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Classic Espagnole Sauce
Classic Espagnole Sauce
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulgent Espagnole sauce enhances meats and mushrooms with rich flavors from brown roux, beef stock, and mirepoix.
Ingredients:
  • 4 tablespoons unsalted butter
  • 1/2 medium onion, finely diced
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • 1/4 cup all-purpose flour
  • 4 cups unsalted or low-salt brown beef stock, preferably home-made
  • 1/4 cup canned tomato puree
  • Pinch of salt
  • 8 whole peppercorns
  • 1 bay leaf
  • 4 parsley stems, optional
Instructions:
  • In a heavy bottomed saucepan over medium heat, melt butter. Add diced onions, celery, and carrots. Cook until vegetables are softened, stirring occasionally, about 5 to 6 minutes.
  • Create a rich brown roux by sprinkling the flour over the vegetables in the pan and whisking until fully combined. Lower the heat and continue cooking, whisking frequently, until the roux reaches a deep golden hue, which should take about 6 to 10 minutes.
  • Pour the beef stock slowly while whisking until the sauce is smooth. Add the tomato puree, salt, peppercorns, bay leaf, and parsley stems and stir well.
  • Simmer the sauce over medium-high heat for 35 to 45 minutes, stirring frequently, until it reduces by about one-third and coats the back of a spoon. Aim for the consistency of heavy cream or thin gravy.
  • Strain the sauce through a cheesecloth-lined strainer into a bowl to remove solids.
  • To store the sauce, place it in an airtight container and refrigerate for up to 5 days. When ready to enjoy again, reheat the sauce on the stovetop over low heat, whisking constantly. Share your feedback below by rating this recipe!

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