Espagnole Sauce Recipe

Add the butter to a large 2-gallon pot over medium heat. Once it’s melted add in the onions, celery, and carrots, and sauté for 25 to 30 minutes while frequently stirring with a spoon or until well caramelized.

Next, stir in the tomato paste and cook for 8 to 10 minutes to deepen the flavor and becomes a rust-like color. This is process is known as pince.

Pour in the veal stock.

On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.

Simmer over low to medium heat for 2 hours and be sure to come back every 30 minutes to skim and discard any impurities or fat that collects at the top.

With about 30 minutes left in the simmering process melt the 2 sticks of butter in a large sauté pan over low to medium heat.

Once melted whisk in the flour until combined. Whisk frequently for the next 20 to 25 minutes to create a dark roux.

At this time slowly pour the roux in the stock pot of stock and veggies while continually whisking until it is incorporated. The stock will immediately thicken.

Cook for a further 20 to 25 minutes.

Strain the stock completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.