Espagnole Sauce


In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. Espagnole is a classic French brown sauce used as the base to create a demi-glace or bourguignonne style sauce.

TYPE SAUCE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 10 MIN
COOK TIME 50 MIN

Ingredients

  • 2 small carrots, chopped
  • 1 medium onion, chopped
  • 4 teaspoon butter
  • ¼ cup of flour
  • 4 cups of beef or veal stock
  • 1-15oz can tomato purée
  • 2 cloves of garlic, smashed
  • 2 celery ribs, chopped
  • ½ teaspoon black peppercorns
  • 1 bay leaf

Directions

  1. Place stock in an All-Clad Sauce Pan and keep warm over low heat.
  2. Heat 1 tablespoon butter in the All-Clad D3 Stainless 2 Quart Saucier over medium-low heat. Once heated, add carrot and onion, stirring occasionally, until golden, 7 to 8 minutes.
  3. Sprinkle the flour over the vegetables and cook the roux mixture over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes.
  4. Add hot stock in a quick stream while whisking constantly to prevent lumps.
  5. Add the tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring occasionally.
  6. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
  7. Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

Pro Tip:

If the tomatoes are not at their peak in season you can add a bit of sugar to bring life into them.

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