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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Espagnole Sauce 🌄 💤
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Espagnole Sauce
Espagnole Sauce
{Serving suggestion only*}
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Master the art of classic French cuisine with this authentic Espagnole Sauce recipe. This robust "mother sauce" begins with a dark roux for nutty depth, enriched with mirepoix and brown stock for remarkable complexity. Perfect as a base for countless "daughter sauces" like Bordelaise or demi-glace, this fundamental culinary building block elevates everything from steaks to braised short ribs with its rich, velvety texture and intense flavor profile. - Claude
No Jump Zone
Ingredients
3 qt brown stock
1 qt additional brown stock
1 lb coarse chopped tomato
1 lb mirepoix (already cooked or not cooked depending on which method you use)
1/2 cup chopped bacon (optional)
Directions
Method 1
In a deep thick sauce pan dissolve the roux adding 3 qt brown stock.
Bring sauce to a boil while constantly stirring.
Let the sauce simmer slightly off-center to create a convection of scum pooling to the side.
Skim the top as needed.
You might want to change saucepans 2 or 3 times during the cooking process straining with a chinois/cheesecloth each time; approx cooking time 2 hours.
Add additional brown stock to replace evaporated stock, 1 lb fresh tomatoes and cooked mirepoix.
The sauce is then reduced to 2 qt desired quantity and strained an additional time.
 
Method 2 (A lot easier)
Over medium-high heat.
Brown the bacon in a sauce pan until it renders a lot of its fat.
Stir in the onions and allow them to brown before adding the rest of the vegetables.
Then add your butter and flower, so that you are making the roux right in the pan with the bacon and veggies.
Add your brown stock and continue to stir, getting all the bits  off the bottom of the pan, and allowing the flour to cook and the veggies to release their flavor.
Simmer for about 15 minutes.
Strain the sauce through a chinois/cheesecloth, getting the sauce but not squeezing any veggie bits into it.
You can now use this sauce as the base for other sauces, such as an orange sauce for Duck a L'Orange .
 
 
 
Servings\Yield
Makes 2 quarts
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 120; Total Fat: 7g (Saturated Fat: 3g); Cholesterol: 15mg; Sodium: 380mg; Total Carbohydrates: 8g (Dietary Fiber: 1g, Sugars: 2g); Protein: 5g; Calories from Fat: 63 (52%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Espagnole is one of the five mother sauces in classical French cuisine. One classic variation of Espagnole is Bordelaise sauce, which infuses Espagnole with red wine and shallots, creating a bold, savory complement to grilled steaks. Another refined daughter sauce, demi-glace, is made by reducing Espagnole with additional brown stock until it reaches a highly concentrated, velvety consistency. This rich reduction is commonly used as finishing touch for braised short ribs, enhancing the meat with its glossy texture and intense depth. Credit to Escoffier Online Chef Instructor Kevin Quinn for this demonstration.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: sauce, french, stock, mother sauce
🗂️ Categories: 🥣 Sauces & Stocks, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Espagnole Sauce was added on May 16, 2025 and last updated on May 16, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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