Espagnole Sauce

  • 1 small carrot, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups hot beef stock
  • 1/4 cup canned tomato purée
  • 2 large garlic cloves, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1/2 tsp. whole black peppercorns
  • 1 Turkish or 1/2 California bay leaf

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.

Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

  • Yields: 3 cups
  • Preparation Time: 35 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.