Sauce Espagnole

One of the mother sauces in classic French Cuisine, Auguste Escoffer is crowned as the father of this particular sauce, the recipe of which is still followed till date, intact.

With an extremely strong taste, reason why it’s rarely used in direct food, Espagnole serves as base some of the best sauces worldwide like, Sauce aux Champignons, Sauce Bourguignonne and Demi-Glace.

And if you are still confused about the taste, it’s the sauce that you serve with sizzlers! Got it?

Serve it with steaks, mashed potatoes or grilled fish and it’s just heavenly. Best part is, you can freeze it upto a whooping 3 months!

Stay tuned to the recipe!


  • Rasher bacon: 1, rinded and chopped
  • Plain flour: 2 tbsp
  • Butter: 25 gm
  • Mushroom: 4 tbsp, chopped
  • Shallot: 1, chopped
  • Carrot: 1 cup, chopped
  • Beef/chicken stock: about 300 ml
  • Tomato Puree: 2 tbsp
  • Garlic: 1 bouquet


  • In a wok, fry the bacon in butter, add vegetables and sauté for a minute. To this, add flour and stir until browned.
  • Remove from heat, add the stock, say ½ a cup at a time, stirring constantly.
  • Cook till the sauce thickens. Skim off any excess fat, add seasoning and serve/ keep.


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