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How to make Espagnole sauce

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Adjust Servings:
1.5 L Brown beef stock
50 grams pork belly smoked
50 grams carrots diced
50 grams onions diced
300 grams tomatoes fresh and diced
40 grams tomato paste
20 grams mushroom optional
1 clove garlic
1 bouquet garni 2 Thyme twigs and 2 bay leaves
For the Roux
30 grams plain flour
30 grams butter
salt to taste
pepper to taste

How to make Espagnole sauce

  • bacon
  • Meat
  • Tomatoes


  • For the Roux

  • seasonning



The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. This sauce has strong beef and tomatoes flavours with a hint of bacon in the background. you can preserve that sauce in the fridge for 24 hours or freeze it for further use. teh making of the sauce require teh use of a very good quality brown stock that must be prepared in advance.



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Start with the food preparation

Wash, peel and cut the carrot and onions in a mirepoix ( cubed of 1cm square roughly)
diced the bacon in a mirepoix as well. peel the garlic and prepare you bouquet garni by tying up a few parsley stokes, thym twigs and 2 bayleaves together.


Prepare the roux for the sauce

using a large sauce pan on low to medium heat, start by frying the bacon and the butter together for around 2 minutes. Add the carrot and onions and fry for another 2 or 3 minutes. add now all of the flour in and mix well. now leave that roux to cook for 6 minutes until it get a nice light brown colour. finish off by adding the tomato paste and let it cook for a minute or so to get rid of the acidity. when done leave that roux to cool down totally


Warm up your brown stock

Pour all of the stock in a separate saucepan and bring it the boil slowly. Once it reaches boiling point, leave the stock to simmer until your roux is cold ( or at least reach room temperature)


Mix the roux with the stock to create the sauce.

Pour all of the warm stock over your cold roux stirring slowly with a whisk. when all the stock is in, bring it to the boil. as soon as it reaches the boil lower you heat to a simmer, add in the chopped tomatoes, the garlic, bouquet garni and mushroom pieces ( optional) and stir well.


Cook the sauce

cover the saucepan with the sauce with a lid and leave to cook for 2 hours.


filter the sauce and add the finishing touches

after 2 hours of cooking pass the sauce through a chinois or sieve into a clean. season to taste, you are done.
at this stage you can either finish it off by adding a nudge of butter and use the sauce immediately. or you can further reduce the espagnole to a demi-glaze ( reducing it by another quarter or so).
that sauce can frozen for further use as well.


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