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Active Time
35 min
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Total Time
8 hr (includes making stock)
Espagnole is a classic brown sauce, typically made from brown stock,mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, inThe Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
Ingredients
Makes about 2 2/3 cups
Step 1
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.
Step 2
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
Step 3
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
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Reviews (9)
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mb
2/27/2022
As the story goes, when Louis XIII of France was marrying Anne of Denmark in 1615 (daughter of Phillip III of Spain), the Spanish chefs decided the standard French sauces were too bland for the wedding feast. They used Spanish tomatoes to add flavor and richness, and the recipe became a culinary sensation.
Tony Food
Miami, FL
12/27/2020
This is a great base recipe. I use chicken stock if I don't have beef, and it's still delicious! However, the above historical information is incorrect, concerning the origin and name of the sauce. The recipe was first recorded in books from the 18th and 19th century in Spain, and this is where Auguste Escoffier found it, and brought his discovery to France, thus adding it to his 5 mother sauces of French cooking. The name is Spanish sauce, because it came from Spain. (Same with Mayonnaise, BTW-from Mahon, Spain.)
RachelNovember1
Columbus, OH
8/4/2018
When Greeks were crowning their Olympic Winners with sacre Bay leaf, Turkish did not even exist! A little respect and history knowledge never hurt anyone. What ever the reason. That goes for your turkish bay leaf. Other than that the recipe is a correct one.
le chef
neverland
5/31/2018
This sauce was amazing! I just used store bought stock but it was to die for. I put it on chicken but I feel that it would be great on anything, especially pasta. Will definitely be making again soon!
Anonymous
11/1/2017
I like the recipe but I like to add a little roasted, off the bone, beef shank with its demiglace from the pan. I'm putting the sauce over prepared cheese raviolies tonight. I thicken to a sauce and include the veggies.
papasvilla
California
11/12/2008
This is a perfect version to the classic mother sauce. You can add anything to it and it only makes it better.
chef_47203
8/20/2007
I also add a few chopped button shrooms to the mix. A delicious and super easy sauce. Can't really go wrong with this one. Perfect every time.
nj
nj
10/21/2005
I have made this twice now and it is the perfect company dish. My spouse is a picky eater and I was shocked at the ohs and ahs he made while eating.
Anonymous
Calgary, AB
3/28/2005
