Espagnole Sauce

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Espagnole sauce is one of the five legendary 'mother sauces' of French cuisine, serving as a vital foundation for countless rich, savoury dishes. This deep brown sauce is characterised by its intense depth of flavour, achieved by caramelising mirepoix vegetables and slowly cooking a dark roux. By simmering beef stock with tomato purée and aromatics, you create a versatile base that adds professional structure and a glossy finish to your homemade sauces.

While this sauce is delicious when served simply, it is most often used to create a luxurious demi-glace or a classic bordelaise. This dairy-free version relies on high-quality beef stock to provide a robust backbone, making it an essential skill for any home cook looking to elevate their roast dinners or slow-cooked stews. Serve it alongside grilled steaks or use it to enrich a hearty beef ragout.

Ingredients for Espagnole Sauce

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (30g ) unsalted butter
60 ml vetemjöl
950ml hot beef stock or reconstituted beef-veal demi-glace concentrate*
40g canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoons whole black peppercorns
1 Turkish or 1/2 California bay leaf

How to make Espagnole Sauce

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 725ml , about 45 minutes.

Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 60ml concentrate to 950ml water).

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