Espagnole or Brown Sauce


  • Mirepoix:
  • 1 lb. onions/md
  • 8 ounces carrots/md
  • 8 ounces celery/md
  • 8 ounces butter
  • 8 ounces flour (bread or mixture of brd/pastry
  • 6 quarts brown stock
  • 8 ounces tomato puree
  • Sachet:
  • 1/2 bay leaf
  • 1/4 teaspoon thyme
  • 8 parsley stems


  • 1. Saute the mirepoix in the butter until well browned (caramelized).
  • 2. Add the flour and stir to make the roux. Continue to cook until the roux is browned.
  • 3. Gradually stir in the brown stock and tomato puree, stirring constantly until the mixture comes to a boil.
  • 4. Reduce heat to simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced to 1 gallon. Skim as often as necessary.
  • 5. Strain through a china cap lined with several layers of cheesecloth. Press on the mirepoix gently to extract their juices.
  • 6. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a BM or cool in a cold water bath for later use.


  • SERVINGS: 50
  • SOURCE: Gisslen Text

More Recipes to try


Old Comments

no messages yet