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Espagnole Sauce

A classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

  • 1 small carrot, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate
  • 1/4 cup canned tomato purée
  • 2 large garlic cloves, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1/2 teaspoon whole black peppercorns
  • 1 Turkish or 1/2 California bay leaf
  • https://www.youtube.com/watch?v=IfGL0bAVRm0

  • Sauces that can be made with it: Bordelaise, Robert, Chasseur, etc.