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The Five Mother Sauces, Espagnole Sauce Recipe

Ingredients

How to make it

  • In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
  • 2. Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it burn, though.
  • 3. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it's light brown. Don't let it burn! The roux will have a slightly nutty aroma at this point.
  • Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
  • 5. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
  • 6. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
  • 7. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.
  • Makes about 2 cups of Espagnole sauce.

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  • twill10 8 years ago
    Thanks for the bookmarks.
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twill10 Cape Girardeau, MO

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