3d • Weekly recipes
Sauce espagnole/ brown sauce
Sauce Espagnole or Brown Sauce is the richest and most intense of the five mother sauces. Unlike Béchamel or Velouté, it requires a Brown Roux and a highly roasted Brown Stock. It is rarely eaten on its own; instead, it serves as the foundation for the famous Demi-Glace and Bordelaise.
Ingredients:
- 1 Liter Brown Stock (Beef or Veal stock, must be high quality)
- 60 g Butter
- 50 g Flour
- 100 g Mirepoix (50 g onion, 25 g carrot, 25 g celery, chopped)
- 2 tbsp Tomato Purée (Tomato paste)
- 1/2 tsp Black Peppercorns
- 1 Bay Leaf and a sprig of Thyme
- Optional: A small piece of bacon or salt pork for extra depth.
The Method:
1. The Mirepoix
In a heavy saucepan, melt a little butter and sauté the onion, carrot, and celery until they are quite brown. You want them to caramelize, as this adds color and flavor to the sauce.
2. The Brown Roux
Add the rest of the butter to the pan. Once melted, stir in the flour. Cook this over medium-low heat for a long time (10–15 minutes), stirring constantly.
- Warning: Unlike a Béchamel roux, you want this to become a deep chocolate brown. Be careful not to burn it; if it smells "burnt" rather than "toasty," you must start over.
3. Combining
Whisk in the tomato purée, then slowly add the brown stock. Whisk vigorously to ensure the dark roux dissolves into the stock without leaving any lumps.
4. The Simmer
Add the bay leaf, thyme, and peppercorns. Bring to a boil, then immediately turn the heat down to a very low simmer. Cook uncovered for about 1 hour.
- Scumming: As it simmers, grey foam and fat will rise to the top. Use a spoon to skim this off frequently to ensure the final sauce is clear and glossy, not cloudy.
5. Straining
Pass the sauce through a fine-mesh sieve (Chinois). Discard the solids. You are left with a thick, dark, savory liquid.
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Sauce espagnole/ brown sauce
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