Use this classic French mother sauce on everything from roast beef to sauteed mushrooms!
Once strained, the sauce is ready to use.
Serve it withbraised beef,lamb, orpork, or spooned over steak and sauteed mushrooms.
Sally Vargas / Simply Recipes
What is the Best Stock for Making Espagnole Sauce?
Thats a big ask.
Unfortunately, most beef stocks that you buy in a can or a box do not have much flavor.
Sally Vargas / Simply Recipes
Sally Vargas / Simply Recipes
Ways To Troubleshoot Espagnole Sauce
Espagnole is a fairly straightforward sauce.
Here are a few things you should keep an eye out for while making this recipe.
What Else Can You Make with Espagnole Sauce?
Sally Vargas / Simply Recipes
This mother sauce has many daughters or derivate sauces and can be transformed to suit your fancy.
These are just a few possibilities, and you cant go wrong trying any of these sauces.
Reheat over low heat, whisking constantly, on the stovetop.
Sally Vargas / Simply Recipes
you’re able to freeze in an airtight container for up to 3 months.
Reheat over low heat from the frozen state, whisking constantly.
Add the diced onions, celery, and carrots.
Sally Vargas / Simply Recipes
Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
Add the flour to the pan with the vegetables and whisk to incorporate fully.
Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce.
Stir in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.
Bring the sauce to a boil over medium-high heat.
When ready the sauce should be just thick enough to coat the back of a spoon.
It is not a thick sauce, but approximately the consistency of heavy cream or thin gravy.
Line a large strainer with cheesecloth and set it over a bowl.
Strain the sauce into the bowl and discard the solids.
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Sally Vargas / Simply Recipes
Sally Vargas / Simply Recipes
Sally Vargas / Simply Recipes
