Skip to recipe

Open full page ↗

Sauces

Espagnole

Espagnole made with vegetable oil, smoked bacon, onion and carrot. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Heat the oil in a pan, add the bacon, diced onion and carrot and cook until brown.

  2. Add the flour and cook gently, stirring until a rich brown colour, about five minutes.

  3. Bring the stock to the boil and then whisk onto the roux.

  4. Add the bouquet garni, tomato and tomato puree. Leave the suace to simmer.

  5. When the sauce has reduce by half, about 3 - 4 hours skim off any fat and season.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Bouquet garni consists of sprigs of thyme, parsley and a bay leaf tied together in muslim cloth.
  • Other sauces can be made using a espagnole as the base: Add red wine and cooked shallots for bordelaise sauce, add cooked chopped onion, white wine and white wine vinegar for robert sauce.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Espagnole - Brown Sauce”.