Espagnole (Brown Sauce)

This is basically a simple brown gravy that can form the basis for steak sauce, mushroom sauces, madeira, and more. Like the sauces above, you use equal parts butter and flour (or try making it with bacon fat instead of butter!). Then add mirepoix—onions, carrots, and celery—and stir in tomatoes and beef stock.

There are lots of other ways to make brown sauce, but you get the idea. If you just want a quick sauce, however, consider just making a simple gravy from the pan drippings. As Alan says:

We talk a lot about how to make the perfect steak—why let all of those delicious brown bits on the pan go to waste? Add some fat like butter, a little flour to thicken, salt and pepper, and something to deglaze the pan like wine, balsamic vinegar, or sherry (or any other cooking wine). Scrub up those brown bits and stir until it’s all smooth, and you’re good to go. Honestly, I could go on about the myriad ways to make simple pan gravy—everyone should do it at least once, if they haven’t already for Thanksgiving or something. It’s easy and super-fast, especially if you’ve already fried or cooked something in the pan, or you’ve roasted something and have drippings to spare!

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