Espagnole Sauce (Escoffier)
This beef builds carrot, celery stalk and smoked bacon into a hearty meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make a brown roux by melting the clarified butter in a heavy saucepan, stirring in the flour, and cooking gently over low heat until it turns the colour of hazelnut, about 8 to 10 minutes; set it aside to cool slightly.
- Finely dice the onion, carrot and celery into a mirepoix and cut the bacon into small lardons.
- In a separate large pan, render the bacon over medium heat, then add the mirepoix and cook until the vegetables are golden and lightly caramelised.
- Stir the tomato paste into the vegetables and cook for 2 minutes to take off its raw edge and deepen the colour.
- Whisk the cooled roux into about two-thirds of the warm brown stock until smooth, then pour this over the mirepoix and add the bouquet garni.
- Bring to a gentle simmer and cook slowly for about 1 hour, skimming off the fat and scum that rise to the surface and adding the remaining stock as the sauce reduces.
- Strain the sauce through a fine sieve, pressing lightly on the solids, then return it to the heat, season with salt, and simmer until it coats the back of a spoon.
You'll use: Saucepan · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Espagnole Sauce (Escoffier) take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Espagnole Sauce (Escoffier) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sauce Spagnole-09.JPG by Tamorlan, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.