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Espagnole Sauce


Known as “Brown Sauce” in layman language which is prominently used in classical French cuisine. The base of this sauce is “Brown Roux” (flour & butter is cooked well till it turns nutty brown). Then brown stock & tomato puree is added to it. It is very strong in taste.


  • Flour – 60 gms
  • Butter – 50 ml
  • Tomato Puree – 25 gms
  • Brown Stock – 1 litre
  • Carrot – 100 gms
  • Onions – 100 gms
  • Celery – 50 gms





  • Heat oil in a thick bottom pan.
  • Add flour, cook out slowly to a light brown color stirring frequently.
  • Cool and mix in tomato puree.
  • Gradually mix in boiling stock, bring it to boil.
  • Wash peel and roughly cut vegetable.
  • Lightly brown in little butter in a frying pan.
  • Drain off the fat and add to the sauce.
  • Simmer gently for 4-6 hours; skim when necessary & strain.


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