Sauce Espagnole

Sauce Espagnole

One of Auguste Escoffier's five "mother" sauces of classic French cooking that is used as a base to create other sauces. Use for the recipe, Veal Scallops with Eggplant and Tomato.
This version is based on a recipe from 5 Star Sensations, Carl Quagliata, 1991, The Auxiliary of University Hospitals of Cleveland.

Prep Time35 mins
Cook Time3 hrs
Total Time3 hrs 35 mins
Course: Sauces, Salad Dressings, Gravies
Servings: 8 cups
Author: Catherine Christiano

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 10 cups reduced sodium beef stock preheated
  • 1/2 cup chopped mushrooms
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced carrots
  • 4 1/2 cups crushed tomatoes

Instructions

  • To save time, use food processor to chop vegetables and mushrooms.
  • Place 6-quart stock pot over medium-high heat. Melt butter. Add flour and whisk to make a brown roux, about 5 minutes. Add beef stock and remaining ingredients, bring to a boil, then reduce heat to simmer about 3 hours or until sauce is reduced to approximately 8 cups.
  • Pass mixture through a sieve. Refrigerate or freeze in portions required for recipes.

Notes

This makes a lot but freezes well for future use.