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Brown Sauce II (Espagnole)

A dish that starts with butter and finishes with carrot.

Fish And Meat Sauces

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup butter
  • 1 slice carrot
  • 1 slice onion
  • Bit of bay leaf
  • Sprig of thyme
  • Sprig of parsley
  • 6 peppercorns
  • 5 tablespoons flour
  • 2 cups Brown Stock
  • Salt and pepper
Make it lactose-friendly
  • ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt the butter in a saucepan with the carrot, onion, bay leaf, thyme, parsley, and peppercorns.
  2. Cook until browned, stirring constantly and taking care not to let the butter burn.
  3. Add the flour and cook until well browned.
  4. Add the Brown Stock gradually, stirring as you pour.
  5. Bring to the boiling point.
  6. Strain the sauce.
  7. Season with salt and pepper.

Steps last refined 2026-11-13 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories344
Protein4.4 g
Fat23.7 g
Carbs31.7 g
Fiber5.4 g
Sodium50 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States