Dish

Espagnole sauce

Espagnole sauce is made by combining a brown roux with beef or veal stock. The sauce is then flavored with vegetables, such as onions, carrots, and celery, as well as herbs and spices, such as bay leaves and thyme. The result is a rich and flavorful sauce that is perfect for adding to meat dishes or serving as a base for other sauces and gravies.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Espagnole sauce originated in France and is a classic French sauce. It is often used as a base for other sauces and gravies, such as Bordelaise sauce and mushroom sauce.

Dietary considerations

Contains beef or veal

Variations

There are many variations of Espagnole sauce, including versions that use different types of stock, such as chicken or fish stock. Some recipes also call for the addition of red wine or brandy to the sauce.

Presentation and garnishing

Espagnole sauce should be served hot and garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make a lighter version of Espagnole sauce, use a vegetable stock instead of beef or veal stock and reduce the amount of roux used.

Side-dishes

Espagnole sauce is typically used as a base for other sauces and gravies, such as Bordelaise sauce and mushroom sauce. It can also be served as a sauce for meat dishes, such as beef or veal.