Traditional Espagnole Sauce Recipe

Chef Dan Catanio , On May 7, 2023


Espagnole sauce recipe overview

This Espagnole sauce recipe is the traditional version of espagnole sauce and it was coined one of the 5 French mother sauces by Chef Auguste Escoffier. It is a rich brown sauce made from beef broth that is thickened with a dark roux (butter and flour mixture that is cooked until it is dark brown in color).

Definition: The term Espagnole means darker in color. This is not a reference to the nation of Spain but to the dark and rich color that this beef based sauce derives its name from.

Espagnole sauce, also referred to as brown sauce is the base for many other sauces, such as demi-glace, bordelaise, and marchand de vin. It can also be used as a sauce on its own, and is usually served with roasted or grilled meats. A fortified Espagnole sauce may include additional ingredients herbs, spices, and wine to enhance the flavor.

Espagnole sauce Sauce Cooking Video

In this video, Chef Dan – expert saucier prepares espagnole sauce

Ingredients for Espagnole Sauce

  • Beef broth

  • Butter

  • Flour (we use rice flour or potato starch to make this Espagnole sauce gluten free)

  • Tomato puree

  • Mirepoix (carrot, onion, celery mix)

  • Garlic powder

  • Bay leaf

  • Olive Oil

  • Beef paste and vegetable paste

Tools Needed to Make This Espagnole Sauce Recipe

  • Pot

  • Whisk

  • Fine Mesh Strainer

  • Chef Knife

  • Cutting Board

  • Measuring Cups

  • Ladle and spoon

  • Mixing bowl

Espagnole Sauce Recipe Cooking Instructions

    Prepare Mirepoix

  1. Add olive oil to your pot

  2. Rough cop the 3 medium sized carrot, half of an onion, 3 stocks of celery mix.

  3. Add to your pot and brown the mirepoix to get the juices to come out of the carrots and caramelize them.

  4. Add Liquid

  5. Add 3/4 of the beef broth to the pan

  6. Fortify the espagnole

  7. Add some 1 tsp of beef paste and vegetable paste

  8. Add a pinch of thyme with 3 or 4 bay leaves

  9. Add 2 tbsp of tomato puree

  10. Allow this mix to simmer

  11. Make the slurry

  12. A slurry is like a roux. It is used a thickening agent. To do so, mix some rice flour with red wine. Using rice flour vs all purpose flour make this espagnole sauce recipe gluten free.

  13. Mix this together to increase the consistency

  14. Pour the slurry in the pot gradually

  15. Allow this to simmer on a low flame for 30 minutes

  16. Strain Your Sauce

  17. Strain your sauce through a fine mesh strainer into a bowl.

  18. Add a little pinch of lemon or an ounce or two of wine if you want the sauce a little thinner.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.