Sauce Espagnole
The cornerstone of French classic sauces based on fond brun, one of the five mother sauces. In this recipe we use TRUEfoods beef stock: intense yet subtle, with100% British slow roasted beef bones to give the beef stock a deep and meaty flavour.
Makes 1l.
Allergens and dietary requirements
- Celery
- Gluten
- Cow's milk
- Lactose
- Pescetarian
Ingredients
25
g
butter25
g
flour30
g
mirepoix50
g
mushrooms, cut in pieces1
kg
tomatoes, roughly cut2250
g
TRUEfoods reduced beef stock5
g
parsley4
pieces
spring onion1
leaf
bay leaf3
sprigs
thyme30
g
mushrooms, cut in piecesas needed
salt and pepperPreparation method
Place the butter in a pan and heat until bubbly.
Add the flour and cook until a clear roux forms.
Then add the mirepoix, mushrooms and tomatoes and cook until the vegetables are soft and aromatic.
Add the beef stock and simmer gently for 3 hours.
Then add the rest of the ingredients and cook for another 20 minutes.
Pass through a fine sieve.
Cook the sauce until it reaches the right consistency.
Season to taste with salt and pepper.
Serving suggestions
- Delicious in a dish with veal cheek, potato, parsnip, and onion.
- Pairs well with sirloin steak, rice, and haricots vert.
- Perfect with sweetbreads, carrots, and chorizo.
