La Sauce Espagnole

Espagnole Sauce

Preparation info

  • Difficulty


  • To make about

    1 quart

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Whether or not this sauce is of Spanish origin, it has been adopted for centuries in France, is one of the basic sauces, and is the foundation of many other sauces and dishes.


  • ¼ lb. of butter
  • 4 ozs. of carrots
  • ¼ lb. of onions
  • ¼ lb. of lean gammon, a few parsley stalks, a sprig of thyme, a small bayleaf
  • 2 ozs. of flour
  • 1 gill of white wine
  • 3 tablespoons of tomato purée
  • 2 ozs. of mushroom peelings
  • 2 tablespoons of Madeira
  • quarts of good stock


Cut the vegetables in dice, put the butter in a saucepan and, when melted, add the vegetables. Simmer gently till the vegetables are slightly coloured, then add the flour, mix well with a wooden spoon, and simmer gently till the flour begins to brown. Then add very gradually the white wine and the stock. Bring to the boil, add the mushrooms and the tomato purée, and simmer very gently for 1 hour, skimming carefully as the scum rises.

Now strain into another saucepan through a sieve, replace on the fire, bring to the boil and again skim most carefully, as the sauce should be entirely free from grease. When finished, the sauce should be reduced to 1 quart. Remove from the fire, add the Madeira, and strain once more. This sauce will keep for several days in a cool place and can be used as required for many dishes.