Vegetarian Espagnole Sauce

Try one of the other five French Mother Sauces

Non roux version

The vegetarian, non roux version of Espagnole ingredient list is

  • 1 large Portobello mushroom (6 oz) – chopped small
  • 1 large carrot – unpeeled – chopped small
  • 1 large onion – coarsely chopped
  • 1 small egg plant (8 oz) – peeled and chopped small
  • 1 small leek – coarsely chopped
  • 2 cloves garlic – smashed
  • 3 TBL vegetable oil
  • 2 TBL flour
  • 2 TBL tomato paste
  • 4 oz red wine
  • Bouquet Garni (1 celery, 2 thyme sprigs, 2 parsley stems, 1 bay leaf)
  • 6 cups (48 oz) water
  • Salt and pepper to taste

The process for making Vegetarian Espagnole is

  1. Preheat oven to 400 deg. F.
  2. Coat vegetables with oil: Put vegetables in a plastic bag, add oil, and shake. Spread on baking sheet and salt and pepper a little.
  3. Bake 1 hour: stirring frequently
  4. Sprinkle with four: Remove vegetables from oven and sprinkle with flour. Stir until coated.
  5. Stir in tomato paste: then bake 10 more minutes.
  6. Place vegetables in a large pot
  7. Clean Fond: Pour wine into empty pan and scrape up the fond (the stuff burnt onto the bottom of the pan. This is good stuff so don’t throw it away.
  8. Add wine to pot along with the bouquet garni and water. Bring to a boil.
  9. Simmer for one hour.
  10. Strain sauce in sieve pressing juice out of the vegetables. Discard vegetables and pour sauce back in pot.
  11. Boil sauce 10 mins on high heat to reduce by half. This will both thicken the sauce and concentrate the flavors. Do not cover, you want steam to evaporate.
  12. Add salt and pepper in stages, a little at a time while the sauce is boiling.

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