It’s all about the Sauce Part 3: Mother Sauces – Espagnole, Tomato, Hollandaise

Tuesday, July 8th, 2025 3:00 pm to 4:00 pm, MST

Part three of our signature sauce series explores three essential French mother sauces—Espagnole, Tomato, and Hollandaise—that serve as the foundation for countless dishes across global cuisines. Throughout the class, Chef Mike will demonstrate how to use Wolf products to create professional-quality sauces with ease.

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Recipes from this event

Espagnole Sauce

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
12
Servings
Prep Time
15
minutes
Cook Time
2 1/2
hours

Ingredients

  • 1/2 cup diced onion

  • 1 medium carrot, diced

  • 1 stalk celery, diced

  • 2 ounces unsalted butter

  • 2 ounces all-purpose flour

  • 1 ounce tomato paste

  • 5 cups beef stock, preferably homemade, at room temperature

  • 2 parsley stems

  • 1 stem thyme, with leaves

Instructions

Sauté the Aromatics

Add the onions, carrots, and celery to a saucepan with the butter. Cook over medium-high heat until the vegetables are lightly browned.

Make the Roux

Sprinkle the flour over the vegetables. Reduce the heat to medium-low and cook for 10–15 minutes, stirring as needed, until a brown roux forms.

Add Tomato Paste

Stir in the tomato paste and cook for 1–2 minutes more, allowing it to caramelize slightly.

Incorporate the Stock

Carefully add the beef stock, whisking continuously to incorporate the roux. Increase the heat and bring the mixture to a boil.

Simmer and Strain

Reduce the heat to maintain a gentle simmer. Add the parsley stems and thyme. Simmer uncovered for 2 hours. Strain the liquid through a fine-mesh sieve and cool for later use.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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