Espagnole Sauce (brown)

1.Prepare the Mirepoix: Dice the onion, carrot, and celery into small, uniform pieces (mirepoix).

2.Make the Brown Roux: In a heavy-bottomed pot or saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Continue cooking, stirring constantly, for 10 to 15 minutes until the roux achieves a deep, nutty brown color, similar to peanut butter. Do not burn it. Remove the roux from the heat and set aside.

3.Sauté the Vegetables: In a separate pot (or clean the first one), melt a small amount of butter or oil over medium heat. Add the prepared mirepoix and sauté for 8 to 10 minutes until the vegetables are softened and slightly caramelized.

4.Pincage: Stir in the tomato paste and cook for 5 minutes, stirring frequently. This step, known as pincage, deepens the tomato flavor and color.

5.Combine and Thicken: Whisk the reserved brown roux into the vegetable mixture until fully incorporated.

6.Add Stock and Simmer: Gradually whisk in the hot beef stock, ensuring the sauce remains smooth and lump-free. Add the bouquet garni.

7.Cook the Sauce: Bring the sauce to a boil, then immediately reduce the heat to a very low simmer. Cook uncovered for 1.5 to 2 hours, or until the sauce has reduced by about one-third and has a rich, thick consistency. Skim the surface frequently with a ladle or spoon to remove any impurities or fat that rise to the top.

8.Strain and Finish: Remove the bouquet garni. Strain the sauce through a fine-mesh sieve (chinois) or cheesecloth-lined strainer into a clean container, pressing down on the solids to extract all the liquid. Discard the solids.

9.Seasoning: Return the strained sauce to low heat and adjust the seasoning with salt and freshly ground black pepper. The Espagnole sauce is now ready to serve or use as the base for derived sauces like Demi-Glace.