Escoffier Sauce Recipes

SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER'S FAMOUS MOTHER SAUCE

Sauce Espagnole Recipe: How to make Escoffier's Famous Mother Sauce image

Learn how to make Escoffier's classic brown beef-based Sauce Espagnole - one of the five iconic Mother sauces of French cuisine.

Provided by Johan Johansen

Categories Sauce

Time 1h25m

Number Of Ingredients 10

Ingredients

2 liters dark beef stock
1 carrot (finely diced)
1 celery stalk (finely diced)
1 small onion (finely diced)
2 bay leaves
5 sprigs of thyme
1 leek leaf (the green top part)
1 tablespoon tomato paste
1 tablespoon flour
1.5 tablespoon beef fat (can substitute butter)

Steps:

Add a teaspoon of beef fat to a sauce pan and set over medium heat.
Add carrots, celery and onion to beef fat and fry for a couple of minutes till fragrant.
Add tomato paste and fry for another couple of minutes.
Pour in beef stock and add bay leaves, thyme and leek.
Raise heat to high and let stock come to a boil.
Once boiling, reduce heat back down to medium and allow to reduce at a low boil for about an hour or until reduced by about half.
Strain and set liquid into a bowl, making sure to press down on the solids as you do to release as much flavor as possible, then discard the solids.
Return sauce pan to medium heat and add remaining tablespoon of beef fat.
Once fat has melted, stir in flour with a whisk to form a basic roux.
Cook roux, stirring frequently so it doesn't burn, for about 5-10 minutes until it develops a nutty aroma and a redish-brown color.
Carefully an gradually stir in warm beef stock mixture whisking constantly to dissolve any lumps that may occur
Bring sauce to a boil, back heat down to low and let simmer for about 10 minutes.
If serving the Sauce Espagnole as is, season to taste with salt and pepper and serve over beef.
If you plan to create a derived sauce, hold back the seasoning until your final results have been achieved.

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