The Classic Espagnole Sauce, often termed Brown Sauce, is a cornerstone of traditional French cuisine. This sauce is a compilation of a dark roux, beef stock, and a medley of vegetables and herbs, contributing a robust depth to numerous dishes, including Beef Bourguignon and Coq au Vin. The creation of this sauce demands meticulous slow cooking to achieve its signature thick and silky consistency. This guide serves both novices and experienced cooks aiming to enhance their culinary repertoire with a fundamental yet intricate component.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 3 cups beef stock
- 1 Tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried parsley
Instructions
- Melt the butter in a saucepan over medium heat.
- Gradually add the flour, stirring constantly, until the mixture turns a deep brown color, about 5 to 7 minutes.
- Introduce the chopped onion, carrot, and celery to the roux and cook until they are softened, approximately 5 minutes.
- Slowly whisk in the beef stock along with the tomato paste, ensuring no lumps form.
- Add the dried thyme and dried parsley.
- Allow the sauce to come to a gentle simmer and leave it to thicken for about 45 minutes, stirring occasionally to avoid sticking.
- Once thickened, strain the sauce through a fine sieve to ensure a smooth texture, removing the solid vegetable pieces.
- The sauce is now ready to be used, or it can be stored in the refrigerator for future culinary uses.
Keywords: French Cuisine, Thick Sauce, Roux, Sauce
Spice Rack: Thyme, Parsley
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