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Espagnole Sauce or Brown Sauce

A wonderful soup for all your favorite meat dishes.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Sauces
Cuisine: French
Keyword: sauce


  • 2 ounces butter
  • 2 ounces all purpose flour
  • 2 quarts veal/beef stock
  • 4 ounces tomato puree
  • 1 small carrot roughly chopped
  • 1 stick celery roughly chopped
  • 1 small onion roughly chopped
  • 1 sachet d’epices


  • Melt the butter over medium heat in a small stockpot. Add the flour and cook, stirring frequently until a golden color is achieved.
  • Slowly add the stock, constantly whisking until it is incorporated.
  • Add remaining ingredients.
  • Bring the sauce to a gentle simmer and cook for at least one hour, skimming the surface as necessary.
  • Strain through cheesecloth when finished.


Some chefs sauté the vegetables in the butter and then add the flour, or cook them separately in oil as opposed to adding them raw.