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Espagnole Sauce

Rich, velvety, and utterly comforting, Espagnole Sauce is a foundational sauce in classic French cuisine.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Sauce
Cuisine: French
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup all-purpose flour
  • 4 cups beef stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Strainer or cheesecloth
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, carrot, and celery to the pan and sauté for about 5 to 7 minutes until they are softened and aromatic.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the tomato paste and cook for another 2 minutes.
  5. Sprinkle the flour over the vegetable mixture and stir well.
  6. Slowly pour in the beef stock, stirring constantly to avoid lumps.
  7. Add the bay leaf, thyme, salt, and pepper. Bring the sauce to a gentle simmer and cook for about 1.5 hours, stirring occasionally.
  8. Once it's thickened, strain the sauce through a fine mesh sieve or cheesecloth.

Notes

Espagnole Sauce pairs beautifully with roasted meats, pasta dishes, and vegetables. It can be made ahead and stored for later use.