Espagnole Sauce Easy Recipe

Ingredients

• 50 grams (half stick) butter 
• 50 grams (1,7 oz) flour
• 1 onion
• 50 grams (1,7 oz) carrot
• 50 grams (1,7 oz) fresh celery stalks (can be replaced with celery root if necessary)
• 400 ml beef stock
• 200 grams (7 oz) tomatoes
• 2 tbsp tomato paste bullion
• 1-2 bay leaves
• thyme
• salt and pepper to taste

Directions

1. Melt the butter and add finely chopped onions, carrot and celery. 
2. Sweat the vegetables for a few minutes.
3. Add flour over the cooked vegetables and mix to create a roux.
4. Cook for a few minutes on low-medium power until the roux gets a light brown color.
5. Add the beef stock gradually while continuously mixing to avoid lump formation.
6. Add diced tomatoes, tomato paste, bay leaves and thyme and blend well.
7. Let the sauce cook for 40 minutes on low heat.
8. Season with salt and pepper to taste.
9. Once completely cooked the sauce has thickened.
10. Strain the sauce to remove any remaining solids.
11. Serve it alongside beef, veal, steak, pasta, casserole, etc.

Notes

The espagnole sauce is one of the base sauces in French cuisine. From espagnole sauce you can easily make a bordelaise sauce just by adding 1 cup of red wine, 1 shallot and few crushed garlic; simmer the sauce over medium-low heat for additional 20 minutes.

Or you can make a demi-glace sauce just by adding more stock beef into the mixture and thin the espagnole sauce into a demi-glace sauce.