Homemade Rich and Savory Espagnole Sauce

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) beef or veal bones 1 pound (450g) beef or veal bones
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 4 cups (950ml) beef or veal stock 4 cups (950ml) beef or veal stock
• 1 bay leaf 1 bay leaf
• 2 sprigs of thyme 2 sprigs of thyme
• 4 black peppercorns 4 black peppercorns
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
2. 2.
   Add the beef or veal bones to the saucepan and cook until they are well browned on all sides.
3. 3.
   Stir in the tomato paste and cook for an additional 2 minutes to enhance its flavor.
4. 4.
   Pour in the beef or veal stock, bay leaf, thyme sprigs, and black peppercorns. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 2-3 hours, skimming off any impurities that rise to the surface.
5. 5.
   Once the sauce has reduced and thickened, strain it through a fine-mesh sieve, pressing down on the solids to extract all the flavors. Discard the solids.
6. 6.
   Return the strained sauce to the saucepan and simmer for an additional 10 minutes to further concentrate the flavors. Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the sauce cool slightly before using or storing in an airtight container in the refrigerator.

Treat your ingredients with care...

• Beef or veal bones — For the best flavor, choose bones with some meat still attached. Roasting the bones before adding them to the saucepan will enhance their richness.

Tips & Tricks

• To save time, you can use store-bought beef or veal stock instead of making your own.
• For a deeper flavor, add a splash of red wine to the sauce while simmering.
• Freeze any leftover sauce in ice cube trays for convenient portioning in future recipes.
• Use the sauce as a base for other French classics like beef bourguignon or coq au vin.
• Adjust the consistency of the sauce by simmering it for longer to reduce it further or adding a little extra stock to thin it out.

Serving advice

Serve the Espagnole sauce alongside roasted meats, such as beef tenderloin or lamb chops. It also pairs well with game meats like venison or duck. Drizzle the sauce over mashed potatoes or use it as a dipping sauce for crusty bread.

Presentation advice

When serving the Espagnole sauce, pour it into a small gravy boat or sauce pitcher for easy pouring. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for a touch of color.