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All Recipes > Brown Sauce or Sauce Espagñole

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Brown Sauce or Sauce Espagñole

Both of these terms refer to a blend of vegetables diced in Mirepoix, minced in Matignon. The blend, always made just before use, is an essential of Sauce Espagñole and can be used either as a base or as a seasoning for roasting meats and fowl or for flavoring shellfish.


  • 1 carrot
  • 1 onion
  • 1 celery heart the inner ribs
  • 1/2 crushed bay leaf
  • 1 sprig thyme
  • 1 Tbs. minced raw ham or bacon, optional
  • 1 Tbs. butter
  • Madeira wine for deglazing


Combine the carrot, onion, celery heart, crushed bay leaf, thyme, raw ham or bacon (optional). Simmer in 1 Tbs. butter until the vegetables are soft. Deglaze the pan with Madeira wine. 

Source: Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 572-573.

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