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Le Chaudron recipe

Sauce espagnole

Espagnole brown sauce

⏱ 180 minServes 8Hard185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 1.5 L (6¼ cups)brown veal stock
  • 100 g (3½ oz)unsalted butter
  • 100 g (3½ oz)all-purpose flour
  • 200 g (7 oz)mirepoixcarrots, onions, celery
  • 100 g (3½ oz)smoked lardons
  • 200 g (7 oz)tomatoes, peeled and chopped
  • 200 ml (¾ cup)full-bodied red wine
  • 2 tbsptomato paste
  • 1bouquet garnithyme, bay leaf, parsley
  • 5black peppercorns
  • 1.5 L (6¼ cups) brown veal stock
  • 100 g (3½ oz) unsalted butter
  • 100 g (3½ oz) all-purpose flour
  • 200 g (7 oz) mirepoix carrots, onions, celery
  • 100 g (3½ oz) smoked lardons
  • 200 g (7 oz) tomatoes, peeled and chopped
  • 200 ml (¾ cup) full-bodied red wine
  • 2 tbsp tomato paste
  • 1 bouquet garni thyme, bay leaf, parsley
  • 5 black peppercorns
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)1 sturdy hand whisk1 fine-mesh strainer1 chef’s knife (20 cm / 8 in blade)1 cutting board1 wooden spoon1 medium ladle1 large cheesecloth or fine sieve

03 — Method

  1. Cut the carrots, onions and celery into even 5 mm (¼ in) dice.
  2. Brown the mirepoix with the smoked bacon in the saucepan for 10 minutes.
  3. Sprinkle with the flour and stir for 5 minutes to make a brown roux.
  4. Add the tomato paste and stir for 2 minutes, then pour in the red wine and deglaze.
  5. Gradually whisk in the hot brown stock to prevent lumps.
  6. Add the peeled, chopped tomatoes, bouquet garni and peppercorns and simmer gently for 2 hours.
  7. Strain through a fine sieve lined with cheesecloth, pressing hard, then return the sauce to low heat.
  8. Off the heat, whisk in cold butter for a glossy finish.

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CategorySauces