Espagnole Sauce

This classic brown sauce is traditionally served with red meat and game.


makes 300 ml (1/2 pint)
25 g (1 oz) butter
25 g (1 oz) streaky bacon rashers, derinded and chopped
1 shallot, peeled and chopped
1 small carrot, peeled and chopped
4 tbsp chopped mushroom stalks (preferably brown-cap)
2 - 3 tbsp plain flour
450 ml (3/4 pint) brown meat stock
bouquet garni (bay leaf, thyme and parsley)
2 tbsp tomato puree
salt and pepper
1 tbsp sherry (optional)


1. Melt the butter in a pan, add the bacon and fry for 2 - 3 minutes. Add the shallot, carrot and mushroom stalks and fry gently until softened.

2. Stir in the flour and cook, stirring, for 5 minutes or until the roux is dark brown but not scorched.

3. Remove from the heat and gradually pour in the stock, whisking constantly.

4. Return to the heat and cook, stirring, until the sauce is thickened. Add the bouquet garni, tomato puree, salt and pepper. Lower the heat, partially cover the pan and simmer very gently for about 1 hour, skimming occasionally.

5. Strain the sauce into a clean pan, then reheat and skim the surface. Check the seasoning and flavour with the sherry if using.

What did you think?

4 people have helped to review this recipe. Thankyou!

An excellent sauce with duck.......FIRSTLY,boil 1 glass dry white vinegar
posted by B Davies @ 08:45AM, 1/16/09
And some white sugar.let it caramelise. To that add equal amount of DRY white wine. Reduce by half. Add this mixture to strained espagnole sauce.keep warm Add zest of 1 orange and juice and flesh of 2 oranges - no pith - will make it bitter..(Meanwhile your duck will have roasted) Carve duck and keep bits warm. Chop up the carcasse and simmer in sauce for 45 mins. Strain and pour over sliced duck breasts served on sauted new pots and asparagus. BLOODY LOVELY. ENJOY
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