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Author Notes: One of five basic mother sauces, espagnole has got to be my favorite. —mtlabor
Makes 1 & 1/2 cups of sauce
- 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
- Heat a medium saucepan under moderate heat and add your butter.
- Let the butter warm up in the pan for just a minute, then add your flour.
- 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.
- Then you'll want to add your onions, carrots, and celery.
- Give it a good stir to incorporate the vegetables in with the roux.
- Cook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.
- Give it a good stir to incorporate the ketchup into the vegetable/roux mixture.
- Then slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.
- 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.
- Let simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.
- Then you'll want to strain your mixture.
- And season it to taste with salt and pepper.