Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Espagnole Sauce (Escoffier)

This recipe is from Escoffier's Le Guide Culinaire.

Yield
4 quarts

Ingredients

  • 1 lb brown roux
  • 6 quarts brown stock
  • 8 tablespoons tomato paste
  • 1 lb mirepoix
  • 1 bouquet garni
Your pantry ยท Interactive controls load with JavaScript

Method

  1. Dissolve the cold roux in a bowl by stirring in some of the cold brown stock.
  2. Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat.
  3. Temper the roux by ladeling some of the stock into the roux while whisking vigorously.
  4. Stirring constantly, slowly pour the tempered roux into the simmering stock.
  5. Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni.
  6. Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum.
  7. Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly.
  8. Adjust the seasoning to taste. Strain and degrease thoroughly.
  9. Refrigerate or freeze if not using immediately.

Categories