Sauce: Espagnole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 2 tbsp (29.5735 mL by volume) unsalted butter
- 1/2 medium onion, finely chopped
- 1/4 cup (59.1471 mL by volume) finely chopped carrot
- 1/4 cup (59.1471 mL by volume) finely chopped celery
- 2 tbsp (29.5735 mL by volume) flour
- 1 tbsp (14.7868 mL by volume) tomato paste
- 3 cups (709.7647 mL) beef stock
- 1 bay leaf
- 1 sprig fresh thyme
- 2 parsley stems
- Salt and pepper, to taste

Instructions

1. Melt butter over medium heat. Cook onion, carrot and celery until tender, about 5 minutes.
2. Stir in flour. Over low heat, stir often until browned, about 6–8 minutes; avoid scorching. Mix in tomato paste.
3. Return to medium heat and gradually whisk in stock until smooth. Add bay leaf, thyme and parsley.
4. Bring to a boil, then simmer gently for 30–40 minutes, stirring occasionally to prevent sticking.
5. Adjust salt and pepper, strain through fine mesh or cheesecloth, and serve immediately.

Measurement note: Original US quantities are unchanged. Metric volumes are calculated, rounded US-volume equivalents, not publisher-provided weights. Volume measures for butter, flour and vegetables are not gram weights; no densities or serving counts were guessed.

Yield: 2 cups (473.1765 mL), source yield

Source: Adapted from Town & Country Markets.
https://townandcountrymarkets.com/recipes/espagnole-sauce