Sauce Espagnole
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Sauce espagnole is one of the five classic mother sauces in French cuisine, as defined by the legendary Auguste Escoffier.
Here, Brian Mark shows you how to prepare a clean, elegant sauce espagnole – with a modern twist.
Servings
: 2
servings
Ingredients
25
g
bone marrow
15
g
shallots
50
g
carrots
50
g
button mushrooms
50
g
flour
15
g
tomato paste
1
tsp
paprika
10
black peppercorns
1
tbsp
sherry vinegar (approx.)
1
l
brown veal stock (see Sauce Brian Mark)
5
sprigs
thyme
5
bay leaves
Leek (a piece)
Parsley stems
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Instructions
Step 1/9
Cut the shallots, carrots and mushrooms into small cubes.
Step 2/9
Melt the bone marrow in a heavy-based pot and sauté the vegetables until they are golden and caramelised.
Step 3/9
Add the flour and brown it together with the vegetables. Add the peppercorns.
Step 4/9
Stir in the tomato paste and roast it briefly to deepen its sweetness.
Step 5/9
Pour in the sherry vinegar, followed by the veal stock.
Step 6/9
Add the paprika and let the sauce simmer for about 10 minutes.
Step 7/9
Add the bouquet garni and reduce the sauce to your desired consistency. Season with salt and pepper.
Step 8/9
Strain the sauce through a fine sieve.
Step 9/9
Just before serving, let it infuse with long pepper, parsley stalks and thyme.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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