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Espagnole Sauce
Espagnole Sauce is a traditional British recipe for a classic brown sauce made with a mix of bacon, mushrooms, vegetables, beef stock and tomato puree that can be served as a sauce or can be used as the base for a range of other sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Espagnole Sauce.
prep time
10 minutes
cook time
70 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesPork RecipesVegetable RecipesBritish Recipes
This is a classic brown sauce that forms the base for a whole range of savoury sauces and dishes.
Ingredients:
30g streaky bacon, chopped
30g butter
1 shallot, copped
30g mushrooms, chopped
1 small carrot, scraped and chopped
30g plain flour
300ml beef stock
1
bouquet garni
2 tbsp tomato purée
salt and freshly-ground black pepper, to taste
1 tbsp sherry (optional)
Method:
Melt the butter in a pan and use to fry the bacon for about 3 minutes. Add the vegetables and fry for a further 4 minutes, or until lightly browned. Scatter the flour over the top and stir in to combine. Continue frying very gently for 3 minutes then tale off the heat and gradually add the stock, stirring thoroughly to combine after each addition.
Return the pan to the heat and continue cooking, stirring constantly, until the sauce thickens. Add the bouquet garni and tomato purée then adjust the seasonings to taste. Reduce to a low simmer, cover and cook gently for 1 hour, stirring to prevent sticking. Strain the sauce, skim off any excess fat, then add the sherry and either serve or use as the base for another sauce or dish.
This sauce goes very well with beef and/or veal dishes.
