Printable version Brown Sauces
Non-illustrated recipe

Espagnole Sauce

  • For : 1/2 litre
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Espagnole Sauce :

  • 1 litre brown veal stock
  • 60 g white roux
  • 1 carott
  • 1 onion
  • 50 g salted diced pork belly
  • 1/2 glass white wine
  • 1 thyme sprig
  • 1/2 bay leaf
  • 10 cl tomato paste
  • 3 whole tomatoes

Technical stages for Espagnole Sauce :

  • Peel the tomatoes under warm water, seed them.
  • Melt the pork in a in a pot, add the diced (mirepoix) vegetables, the thyme and bay leaf.
  • Fry for 3 minutes in the pan, then remove the fat.
  • Deglaze with white wine, add the white roux and brown veal stock. Cook for 2 hours, frequently skimming and removing the fat that would come to float up.
  • Filter through a chinois and add the tomato paste and tomatoes. Cook for another hour.
  • Pass again through a chinois and keep refrigerated.
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The essentials

To make this recipe, some of these items will be required:

The Onion CutterThe Onion Cutter 25.95 Euro
Stainless steel skimmer Ø 12 cmStainless steel skimmer Ø 12 cm 11.10 Euro
Worcestershire sauce 700 mlWorcestershire sauce 700 ml 6.50 Euro