Espagnole

Espagnole Serves 6-8

Ingredients:

57g (4 TB) unsalted butter

30g (1/4 C) all-purpose flour

50g / 1 small onion, finely chopped

25g / 1 small carrot, finely chopped

25g / 1 celery stalk, finely chopped

2 cloves garlic, minced

65g (1/4 C) tomato paste

475mL (2 C) beef stock (or veal stock, if available), warmed

240mL (1 C) red wine

1 bay leaf

2-3 sprigs fresh thyme

Salt and freshly ground black pepper to taste

Instructions:

Melt the Butter
In a medium saucepan, melt the butter over medium heat. Let it melt completely without letting it brown.

Make the Roux
Once the butter is melted, whisk in the flour. Continue to whisk constantly for about 1-2 minutes. This will form a thick paste called a "roux." Cook this roux for about 5 minutes, stirring constantly, until it becomes a medium brown color (do not let it darken too much or it will burn and become bitter).

Cook the Vegetables:
In a separate pan, heat a bit of oil or butter over medium heat. Add the chopped onion, carrot, and celery (called "mirepoix") and cook until the vegetables soften and begin to brown slightly, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Tomato Paste:
Stir in the tomato paste with the mirepoix and cook it for 2-3 minutes, allowing the paste to caramelize a bit, and turn rusty in color. This will deepen the flavor of the sauce.

Deglaze the Pan:
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes, reducing slightly.

Combine the Roux with Stock:
Gradually whisk in the beef stock to the roux, ensuring the mixture is smooth. Add the mirepoix, bay leaf, and thyme sprigs. Bring the sauce to a simmer, then lower the heat and cook for about 45-60 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third.

Strain the Sauce:
Once the sauce has reduced and thickened, remove the bay leaf and thyme. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Taste and adjust seasoning with salt and pepper as needed.

Finish and Serve:
It can be used immediately or stored in the refrigerator for up to 3 days.

Our Favorite Uses:

1. Bordelaise

2. Demi-Glace

3. Accompany red meats, such as roast or stews.