Espagnole is a Classic brown sauce that is ideal for serving with red meat and game meats. It is also helpful in making a full-flavored and delicious base for other sauces. In fact, it is one of the 5 mother sauces that are providing the basis of sauce-making in the traditional French cooking.
Ingredients: Espagnole Sauce | Rich Brown Sauce
2 tbsp butter
2 ounce chopped bacon
1 carrot, chopped
2 shallots, unpeeled and chopped
1 celery stalk, chopped
Mushroom trimmings (if available
2 ½ hot brown stock
¼ cup all-purpose flour
2 tbsp tomato paste
1 tbsp sherry (optional)
Salt and ground pepper
Preparation Method: Espagnole Sauce | Rich Brown Sauce
Melt the butter in large saucepan and fry the chopped bacon for 2-3 minutes. Add the carrot, shallots, celery, if using, and cook the mixture for another 5 minutes or until become golden.
Gradually stir in the flour; keep stirring and cook for 7-10 minutes over lower medium heat until the mixture become a rich brown color.
Remove the saucepan from heat and gradually combine with the stock.
Slowly bring to a boil, continuing stirring until the sauce become thick. Add the tomato paste, bouquet garni, sherry, if using and seasoning. Reduce the heat and simmer gently for one hour, stirring occasionally.
Strain the Espagnole sauce and gently reheat before serving.
This Espagnole Sauce or Rich Brown Sauce can be stored covered in the refrigerator for up to 4 days or it can be frozen for up to 30 days. It is worth making a double quantity for keeping a portion in reserve.