Basic Brown Sauce (Sauce Espagnole)

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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.


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.

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