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.
|PREP TIME||10 MIN|
|COOK TIME||50 MIN|
- 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
- Place stock in an All-Clad Sauce Pan and keep warm over low heat.
- Heat 1 tablespoon butter in the All-Clad D3 Stainless 2 Quart Saucier or an additional D3 Sauce Pan over medium-low heat. Once heated, add carrot and onion, stirring occasionally, until golden, 7 to 8 minutes.
- Sprinkle the flour over the vegetables and cook the roux mixture over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes.
- Add hot stock in a quick stream while whisking constantly to prevent lumps.
- Add the tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring occasionally.
- Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
If the tomatoes are not at their peak in season you can add a bit of sugar to bring life into them.