Classic Sauce Espagnole Recipes

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SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER'S FAMOUS MOTHER SAUCE



Sauce Espagnole Recipe: How to make Escoffier's Famous Mother Sauce image

Learn how to make Escoffier's classic brown beef-based Sauce Espagnole - one of the five iconic Mother sauces of French cuisine.

Provided by Johan Johansen

Categories     Sauce

Time 1h25m

Number Of Ingredients 10

2 liters dark beef stock
1 carrot (finely diced)
1 celery stalk (finely diced)
1 small onion (finely diced)
2 bay leaves
5 sprigs of thyme
1 leek leaf (the green top part)
1 tablespoon tomato paste
1 tablespoon flour
1.5 tablespoon beef fat (can substitute butter)

Steps:

  • Add a teaspoon of beef fat to a sauce pan and set over medium heat.
  • Add carrots, celery and onion to beef fat and fry for a couple of minutes till fragrant.
  • Add tomato paste and fry for another couple of minutes.
  • Pour in beef stock and add bay leaves, thyme and leek.
  • Raise heat to high and let stock come to a boil.
  • Once boiling, reduce heat back down to medium and allow to reduce at a low boil for about an hour or until reduced by about half.
  • Strain and set liquid into a bowl, making sure to press down on the solids as you do to release as much flavor as possible, then discard the solids.
  • Return sauce pan to medium heat and add remaining tablespoon of beef fat.
  • Once fat has melted, stir in flour with a whisk to form a basic roux.
  • Cook roux, stirring frequently so it doesn't burn, for about 5-10 minutes until it develops a nutty aroma and a redish-brown color.
  • Carefully an gradually stir in warm beef stock mixture whisking constantly to dissolve any lumps that may occur
  • Bring sauce to a boil, back heat down to low and let simmer for about 10 minutes.
  • If serving the Sauce Espagnole as is, season to taste with salt and pepper and serve over beef.
  • If you plan to create a derived sauce, hold back the seasoning until your final results have been achieved.

ESPAGNOLE: A BASIC BROWN SAUCE



Espagnole: A Basic Brown Sauce image

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Provided by Danilo Alfaro

Categories     Dinner     Sauces     Sauce

Time 1h15m

Yield 8

Number Of Ingredients 11

1 bay leaf
1/2 teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
1 ounce clarified butter
1/2 cup onion (diced)
1/4 cup carrot (diced)
1/4 cup celery (diced)
1 ​ounce all-purpose flour
3 cups brown stock (i.e. beef stock )
2 tablespoons tomato purée

Steps:

  • Gather the ingredients.
  • Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
  • In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
  • Add the mirepoix-onions, carrots, and celery-and sauté for a few minutes until lightly browned. Don't let it burn.
  • With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux ).
  • Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don't let it burn.
  • Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
  • Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
  • Use a ladle to skim off any impurities that rise to the surface.
  • Remove the sauce from the heat and retrieve the sachet.
  • For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
  • If you won't be serving the sauce right away, keep it covered and warm until you're ready to use it. Otherwise, serve hot and enjoy!

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Cholesterol 9 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 186 mg, Sugar 2 g, Fat 4 g, ServingSize 8 servings (2 oz each), UnsaturatedFat 0 g

ESPAGNOLE SAUCE



Espagnole Sauce image

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Categories     Sauce     Beef     Vegetable     Sauté     Christmas     Simmer     Gourmet

Yield Makes about 2 2/3 cups

Number Of Ingredients 10

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

Steps:

  • Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
  • Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
  • *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

ESPAGNOLE SAUCE



Espagnole Sauce image

Provided by Emeril Lagasse

Time 50m

Yield 1 gallon

Number Of Ingredients 9

5 quarts brown stock, hot
9 ounces brown roux
1 pound bacon, diced, rendered and fat reserved
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup tomato puree
1 bouquet garni
Salt and pepper

Steps:

  • In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.

CLASSIC SAUCE ESPAGNOLE



Classic Sauce Espagnole image

Provided by Barbara Poses Kafka

Number Of Ingredients 11

1/4 pound unsalted lard, chopped
1 large carrot, sliced in thin rounds
1 onion, chopped
1 bay leaf
1/4 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1/4 cup white wine
2 1/2 tablespoons butter
2 tablespoons flour
3 1/4 cups very rich meat stock, or 3 cups boullion and 3 tablespoons meat glaze
1 pound ripe tomatoes, skinned, quartered and seeded
Salt, pepper to taste

Steps:

  • Put lard in a heavy saucepan over low heat, cook for 10 minutes. Add carrot, onion, bay leaf and thyme; stir while cooking over medium heat and until onions are well browned. Spoon off 2 or 3 tablespoons of the liquid fat. Add wine and cook until liquid is reduced by half.
  • While this mixture is reducing, melt the butter in another heavy saucepan, add the flour and brown over low heat. Remove from heat, add 2 cups of stock or combined boullion and meat glaze stirring with a whisk. Return to heat, bring to boil, add vegetable mixture. Reduce heat to very low and let cook for 3 hours, stirring occasionally and skimming from time to time.
  • Strain the sauce through an extremely fine sieve, pressing down on vegetables with a wooden spoon. Add 1 cup stock and again simmer over lowest heat for 3 hours. Put in refrigerator overnight. In the morning skim off fat. Peel tomatoes after drenching with boiling water. Add tomatoes to sauce along with remaining stock. Cook over moderate heat. After tomatoes have liquified, continue cooking until you have about 1 1/4 cups sauce remaining. Add salt and fresh pepper to taste. Use 2 or 3 tablespoons of sauce per serving.

CLASSIC BECHAMEL SAUCE



Classic Bechamel Sauce image

Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.

Provided by Sally Vargas

Categories     Sauce

Time 15m

Number Of Ingredients 5

2 tablespoons plus 1 teaspoon unsalted butter, divided
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt, or more, to taste
Pinch white or black pepper (optional)

Steps:

  • Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.

Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 93 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 0 g

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