Barnes Ace Hardware
Espagnole (Brown Sauce)

Espagnole (Brown Sauce)
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!

1/2 stick butter
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/4 cup flour
4 cups beef stock
1/4 cup tomato puree
10 whole black peppercorns
1 bay leaf
2 sprigs fresh parsley
2 springs fresh thyme

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 espangole sauce in an airtight container, and use within one month.



Saute the Vegetables

Add the stock

Simmer the Sauce

Strain the Sauce

Brown Sauce

Spoon on the Sauce