How to Make Espagnole Sauce
The Espagnole is a build up of the first two sauces, the Bechamel and the Veloute. This is the most complicated sauce so far, but as long as you follow along, you will be able to handle it just fine!
Ingredients you will need:
- mirepoix (4 ounces onions, 2 ounces celery, 2 ounces carrots)
- 4 oz. dark roux (recipe and thickening agent explanation can be found here)
- 2 oz. tomato puree
- Sachet (1/2 bay leaf, 2-3 sprigs fresh thyme, 2-3 sprigs parsley)
- 1 1/2 to 2 qt. roasted veal stock
Roast mirepoix (explained above) over medium heat in the bottom of a heavy bottom sauce pot with butter until mirepoix turns a nice golden brown.
Add tomato puree and continue to roast for 2-3 minutes.
In another pan, heat up the veal cooking stock and the sachet (explained above).
Sprinkle in flour and cook until flour is well mixed in (about 5 minutes). This is the way that the thickening agent, a dark roux, is used in this recipe.
Add roasted veal cooking stock and sachet.
Bring to a simmer and let sit for about 2 hours, letting the sauce reduce to about 1 quart. If you need to, you can add more cooking stock.
Season it with some salt and pepper. Strain the sauce a couple times to let it get a smoother texture.
This sauce would be great on top of steak and makes for a great marsala sauce by adding some wine. Remember, just like any of the other sauces, after you become more familiar with it, you can add different ingredients to make the sauce more personalized to your liking.
Do you have questions about Espagnole sauce? Send it to us in the comments!
Fun Espagnole Facts:
- An Espagnole sauce is known for being the thickest and beefier sauce of the mother sauces.
- Espagnole word pronunciation: ehs/pah/nyohl
- “Espagnole” is french for “Spanish.” Supposedly this sauce was insired by some Spanish cooks that cooked for French royalty.
Here are links to the other mother sauce recipes:
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Rada Cutlery Quick Mixes
Did you know that besides offering cutlery and utensils, Rada Cutlery also serves up some delicious quick mixes?!
We have a variety of mixes that include dips, warm dips, sweet dips, cheeseballs, soups, sauces, pound cakes and cheesecakes. From appetizers to desserts we have a mix for any occasion.
All of these quick mixes are products that are made in the United States.
At RadaQuickMixRecipes.com you can find Quick Mix recipes you can make using the different Quick Mix packets.
The Rada Cutlery products used to make the Espagnole Sauce are listed below with links for you to purchase, if interested:
Non-Scratch Cooking Spoon – a great tool to use when stirring sauces
Handi-Stir – use this utensil to whisk sauces together
Watch this video for full recipe and special instructions:
Espagnole Sauce Video Transcript:
Hello, welcome back to Rada’s Test Kitchen. My name’s Blake and today we’re going to be working on our third of five mother sauces called espagnole. This is a dark roux, dark stock, beefier sauce. It’s a little more complex than other sauces we’ve done, the béchamel and veloute. Same concept with the flour and butter. We’re going to sauté up some vegetables, we have some tomato products. We’re going to sauté, create the roux around it, add the dark stock and let it reduce around it. First we’re going to sauté up some vegetables.
Cook down our vegetables a little bit. Add our tomato puree. Add our flour. Add another bit of butter here. We have our first two recipes where they call for a light roux, but this is more of a brown roux, so you want to cook it to the point where the butter and flour carmelize a little bit and add some depth and richness to your final product. I’m going to add some bayleaf and thyme to let that extract the flavor of it. Not going to try to bump it too much because I’m going to take those back out when we’re done with the overall product.
A lot of this brown, orangish color we’re getting is from the tomato puree that you can kind of see where it was and where it is. It was a lot lighter. Picking stuff off the sides of the pan and bringing that out to the middle. The purpose of the dark roux is so that it doesn’t really lighten the color of the beef stock or whatever stock you’re using. Dark veal. I’m cooking this over a medium heat right now. I don’t want to go too hot or it will burn the flour. Just keep an eye on it and keep it stirring so it cooks evenly.
I’m going to pour this beef stock over it and stir it. Bring that to a boil, let that simmer. Season it with some salt and pepper. So we’re going to take this sauce and strain it. That was our espagnole sauce. The third of five sauces. This is our brown sauce, so it would go on top of steaks. You could make marsala sauce with some added wine. This one is one of my favorites, it’s got the best flavor. But each one of them have their special reason, so that’s why we’re teaching all of them. Thanks for watching.
End of Video Transcript