A deeply colored and richly structured brown sauce made from roasted bones, browned mirepoix, flour, and tomato – Sauce Espagnole is a pillar of classical French cuisine, full of depth and meant for further refinement.
FR / EN
Sauce Espagnole / Espagnole (Brown Base Sauce)
Regional Style
Classic Haute Cuisine (Carême & Escoffier Tradition)
Servings
Yields about 500 ml
Ingredients
- 500 ml brown stock (beef or veal, well reduced)
- 30 g butter
- 30 g flour
- 1 small carrot, finely diced
- 1 small onion, finely diced
- 1 small stalk of celery (optional)
- 1 small spoonful tomato purée or concassée (about 1 tbsp)
- 1 bouquet garni (parsley stems, thyme, bay leaf)
- Salt and black pepper, to taste
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Make the Roux
In a heavy-bottomed saucepan, melt the butter and stir in the flour until smooth. Cook over medium heat, stirring constantly, until the roux reaches a medium brown color (roux brun). It should smell nutty but not burnt.
Add the Mirepoix
Stir in the diced onion, carrot, and celery. Cook gently for 3–5 minutes until lightly caramelized.
Deglaze and Add the Stock
Gradually add the hot brown stock while whisking to avoid lumps. Stir in the tomato purée and the bouquet garni.
Simmer and Reduce
Bring to a boil, then reduce to a gentle simmer. Skim off any scum or fat that rises. Let the sauce cook, uncovered, for 1 to 1.5 hours, stirring occasionally, until it has reduced by about one-third.
Strain and Finish
Remove the bouquet garni. Strain the sauce through a fine chinois. Adjust seasoning with salt and black pepper.
Serving Suggestions & Garnishes
Espagnole is rarely served on its own. It serves as the base for many classic sauces, such as Demi-Glace, Bordelaise, Chasseur, Bigarade, Diable, and Financière. It pairs well with roast meats, game, and braised dishes that require depth and body.
Tips, Tricks, or Variations
Always use a strong, gelatin-rich brown stock (made from roasted veal or beef bones) for the best results. A spoonful of meat glaze (glace de viande) intensifies the final product. This sauce can be made in large batches and frozen, or further reduced into demi-glace.
Historical & Cultural Context
Codified by Antonin Carême and later refined by Escoffier, Sauce Espagnole is one of the foundational French mother sauces. Its name likely comes from the Spanish-style use of tomato and roasted aromatics. In the grande cuisine of the 19th century, it was a symbol of kitchen mastery and used as the “dark stock” from which haute garniture sauces evolved.
