How do you make espagnole?

Answer 1

Recipe For Classical Sauce Espagnole (Brown Sauce)

• Mirepoix: 4 oz/112g onions, 2 oz/56g celery, 2 oz/56g carrots
• 2 oz/56g butter
• 2 oz/56g flour
• 2 oz/56g Tomato Puree
• Sachet Containing: 1/2 Bay Leaf, 2-3 Sprigs of Fresh Thyme, 2-3 Sprigs Parsley
• 1.5-2 qts/1.5-2L Roasted Veal Stock

1. Start by roasting your mirepoix over medium heat, in the bottom of a heavy bottom sauce pot with the butter, until the mirepoix turns a nice golden brown.
2. Once your mirepoix has browned, add in your tomato puree and continue roasting for 2-3 more minutes.
3. Sprinkle in your flour, and cook until the flour is well incorporated into the other ingredients (about 5 more minutes).
4. Add your roasted veal stock and sachet.
5. Bring to a simmer, and gently simmer for about 2 hours, reducing the entire sauce down to 1qt/L. If necessary, add more stock if too much evaporates during the cooking process. Skim sauce as needed.
6. Tip: While simmering your sauce, pull it half way off the burner, so that all the scum will collect on one side of the pot, making it easier to skim.
7. Once your sauce is finished cooking, pass it through a fine chinois a couple of times to insure a smooth, consistent texture.