Pipe Espagnole
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Pipe Espagnole
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Classic Espagnole Sauce
Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.
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Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.
Despite its name, espagnole sauce is most definitely a French sauce and considered to be one of the five classic French “mother” sauces ( Béchamel , Velouté , Espagnole, Hollandaise , and Sauce Tomat ).
It is a meaty, rich brown sauce made with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix (finely diced carrots, celery, and onions). The origins of the sauce have been disputed with various colorful stories tying it to Spain, but once chef Auguste Escoffier embraced it, it was accepted unequivocally as French.
To make the espagnole sauce, soften the mirepoix in butter, whisk some flour into the pan and cook until golden brown to form a roux. Gradually whisk in stock, tomato puree, and aromatics and simmer until the sauce is reduced by about a third. Once strained, the sauce is ready to use.
Serve it with braised beef , lamb , or pork , or spooned over steak and sautéed mushrooms.
Espagnole sauce will only be as good as the stock you make it with, so if you are able, use homemade stock . That’s a big ask. Making a brown stock first before even starting the sauce is a project in itself, but if you do make your own beef stock, you can make enough to freeze for other uses.
Unfortunately, most beef stocks that you buy in a can or a box do not have much flavor. To add more flavor to store-bought stock simmer a quart of stock for 20 to 30 minutes with about 2 tablespoons of mirepoix (finely chopped onions, carrots, and celery), a pinch of dried thyme, a bay leaf, 1/2 cup red or white wine, and a teaspoon of tomato paste.
Strain and taste, but don’t add any more salt until you add it to the espagnole sauce, and it has reduced.
Espagnole is fairly straightforward sauce. Here are a few things you should keep an eye out for while making this recipe.
This mother sauce has many “daughters” or derivate sauces and can be transformed to suit your fancy.
These are just a few possibilities, and you can’t go wrong trying any of these sauces.
Store in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly, on the stovetop.
You can freeze in an airtight container for up to 3 months. Reheat over low heat from the frozen state, whisking constantly.
In a heavy bottomed saucepan over medium heat, melt the butter. Add the diced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
Add the flour to the pan with the vegetables and whisk to incorporate fully. Reduce the heat to low and cook, whisking often, until the flour turns deep golden brown, 6 to 10 minutes.
Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce. Stir in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.
Bring the sauce to a boil over medium-high heat. Adjust the heat to maintain a steady simmer (small bubbles occasionally rise to the surface of the sauce). Cook for 35 to 45 minutes, stirring frequently to keep the bottom of the pot from scorching, until the volume reduces by about 1/3. When ready the sauce should be just thick enough to coat the back of a spoon. It is not a thick sauce, but approximately the consistency of heavy cream or thin gravy.
Line a large strainer with cheesecloth and set it over a bowl. Strain the sauce into the bowl and discard the solids.
Store in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly, on the stovetop.
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