Sauce Espagnole/1 I02

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 1087.9

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

1 Use with sturgeon stroganoff
1/2 cup Lard or beef fat
1/2 cup Flour
8 cup Brown stock
1 teaspoon Thyme leaves
3 tablespoon Tomato paste
1/3 cup Onion-chopped
1/3 cup Carrot; chopped
1/3 cup Celery-chopped
1 ea Bay leaf; crushed
2 ea Parsley sprigs
1 Salt & pepper

Directions

1
Melt the lard or beef fat in a large heavy saucepan over medium heat.
2
Add the flour and whisk constantly, cooking until the roux turns a deep hazelnut brown color, about 10-15 minutes.
3
Gradually whisk in 6 cups of the brown stock, ensuring no lumps form.
4
Bring the mixture to a simmer and cook gently for 4 hours, stirring occasionally to prevent sticking.
5
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.
6
Add the mirepoix mixture and the remaining 2 cups of brown stock to the saucepan.
7
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.
8
Strain the sauce through a fine-mesh sieve into a clean container, pressing gently on the solids to extract flavor, then discard the solids.
9
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.

Keywords: espagnole, brown sauce, beef stock, roux, mirepoix, thyme, tomato paste, classic sauce, simmered, reduced, aromatics, base sauce, beef flavor, thyme leaves, bay leaf, parsley, onion, carrot, celery, lard

Read it online: https://www.chefs-mate.com/recipe/sauce-espagnole-1-i02/