Espagnole
the ultimate foolproof gravy
A robust, rich sauce made from a brown roux, beef or veal stock, tomatoes, and brown mirepoix (a mix of onions, carrots, and celery). It’s more complex in flavor and color. Forms the base for demi-glace and other brown sauces. Ideal for red meats and hearty dishes.
Prep Time
15 min
Cook Time
Serves
400g
1 hr
THE FACTS
Chop and simmer
Able to dial up / down the taste
Cheap to create
Lasts up to 4 days in the fridge
Able to freeze
Base to build on
INGREDIENTS
1 cup 125g 1 medium carrot
1.5 cup 210g 1 medium onion
1cup 125g 2 celery ribs
1/4 50g cup unsalted butter
1/4 cup 40g plain flour
1310g 6 cups warmed beef stock
1/4 cup 75g canned tomato purée
2 large 15g garlic cloves
1/2 teaspoon whole black peppercorns
3 bay leaves
Espagnole sauce, a classic French sauce, is a rich, velvety base that's perfect for enhancing a variety of dishes. If you continue to simmer you have a rich gravy. This deliciously robust sauce is the cornerstone of many French culinary creations. Its easier than you think!
3 min
15 min
METHOD
1. Start by preparing your mirepoix cutting your garlic, onion, celery and carrot.
(Bring your beef stock to a boil so its warm when you add it to the pot further in the method.)
2. Add butter to a heavy base pot and melt, you can brown the butter slightly to intensify the taste.
3. Then add your carrot and onion, sauté for 8 minutes on a medium heat.
4. Sprinkle the flour over the mirepoix and stir for 5 min on a low/ medium heat.
NOTE: the mixture may go a little brown.
5. Pour in the beef stock while you whisk so the flour doesn’t clump.
6. Add celery, tomato puree, garlic, peppercorns and bay leaves.
7. Let this simmer for 45 minutes but keep a watchful eye as it may thicken quite quickly.
8. Once the mixture reduces by half you can take off the heat.
9. Pour into a sieve over a jug or bowl strain the espagnole sauce from the solids and your done!
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