Sauce Espagnole Spanish Sauce

Sauce Espagnole, also known as Spanish Sauce, is a rich and velvety classic from French cuisine, celebrated as one of the foundational "mother sauces." Crafted with a golden roux, aromatic mirepoix (onion, carrot, and celery), robust tomato paste, and deeply flavorful brown beef stock, this slow-simmered sauce is enhanced with fresh thyme, bay leaf, and whole black peppercorns. The result is a beautifully complex sauce with a deep brown hue and luxuriously smooth texture, perfect for enriching gravies, stews, and meat dishes. With a hands-on preparation time of just 15 minutes and a gentle simmer to coax out its rich flavors, this versatile sauce is a must-have for any culinary enthusiast’s repertoire. Whether served as-is or used as the base for demi-glace or other savory recipes, Sauce Espagnole is a time-honored treasure that elevates any meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 8

Ingredients

• 60 grams unsalted butter
• 60 grams all-purpose flour
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 2 tablespoons tomato paste
• 1000 milliliters brown beef stock
• 2 pieces fresh thyme sprigs
• 1 piece bay leaf
• 5 pieces whole black peppercorns
• 1 to taste salt
• 1 to taste ground black pepper

Directions

Step 1

In a large saucepan, melt the unsalted butter over medium heat.

Step 2

Add the all-purpose flour to the melted butter, whisking continuously to create a roux. Cook for about 5–7 minutes, stirring constantly, until the roux turns a golden brown color.

Step 3

Add the diced onion, carrot, and celery to the roux. Stir well and cook for 5 minutes until the vegetables start to soften and release their aromas.

Step 4

Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.

Step 5

Gradually pour in the brown beef stock, a little at a time, whisking constantly to avoid lumps forming. Once fully combined, bring the mixture to a gentle boil.

Step 6

Add the thyme sprigs, bay leaf, and whole black peppercorns to the saucepan. Reduce the heat to low and let the sauce simmer uncovered for about 1 hour, stirring occasionally.

Step 7

Use a spoon to skim off any foam or fat that rises to the surface during cooking.

Step 8

After 1 hour, strain the sauce through a fine-mesh sieve or cheesecloth into another pot, discarding the solids.

Step 9

Season the strained sauce with salt and ground black pepper to taste.

Step 10

Your Sauce Espagnole is now ready to serve or use as a base for other recipes. Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(1488.8g)

Amount per serving	% Daily Value*
Calories	845.5

Total Fat 54.9g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat g
Cholesterol 132.9mg	0%
Sodium 6184.3mg	0%
Total Carbohydrate 78.5g	0%
Dietary Fiber 9.8g	0%
Total Sugars 13.9g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 199.9mg	0%
Iron 6.3mg	0%
Potassium 1384.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 8.9%

Carbs: 35.4%