Mother Sauce

Espagnole Sauce

Espagnole sauce is:

Made of rich meat stock, Mir Poix of browed vegetables, brown roux, herbs, and sometimes tomatoes.

Espagonole sauce recipe

1 gallon brown stock, hot

  • 1 1/2 cups brown roux

  • 1/4 cup bacon fat

  • 2 cups chopped onions

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • Salt

  • Freshly ground black pepper

  • 1/2 cup tomato puree

  • 1 bouquet garni

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    In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

    How To Make Sauce Espagnole

    Sauces made with Espagnole:

    - Cream Sauce

    - Mornay Sauce

    - Port Wine Sauce

    Dishes served with Espagnole:

    -Beef Tenderloin with Mushrooms and Espagnole Sauce

    -Beef Tenderloin with Espagnole Sauce

    -Beef Tenderloin Steak with Espagnole Sauce

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