Brown Sauce or Espagnole

Preparation info

  • Yield:

    1 gal

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
1 lb 500 g Onions, medium dice
8 oz 250 g Carrots, medium dice
8 oz 250 g Celery, medium dice
8 oz 250 g Butter
8 oz 250 g Bread flour
6 qt 6 L Brown veal stock
8 oz 250 g Tomato purée (see Variations)
½ ½ Bay leaf
¼ tsp 1 mL Thyme
6–8 6–8 Parsley stems



    1. Sauté the mirepoix in butter until well browned (Figure 8.12).
    2. Add the flour and stir to make a roux. Continue to cook until the roux is browned. (See Variations for alternative procedure.)
    3. Gradually stir in brown stock and tomato purée, stirring constantly until the mixture comes to a boil.
    4. Reduce heat to simmer and skim surface. Add the sachet and let simmer about 2 hours, or until the sauce is reduced to 1 gal (4 L). Skim as often as necessary.
    5. Strain through a china cap lined with several layers of cheesecloth. Press on mirepoix gently to extract juices.
    6. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a cold-water bath for later use.
    7. Evaluate the finished sauce.