Espagnole Sauce

Name: Espagnole Sauce
Prep time: 20 min
Cook time: 225 min
Total time: 245 min
Yield: 10 servings
Cuisine: French
Ingredients: 1 kg veal or beef bones; 60 g butter; 60 g plain flour; 2 l brown stock; 1 pieces onion, diced; 1 pieces carrot, diced; 1 pieces celery stalk, diced; 3 tbsp tomato paste; 1 pieces bay leaf; 3 pieces thyme sprigs; to taste salt; to taste black pepper

🥫 SauceБГ

Prep20 min

Cook225 min

Total245 min

The dark mother sauce — a brown roux, roasted bones and mirepoix, cooked down for hours into the base of demi-glace.

Ingredients

Serves:10

1 kg veal or beef bones
60 g butter
60 g plain flour
2 l brown stock
1 pieces onion, diced
1 pieces carrot, diced
1 pieces celery stalk, diced
3 tbsp tomato paste
1 pieces bay leaf
3 pieces thyme sprigs
to taste salt
to taste black pepper

Nutrition (estimated)

medium confidence

353kcal · per serving

29.7g

Protein

11.1g

Carbs

20.3g

Fat

Recipe total: 3530 kcal · P 297.3g · C 111.4g · F 203.1g

Estimated from 10 of 12 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Roast the bones at 220°C for 45 minutes until deeply browned, adding the onion, carrot and celery for the last 20 minutes.
2
Melt the butter and stir in the flour, then cook it slowly for 15-20 minutes, stirring, until it is the colour of a hazelnut shell. This brown roux burns in a moment if the heat is up.
3
Stir the tomato paste into the roasted vegetables and cook 3 minutes until it darkens.
4
Whisk the warm brown stock into the roux gradually, then add the bones, the roasted vegetables, the bay leaf and the thyme.
5
Simmer very gently, uncovered, for 3 hours, skimming the fat and scum every 20 minutes.
6
Strain through a fine sieve, pressing lightly, and season with salt and pepper.
7
For demi-glace, reduce the strained sauce with an equal volume of brown stock by half again.

frenchmother saucebrownstockclassicbase

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Questions and answers

How long does Espagnole Sauce take to make?

About 245 minutes: 20 min prep and 225 min cooking.

What ingredients do you need for Espagnole Sauce?

12 ingredients: veal or beef bones, butter, plain flour, brown stock, onion, carrot, celery stalk, tomato paste, bay leaf, thyme sprigs, salt, black pepper.

How many servings does this Espagnole Sauce recipe make?

10 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Espagnole Sauce?

About 353 kcal, with 29.7 g protein, 11.1 g carbohydrate and 20.3 g fat. This is an estimate from the ingredients, not a lab analysis.

What cuisine is Espagnole Sauce?

Espagnole Sauce comes from French cuisine.

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