Espagnole

🥘 Ingredients

• Brown Beef Stock
  8 c
• Mirepoix
  1 c
• all-purpose flour
  1/2 c
• butter
  1 stick
• carrots (alternative)
  4 tbsp
• celery (alternative)
  4 tbsp
• onions (alternative)
  1/2 c
• parsley
  1/2 c
• pepper
• salt
• tomatoes
  2 c
• whole black peppercorns
  10

🍳 Cookware

• large heavy saucepan or Dutch oven
• fine-mesh sieve
• bowl

1. 1

   Melt in a large heavy saucepan or Dutch oven butter .

   butter: 1 stick
2. 2

   Add Mirepoix or finely chopped onions (alternative) , carrots (alternative) , and celery (alternative) . Cook, stirring, until the vegetables begin to color.

   Mirepoix: 1 c, onions (alternative): 1/2 c, carrots (alternative): 4 tbsp, celery (alternative): 4 tbsp
3. 3

   Add 1/2 cup all-purpose flour . Cook, stirring until the flour is thoroughly browned.

   all-purpose flour: 1/2 c
4. 4

   Stir in whole black peppercorns , drained, peeled and finely chopped canned tomatoes or 2 cups tomato purée and coarsely chopped parsley .

   whole black peppercorns: 10, tomatoes: 2 c, parsley: 1/2 c
5. 5

   Add Brown Beef Stock .

   Brown Beef Stock: 8 c
6. 6

   Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2.5 hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, no thicker.
7. 7

   Strain the sauce through a fine-mesh sieve into a bowl . Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, then the additional stock or water. If using this sauce as is, season with salt and pepper to taste.

   salt, pepper