Sauce Espagnole Spanish Sauce
Sauce Espagnole, also known as Spanish Sauce, is a rich and velvety classic from French cuisine, celebrated as one of the foundational "mother sauces." Crafted with a golden roux, aromatic mirepoix (onion, carrot, and celery), robust tomato paste, and deeply flavorful brown beef stock, this slow-simmered sauce is enhanced with fresh thyme, bay leaf, and whole black peppercorns. The result is a beautifully complex sauce with a deep brown hue and luxuriously smooth texture, perfect for enriching gravies, stews, and meat dishes. With a hands-on preparation time of just 15 minutes and a gentle simmer to coax out its rich flavors, this versatile sauce is a must-have for any culinary enthusiast’s repertoire. Whether served as-is or used as the base for demi-glace or other savory recipes, Sauce Espagnole is a time-honored treasure that elevates any meal.
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 tablespoons tomato paste
- 1000 milliliters brown beef stock
- 2 pieces fresh thyme sprigs
- 1 piece bay leaf
- 5 pieces whole black peppercorns
- 1 to taste salt
- 1 to taste ground black pepper
Instructions
In a large saucepan, melt the unsalted butter over medium heat.
Add the all-purpose flour to the melted butter, whisking continuously to create a roux. Cook for about 5–7 minutes, stirring constantly, until the roux turns a golden brown color.
Add the diced onion, carrot, and celery to the roux. Stir well and cook for 5 minutes until the vegetables start to soften and release their aromas.
Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.
Gradually pour in the brown beef stock, a little at a time, whisking constantly to avoid lumps forming. Once fully combined, bring the mixture to a gentle boil.
Add the thyme sprigs, bay leaf, and whole black peppercorns to the saucepan. Reduce the heat to low and let the sauce simmer uncovered for about 1 hour, stirring occasionally.
Use a spoon to skim off any foam or fat that rises to the surface during cooking.
After 1 hour, strain the sauce through a fine-mesh sieve or cheesecloth into another pot, discarding the solids.
Season the strained sauce with salt and ground black pepper to taste.
Your Sauce Espagnole is now ready to serve or use as a base for other recipes. Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6184 mg | 269% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
