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Recipes - Miscellaneous

Espagnole Sauce


  • 3 tbsp butter
  • 1/3 cup onion, diced
  • 1/3 cup carrot, diced
  • 1/3 cup celery, diced
  • 3 tbsp flour
  • 2 1/2 cups brown stock, cold or at room temperature
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/4 tsp peppercorns
  • 2 parsley stems
  • salt and pepper

Melt butter in medium saucepan. Add onion, carrot and celery and cook, stirring over medium heat until soft. With wooden spoon, stir in flour and cook, stirring until flour is golden brown, about 3-4 minutes. Slowly whisk in stock until smooth, then stir in tomato paste. Add bay leaf, thyme, peppercorns and parsley. Bring to high simmer over medium high heat. Reduce heat to low and gently simmer for 30 minutes, skimming off top as required. Strain through a fine strainer lined with cheesecloth.

This brown sauce needs further seasoning to really shine. It’s best when added to equal parts brown stock and simmered until reduced by half. The resulting sauce is called demi-glace and can be made into a variety of brown sauces, including hunter's sauce (add mushrooms, shallots, white wine, diced tomatoes and parsley) and Marchand de Vin sauce (add red wine reduction and diced shallots). Brown sauces like these are ideal with beef tenderloin.

Makes 2 cups of sauce.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.