Spanish Sauce (Sauce Espagnole)

A classic, rich French brown sauce that serves as the base for many culinary creations.
Total Time: 1 hour 30 minutes
Course: Main course
Cuisine: French
Keyword: brown sauce, sauce espagnole, Spanish sauce
Servings: 4
Calories: 100kcal


Fat Mirepoix

  • 2 onion (Chopped)
  • 2 root (Chopped)
  • 2 celery stalk (Chopped)
  • 100 Gr bacon (diced)
  • 2 Cloves garlic (Chopped)



  • 1 l brown stock (beef or veal stock)
  • 2 el tomato paste (or 1 small can)
  • Salt (to taste)
  • Pepper (to taste)

Bouquet Garni

  • 1 bay leaf
  • 2 Twigs thyme
  • parsley stalks


  • Melt the butter. Add the fat mirepoix. Fry the vegetables until soft.
  • Add the flour. Stir well.
  • Mix the tomato paste into the roux and vegetables.
  • Slowly add the brown stock, stirring continuously.
  • Place the bouquet garni in the sauce.
  • Let the sauce simmer for 1 hour over low heat, stirring occasionally.
  • Remove the bouquet garni and strain the sauce.


Calories: 100kcal

All brown sauces

Scroll to Top