Sauce & Pickle Recipes > Espagnole Sauce

How to make Espagnole sauce:
A sauce served hot for use with meat primarily.


1 onion peeled and diced
1 carrot peeled and diced
2 tablespoons dripping
1 heaped tablespoon plain flour
1/2 pint meat stock
salt and pepper
1 large rasher chopped bacon
2 tablespoons tomato puree
1 bouquet garni
(see measure conversions for more information)


- Melt the dripping in a heavy-bottomed pan.
- Add the diced onion and carrot and the bacon and fry gently for about 12 minutes.
- Add the flour and cook very gently for about 25 minutes.
- Remove from the heat, and, stirring all the time, gradually add the stock, the tomato puree and the bouquet garni.
- Season to taste.
- Simmer for 1 hour, strain and serve.