It is a meaty, rich brown sauce made with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix (finely diced carrots, celery, and onions). The origins of the sauce have been disputed with various colorful stories tying it to Spain, but once chef Auguste Escoffier embraced it, it was accepted unequivocally as French. To make the espagnole sauce, soften the mirepoix in butter, whisk some flour into the pan and cook until golden brown to form a roux. Gradually whisk in stock, tomato puree, and aromatics and simmer until the sauce is reduced by about a third. Once strained, the sauce is ready to use. Serve it with braised beef, lamb, or pork, or spooned over steak and sautéed mushrooms.
What is the Best Stock for Making Espagnole Sauce?
Espagnole sauce will only be as good as the stock you make it with, so if you are able, use homemade stock. That’s a big ask. Making a brown stock first before even starting the sauce is a project in itself, but if you do make your own beef stock, you can make enough to freeze for other uses. Unfortunately, most beef stocks that you buy in a can or a box do not have much flavor. To add more flavor to store-bought stock simmer a quart of stock for 20 to 30 minutes with about 2 tablespoons of mirepoix (finely chopped onions, carrots, and celery), a pinch of dried thyme, a bay leaf, 1/2 cup red or white wine, and a teaspoon of tomato paste. Strain and taste, but don’t add any more salt until you add it to the espagnole sauce, and it has reduced.
Ways to Troubleshoot Espagnole Sauce
Espagnole is fairly straightforward sauce. Here are a few things you should keep an eye out for while making this recipe.
Be careful when making the brown roux. A brown roux is simply a roux that is allowed enough time to cook until the butter and flour turn a deep golden brown. In a typical white roux, the butter and flour remain pale and light golden. If the roux is browning too quickly, slide the pan off the burner and let it cool a little to prevent it from burning, then return it to the heat. Stir the sauce often as it reduces to keep the bottom of the pot from scorching. It’s the kind of sauce that you could make while puttering around the kitchen.
What Else Can You Make with Espagnole Sauce?
This mother sauce has many “daughters” or derivate sauces and can be transformed to suit your fancy.
Demi-Glace is the most common derivative of espagnole sauce. To make it, simmer equal parts espagnole sauce and brown beef stock until it is reduced by half. It becomes a glaze to drizzle over steak or other meat. Although technically not a mother sauce, demi-glace has spawned many of its own derivative sauces. Africaine sauce combines espagnole sauce with onions, tomatoes, peppers, and creole seasonings to make a piquant sauce for spooning over chops, steak, and chicken. For chicken or meat, chasseur (hunter’s) sauce made with mushrooms, shallots, white wine, and tomatoes is a sure-fire winner for a fall supper. For sauce Robert, add mustard. For sauce piquante, add pickles and capers.
These are just a few possibilities, and you can’t go wrong trying any of these sauces.
How to Store and Freeze Espagnole Sauce
Store in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly, on the stovetop. You can freeze in an airtight container for up to 3 months. Reheat over low heat from the frozen state, whisking constantly.
More Mother Sauce Recipes for You!
Classic Sauce Tomat Sauce Classic Demi-Glace Sauce Classic Velouté Sauce Classic Beurre Blanc Sauce
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