Sauces and Dips

Sauce Espagnole is one of the classic French “mother sauces” that form the basis of many other sauces and dishes in French cuisine. It is a rich brown sauce made using a brown roux (cooked flour and fat), veal or beef stock, tomatoes, and a mirepoix (a combination of finely diced carrots, onions, and celery).

Key Characteristics

• Base: The foundation is a brown roux, which provides thickness and a nutty flavor from the cooked flour and fat.
• Liquid: Veal or beef stock is the primary liquid, adding depth and richness.
• Flavoring: Tomatoes (either as paste or purée) and mirepoix add sweetness, acidity, and layers of flavor. The sauce is also typically seasoned with herbs like thyme and bay leaves, and sometimes includes garlic.
• Straining: After cooking, the sauce is usually strained to ensure a smooth texture.
• Use: Sauce Espagnole serves as a base for many derivative sauces, such as Demi-Glace, Sauce Bordelaise, and Sauce Robert. It can be used in various dishes, particularly with meats like beef, lamb, and pork.

The process of making Sauce Espagnole is somewhat labor-intensive but yields a versatile and flavorful sauce that enhances many dishes, reflecting the foundational role it plays in classical French cooking.

Ingredients

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups beef stock
• 1/2 cup tomato puree
• 1 medium carrot, finely chopped
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 parsley stems
• Salt and pepper, to taste

Instructions

1. Make a Roux:
   • In a large saucepan, melt the butter over medium heat.
   • Add the flour and stir constantly with a wooden spoon until the roux becomes a light brown color, about 4 to 5 minutes.
2. Add Liquids:
   • Gradually whisk in the beef stock and tomato puree, ensuring there are no lumps. Bring the mixture to a simmer.
3. Add Vegetables and Seasonings:
   • Add the chopped carrot, onion, celery, garlic, bay leaf, thyme, and parsley stems to the sauce.
   • Reduce the heat to low and let it gently simmer for about 45 minutes, stirring occasionally.
4. Strain:
   • After the sauce has reduced and thickened slightly, strain it through a fine mesh sieve into a clean pot. Press on the solids with the back of a spoon to extract as much liquid as possible.
5. Season:
   • Return the strained sauce to a low heat and season with salt and pepper to taste. Simmer for an additional 10 minutes to blend the flavors.
6. Final Adjustments:
   • If the sauce is too thick, you can thin it with a little more beef stock. If it’s too thin, simmer it longer to reduce to the desired consistency.
7. Serve:
   • Use the Sauce Espagnole as a base for other sauces, such as Sauce Bordelaise, or serve it with meats like roasted beef or lamb.

This rich sauce is perfect for enhancing many dishes and can be customized with additional ingredients based on your specific needs or preferences. Enjoy your cooking!