Diary of a Chef · Just Chefn Around

Sauce Espagnole — Classic Brown Sauce

1 hour 30 minutes · Approximately 1 quart

By Diary of a Chef · from French Classics

Ingredients

• 4 tbsp vegetable oil, divided
• 2 oz onion, medium dice
• 1 oz carrot, medium dice
• 1 oz celery, medium dice
• 4 tbsp all-purpose flour
• 1 tbsp tomato paste
• 4 cups brown veal stock, room temperature
• 1 sachet d'épices (parsley stems, dried thyme, cracked peppercorns, bay leaf, crushed garlic clove in cheesecloth)
• salt and pepper, to taste

Instructions

1. 1Brown the vegetables

   Heat 2 tbsp oil in a saucepan and brown the onions. Add the remaining vegetables and continue browning.

2. 2Brown roux

   Add the remaining oil and the flour. Allow to brown over low heat. Add the tomato paste and stir.

3. 3Add the stock

   Add half the stock, stir vigorously, bring to a simmer. Add the remaining stock, stir well, return to a simmer. Skim and add the sachet.

4. 4Simmer one hour

   Simmer about 1 hour, skimming as needed, then strain.

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French Classics