Classic Espagnole Sauce: Master the French Mother Sauce

Name: Classic Espagnole Sauce: Master the French Mother Sauce
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 8
Cuisine: French
Ingredients: 50 grams Unsalted butter (For the roux); 50 grams All-purpose flour (For the roux); 1 medium Yellow onion (Finely diced); 1 medium Carrot (Finely diced); 1 stalk Celery stalk (Finely diced); 2 tablespoons Tomato paste; 1 liter Brown beef stock (Warm, or veal stock); 1 leaf Bay leaf; 1 sprig Fresh thyme; to taste Salt; to taste Black pepper

Learn how to make the classic Espagnole sauce, a fundamental French mother sauce. This rich, deep-flavored brown sauce is the base for many other sauces like demi-glace, Bordelaise, and Chasseur. Discover the techniques for achieving its characteristic depth through long cooking times and flavor concentration, a hallmark of gourmet French cuisine. Perfect for elevating your culinary skills.

#Espagnole Sauce

#French Cuisine

#Mother Sauce

#Brown Sauce

#Classic Recipe

#Gourmet Cooking

Rich Espagnole Sauce

Recipe Information

10m

Prep Time

2h 30m

Cook Time

2h 40m

Total Time

Servings

Medium

French

Nutrition (per serving)

180

Calories

Protein

12g

Carbs

14g

Fat

Golden Brown Roux

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Simmering Sauce

Instructions

0/6 completed

1
Finely dice the onion, carrot, and celery (mirepoix).
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5m
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Finely dice the onion, carrot, and celery (mirepoix).
5m
Ensure vegetables are uniformly diced for even cooking.
2
In a heavy-bottomed saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, until a rich brown roux forms, about 5-7 minutes.
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7m
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In a heavy-bottomed saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, until a rich brown roux forms, about 5-7 minutes.
7m
Stir continuously to prevent burning and achieve an even color.

3
Add the diced mirepoix to the roux and sauté until softened and fragrant, about 5 minutes.
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5m
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Add the diced mirepoix to the roux and sauté until softened and fragrant, about 5 minutes.
5m
Do not brown the vegetables too much; just soften them.
4
Stir in the tomato paste and cook for 2 minutes. Gradually whisk in the warm beef stock, ensuring no lumps form.
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7m
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Stir in the tomato paste and cook for 2 minutes. Gradually whisk in the warm beef stock, ensuring no lumps form.
7m
Adding warm stock helps prevent lumps. Whisk vigorously.
5
Add the bay leaf and thyme. Bring the sauce to a gentle simmer, then reduce heat to low. Cook for at least 1-2 hours, skimming any foam or impurities that rise to the surface regularly.
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2h
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Add the bay leaf and thyme. Bring the sauce to a gentle simmer, then reduce heat to low. Cook for at least 1-2 hours, skimming any foam or impurities that rise to the surface regularly.
2h
Long simmering is key to developing deep flavor. Skimming keeps the sauce clear.

6
Once the sauce has reduced and thickened, strain it through a fine-mesh sieve, pressing on the solids to extract all flavor. Discard solids. Season with salt and pepper to taste.
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10m
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Once the sauce has reduced and thickened, strain it through a fine-mesh sieve, pressing on the solids to extract all flavor. Discard solids. Season with salt and pepper to taste.
10m
Pressing the solids ensures maximum flavor extraction.