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Espagnole Sauce

sauce

Espagnole Sauce

Espagnole sauce, a rich brown sauce made with stock, roux, and vegetables. It's a base for demi-glace and other classic sauces.

Prep

10 min

Cook

30 min

Total

40 min

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Ingredients

Serves480

Espagnole Sauce

  • 240 tbsp Butter
  • 240 tbsp Flour
  • 240 cup Beef Stock (warm)
  • 120 count Carrots (chopped)
  • 120 count Onion (chopped)
  • 240 tbsp Tomato Paste
Servings: 480−+
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Cooking Instructions

  1. 1

    Sauté the Mirepoix

    Melt butter and sauté the carrots and onions until soft.
  2. 2

    Make the Roux

    Add flour to form a roux, cooking for 2-3 minutes until browned.
  3. 3

    Add Stock and Simmer

    Add warm beef stock and tomato paste. Simmer for 20-30 minutes, then strain.

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Espagnole Sauce

Prep: 10 min · Cook: 30 min · Total: 40 min · Servings: 480

Ingredients

Espagnole Sauce

  • 240 tbsp Butter
  • 240 tbsp Flour
  • 240 cup Beef Stock (warm)
  • 120 count Carrots (chopped)
  • 120 count Onion (chopped)
  • 240 tbsp Tomato Paste

Instructions

  1. Sauté the Mirepoix — Melt butter and sauté the carrots and onions until soft.
  2. Make the Roux — Add flour to form a roux, cooking for 2-3 minutes until browned.
  3. Add Stock and Simmer — Add warm beef stock and tomato paste. Simmer for 20-30 minutes, then strain.