Espagnole Sauce, is a basic brown sauce that is one of classical cuisine’s five mother sauces. It’s the base for demi-glace, a rich and deeply savory sauce usually served with red meats.
Espagnole Sauce, is a basic brown sauce that is one of classical cuisine's five mother sauces. It's the base for demi-glace, a rich and deeply savory sauce usually served with red meats.
Fold the bay leaf, thyme, parsley stems, and peppercorns together in a square of cheesecloth and tie the corners with kitchen twine. Leave one string long enough to tie to the handle of your pot to make retrieval easier.
Melt the butter in a heavy-bottomed saucepan over medium heat until it becomes frothy.
Sauté the onions, carrots, and celery for a few minutes, or until lightly browned.
Stir the flour into the mirepoix a little at a time with a wooden spoon until it is fully incorporated and forms a thick paste (this is your roux). Reduce the heat to low and continue to cook the roux for another 5 minutes, or until it begins to take on a very light brown color.
Using a wire whisk, gradually add the stock and tomato purée to the roux, whisking vigorously to ensure no lumps
Bring to a boil, then reduce to allow heat and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about a third, stirring frequently to prevent the sauce from scorching at the bottom of the pan.
Skim any impurities that rise to the surface with a ladle.
Remove the sachet from the sauce and set it aside.
Pour the sauce through a wire mesh strainer lined with cheesecloth for an extra smooth consistency. Serve hot and enjoy!