March 07, 2019
Makes about 2 cups
Translated as the ‘Spanish’ sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes. Using a less-traditional, quicker recipe, we served this Espagnole sauce directly on a seared steak for an enhanced savory flavor in each bite!
Ingredients:1/2 stick butter1 onion, chopped1 carrot, chopped1 celery rib, chopped1/4 cup flour4 cups beef stock1/4 cup tomato puree10 whole black peppercorns1 bay leaf2 sprigs fresh parsley2 sprigs fresh thyme
Directions: 1. In a saucier or saucepan, melt the butter and sauté the onion, carrot, and celery until the onion is translucent.
2. Sprinkle the sautéed vegetables with flour, and stir to form a roux. Let the roux become browned, but monitor carefully to avoid scorching or burning.
3. Once the roux has a nutty smell and is a darker brown, add the beef stock, tomato puree, peppercorns, bay leaf, parsley, and thyme.
4. Simmer the sauce for about 20-30 minutes or until it has thickened and reduced by about one-third.
5. Skim off any excess fats or oils that have risen to the surface.
6. Strain the sauce using a fine mesh strainer to remove the solids.
7. Serve the brown sauce as is, or refine it further into a demi-glace or red wine sauce. Freeze any excess Espagnole sauce in an airtight container, and use within one month.
Comments will be approved before showing up.
July 27, 2021
June 03, 2021
May 20, 2021