This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.
In a heavy bottomed sauce pan over medium heat melt the butter and sauté the mirepoix (carrots, celery, onion) until it is deeply caramelized, about 20 Minutes.
Lower the heat and add in the flour to create a roux. Cook until the roux is browned about 15 Minutes.
Gradually stir in the tomato purée and brown stock, being careful to blend it into the flour so clumps don't form.
Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet.
duce the heat to low and simmer for about 90 Minutes, or until the sauce is reduced by ⅓ and has a syrupy consistency. Skim as needed to remove fat and skin from the top.
Strain the sauce through a sieve lined with cheesecloth. Gently press on the mirepoix to extract any additional sauce.
Store in an air-tight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
*You can make variations of this sauce with any type of brown stock; veal is just the most traditional.