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Espagnole Sauce
Recipe type: Sauce
Cuisine: French
Serves: 1 Quart
For a quart or about a liter of sauce.
  • 4 tbsp. butter, meat drippings, oil or lard
  • 2-4 tbsp. flour
  • 4 cups brown veal stock or bouillon or water
  • 1 bouquet garni - 3 garlic cloves (optional)
  • ¼ lb. bacon in 1 piece (110 gr.)
  • veal, chicken or pork bones, cut in pieces
  • a mirepoix made with: 1 large onion, 3 carrots, 2 leeks, 1 celery heart, 1 shallot (optional) and 1 turnip (optional)
  • 2 tbsp. tomato paste or 1 lb. (450 gr.) fresh tomatoes, cut up
  • 1 quart water
  1. In a heavy saucepan, sauté the vegetables in the fat very slowly until light brown.
  2. Add between 2 to 4 tbsp. flour according to the absorption of the vegetables; the mixture must stay soft.
  3. Cook the flour a few minutes.
  4. Add the stock or water, the wine, the bones, the piece of bacon, the garlic and tomato paste or tomatoes.
  5. Simmer for 2 hours, skimming all impurities and fat from the surface with a ladle.
  6. Strain the sauce, taste for seasonings, strain again through a chinois or very fine mesh strainer.
  7. Can be refrigerated several days.