Make Ahead

Espagnole Sauce

November  3, 2011
2 Ratings
  • Makes 1 & 1/2 cups of sauce
Author Notes

One of five basic mother sauces, espagnole has got to be my favorite. —mtlabor

What You'll Need
  • 1 ounce clarified butter
  • 1 ounce flour
  • 2 ounces onion, minced
  • 1 ounce carrot, minced
  • 1 ounce celery, minced
  • 1 teaspoon tomato puree (ketchup is totally fine here)
  • 2 cups beef/veal stock
  • salt and pepper, to taste
  1. Heat a medium saucepan under moderate heat and add your butter.
  2. Let the butter warm up in the pan for just a minute, then add your flour.
  3. Stir the flour until it's incorporated with the butter. You'll want to heat your roux until it's almost the color of peanut butter.
  4. Then you'll want to add your onions, carrots, and celery.
  5. Give it a good stir to incorporate the vegetables in with the roux.
  6. Cook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.
  7. Give it a good stir to incorporate the ketchup into the vegetable/roux mixture.
  8. Then slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.
  9. Once you have all your stock in the saucepan, bring mixture to a boil for about 3-5 minutes. This is to ensure that you cook out your starch in your flour.
  10. Let simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.
  11. Then you'll want to strain your mixture.
  12. And season it to taste with salt and pepper.

See what other Food52ers are saying.

  • Elou
  • bobmathews

2 Reviews

Elou February 13, 2012
What sorts of food do you serve this with? I'm sorry, I've never heard of it before and am curious as to its uses.
bobmathews April 22, 2020
This sauce is used on Chile Rellenos and omelettes at one of my favorite restaurants in Los Angeles, Casita del Campo. LOVE IT! I've been wanting to learn to make it myself. Gonna try it soon.