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Espagnole Sauce or Brown Sauce
A wonderful soup for all your favorite meat dishes.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Sauces
Cuisine:
French
Keyword:
sauce
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
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.