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Home > Recipes > Sauces > Espagnole


Submitted by: UK Recipes

Date submitted: 20 July 2009 at 22:39:49

Cover Recipe: "One of the mother sauces, a thick brown sauce this is used to make more complex sauces such as demi glace. Make in bulk and freeze for up to 3 months."


Total Time:

1 hour 20 minutes

Originaly Yeild:

300 ml




1  rasher streaky bacon, rinded and chopped

25 g,  butter

1  shallot, skinned and chopped

4 tbsp,  mushroom stalks, chopped

1  small carrot, peeled and chopped

2 level tbsp,  plain flour

300 ml,  good beef stock

1  bouquet garni

2 level tbsp,  tomato puree


  1. Fry the bacon in the butter for 2-3 minutes, then add the vegatables and fry for 3-5 minutes.
  2. Add the flour and cook, stirring until the mixture is well browned.
  3. Remove from the heat and gradually add the stock, 1 ladle at a time stirring constantly. Return to the heat and cook stirring until the sauce thickens.
  4. Strain the sauce, skim off any fat and reheat. Adjust the seasoning.

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