Español: Basic Brown Sauce

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 61, total fat 3 G., saturated fats G., proteins 2 G., carbohydrates 6 G., fiber G., cholesterol mg, sodium mg, sugar G.

Espagnole sauce is one of the five basic sauces of classic French cuisine. It is typically served with meat dishes or used in the preparation of another demi-glace sauce. Espagnole is made with beef broth, which is reduced to the desired consistency along with additional ingredients such as tomato paste, which imparts a pleasant acidity, and a roux made from fat, flour, and mirepoix (a vegetable mixture of celery, carrots, and onions). The roux and vegetables not only thicken the sauce but also infuse it with rich flavor and aroma. While preparing the sauce, remember to stir it constantly, and strain it at the very end to ensure a smooth and uniform consistency.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bay leaf
0.5 tsp. dried thyme
3-4 fresh parsley stalks
7-8 black peppercorns
30 g of melted butter
0.5 cup onion (diced)
1/4 cup carrots (diced)
1/4 cup celery (diced)
30 g of flour
3 cups beef broth
2 tbsp. l. tomato puree

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bay leaf, thyme, parsley, black pepper, ghee, onions, carrot, celery, premium flour, bouillon, pureed tomatoes

Cooking the dish according to the recipe:

Place all the ingredients.

Place the bay leaf, thyme, parsley, and peppercorns in a piece of cheesecloth and tie it with kitchen string. Leave a long end so you can tie it to the handle of the pot to make it easier to remove the bag.
In a heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.

Add the mirepoix (onion, carrot, and celery) and sauté for a few minutes until the vegetables are lightly browned. Be careful not to let them brown.
Using a wooden spoon, gradually stir the flour into the mirepoix until completely incorporated and you have a thick paste (roux).
Reduce the heat and cook the roux for about 5 minutes, until it begins to turn a light golden color. Be careful not to burn it!
Using a whisk, slowly stir the broth and tomato puree into the roux, whisking vigorously to avoid lumps.
Bring to a boil, reduce heat, add the spice bag, and simmer for about 50 minutes, or until the sauce has reduced by about a third. Stir occasionally to prevent burning.
Use a ladle to remove any impurities that rise to the surface.
Remove the sauce from the heat and remove the cheesecloth bag.

For a smoother consistency, strain the sauce through a sieve lined with cheesecloth.

If you are not serving the sauce immediately, cover it and keep it warm until ready to use.

Or serve hot and enjoy!