Espagnole
A deep brown sauce built from roasted beef stock, brown roux and a tomato-enriched mirepoix.
A deep brown sauce built from roasted beef stock, brown roux and a tomato-enriched mirepoix.
Approximately 1 L sauce
Ingredients
- Brown roux100 g
- Brown Beef Stock1.2 L
- Onion, diced100 g
- Carrot, diced80 g
- Celery, diced50 g
- Olive oil20 ml
- Tomato paste30 g
- Thyme5 g
- Bay leaf1
Method
Brown onion, carrot and celery in oil for 10 to 15 minutes. Add tomato paste and cook for 2 minutes.
Stir in brown roux, then whisk in stock gradually. Add thyme and bay.
Simmer very gently for 45 minutes, skimming and stirring, until rounded and glossy.
Strain without forcing the vegetables through. Reduce or loosen with stock to the stated yield, adjusted for your chosen batch size. Season only when using in a finished sauce.
Chef’s notes
- Espagnole is a savoury brown mother sauce. Demi-glace is a further reduction, not another mother sauce.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.
Allergens and diet
Celery. Milk. Wheat.
Used in
Also in the Recipe Book
Last refined · October 2026