Basic Espagnole Sauce Recipe
Espagnole Sauce is one of Escoffier's foundational French "mother sauces," and may be adapted to make a plethora of classic "daughter sauces."
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Cooking tools:
- Fine-mesh sieve
- Pot
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Spoon
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 3 tbsp. clarified butter
- 3 tbsp. all-purpose flour
- 1 qt. beef or brown veal stock, hot
- 1 tbsp. bacon fat or substitute unsalted butter
- 1 small onion, coarsely chopped (½ cup)
- 1 small carrot, coarsely chopped (¼ cup)
- 1⁄2 stalk stalk celery, coarsely chopped (¼ cup)
- Kosher salt
- freshly ground black pepper
- 2 tbsp. tomato puree
- 1 bay leaf
- 1 sprig sprig of thyme
- 1 sprig sprig of Italian parsley
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