A rich, flavorful sauce made by reducing brown stock and espagnole sauce, perfect for enhancing the taste of meats and other dishes.
Preparation time
20min
Cooking time
1h 15min
Ingredients
8 Servings
- 60 g all-purpose flour
- 1 bay leaf
- 5 g black peppercorns
- 1000 ml brown stock
- 1000 ml espagnole sauce
- 5 g fresh thyme
- 5 g parsley stems
- 60 g unsalted butter
Directions
Step 1
In a large saucepan, melt the butter over medium heat.
Step 2
Add the flour and stir continuously to make a roux. Cook for about 5 minutes or until it turns light brown.
Step 3
Gradually whisk in the brown stock and espagnole sauce. Bring the mixture to a boil.
Step 4
Reduce the heat to low and add thyme, bay leaf, peppercorns, and parsley stems.
Step 5
Simmer uncovered for 45 minutes to an hour, or until the sauce is reduced by half.
Step 6
Strain the sauce through a fine-mesh sieve or cheesecloth to remove the solids.
Step 7
Return the sauce to the pan and simmer for an additional 30 minutes or until it reaches the desired consistency.
Step 8
Use immediately or store in the refrigerator for up to a week.