Espagnole Sauce. Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats. In a large saute pan, heat the reserved bacon fat.
This espagnole, or brown sauce recipe, is one of the five, classic mother sauces of French cuisine. It is made from simmering mirepoix, tomato puree, herbs, and beef stock. Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. You can cook Espagnole Sauce using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Espagnole Sauce
- You need 1 of small carrot.
- You need 1 of medium onion.
- You need 1 of rib celery.
- You need 1 leaf of bay leaf.
- Prepare 1 quart of beef stock see my recipe batch 2.
- It’s 1/2 stick of butter.
- Prepare 1 teaspoon of whole peppercorns.
- It’s 1/4 cup of tomato paste.
- It’s 1/4 cup of all-purpose flour.
- You need 1 teaspoon of minced garlic.
It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced. Espagnole is one of the more complicated mother sauces, but it is also one of the more flavorful with a texture that is rich and silky. Espagnole sauce is traditionally made with veal, but can have variations made with chicken or beef stock.
Espagnole Sauce instructions
- Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns..
- Add flour and and make a roux. Heat the beef stock in another pot. When the roux is browned about 6 minutes, add the tomato paste, garlic, broth, and bay leaf. Whisk so the roux won't lump up. Add in the peppercorns..
- Simmer and allow to reduce for 45 minutes. When reduced strain through a sieve. Discard the solids. Done let cool. You have just made a mother sauce!!!.
Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace. It goes great with any sort of roasted red meat, and is the base for many popular classic French Sauces including Sauce Robert and Sauce Bordelaise, (see below). An Espagnole, or Brown Sauce, is a French mother sauce in classical French Cuisine. It is based on beef stock and is an important step in the development of secondary sauces such as demi-glace and Sauce Robert. Because Espagnole is a basic sauce, it is neutral in flavor but embodies the richness that a brown sauce demands.