Spanish or French? Espagnole is the French word for Spanish, even though it is not a typical Spanish sauce. This sauce is one of the French “mother sauces”, which can be enjoyed with duck, lamb or beef. Thanks to fresh vegetables and beef stock, Espagnole can elevate your main dish to the umami level. You will never want to leave it out in your repertoire, if you give it a try.
Slice carrot and celery into thin strips, and finely dice them. Cut off the two ends of the onion. Peel, slice in half and cut into small pieces. Cut and finely dice tomato.
Melt butter in a saucepan over medium heat. Add onion, carrot, celery, and tomato. Stir to combine and sauté for approx. 3 - 5 min. Add tomato paste and stir to combine. Sift flour into the pan. Stir continuously until the flour is lightly browned. Add half of the stock and stir to combine. Add the remaining beef stock and whisk again. Season with salt and pepper. Whisk until the sauce is smooth and thickened. Remove from heat and pour through a sieve if desired. Enjoy with roasted beef, duck or lamb!