Sauce Espagnole Recipe The Mother Of All Mother Sauces

Discover the secrets of the perfect sauce Espagnole recipe with our easy-to-follow recipe. This classic French sauce is the mother of all mother sauces.
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A Sauce Espagnole recipe, also known as brown sauce, (not to be confused with the other brown sauce, English HP sauce). Sauce Espagnole is a classic French sauce and is considered to be the mother of all mother sauces.

Sauce Espagnole is one of the 5 mother sauces. This sauce is simply made by combining brown beef stock, a mirepoix of vegetables, and a brown roux made from equal parts butter and flour.

The sauce is then simmered for anywhere from 30 minutes to 1 hour. This will depend on the level of flavor you’re wanting to achieve.

The brown roux is cooked out until the flour caramelizes to become a light golden color. It smells like freshly baked bread and has a subtle nutty naturally sweet flavor.

And this is what makes a sauce Espagnole recipe so special and delish. When I was a young chef many years ago, I would put sauce Espagnole on just about everything, I loved it and still do.

When I cook roast lamb or roast beef I always make sauce Espagnole and the family love it! It takes a little time to make the brown roux, however, it is well worth it.

Sauce Espagnole Recipe The Mother Of All Mother Sauces

Sauce Espagnole Recipe Step-By-Step Guide

Espagnole is a fairly easy recipe, there are a couple of techniques you’ll need to follow. I’ll guide you step-by-step.

First, we’ll take a closer look at the ingredients that make up this sauce Espagnole recipe.

  • 50g (1.76oz) of salted butter – I use salted butter as it enhances the overall flavor.
  • 3.5 tablespoons of strong flour.
  • 2 cups brown beef stock.
  • How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Optional Ingredients

  • Mirepoix ½ an onion, ½ a carrot, and 1 stick of celery.
  • Bouquet Garni.
  • Beef Stock – The stock is the body of the sauce and provides a complex, meaty flavor. Homemade stock is always best, however, store-bought low-sodium stock can also be used.
Espagnole Sauce Ingredients
  • Roux – The roux is made by cooking equal parts butter and flour until it turns a light golden color. This can’t be rushed, it will take 15-20 minutes on low heat.

And needs to be stirred every 2-3 minutes to stop it from catching and burning. The roux thickens the sauce and adds a nutty naturally sweet flavor.

Brown Roux
Brown Roux

Optional Ingredients

  • Mirepoix — This can be used as a base and added when making the roux and is optional. If you are using quality homemade stock you shouldn’t need it. Mirepoix can add another layer of flavor and is removed before the sauce is served.
Mirepoix Roughly Chopped Onions, Celery, and Carrots
Mirepoix Roughly Chopped Onions, Celery, and Carrots
  • Bouquet Garni – This is a bundle of herbs, typically thyme, rosemary, bay leaf, and parsley, that is tied together and added to the sauce. The bouquet garni adds a herbaceous flavor.
    • Also, you can add peppercorns, and crushed garlic if you want for even more flavor. These will also be removed before serving the sauce.
Stock Herbs and Aromatics
Stock Herbs and Aromatics

First Step Cooking Out The Roux

If you’re new to making sauces, the thought of creating a classic sauce Espagnole recipe can be intimidating.

However, with our step-by-step guide, you’ll be able to make this delicious sauce with relative ease. Before you start there is a couple of things you should know.

  • Cooking out the roux to a golden brown color is the key to Espagnoles complex flavor. It also contributes to the color of the finished sauce. This needs to be done low and slow.
  • Where possible use homemade beef stock.
  • Choose fresh herbs for the bouquet garni. They can be made with any combination of herbs you like. Traditionally these include thyme, bay leaf, and parsley. I like to use rosemary, thyme, sage, and bay leaves.
  • Use salted butter and strong or plain flour.

Chefs Pro Tip — The process of cooking out the roux can’t be rushed. It’s important to cook it until it turns a golden brown color. However, be sure to watch it carefully, as it can burn quickly and ruin the flavor of the sauce.

  • Step 1 — Begin by melting the butter in a saucepan over medium heat. Once the butter has melted, add the flour and stir to combine, creating a roux. You should use a heat-proof spatula or wooden spoon.
    • (If you’re going to use a mirepoix add it now). Cook the roux for 15-20 minutes until it turns a golden brown color.
Brown Roux
Brown Roux
  • Step 2 — Now whisk in the beef stock and keep whisking until the sauce starts to thicken. (If you’re using a bouquet garni add it now). The stock should be hot or at least warm, this will help the sauce to thicken quicker.
    • Cover the sauce Espagnole with a cartouche and simmer on very low heat for at least 30 minutes to 1 hour. The sauce will reduce slightly.
    • More importantly, it will help to allow the flavors to develop and mature. Remember, be patient all great things take time.
  • Cook the sauce low and slow. This is the proven formula for a highly-flavored Sauce Espagnole recipe.
Cartouche Over Sauce Espagnole Recipe
Cartouche Over Sauce Espagnole Recipe
  • Step 3 — After the sauce has cooked out and slightly reduced. Remove the bouquet garni and strain the sauce through a fine-mesh sieve to remove the mirepoix and any solids.
    • If the sauce is too thick, you can thin it out with a bit of additional stock. Taste the sauce and adjust the seasoning with salt and white pepper if needed.

Chefs Pro Tip — If you don’t have any stock left, you can mix 1-2 tablespoons of Worcestershire sauce and a ¼ cup of water. This will add layers of flavor and color to your sauce Espagnole recipe.

Finished Sauce Espagnole Recipe
Finished Sauce Espagnole Recipe

With these easy-to-follow steps, you’ll be able to create a crazy delicious sauce Espagnole recipe that will blow the minds of anyone who tries it!

Don’t be intimidated by the process, just take your time and follow each step carefully. The end result will be well worth it!

Sauce Espagnole is a classic French brown sauce and one of the five mother sauces. It is made with a roux made from equal parts butter and flour, beef stock.

Also, there are some optional ingredients like mirepoix (roughly chopped carrots, onions, and celery). And a bouquet garni (a combination of herbs traditionally these include thyme, bay leaf, and parsley).

The sauce is then simmered for 30 minutes to 1 hour to allow the flavors to develop and meld together.

A roux is equal parts plain flour and fat, usually butter, that is used to thicken sauces, soups, and stews. In Sauce Espagnole, the roux is made by cooking butter and flour until it turns golden brown. The roux adds complex, nutty, and naturally sweet flavors.

Yes, you can use chicken stock instead of beef stock. At the same time, the beef stock is traditionally used in a Sauce Espagnole recipe. Chicken stock can also be used as a substitute. However, remember that the sauce’s flavor will be different, possibly milder.

Sauce Espagnole is a versatile sauce that can elevate a wide variety of dishes. It can be used as a base for derivative sauces, such as demi-glace, and is best served with grilled or roasted meats.

Cooking Is A Science And A Skill

Cooking Without Guesswork Know Your Conversions

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.

So, to help you here is a handy little unit converter tool for cooking without guesswork.

Sauce Espagnole Recipe The Mother Of All Mother Sauces

Sauce Espagnole Recipe The Mother Of All Mother Sauces

5 from 1 vote
PREP TIME: | 10 minutes
COOK TIME: | 1 hour
TOTAL TIME: | 1 hour 10 minutes
SERVINGS: | 4 servings
PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Discover the secrets of the perfect sauce Espagnole recipe with our easy-to-follow recipe. This classic French sauce is the mother of all mother sauces.

Ingredients

  • 50 g Butter salted
  • 3.5 tbsp Flour strong or plain
  • 2 cups Beef stock homemade
  • ½ tsp Salt Himalayan pink
  • ¼ tsp Pepper ground white

Optional Ingredients

  • ½ Carrot roughly chopped
  • ½ Onion roughly chopped
  • 1 stick Celery roughly chopped
  • 1 Bouquet garni thyme, rosemary, bay leaf, and parsley

Instructions

  • Begin by melting the butter in a saucepan over medium heat. Once the butter has melted, add the flour and stir to combine, creating a roux.
    (If you’re going to use a mirepoix add it now). Cook the roux for 15-20 minutes until it turns a golden brown color.
    Brown Roux
  • Now whisk in the beef stock and keep whisking until the sauce starts to thicken. (If you’re using a bouquet garni add it now).
    Cover the sauce Espanole with a cartouche and simmer on very low heat for at least 30 minutes to 1 hour. The sauce will reduce slightly.
    More importantly, it will help to allow the flavors to develop and mature. Remember, be patient all great things take time.
    Cartouche Over Sauce Espagnole Recipe
  • After the sauce has cooked out and slightly reduced. Remove the bouquet garni and strain the sauce through a fine-mesh sieve to remove the mirepoix and any solids.
    If the sauce is too thick, you can thin it out with a bit of additional stock. Taste the sauce and adjust the seasoning with salt and white pepper if needed.
    Sauce Espagnole Recipe The Mother Of All Mother Sauces

Chef Tips

  • Cooking out the roux to a golden brown color is the key to Espagnoles complex flavor. It also contributes to the dark brown color. This needs to be done low and slow.
  • Where possible use homemade beef or veal stock.
  • Choose fresh herbs for the bouquet garni. They can be made with any combination of herbs you like. Traditionally these include thyme, bay leaf, and parsley. I like to use rosemary, thyme, sage, and bay leaves.
  • Use salted butter and strong or plain flour.
  • The process of cooking out the roux can’t be rushed. It’s important to cook it until it turns a golden brown color. However, be sure to watch it carefully, as it can burn quickly and ruin the flavor of the sauce.
  • Make sure the stock is hot or at least warm when whisking into the roux. This will help the sauce thicken more quicker.
  • If the sauce is too thick, you can thin it out with a bit of additional stock. If you don’t have any stock left, you can mix 1-2 tablespoons of Worcestershire sauce and a ¼ cup of water. This will add layers of flavor and color to your sauce Espagnole recipe.

Nutrition

Serving>1 serve | Calories>108kcal | Carbohydrates>22g | Protein>4g | Fat>1g | Saturated Fat>0.3g | Polyunsaturated Fat>0.2g | Monounsaturated Fat>0.2g | Trans Fat>0.03g | Sodium>359mg | Potassium>366mg | Fiber>2g | Sugar>8g | Vitamin A>1601IU | Vitamin C>4mg | Calcium>127mg | Iron>4mg
COURSE:
Condiment
|
Sauces
CUISINE:
French
KEYWORD:
Brown Roux
|
French Brown Sauce
|
Sauce Espagnole

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