Sauce Espanol is arguably the most important of the French ‘mother’ sauces. Making it is incredibly satisfying. It’s not difficult at all. You can almost see the flavors developing and it has an amazing aroma while gently simmering in your kitchen for 2-3 hours.

Sauce Espagnole

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Course: Sides
Cuisine: French
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Degree of Difficulty : Easy
Servings: 6 1/2 cup portions


  • 1 tbsp unsalted butter
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 medium onions coarsely chopped or one large
  • 10-12 sprigs fresh parsley sprigs chopped
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme
  • 3-4 dry bay leaves
  • 280 ml beef consommé (Campbell's)
  • 1 liter good quality low sodium beef stock


Gather all ingredients before you start recipe.

  • Heat 1 tbsp unsalted butter butter in a medium large sauté pan over medium high heat.
  • Add 2 medium carrots, peeled and diced, 2 stalks celery chopped, 2 medium onions coarsely chopped, 10-12 sprigs fresh parsley sprigs, 1 tsp freshly ground black pepper, 1 tbsp dried thyme, 3-4 dry bay leaves to sauté pan. Stir to combine.
  • Sauté on medium high heat, stirring frequently for 10-15 minutes, or until the bottom of the pan starts to get black and the vegetables turn a dark brown color.
  • Add 280 ml beef consommé (Campbell's) and stir and scrape up all the brown bits from the bottom of the pan until the pan bottom starts to look clean and shiny.
  • Add 1 liter good quality low sodium beef stock, bring to a boil, then reduce to a gentle simmer and cook for 2 to 3 hours or until reduced by half.
  • Remove from heat and cool to room temperature, then move to a blender and rough chop, do not purée.
  • Move to a fine sieve.
  • Press all the solids through the sieve leaving only a little bit of solid left in the sieve. Discard any thing left in the sieve.
  • Return the sauce to a sauté pan if it looks thin to reduce until the sauce coats the back of a spoon or add a little stock if it has reduced too much.
  • Ladle the sauce into 1/2 cup containers and freeze until needed.

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