Sauce Espagnole

Basic Brown Sauce

Preparation info
  • Makes

    2 liters

    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 3 liters (3 quarts, 6 ounces) Beef Stock or Veal Stock


Prepare your mise en place.

Place the beef or veal stock in a heavy russe over medium–high heat. Bring to a boil and skim off any particles or foam that rises to the top. Remove from the heat and set aside to cool.

Place about 5 grams (1 teaspoon) of the butter in a rondeau over medium heat. Add the bacon and sauté for about 5 minutes or until the bacon has