Espagnole sauce

Espagnole sauce

Classic Brown 'mother sauce' recipe

James Andrews


  1. 1 Gallon stock brown , hot
  2. 1 1/2 Cups brown roux
  3. 1/4 Cup Bacon fat
  4. 2 Cups onions , diced
  5. 1 Cup carrots , diced
  6. 1 Cup celery , diced
  7. To Taste salt
  8. To Taste black pepper
  9. 1/4 Cup tomato paste


60 mins
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    In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper.

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    Saute until wilted, about 5 minutes.

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    Stir the tomato puree into the vegetables and cook for about 5 minutes.

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    Add the tomato/vegetable mixture to the stock/roux mixture.

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    Add the bouquet garni and continue to simmer, skimming as needed.

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    Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

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