Espagnole Sauce (Brown Sauce)

Espagnole (or brown sauce) is one of the mother sauces of classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today.

yields1 quart addedJuly 2020

Sachet

• 1 bay leaf
• 2 parsley stems (no leaves)
• 1 clove garlic
• 1 piece of cheesecloth, cut into a 6-inch square
• 1 piece of butcher’s twine, cut 12 inches long

1. Place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.

Sauce

• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1 stalk celery, diced
• ½ cup butter
• ½ cup all-purpose flour
• 2 tablespoons butter, additional
• 6 cups beef stock or bouillon, room temperature
• 2 ounces tomato puree
• ⅛ teaspoon Kosher salt
• 1⅛ teaspoons white pepper, ground

1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.
2. Cut the onion, carrot and celery into medium (½-inch) dice. Set aside. Mince garlic.
3. Heat the ½ cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.
4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.
5. Add the onion, carrot and celery. Sauté the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and sauté another 1 to 2 minutes.
6. Add the cooked roux to the vegetables, stirring to combine.
7. Gradually, pour in the brown stock and then the tomato puree.
8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.
9. Bring to a boil, skimming off any impurities from the surface, as needed.
10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.
12. Season to taste with salt and white pepper, if desired.
13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months.