Step 1

-Roughly chop the mirepoix

Step 2

- Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.

Step 3

-Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!

Step 4

- Optional: If using red wine, add it to the pot now.

Step 5

-Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.

Step 6

-Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.

Step 7

-Skim off any foam that may rise to the top.

Step 8

- Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.