Salsa Española (Spanish Sauce)

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 08/6/19
White china jug of salsa espanola

Joff Lee/Getty Images
Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
162 Calories
11g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 162
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 419mg 18%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 2g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A thick sauce made with beef broth and vegetables, this is one of the most popular sauces in Spain. It is generally used to accompany meat. Although it is named ​salsa espanola, or Spanish Sauce, it is similar to gravies served in other European countries. According to some gastronomic history sources, the sauce originated in Spain in the 1600s.

Salsa espanola is easy to prepare and is a healthy sauce that includes just a bit of oil. First, brown chopped onions, carrots, and a leak, then add beef broth and simmer for about 45 minutes to reduce the broth. Finally, puree the sauce and pass it through a sieve. Serve warm with meat dishes, such as roast beef, grilled steaks, or even beef kabobs.

Ingredients

  • 1/3 cup (50 grams) yellow or white onion
  • 1 (50 grams) carrot
  • 1 leek
  • 1/4 cup (50 milliliters) olive oil
  • 1 cup (250 milliliters) beef broth
  • 1/4 cup (30 grams) all purpose flour
  • Salt to taste

Steps to Make It

  1. Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).

  2. Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.

  3. As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.

  4. Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.

  5. Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps.

Serve warm to accompany roast or grilled meats.

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