Espagnole (Brown Sauce)

Servings: 32


  • ½ pound Mirepoix, medium dice
  • 2 fluid ounces Clarified butter
  • 2 ounces Flour
  • 1 ¼ quarts Brown stock
  • 2 fluid ounces Tomato puree


  • ¼ Bay leaf
  • ⅛ teaspoon Dried thyme
  • 1/16 teaspoon Peppercorns, crushed
  • 2 Parsley stems
  • Salt and pepper, to taste


  1. Sauté the mirepoix in butter until well caramelized.
  2. Add the flour and cook to make a brown roux.
  3. Add the brown stock and tomato purée. Stir to break up any lumps of roux. Bring to a boil; reduce to a simmer.
  4. Add the sachet.
  5. Simmer for approximately 1 ½ hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities.
  6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust seasonings and cool in a water bath or hold for service.

Yield: 1 gal. (4 lt)

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.