Jeni Wright, Eric Treuille, Le Cordon Bleu

Making an Espagnole Sauce

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The Carême classic involves many laborious procedures. This extremely simple contemporary version uses just three ingredients - a basic brown sauce, mushrooms and tomato purée. Skimming the sauce helps make it glossy.
  1. Heat 750 ml brown sauce over a moderate heat until simmering and add 150 g finely chopped mushrooms. Stir until well combined.

  2. Add 1 tbsp tomato purée and stir until evenly blended into the sauce, then continue simmering over a low heat.

  3. Simmer for a total of 15 minutes, skimming often. Strain before using.