This classic Sauce Espagnole is the backbone of many traditional beef dishes, offering a deep, savory flavor profile that enhances stews and roasts. Made by cooking a roux until it reaches a nutty brown color and simmering it with rich brown stock and aromatics, the sauce develops a complex, robust taste. The addition of mirepoix, thyme, and tomato paste adds layers of herbal and umami notes. While time-intensive, the result is a luxurious, velvety sauce that serves as an excellent base for demi-glace or a finishing touch for hearty meals like beef stroganoff or braised meats.
Sauce Espagnole/1 I02
Description
This classic Sauce Espagnole is the backbone of many traditional beef dishes, offering a deep, savory flavor profile that enhances stews and roasts. Made by cooking a roux until it reaches a nutty brown color and simmering it with rich brown stock and aromatics, the sauce develops a complex, robust taste. The addition of mirepoix, thyme, and tomato paste adds layers of herbal and umami notes. While time-intensive, the result is a luxurious, velvety sauce that serves as an excellent base for demi-glace or a finishing touch for hearty meals like beef stroganoff or braised meats.Ingredients
Directions
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Melt the lard or beef fat in a large heavy saucepan over medium heat.
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Add the flour and whisk constantly, cooking until the roux turns a deep hazelnut brown color, about 10-15 minutes.
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Gradually whisk in 6 cups of the brown stock, ensuring no lumps form.
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Bring the mixture to a simmer and cook gently for 4 hours, stirring occasionally to prevent sticking.
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While the roux simmers, combine the thyme leaves, tomato paste, chopped onion, carrot, celery, crushed bay leaf, and parsley sprigs in a bowl to form the mirepoix mixture.
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Add the mirepoix mixture and the remaining 2 cups of brown stock to the saucepan.
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Bring the sauce back to a boil, then reduce heat to low and simmer for an additional 2 hours, or until the sauce has reduced to approximately 4 cups.
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Strain the sauce through a fine-mesh sieve into a clean container, pressing gently on the solids to extract flavor, then discard the solids.
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Season with salt and pepper to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1087.9kcal
- % Daily Value *
- Total Fat 37.6g58%
- Saturated Fat 13.2g66%
- Cholesterol 0.0mg0%
- Sodium 152.3mg7%
- Total Carbohydrate 174.8g59%
- Dietary Fiber 24.0g96%
- Sugars 5.8g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the sauce to cool completely before refrigerating in an airtight container. It will keep for up to 4 days. For longer storage, freeze in portions for up to 3 months.
Substitutions: Knorr Swill Demi-Glace can be used as a substitute for the brown stock if preferred. Beef fat (suet) is traditional, but lard works well for a lighter texture.
Serving Suggestions: This sauce is excellent served with rice or as a base for beef stroganoff. It can also be adapted for use with sturgeon dishes.
Tip: Ensure the roux is cooked slowly to avoid burning, which would impart a bitter taste. Stir frequently, especially around the edges of the pan.
