Liquid Gold Espangnole Sauce and & Mushroom Gravy

Espangnole & Mushroom Gravy


For Espangnole:

1/4 cup LG Mushroom and Sage Infused Olive Oil

2 small diced onion

1 small diced carrot

1 stalk diced celery

2 tsp. Spice Trekkers Little Italy Blend

2 cloves garlic, minced

2 Tbsp. flour

2 Tbsp. tomato paste

2 cups broth (preferably dark)


For Gravy:

8 shitake mushrooms

1 portobello mushroom

2 tsp.  white miso (or soybean paste)

1 tsp. tamari

1 1/2 cup water



-Espangnole: Melt oil in a saucepan over medium heat. Add diced onion, thyme, carrot, celery stalk and garlic cloves and cook until softened and translucent. Whisk in flour and make a roux. Let the roux cook for several minutes until it becomes medium brown. Whisk warm broth and tomato paste. Stir until there are no lumps. Add salt, pepper and bay leaf. Bring the sauce to a boil, then reduce the heat and let simmer for 15-20 minutes, uncovered, until reduced and thickened. If it gets too thick, add more broth. Strain the sauce before serving to remove the solids, if desired.

-Gravy: Sauté mushrooms until tender. Mix mushrooms with the rest of gravy ingredients and the espangnole sauce. Blend into blender until creamy.


Recipe by: Chef Lauren Marshall

From the Mother Sauces Cooking Class

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