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Espagnole Sauce Or Brown Sauce

Diet.Chef's picture
Ingredients
  Beef dripping/Clarified butter 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Carrot 1 , chopped or grated
  Garlic 1 Clove (5 gm), crushed
  Celery stalk 1 , cut in pieces
  Flour 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Parsley sprigs 3
  Peppercorns 3
  Thyme 1⁄4 Teaspoon
  Beef stock 8 Cup (128 tbs) (broth)
  Tomato sauce/Tomato puree 1⁄2 Cup (8 tbs)
Directions

Heat the dripping and add onion, carrot and garlic.
Sauted slowly until vegetables are cooked through and beginning to color.
Remove from heat and stir in the flour.
Return to the heat and cook and stir until the mixture is a rich golden brown color.
Gradually stir in 3 cups hot beef stock.
Add celery, bay leaf, parsley, peppercorns and thyme..
Cook and stir until thickened.
Add 3 cups stock and cook until blended.
Turn heat low and simmer until sauce is reduced to half, stirring occasionally.
Add the tomato sauce or puree and strain through a fine sieve.
Return the sauce to the heat and add remaining stock.
Simmer slowly until reduced to about 4 or 4 1/2 cups.
Taste and correct seasoning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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