Classic Espagnole Sauce (sauce Espagnole)
Espagnole sauce is one of the 5 mother sauces from Escoffier. You make this strong sauce with beef broth and tomato paste, which is used as a base sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ohmydish.com.
Ingredients
- 1 onion
- 50 grams celeriac (or celery)
- 2 carrots
- 1/4 leek (optional)
- 60 grams butter
- 60 grams flour
- 550 ml beef broth (or demi-glace)
- 60 grams tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- A small handful of peppercorns
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