Vegan Sauce Espagnole

  • Author: Stephanie Bosch (Adapted from Thomas Keller)
  • Prep Time: 5
  • Cook Time: 1 hour
  • Total Time: 15 minutes
  • Yield: 4 cups 1x


Basic brown sauce that can be used in a variety of ways. 



  • ¼ cup diced carrots
  • ½ cup diced onions
  • ½ stick unsalted butter
  • Kosher salt
  • ¼ cup all-purpose flour
  • 4 cups hot vegetable stock
  • ¼ cup canned tomato purée
  • 2 large garlic cloves, minced
  • ¼ cup diced celery
  • ¼ teaspoon whole black peppercorns
  • 1 bay leaf



  1. In a heavy-bottom saucepan set over medium heat, cook the carrots and onion in the butter with a pinch of salt, stirring occasionally, until softened, 6 to 7 minutes.
  2. Reduce the heat to low, add the flour, and cook the roux, stirring constantly with a wooden spoon, until golden brown in color, 6 to 10 minutes.
  3. Using a whisk, add the hot stock in a fast stream, whisking constantly to prevent lumps. Add the tomato purée, garlic, celery, peppercorns, and bay leaf.
  4. Bring to a boil, lower heat and simmer, uncovered, stirring often to make sure the bottom doesn’t scorch. Reduced the liquid by about one-third, until sauce coats the back of a spoon, about 35 to 40 minutes.
  5. Pour sauce through a sieve into a bowl, discarding solids.


*Can easily be frozen and thawed when needed. 


  • Serving Size: 4 cups
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