Sauce Brown or Espagnole

Ingredients

  • 2 tbsp. butter or fat rendered from a roast
  • 1 carrot diced
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 2 tbsp. tomato paste
  • 1 sprigs thyme
  • 1 bay leaf
  • salt & pepper
  • 2 tbsp. flour
  • ¼ cup wine if desired
  • 2 cups brown stock (beef)

Steps

  1. Melt butter in skillet.
  2. Sauté carrots, onions & celery till soft & color deepens.
  3. Stir in tomato paste and cook till deeply browned.
  4. Stir in herbs.
  5. Splash in wine to deglaze.
  6. Sprinkle on flour over veggies (mirepoix) & stir.
  7. Slowly add stock and stir until smooth.
  8. Strain and serve on any beef roast or steak or burgers.
  9. Or remove thyme sprig & bay leaf and serve chunky or puréed.

**Tip: This is a basic sauce (gravy), many variations can be done adding different herbs or reducing and adding wine to replace the liquid.

Serves: 6-8

Credit: Cam Van Sant