Espagnole (Mother Sauce — Brown Stock, Tomato Paste, Long Reduction)

Ingredients

• 60 g unsalted butter
• 60 g all-purpose flour
• 750 ml brown beef or veal stock, warm
• 30 g tomato paste
• 1 small carrot, roughly chopped
• 1 small celery stalk, roughly chopped
• 1 small onion, halved
• 1 bay leaf
• Salt and black pepper, to taste

Method

1. 1
   Melt butter over medium-high heat, then whisk in flour, stirring constantly for 4–5 minutes until the roux darkens to a deep mahogany brown (do not burn).
2. 2
   Remove from heat and slowly whisk in warm brown stock, stirring thoroughly to dissolve the roux.
3. 3
   Return to medium heat and bring to a simmer, skimming impurities frequently for the first 10 minutes.
4. 4
   Stir in tomato paste, add carrot, celery, onion, and bay leaf, then reduce heat to low and simmer gently for 45 minutes, skimming regularly.
5. 5
   Pass through a fine-mesh sieve, pressing vegetables gently to extract liquid; discard solids.
6. 6
   Return to a clean pot and simmer for 15 minutes to reduce and concentrate flavour.
7. 7
   Season with salt and black pepper; hold at 65–70°C until service.