A classic Espagnole (Brown) Sauce recipe-the traditional French mother sauce used as the base for demi-glace and many rich brown sauces. Ingredients (makes about 3-4 cups) • 2 tbsp butter • 2 tbsp flour (for brown roux) • 2 tbsp additional butter or oil (for vegetables) • ½ cup diced onions • ½ cup diced carrots • ½ cup diced celery • 2 tbsp tomato paste • 4 cups brown stock (beef or veal stock traditionally) • 1 bay leaf • 2-3 peppercorns • 1 sprig thyme • Salt (to taste) Instructions Make a br
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