Espagnole Sauce
What happens when Spanish chefs are cooking for the wedding of the year, but find your brown sauce too boring? Enter the Espagnole Sauce, a brown sauce with the addition of tomatoes. You can use this sauce with almost anything, including steak, potatoes, and hearty vegetables.
Watch the recipe video here!
Ingredients
3 ¾ cups beef stock (or any other dark stock)
6 Tbsp butter
6 Tbsp flour
1 ½ oz tomato puree
⅛ tsp black peppercorn
1 bay leaf
3 parsley stalks
2 thyme sprigs
Steps
Heat the stock
Melt butter in a pan on medium heat.
Once the butter is melted and bubbling, add in the flour in a little bit at a time. Stir to incorporate before adding more flour. Repeat until all the flour is added.
Stir and mix the roux for 7-9 minutes on medium-low heat until the color reaches a light brown
Add in tomato paste to your darkened roux
Add in warmed stock a little at a time, making sure to stir to fully incorporate each time.
Once all the stock is incorporated in, bring the sauce up to a boil.
Add in the herb packet. You can tie it to the pot handle to easily retrieve the packet later.
Once the sauce is boiling, lower the temperature and let the sauce simmer for an hour. Occasionally, skim the layer of fat off the top of the sauce and give it a stir.
After an hour, remove the herb packet and strain into a bowl.
Strain the remainder of the sauce into the same bowl to prevent any lumping
Season with salt and pepper to taste
