Pasture Pro Espagnole Sauce

What You'll Need

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 medium yellow onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 tbsp tomato paste
• 4 cups beef stock or beef bone broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 4–5 whole black peppercorns
• ½ tsp salt, plus more to taste
• Freshly cracked black pepper, to taste

Let's Cook

1. Make the Roux

Melt the butter in a heavy-bottomed saucepan or Dutch oven over medium heat. Once melted, gradually whisk in the flour. Continue cooking the butter and flour mixture for 5–7 minutes, stirring frequently, until the roux develops a deep golden-brown color. Don't rush this step, the darker roux is what gives Espagnole sauce its characteristic color and depth.

2. Add the Vegetables

Add the diced onion, carrot, and celery to the roux. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and lightly caramelize.

3. Add the Tomato Paste

Stir in the tomato paste. Cook for another 1–2 minutes, stirring constantly. Cooking the tomato paste briefly helps deepen its flavor and removes some of its raw acidity.

4. Add the Beef Stock

Slowly pour in the beef stock while whisking continuously to prevent lumps from forming. Bring the sauce to a gentle simmer. Add the bay leaf, thyme, and peppercorns.

5. Simmer

Reduce the heat to low and let the sauce gently simmer for 60–90 minutes. Stir occasionally and skim any foam or excess fat that rises to the surface. The sauce should gradually reduce and become rich, dark, and slightly thickened.

6. Strain the Sauce

Remove the bay leaf and thyme. Pour the sauce through a fine-mesh strainer into a clean saucepan or bowl, pressing gently on the vegetables to extract as much liquid as possible. Discard the solids. Taste and season with salt and freshly cracked black pepper as needed.

7. Serve or Store

Serve the Espagnole sauce immediately with roasted or grilled meats, or use it as a base for other classic sauces. Allow it to cool completely before refrigerating. Store in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.