnole sauce

Ingredients

Mirepoix with bacon

Roux

Other ingredients

Bouquet garni

Get cooking

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