Espagnole Sauce

Name: Espagnole Sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Ingredients: 3 tbsp butter; 3 tbsp all-purpose flour; 4 cups warm beef stock; 2 tbsp tomato paste; 1/2 onion, diced; 1 carrot, diced; 1 celery stalk, diced; 1 bay leaf; Salt and pepper, to taste

6 servings10 min prep60 min cookMedium

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The Story Behind It

The Tale of Espagnole Sauce

Story updated September 18, 2026

Espagnole, meaning 'Spanish sauce' despite its French origin, is one of the five mother sauces of classical French cuisine, a rich brown sauce built from stock, mirepoix, and tomato. Its exact naming connection to Spain remains unclear.

Ingredients

Scale:· 6 servings

3 tbsp butter
3 tbsp all-purpose flour
4 cups warm beef stock
2 tbsp tomato paste
1/2 onion, diced
1 carrot, diced
1 celery stalk, diced
1 bay leaf
Salt and pepper, to taste

Instructions

1Sauté onion, carrot, and celery in butter until softened, about 5 minutes.
2Stir in flour and cook 2-3 minutes to form a brown roux.
3Whisk in warm beef stock and tomato paste until smooth.
4Add bay leaf and simmer, skimming occasionally, 45-50 minutes until reduced and glossy.
5Strain, discarding solids, and season with salt and pepper.

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