Espagnole Sauce
An Espagnole, also known as a Brown Sauce, is a mother sauce found in classical French cuisines. This is an intermediary sauce, meaning it is used further in the production of more decadent sauces such as demi-glace.
Servings Prep Time
1Liter 15Minutes
Cook Time
2Hours
Servings Prep Time
1Liter 15Minutes
Cook Time
2Hours
Ingredients
Instructions
  1. Saute the mirepoix in the oil or butter until it is well-caramelized
  2. Add the flour into your mirepoix to create a roux and cook until you reach a brown roux
  3. Add the tomato puree and stir in to remove any lumps of roux left over
  4. Add the brown stock and bring to a boil, then simmer
  5. Simmer over low heat for 1.5 hours, allowing the sauce to reduce by half. Skim the surface to remove any impurities
  6. Once reduced, strain through fine mesh or cheesecloth