Espagnole Sauce (Brown Sauce)

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

A piece of pork skin should be approximately 20x15 cm, previously boiled for a couple of minutes and rinsed with cold water. The skin should be dried and chopped into large pieces. The specified amount of ingredients yields 0.6 liters of sauce. To achieve classic espagnole, a bit of tomato puree should be added to the brown sauce, but in almost any recipes where it is used, it can be replaced with brown sauce.

Ingredients

Beef Shank - 17.6 oz
Veal Shank - 2 lbs
Lean Beef - 2 lbs
Duck wings - 17.6 oz
Pork fat - 1 piece
Turnips - 2 pieces
Leek - 2 pieces
Celery stalk - 1 piece
Garlic - 5 cloves
Thyme - 2 sprigs
Bay leaf - 1 piece
Olive Oil - 4 tablespoons
Wheat Flour - 4 tablespoons
Dry White Wine - 25 fl oz
Salt - to taste
Veal broth - 2 qt

Step by Step guide

Step 1

In a large, shallow pot, place the meat, vegetables, garlic, and herbs. Drizzle all the ingredients evenly with olive oil. Place the pot in a preheated oven at 446°F for 30 minutes to brown the meat evenly.

Step 2

About halfway through the process, stir the ingredients thoroughly to achieve a more uniform color. Remove the pot, sprinkle the contents with flour, mix, and return to the oven for another 10 minutes.

Step 3

Place the pot over medium heat, pour in the wine, and scrape off anything that has stuck to the bottom with a spatula. Increase the heat and quickly evaporate the liquid.

Step 4

Transfer the contents of the pot to a saucepan and add the broth. Cover the saucepan with a lid, bring to a boil, and simmer on very low heat for at least 3 hours.

Step 5

Transfer the meat to a sieve set over a deep bowl. Remove and discard all bones. Squeeze all the liquid from the meat into the bowl and then strain it. Allow the sauce to cool and skim off all the fat from the surface.

Step 6

Strain the sauce in small batches into another saucepan through a sieve, place the saucepan partially on medium heat, and reduce for about 1 hour, removing foam and sediment from the surface. Season with salt shortly before it's done.