How To Make Sauce Espagnole

Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace. It goes great with any sort of roasted red meat, and is the base for many popular classic French Sauces including Sauce Robert and Sauce Bordelaise, (see below).

Before we get into how to make Sauce Espagnole, first, a little clarification about Demi-Glace.

Classical demi glace is one part Brown Sauce (Espagnole) and one part Brown Stock (Such as Roasted Veal Stock), combined in a pot and reduced by half. However, modern day menus that list a “Demi-Glace” as their sauce are usually referring to a stock that has been reduced by at least half, or until it coats the back of a spoon. The gelatin contained in the stock itself is what thickens the sauce. No other thickening agent such as roux is used.

Modern chefs prefer “full reduction” sauces over a classical demi-glace because they have a much more intense flavor, and the classical thickening agent of a roux makes the sauce heavy and effects its taste.

Recipe For Classical Sauce Espagnole (Brown Sauce)

• Mirepoix: 4 oz/112g onions, 2 oz/56g celery, 2 oz/56g carrots
• 2 oz/56g butter
• 2  oz/56g flour
• 2 oz/56g Tomato Puree
• Sachet Containing: 1/2 Bay Leaf, 2-3 Sprigs of Fresh Thyme, 2-3 Sprigs Parsley
• 1.5-2 qts/1.5-2L  Roasted Veal Stock

1. Start by roasting your mirepoix over medium heat, in the bottom of a heavy bottom sauce pot with the butter, until the mirepoix turns a nice golden brown.
2. Once your mirepoix has browned, add in your tomato puree and continue roasting for 2-3 more minutes.
3. Sprinkle in your flour, and cook until the flour is well incorporated into the other ingredients (about 5 more minutes).
4. Add your roasted veal stock and sachet.
5. Bring to a simmer, and gently simmer for about 2 hours, reducing the entire sauce down to 1qt/L. If necessary, add more stock if too much evaporates during the cooking process. Skim sauce as needed.
6. Tip: While simmering your sauce, pull it half way off the burner, so that all the scum will collect on one side of the pot, making it easier to skim.
7. Once your sauce is finished cooking, pass it through a fine chinois a couple of times to insure a smooth, consistent texture.

Secondary Sauces (Derivatives) Made From Espagnole

Classical Demi-Glace

• Combine Sauce Espagnole and Roasted Veal Stock at the Ratio of 1:1, and reduce by half.
• Strain through a fine mesh strainer (chinois).

Sauce Bordelaise

To yield 1 qt/L combine in a sauce pan:

• 1 cup/236ml red wine
• 2 oz/56g chopped shallots
• Fresh cracked black pepper to taste
• 2-3 sprigs fresh thyme
• 1/2 a bay leaf

Reduce these ingredients by half, and then stir in 1 qt of demi-glace (see above) and simmer for about 15-20 minutes. Strain through a chinois and then finish by swirling in 2 oz of raw butter. Sauce Bordelaise was traditionally garnished with diced bone marrow that had been poached in salted water.

Sauce Robert

To yield 1 qt/L:

• Sweat 4oz/112g of diced white onion with some butter over medium low heat for 5-10 minutes, or until soft and tender.
• Deglaze with 1 cup/236ml of dry white wine, and reduce by two-thirds.
• Add in 1 qt/L of demi glace and simmer for about 10-15 minutes.
• Strain sauce through a chinois and finish with 2 teaspoons of dry mustard, a pinch of sugar, and squeeze in the juice of half a lemon.
• Check seasoning for salt and pepper.

Further Information
 

• SCS 13| Espagnole Sauce