Classic Espagnole Sauce

Roasting the Bones

Preheat oven to 200°C (400°F). Toss the beef or veal bones with 2 tablespoons of olive oil and spread them in a single layer on a roasting pan. Roast for 1-1.5 hours, or until the bones are deeply browned, flipping them halfway through. This step is crucial for developing a rich, deep flavor.

Making the Brown Stock (if needed)

If you don't have prepared brown stock, place the roasted bones in a large stockpot. Add enough cold water to cover them by about 5 cm (2 inches). Bring to a boil, then reduce the heat to a simmer. Skim off any scum that rises to the surface. Add roughly chopped onion, carrot, and celery to the pot. Simmer for at least 4 hours, or up to 8 hours, skimming occasionally. Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.

Preparing the Mirepoix

While the bones are roasting (or while the stock is simmering), dice the onion, carrot, and celery into small, uniform pieces.

Making the Brown Roux

In a heavy-bottomed saucepan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery (mirepoix) and cook until softened and lightly browned, about 10-15 minutes. Stir in the flour and cook, stirring constantly, until the roux is a rich, dark brown color, about 15-20 minutes. Be patient and don't let it burn. This is essential for the flavor and color of the sauce.

Adding Tomato Purée and Stock

Stir in the tomato purée and cook for another 2-3 minutes, stirring constantly. Gradually whisk in the beef or veal stock, making sure there are no lumps. Bring to a simmer, then reduce the heat to low.

Simmering the Sauce

Add the bay leaf, thyme sprigs, parsley stems, and peppercorns to the sauce. Simmer gently, uncovered, for 4-6 hours, or until the sauce has reduced and thickened to the desired consistency. Skim off any foam or impurities that rise to the surface.

Finishing the Sauce

Strain the sauce through a fine-mesh sieve lined with cheesecloth. Discard the solids. Return the strained sauce to the saucepan. If desired, stir in the dry sherry or Madeira. Simmer for another 5-10 minutes. Season with salt and pepper to taste. The sauce should be smooth, rich, and flavorful.

Nutrition Facts (Estimated per 100g)

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

• Calories: Approximately 60-80 kcal
• Protein: 3-4g
• Fat: 4-6g
• Carbohydrates: 4-6g

Other Important Considerations for Nutrition

Espagnole sauce is relatively high in fat due to the roux and the richness of the stock. Portion control is important. Also, consider the sodium content, especially if using store-bought stock. You can reduce the sodium by using homemade stock or low-sodium options.