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Sauce Espagnole

chef.jackson's picture
  Pork dripping/Beef dripping 50 Gram
  Onion 1 Small, chopped
  Lean bacon 75 Gram, chopped
  Celery stick 1 , chopped
  Flour 25 Gram
  Stock/Water plus stock cube 1⁄2 Liter (Scant)
  Tomato puree 1 Teaspoon
  Parsley sprig/1/4 teaspoon dried parsley and thyme 1
  Bay leaf 1 Small
  Salt To Taste
  Sugar To Taste
  Pepper To Taste
  Medium dry sherry 2 Tablespoon

Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 804 Calories from Fat 509

% Daily Value*

Total Fat 56 g86.7%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 104 mg34.7%

Sodium 2268.4 mg94.5%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3.8 g15.3%

Sugars 7.3 g

Protein 30 g60.6%

Vitamin A 8% Vitamin C 22.3%

Calcium 7.4% Iron 11.9%

*Based on a 2000 Calorie diet

Sauce Espagnole Recipe