Courtesy of Jen Jackson
Photography by Jenna Noel

Espagnole makes a delicious accompaniment to many meat dishes, especially pot roast. Make an even better sauce by adding fresh mushrooms, which turns espagnole into sauce duxelles.

This sauce employs a little different roux because of the mirepoix. Since I like my mirepoix to reflect the season, if there are no yellow onions, I use shallots or leeks; for carrots, try parsnips and for celery, maybe celery root or stash a little celery seed in your bouquet garni. I like to slightly caramelize the mirepoix, but be careful not to burn it. If that happens, take out the burnt pieces or start over—don’t worry; you’re at the beginning!




For 1 Person(s)


  • 2 tablespoons unsalted butter
  • 1 cups chopped onion
  • 1/2 cups chopped carrot
  • 1/2 cups chopped celery
  • 3 tablespoons unbleached all-purpose flour
  • 2 tablespoons tomato paste
  • 4 cups meat stock
  • Bouquet garni or herb sachet
  • Salt and pepper, to taste

Espagnole Directions

  1. Melt the butter and add the vegetables for the mirepoix. Sauté to just golden, then add the flour. Stir the coated mirepoix until the flour smells slightly nutty and the mirepoix has just started to caramelize—about 4 to 6 minutes.
  2. Stir in the tomato paste, then slowly whisk in the stock. Bring to a boil, add the bouquet garni and reduce to a simmer. Cook for 45 minutes to an hour, or until the sauce coats the back of a spoon.
  3. Strain through a fine-mesh strainer and adjust seasoning with salt and pepper. Espagnole can be kept for a week in the refrigerator or up to two months in the freezer.

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