Recipe Card
Espagnole
INGREDIENTS
1 cup 125g 1 medium carrot
1.5 cup 210g 1 medium onion
1cup 125g 2 celery ribs
1/4 50g cup unsalted butter
1/4 cup 40g plain flour
1310g 6 cups warmed beef stock
1/4 cup 75g canned tomato purée
2 large 15g garlic cloves
1/2 teaspoon whole black peppercorns
3 bay leaves
METHOD
1. Add butter to a heavy base pot and melt, you can brown the butter slightly to intensify the taste.
2. Add diced garlic, onion, and carrot. Sauté for 8 minutes on a medium heat.
(Bring your beef stock to a boil so its warm when you add it to the pot further in the method.)
4. Sprinkle the flour over the mirepoix and stir for 5 min on a low/ medium heat.
(The mixture may go a little brown.)
5. Pour in the beef stock while you whisk so the flour doesn’t clump.
6. Add celery, tomato puree, garlic, peppercorns and bay leaves.
7. Let this simmer for 45 minutes but keep a watchful eye as it may thicken quite quickly towards the end.
8. Once the mixture reduces by half you can take off the heat.
Pour into a sieve over a jug or bowl strain the espagnole sauce from the solids and your done!
SUBSCRIBE
Demi Glaze Sauce
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