Sauce Espagnole
Sauce Espagnole is one of the classic French mother sauces and is excellent served with roasted or braised meats such as beef, lamb or chicken.
Ingredients
Directions
- 1
Melt half of your butter in a large pan over a medium heat. Add the carrots, celery and onions and sweat for 2-3 minutes.
- 2
Add the tomato paste and cook for a further 2 minutes.
- 3
Add the leeks, bay leaves, thyme and stock and bring to the boil. Simmer to reduce the mixture by half, this takes approximately 30-40 minutes.
- 4
Strain the liquid.
- 5
Make a brown roux (by mixing your flour and remaining butter) and once ready, slowly add the liquid to the roux, stirring all the time.
- 6
Once all liquid is incorporated, bring to the boil and cook for 10/15 mins.
- 7
Check for seasoning.
