Espagnole

Name: Espagnole
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: Unsalted butter — 40 g (3 tbsp); All-purpose flour — 40 g (1/3 cup); Brown veal or beef stock — 750 ml (3 cups); Onion, diced — 1 small; Carrot, diced — 1 small; Celery, diced — 1 stalk; Tomato purée — 30 g (2 tbsp); Bay leaf — 1; Black peppercorns — 3 g (1/2 tsp)

The Quirky Foodster Team

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10 min

Prep

90 min

Cook

Ingredients

Unsalted butter — 40 g (3 tbsp)
All-purpose flour — 40 g (1/3 cup)
Brown veal or beef stock — 750 ml (3 cups)
Onion, diced — 1 small
Carrot, diced — 1 small
Celery, diced — 1 stalk
Tomato purée — 30 g (2 tbsp)
Bay leaf — 1
Black peppercorns — 3 g (1/2 tsp)

Method

Melt butter, whisk in flour, cook over medium-low heat 8-10 minutes until deep brown, stirring constantly to avoid
burning.
Add mirepoix (onion, carrot, celery) and cook 5 minutes until softened.
Whisk in warmed stock gradually, then stir in tomato purée, bay leaf and peppercorns.
Simmer uncovered 1-1.5 hours, skimming fat and foam regularly, until reduced by about half.
Strain through a fine sieve, discarding solids.

Cultural Background: The richest and darkest of the five mother sauces, espagnole is a brown sauce built from a dark roux, brown veal or beef stock, mirepoix and tomato purée. Despite its Spanish name, it is a French classical creation, forming the base for demi-glace and countless brown derivative sauces.

Tips: • Cook the roux slowly and watch closely; a burnt roux cannot be salvaged. • Long, slow simmering develops the deep flavour that defines this sauce.

Variations: • Reduce further with more stock and sherry for demi-glace. • Add mushrooms and shallots for sauce chasseur.

Storage: Refrigerate up to 4 days, or freeze in portions up to 3 months.

Reheating: Reheat gently over low heat, thinning with a little stock if needed. Nutrition (per serving) Approx. 45 kcal, 1 g protein, 3 g fat, 3 g carbohydrate per 30 ml serving.

FAQs: Why is a brown roux different from a white one? It's cooked longer to develop a deeper colour and nutty flavour, though it thickens slightly less than a pale roux. Can I use beef stock instead of veal? Yes, beef stock is a common and acceptable substitute.