Basic Brown Sauce (Sauce Espagnole)

Click to view video.

Click image to view video.

This is one of the 5 French “Mother” Sauces

6 tbsps canola oil

1 onion chopped

1 carrot chopped

1 stalk celery chopped

3 tbsps flour

1 generous tsp tomato paste (unflavored)

3 chopped mushrooms

4 cups beef stock plus 1 cup more beef stock

Heat oil in a pan and saute the vegetables until translucent and almost brown.

Add 3 tbsps flour and cook for about 3-4 minutes, whisking constantly.

Stir in 1 generous tsp of tomato paste, 3 finely chopped mushrooms and 4 cups cold beef stock.

Bring to a boil, whisking constantly.  Reduce heat to a slow simmer and cook or 35-40 minutes.  Skim from time to time.

Add 1 cup more beef stock and cook another 5-10 minutes, skimming.

Remove and strain.  Return to saucepan, taste for salt and pepper, and simmer about 5-6 minutes more till slightly thickened and glossy.

TO MAKE DEMI GLACE:

1 cup brown sauce

1 cup beef stock

1 bouquet garni (cheesecloth with 2 bay leaves, fresh thyme and fresh parsley tied up)

Put all in a saucepan and simmer 40-45 minutes until reduced in half.  Remove the bouquet garni

Sauce is ready to use.  I store in a tightly covered container in  my refrigerator for about a week or you can freeze it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s