Sauce Espagnole Recipe


Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageMethod
DishMain Ingredient


 Pork dripping/Beef dripping50 Gram
 Onion1 Small, chopped
 Lean bacon75 Gram, chopped
 Celery stick1 , chopped
 Flour25 Gram
 Stock/Water plus stock cube1⁄2 Liter (Scant)
 Tomato puree1 Teaspoon
 Parsley sprig/1/4 teaspoon dried parsley and thyme1
 Bay leaf1 Small
 Salt To Taste
 Sugar To Taste
 Pepper To Taste
 Medium dry sherry2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 804 Calories from Fat 509

% Daily Value*

Total Fat 56 g86.7%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 104 mg

Sodium 2268.4 mg94.5%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3.8 g15.3%

Sugars 7.3 g

Protein 30 g60.6%

Vitamin A 8% Vitamin C 22.3%

Calcium 7.4% Iron 11.9%

*Based on a 2000 Calorie diet


Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.