Ingredients for Sauce Espagnole Spanish Sauce
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How to Make Sauce Espagnole Spanish Sauce
- Heat a large skillet over medium heat.
- Add 2 tablespoons butter and 1 tablespoon olive oil to the skillet. Heat until the butter is melted and shimmering.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 medium carrot (chopped), 1 bell pepper (any color, chopped), and 1/4 cup fresh parsley (roughly chopped) to the skillet along with 1 bay leaf.
- Cook, stirring occasionally, until the vegetables are nicely browned, about 8-10 minutes.
- In a small bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika.
- Add the flour mixture to the skillet and cook, stirring constantly, for 1-2 minutes, until the flour is lightly browned.
- Gradually whisk in 4 cups of hot stock (beef, chicken, or vegetable), ensuring no lumps form.
- Bring the sauce to a simmer, then reduce heat to low and cook for 5 minutes, or until the desired thickness is reached, stirring occasionally.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- Strain the sauce through a fine-mesh sieve to remove solids (optional).
- Serve immediately or refrigerate for later use. Reheat gently, whisking to ensure a smooth consistency.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
12g
Fat
23g
Carbs
3g
