Classic Espagnole or Brown sauce is a dark, flour-based sauce with a strong taste and is now replaced in many recipes by a well-reduced beef or roast veal bone stock, traditionally it was a Master Sauce serving as the starting point for many derivative sauces, of which there are hundreds in the French repertoire. As Espagnole is the French word for Spanish it was long thought that the sauce was a creation of a chef to one of the two countries royal courts following a diplomatic marriage between the French and Spanish thrones, similarly, Espagnole was a rich marriage of Spanish tomatoes to a traditional French brown meat sauce. However, according to Alan Davidson, in The Oxford Companion to Food, “The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown.”
Espangole is made from a dark roux, a Mirepoix of root vegetables and tomatoes, veal or beef stock and aromatics. The sauce is very gently simmered over a low heat and skimmed regularly. Espangole was one of the five mother sauces of the French cuisine of Escoffier and was traditionally used to make Demi-glace which is used in turn to make hundreds of secondary sauces. In the modern kitchen, these sauces are made using a reduced stock and a list can be found under the Demi-glace entry.
A Classic Espangole Recipe
As Espangole was a staple of the large classical kitchen the ingredient list includes parsley stems and mushroom trimmings left over from the preparation of garnishes, these are optional or simply replace with a couple of sprigs of parsley and a few mushrooms.
50 gr Butter or Lard
50 gr Fat Bacon
100 gr Plain Flour
2 large Carrots, peeled and sliced
1 large Onion, peeled and chopped
2 sticks of Celery, washed and chopped
3 cloves of Garlic, peeled and crushed
1 Pigs Trotter
500 gr Shin of beef, with the bone
1 generous sprig of fresh Thyme
1 sprig Rosemary
A small handful of Parsley stems
A small handful of mushroom peelings and stems
6 Black Peppercorns
1 1/2 ltrs of Beef or roasted Veal Stock
440 gr tin chopped Tomatoes
150 ml quality Red Wine
Roast the trotter and beef shin in a very hot oven for twenty minutes until brown. In a very large, heavy bottomed pan melt the butter and fry the bacon, add the mirepoix of root vegetables and cook slowly. Brown the vegetables so the natural sugars caramelise to add flavour and colour to the sauce. Add the flour and cook for at least another five minutes to develop the colour.
Slowly add a quarter of the stock stirring all the time then add the remaining stock, trotter, beef shin and the rest of the ingredients. Bring up to the gentlest of simmers and cook for at least three hours. Skim regularly to remove any impurities and excess fat from the sauce which if let to boil into the sauce will result in a cloudy finish. Remove from heat, allow to cool and pass through a chinois or fine sieve.