Here's a classic Espagnole Sauce recipe, one of the five French mother sauces. It's a rich brown sauce often used as a base for other sauces like demi-glace.
Espagnole Sauce Recipe
Ingredients:
4 tbsp butter
4 tbsp all-purpose flour (for the roux)
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 tbsp tomato paste
4 cups beef stock (preferably homemade or low-sodium)
1 bay leaf
3-4 sprigs fresh thyme
3-4 black peppercorns
Salt and pepper to taste
Instructions:
Prepare the Roux:
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk constantly until it turns a deep brown color. This may take 6-8 minutes, giving the sauce a rich, nutty flavor.
Add Aromatics:
Stir in the chopped onion, carrot, and celery (the classic mirepoix).
Sauté for about 5-7 minutes until the vegetables are softened and slightly caramelized.
Incorporate the Tomato Paste:
Add the tomato paste and stir to coat the vegetables. Cook for another 2 minutes to develop its flavor.
Add the Stock:
Gradually add the beef stock while stirring constantly to avoid lumps.
Simmer and Infuse Flavor:
Add the bay leaf, thyme, and peppercorns.
Reduce the heat to low and let the sauce simmer uncovered for about 45 minutes to 1 hour. Stir occasionally and skim off any impurities that rise to the surface.
Strain and Finish:
Remove from heat and strain the sauce through a fine mesh sieve, discarding the solids.
Season with salt and pepper to taste.
Tips:
For a smoother, richer sauce, you can finish it with a tablespoon of butter before serving.
Espagnole sauce can be used as a base for other sauces like Demi-Glace or Bordelaise Sauce.
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Would you like a suggestion on how to use this sauce in a dish?
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