How to Make Classic Espagnole Sauce with Homemade Brown Stock
Learn to make Espagnole—the classic French mother sauce—with homemade brown stock. Optionally turn it into Sauce Chasseur for an elevated steak dinner!
or read on for step-by-step instructions with photos
Espagnole Sauce: A Classic French Mother Sauce
Developed by the legendary chef Auguste Escoffier, Espagnole is one of the five French mother sauces, forming the foundation of classical French cuisine.
These sauces serve as the base for countless derivatives, each with its own unique variations.
The other four mother sauces are:
Béchamel: A creamy sauce made with milk and a white roux.
Velouté: A light, velvety sauce made with a white stock and a blond roux.
Hollandaise: A buttery, tangy sauce made by emulsifying egg yolks with an acid and warm butter.
Tomato: Classic French tomato sauce is made with tomatoes, aromatics, pork, and sometimes a roux for added body. While the recipe linked here is an Italian-style variation, it’s simmered all day for deep flavor with just a few simple ingredients.
What is Espagnole Sauce?
Espagnole sauce, also known as brown sauce, is a rich, deeply flavored classic French sauce made with brown stock (beef or veal) and thickened with a brown roux.
Unlike lighter sauces like Velouté or Béchamel, Espagnole has a more robust, complex taste—perfect for hearty meat dishes like steak, braised short ribs, and roasted poultry.
What is Roux?
A roux is a simple thickening agent made by cooking equal parts butter and flour. Its color—white, blond, or brown—depends on how long it’s cooked, which also affects the flavor of the final sauce.
For example, béchamel uses a white roux for a mild, creamy base, while velouté uses a blond roux for a slightly nuttier aroma.
What Makes This Recipe Special
Homemade brown stock: I’ll show you how to make a rich, slow-simmered brown stock that adds deep flavor you just can’t get from store-bought versions.
Optional recipe for Sauce Chasseur: I’ll give you step-by-step directions to transform Espagnole into an earthy mushroom and shallot sauce, perfect for steak, poultry, and game—I used mine for a delicious steak dinner!
Tried and true: I first learned to make Espagnole in chef school years ago, and this method has never failed me. It stays true to the classic technique while allowing for modern, practical adjustments.
What’s Ahead in This Recipe
My Tips: Learn how to make the best Espagnole sauce with a smooth, lump-free texture and deep, rich flavor.
Serving Suggestions: Ideas for using this classic sauce in different dishes.
Substitutions: Ingredient swaps and how to create derivative sauces from Espagnole.
Storage: How to store, freeze, and reheat for future use.
FAQs: Answers to common questions, including the difference between Espagnole and demi-glace or gravy, whether you can use store-bought stock, and why it’s called Espagnole.
Now, let’s dive in—I’ll show you how to make this classic Espagnole sauce, step by step with photos!
What you’ll need
Espagnole sauce Ingredients
For the Brown Stock (Yields about 1.5 quarts/liters)
2 pounds (1 kg) beef bones
2 tablespoons tomato paste
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 onion, cut into large chunks
1 teaspoon whole peppercorns
5 bay leaves
a few sprigs of fresh thyme
about 2 quarts (liters) water, or enough to fully cover the bones
olive oil, just enough to coat the pan
For the Espagnole Sauce (Yields 1 quart/liter)
1.5 quarts (liters) brown stock
½ cup butter
½ cup all-purpose flour
¼ cup tomato purée
2 bay leaves
a few sprigs of fresh thyme
salt, to taste
(Optional) For Sauce Chasseur (Yields 1.5 quarts/liters)
1 cup shallots, finely diced (about 5 shallots)
2 pounds (1 kg) cremini mushrooms, sliced
2 cloves garlic, finely minced
1 tablespoon butter
1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
1 quart (liter) Espagnole sauce
2 tablespoons chives, finely chopped
salt & pepper, to taste
Equipment
Knife & cutting board
Medium stock pot (for brown stock)
Medium saucepan (for Espagnole sauce)
Fine mesh strainer (to remove solids from stock and finished sauce)
Whisk & spatula
Makes:
Espagnole Sauce: 1 quart/liter
Sauce Chasseur (if making): 1.5 quarts/liters
Prep: 5 min Cook: 3 hours
How to make Espagnole sauce
Step 1
Start the brown stock.
Drizzle a little olive oil into a medium saucepan and heat over medium. Add the beef bones and brown them on all sides until deeply caramelized.
Once browned, add the remaining stock ingredients: tomato paste, carrot, celery, onion, peppercorns, bay leaves, thyme, and water. Ensure everything is fully submerged, adding more water if needed.
Bring the stock to a full boil over high heat, then turn it down to a simmer.
Step 2
Simmer the stock, then strain.
Let the stock simmer uncovered for at least 2 hours, skimming off any foam that rises to the surface. Over time, it should darken in color, reduce slightly, and fill your kitchen with an incredible aroma.
After 2 hours, strain the stock through a fine-mesh sieve and discard the solids.
You should have about 1.5 quarts (liters) of stock. If you have less, top it off with a little water. If you have more, no problem—brown stock freezes well for up to 6 months.
Step 3
Make the roux.
Melt the butter in a medium saucepan over medium heat. Add the flour and stir continuously.
The roux will start to foam as it cooks. Keep stirring for about 10 minutes, until it develops a deep brown color and a rich, nutty aroma.
Step 4
Make the Espagnole sauce.
Over high heat, gradually add the brown stock to the roux, one ladle at a time, whisking constantly. It’s normal for the mixture to become very thick at first.
Continue adding stock, whisking to break up any lumps, and waiting for the mixture to return to a boil and thicken before adding more. Use a spatula to scrape the bottom and sides of the pan to prevent sticking.
Once all the stock has been added, stir in the tomato purée, bay leaves, and fresh thyme. Bring to a boil, then lower to a gentle simmer. Cook uncovered for 30 minutes, allowing the flavors to develop while the sauce reduces and thickens further. Stir occasionally and scrape the bottom and sides to prevent burning.
💡 Pro Tip: Adding the stock gradually is the key to a smooth, velvety sauce. If you take your time, you’ll avoid lumps. If any form, don’t worry—you can still strain the sauce through a fine-mesh sieve at the end.
Step 5
Season and serve.
After 30 minutes, the sauce should be thick enough to coat the back of a spoon. To check, run your finger through the sauce on the back of the spoon—if the line holds, it’s ready.
If it’s too thin, simmer a little longer to reduce further.
If it’s too thick, whisk in a splash of stock or water.
For more help on adjusting consistency, see my tips below.
Remove the sauce from the heat and season with salt to taste. Strain it through a fine-mesh sieve, discarding the thyme and bay leaves. Your Espagnole sauce is now ready to serve!
If not using immediately, transfer the sauce to containers and let it cool completely before sealing and refrigerating or freezing. To prevent a skin from forming, press a piece of plastic wrap or parchment paper directly onto the surface while it cools.
To turn it into Sauce Chasseur, continue reading for my step-by-step guide, or skip ahead to my tips, serving suggestions, substitutions, storage, and FAQs sections below.
How to make Sauce Chasseur
Step 1
Cook the shallots, garlic, and mushrooms.
Heat a medium saucepan over medium-high heat. Melt the butter, then add the shallots. Cook, stirring frequently, for a couple of minutes until they soften and release some moisture.
Add the garlic and cook for another 1–2 minutes until fragrant.
Next, add the mushrooms and continue cooking, stirring occasionally, until they shrink and any excess moisture in the pan has evaporated.
Step 2
Make the sauce.
Pour the wine into the pan and bring it to a boil over high heat. Let it cook, stirring occasionally, until most of the liquid has evaporated—it’s okay if a small amount remains.
Add the prepared Espagnole sauce, bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook for a few minutes, allowing the flavors to meld together.
Step 3
Finish the sauce and serve.
Remove the sauce from the heat and stir in the chopped chives. Taste and adjust the seasoning with salt and pepper as needed.
Serve immediately over steak with crispy potatoes and green beans for a classic French-style dinner. Or, check out the serving suggestions below for more creative ways to use your Espagnole and Sauce Chasseur!
My Tips for the Best Espagnole Sauce
Add stock gradually: Pour the stock into the roux one ladle at a time, whisking well between additions. This prevents lumps and ensures a smooth, velvety sauce.
My Espagnole sauce is too thick: If the sauce is thicker than you'd like, whisk in a small splash of stock or water until you reach the desired consistency.
My Espagnole sauce is too thin: Let it simmer uncovered for a few more minutes to reduce and thicken.
For a quicker fix, whisk in a cornstarch slurry—mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Let it cook for a minute, then check the consistency. Repeat as needed until it thickens.
I avoid adding more flour at this stage since it can leave the sauce with a raw, starchy taste.
My Espagnole sauce is lumpy: Strain it through a fine-mesh sieve to remove any lumps. If the lumps are minor, vigorous whisking over low heat may also help smooth it out.
Prevent skin from forming: Press a piece of plastic wrap or parchment paper directly onto the surface of Espagnole or Sauce Chasseur while cooling. This helps prevent a thick, dry layer from forming on top.
Make ahead: Espagnole sauce develops an even better flavor after a few hours or overnight. If time allows, make it a day ahead for the best depth of flavor.
Serving Suggestions
Ways to Use Espagnole Sauce:
Classic sauce for steak: Spoon over grilled ribeye, tenderloin, or pan-seared sirloin for a restaurant-quality finish.
Enhance braised dishes: Stir a few spoonfuls of Espagnole into the cooking liquid for braised short ribs or lamb shanks to add richness and depth. For incredible flavor, try it with this red wine braised brisket.
Poutine upgrade: Drizzle over crispy French fries or potato wedges with cheese curds for a gourmet take on poutine. If you have leftover fries, check out my article on how to reheat fries with water for the perfect crispy texture without drying them out.
Bangers and mash: Swap out traditional onion gravy for Espagnole sauce to add richness and depth. Serve with buttery mashed potatoes or try my roasted garlic cauliflower white bean mash for a lighter take.
Savory roasts & holiday dishes: Serve Espagnole with Thanksgiving turkey, grilled lamb roast, or crispy duck breast for an elegant touch.
Ways to Use Sauce Chasseur:
Chicken chasseur: A classic French dish! Simmer bone-in chicken thighs or breasts in the sauce for a flavorful one-pan meal. Or, pair with rotisserie chicken for an elevated weeknight dinner. For an easy, mess-free way to serve, check out my guide on how to cut a whole roast chicken with scissors.
Omelets: A few spoonfuls of Sauce Chasseur over a classic cheese omelet adds a delicious gourmet touch.
Pasta with mushrooms: Toss with fresh pappardelle or tagliatelle and grated Parmesan for an easy, flavorful pasta dinner. For a cozy casserole, mix with cooked penne, top with cheese and breadcrumbs, and bake until bubbly and golden brown.
Rustic mushroom toast: Spoon over toasted sourdough with goat cheese for an earthy, satisfying snack. Add a fried egg on top for a hearty breakfast or brunch option.
Cozy comfort foods: Stir into a puff pastry chicken pot pie or a steak and mushroom pie for extra depth. Pair it with creamy polenta for an elegant side dish.
Substitutions
Brown stock: Store-bought beef or veal stock can be used as a quick alternative, though homemade stock has unmatched flavor and depth. For the best flavor, check your local butcher shop for homemade, high-quality stock instead of shelf-stable versions.
Butter: Clarified butter or ghee adds a similar flavor, while neutral oil like avocado works for a dairy-free option.
All-purpose flour: For a gluten-free version, try a gluten-free flour blend.
Tomato puree & paste: Swap with crushed tomatoes or blend diced or whole canned tomatoes until smooth for similar color and flavor. If you’re out of tomatoes or prefer to omit them, a splash of red wine or balsamic vinegar can help replace the lost acidity from tomatoes and balance the sauce.
Fresh thyme: Use a sprig or two of fresh rosemary for a slightly different earthy flavor. A small pinch of dried thyme or oregano can also work.
Espagnole Sauce Derivatives
Demi-Glace: One of the most widely used derivative sauces, made by combining Espagnole with an equal part of brown stock and reducing it by half for a deeply concentrated, glossy finish. If making this, plan on prepping twice the amount of brown stock.
Bordelaise: Infuse Espagnole with red wine, shallots, bone marrow, and thyme for a luscious sauce that pairs beautifully with steak.
Chasseur: My favorite way to use Espagnole! Add mushrooms, shallots, white wine, and fresh herbs to create this rustic, flavorful sauce. I served mine with steak, crispy potatoes, and green beans for an elegant weeknight dinner.
Madeira: A rich, slightly sweet sauce made by adding Madeira wine to Espagnole, then simmering until the flavors meld. Finished with cold butter for a silky texture, it pairs beautifully with roast beef, veal, pork, or mushrooms.
Robert: A classic variation made by adding Dijon mustard, white wine, and sautéed onions, traditionally served with grilled meats and sausages.
Charcutière: Stir in mustard and chopped cornichons for a tangy, slightly sharp sauce that complements grilled pork dishes.
Storage Tips for Espagnole or Sauce Chasseur
Fridge: Let the sauce cool completely, then transfer it to an airtight container. It will keep in the fridge for up to five days.
Freezer: Espagnole and Sauce Chasseur both freeze really well. Pour into ice cube trays or small containers for portioned use and freeze for up to three months.
To reheat: Warm gently over low heat, whisking frequently. You can also microwave it in 30-second bursts, stirring in between. If the sauce is too thick, add a splash of stock or water to loosen it.
Dietary Notes: Egg-free, Low-carb
FAQs
Can I use store-bought stock for Espagnole sauce?
Yes, but for the best flavor, choose a high-quality, low-sodium beef or veal stock. Avoid boxed broths with added flavors or preservatives. If possible, check your local butcher shop for a homemade, gelatin-rich stock.
What are the best beef bones to use for homemade brown stock?
Knuckle bones, marrow bones, and neck bones all work well. Leftover bones from roasts or steaks with some meat attached add extra richness and depth. I recommend saving them in a freezer bag and combining them with fresh bones for the best flavor when making brown stock.
Can I leave out the tomato paste and puree in Espagnole sauce?
Yes, but the sauce will lose some of its characteristic depth and slight acidity. If you prefer to omit tomatoes, consider adding a splash of red wine or balsamic vinegar to balance the flavors.
What are the five French mother sauces?
The five mother sauces of classical French cuisine are:
Béchamel: A creamy white sauce made with milk and white roux.
Velouté: A light velvety sauce made with stock (chicken, veal, or fish) and thickened with blond roux.
Espagnole: A rich brown sauce made with brown stock and brown roux.
Hollandaise: A warm emulsified sauce made with egg yolks, clarified butter, and an acid like lemon juice or vinegar.
Tomato: A classic French variation made with tomatoes, aromatics, pork, and sometimes a roux for added body. While the recipe linked here is an Italian-style sauce, it’s simmered all day for deep flavor with just a few simple ingredients.
What’s the difference between Espagnole vs gravy vs demi-glace?
Espagnole is a classic French brown sauce made with brown stock, a brown roux, and tomatoes.
Gravy is typically made by thickening meat drippings with flour or cornstarch, often with added stock for extra volume.
Demi-glace is a deeply reduced mixture of Espagnole and brown stock, resulting in a highly concentrated, glossy sauce.
Can you freeze Espagnole sauce?
Yes, Espagnole freezes very well! Store it in ice cube trays or small containers for portioned use. Freeze for up to three months and reheat gently over low heat, whisking frequently. You can also microwave it in 30-second bursts, stirring in between. If the sauce is too thick, thin it with a splash of stock or water.
What pairs well with Espagnole sauce?
Espagnole sauce complements grilled and roasted meats, braised dishes, mashed potatoes, fries, and hearty vegetable sides like roasted mushrooms or green beans. For more ideas, check out the serving suggestions section!
Why is it called Espagnole sauce?
Even though it’s a classic French sauce, the name "Espagnole" (which means Spanish) comes from the influence of Spanish cuisine on French cooking in the 17th century. Some say Spanish cooks at the French court played a role in its creation. It’s pronounced just like "Español" in Spanish.
That’s it, enjoy!
I served my Espagnole sauce with steak, green beans, and crispy smashed potatoes, and it was the perfect pairing. The sauce elevated an already great dinner, tying everything together beautifully.
The leftovers were just as delicious! The next day, we spooned the sauce over toast with a crispy fried egg on top, and it made for an incredible brunch. The bread soaked up the sauce, and the runny yolk added even more richness.
Mastering a classic sauce like this is such a great way to improve your cooking. Learning fundamentals like making a roux and crafting a flavorful homemade stock will instantly upgrade your skills and open the door to so many other sauces.
If you love classic French sauces, be sure to check out my classic béchamel, silky velouté, and quick small-batch hollandaise recipes next!
Summary
Authentic Espagnole Mother Sauce Recipe
Master this classic French brown sauce made with a flavorful homemade brown stock. Plus, learn how to transform it into Sauce Chasseur—a perfect steak pairing!
Makes:
Espagnole Sauce: 1 quart/liter
Sauce Chasseur (if making): 1.5 quarts/liters
Prep: 5 min Cook: 3 hours
Ingredients
For the Brown Stock (Yields about 1.5 quarts/liters)
2 pounds (1 kg) beef bones
2 tablespoons tomato paste
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 onion, cut into large chunks
1 teaspoon whole peppercorns
5 bay leaves
a few sprigs of fresh thyme
about 2 quarts (liters) water, or enough to fully cover the bones
olive oil, just enough to coat the pan
For the Espagnole Sauce (Yields 1 quart/liter)
1.5 quarts (liters) brown stock
½ cup butter
½ cup all-purpose flour
¼ cup tomato purée
2 bay leaves
a few sprigs of fresh thyme
salt, to taste
(Optional) For Sauce Chasseur (Yields 1.5 quarts/liters)
1 cup shallots, finely diced (about 5 shallots)
2 pounds (1 kg) cremini mushrooms, sliced
2 cloves garlic, finely minced
1 tablespoon butter
1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
1 quart (liter) Espagnole sauce
2 tablespoons chives, finely chopped
salt & pepper, to taste
Instructions
How to make Espagnole sauce
Make the brown stock. Heat a little olive oil in a medium saucepan over medium heat. Brown the beef bones on all sides, then add tomato paste, carrot, celery, onion, peppercorns, bay leaves, thyme, and enough water to cover. Bring to a boil, then reduce to a simmer.
Simmer and strain. Let the stock simmer uncovered for at least two hours, skimming off any foam. Strain through a fine-mesh sieve, discarding the solids. You should have about 1.5 quarts of stock. Add water if needed to reach this amount.
Make the roux. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring continuously, for about 10 minutes until the roux turns deep brown and smells nutty.
Make the Espagnole sauce. Gradually whisk the brown stock into the roux, one ladle at a time. Let the mixture return to a boil and thicken before adding more stock. Once all the stock is incorporated, stir in tomato purée, bay leaves, and thyme. Simmer uncovered for 30 minutes, stirring occasionally.
Season and serve. The sauce should be thick enough to coat the back of a spoon. If too thin, simmer longer; if too thick, whisk in a splash of stock or water. Strain through a fine-mesh sieve, season with salt to taste, and serve. To store, let cool completely before refrigerating or freezing.
How to make Sauce Chasseur (Optional)
Cook the shallots, garlic, and mushrooms. Melt butter in a medium saucepan over medium-high heat. Sauté shallots until softened, then add garlic and cook until fragrant. Stir in mushrooms and cook until they shrink and any excess moisture evaporates.
Make the sauce. Pour in the wine and bring to a boil. Let it reduce until most of the liquid has evaporated. Stir in the prepared Espagnole sauce, bring to a boil, then lower to a simmer for a few minutes.
Finish and serve. Remove from heat, stir in chopped chives, and season with salt and pepper to taste. Serve over steak with crispy potatoes and green beans, or check out the serving suggestions for more ideas!
Top Tips
Add stock gradually: This is key to a lump-free sauce. Whisk well between additions to keep it silky smooth. If lumps form, no worries—just strain it through a fine-mesh sieve.
Adjust consistency as needed: If the sauce is too thick, whisk in a splash of stock or water. If it’s too thin, simmer longer or mix one tablespoon of cornstarch with one tablespoon of water, then whisk it in and let it cook for a minute to thicken. I don’t recommend adding more flour—it’ll leave a raw, starchy taste.
Prevent skin from forming: Press plastic wrap or parchment paper directly onto the surface while the sauce cools to keep it smooth and prevent a dry layer from forming.
Storage: Let the sauce cool completely, then store in an airtight container in the fridge for up to five days. For longer storage, freeze in ice cube trays or small containers for up to three months.
Further reading: For more, see my tips, serving suggestions, substitutions, storage, and FAQs.
Have you tried this recipe? Let me know how you used your Espagnole sauce in the comments! If you share your dish, tag @onecreativecook on Instagram—I’d love to see your creations.
Enjoy!
More sauce recipes you’ll love:
Classic French velouté: This velvety mother sauce elevates chicken, seafood, or classic chicken pot pie.
Italian American red sauce: Cooked all day for maximum depth of flavor—ideal for pasta or topping chicken parmesan.
Basic béchamel sauce: A classic white mother sauce that’s the base for gratins, mac & cheese, or creamy casseroles.
Hearty meat sauce for pasta: A thick, flavorful sauce packed with ground beef, tomatoes, and aromatics, perfect for spaghetti or authentic lasagna.
Immersion blender jalapeño aioli: A quick and creamy aioli with a spicy kick, great for sandwiches, fries, or grilled seafood.
Quick hollandaise for eggs Benedict: A foolproof, silky hollandaise sauce made in minutes, perfect for brunch or asparagus.
Easy Caesar salad dressing with capers: A creamy, garlicky dressing made with capers instead of anchovies for extra depth, perfect for Caesar salads or as a dip.
Middle Eastern zhoug green sauce: A vibrant, herby sauce that adds a fresh, spicy kick to grilled meats, veggies, or flatbreads.
