A brown sauce is often referred to as an Espagnole. It's a rich sauce that's made from a brown roux and includes tomato purée, adding to the flavor and body.
Remember, the darker the roux you use the more of it you'll need to get the same thickening power as a standard blond roux.
1 Brown roux
1 qt. Brown stock
1/2 lb. mirepoix, medium diced
2 oz. tomato purée
Sachet:
1 bay leaf
1/8 - 1/4 tsp. dried thyme
1 pinch crushed peppercorns
2 parsley stems
Salt and pepper
1 qt. Brown stock
1/2 lb. mirepoix, medium diced
2 oz. tomato purée
Sachet:
1 bay leaf
1/8 - 1/4 tsp. dried thyme
1 pinch crushed peppercorns
2 parsley stems
Salt and pepper
- Sauté the mirepoix in the sauce pot.
- Make a brown roux in the pot you sautéed the mirepoix in then gradually add the stock and tomato purée, stirring constantly to prevent lumps.
- Add your sachet, bring to a boil, reduce heat and let simmer for 1 1/2 hours, skimming the surface as needed.
- Strain through cheesecloth before using.
Demi-glace
Many small sauces are made with a demi-glace instead of the standard brown sauce. A demi-glace is a very rich, flavorful sauce made from a brown sauce and brown stock.
It is common to finish a demi-glace with some sherry wine for a flavorful twist. Here's how to make a demi-glace:
1 part brown stock
1 part brown sauce
Click here for a few small espagnole sauces.
1 part brown sauce
- Combine the stock and sauce and simmer until reduced by 1/2
- Strain and cool
