Sauce Espagnole #1

Ready in 1h

Try this Sauce Espagnole #1 recipe, or contribute your own.


1/3 c Chopped carrot
1/3 c Celery; chopped
1 Bay leaf; crushed
salt and pepper; to taste
1/2 c Lard or beef fat
1/2 c Flour
8 c Brown stock
1 ts Thyme leaves
3 tb Tomato paste
1/3 c Onions; chopped
2 Sprigs parsley

Original recipe makes 6 Servings



Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice. THE OYSTER BAR GRAND CENTRAL STATION;MANHATTAN From the , downloaded from G Internet, G Internet.

Alert editor   
Calories Per Serving: 73 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Sauce Espagnole #1. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free