Four Seasons Brown Sauce Sauce Espagnole Recipes

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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

SAUCE ESPAGNOLE



Sauce Espagnole image

This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you're nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the final sauce a slightly different flavor. If homemade stock isn't available, choose the best low- or no-sodium stock you can find. Instead of adding salt to this base sauce, you'll add it to your final dish since the saltiness of the additional ingredients will vary.

Provided by Food Network

Time 1h15m

Yield about 4 cups

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 small carrot, chopped
1 stalk celery, chopped
1 small yellow onion, chopped
1 tablespoon tomato paste
1/2 cup dry white wine
8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock
1 teaspoon black peppercorns
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 dried bay leaves

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
  • Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
  • To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
  • Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
  • Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.

CLASSIC ESPAGNOLE SAUCE



Classic Espagnole Sauce image

Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.

Provided by Sally Vargas

Categories     Dinner     Sauce

Time 1h10m

Yield 2 cups

Number Of Ingredients 11

4 tablespoons unsalted butter
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
4 cups unsalted or low-salt brown beef stock, preferably home-made
1/4 cup canned tomato puree
Pinch of salt
8 whole peppercorns
1 bay leaf
4 parsley stems, optional

Steps:

  • Cook the vegetables: In a heavy bottomed saucepan over medium heat, melt the butter. Add the diced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
  • Make the brown roux: Add the flour to the pan with the vegetables and whisk to incorporate fully. Reduce the heat to low and cook, whisking often, until the flour turns deep golden brown, 6 to 10 minutes.
  • Add the beef stock, tomato puree, and herbs: Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce. Stir in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.
  • Reduce the sauce: Bring the sauce to a boil over medium-high heat. Adjust the heat to maintain a steady simmer (small bubbles occasionally rise to the surface of the sauce). Cook for 35 to 45 minutes, stirring frequently to keep the bottom of the pot from scorching, until the volume reduces by about 1/3. When ready the sauce should be just thick enough to coat the back of a spoon. It is not a thick sauce, but approximately the consistency of heavy cream or thin gravy.
  • Strain the sauce: Line a large strainer with cheesecloth and set it over a bowl. Strain the sauce into the bowl and discard the solids.
  • Store sauce: Store in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly, on the stovetop. Did you love this recipe? Give us some stars below!

SAUCE ESPAGNOLE - SPANISH SAUCE



Sauce Espagnole - Spanish Sauce image

Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion
1 stalk celery
1 carrot
2 bell peppers
2 large parsley sprigs
1 bay leaf
3 tablespoons flour
1 whole clove
1 teaspoon salt
1 1/2 cups brown stock, not broth- see note above

Steps:

  • Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
  • Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
  • Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
  • Allow the flour to develop a light tan color. About a minute or two.
  • Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
  • Allow to cook about five minutes or until desired thickness is achieved.
  • Strain and serve or refrigerate and reheat when needed, whisking until smooth.

Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2

SAUCE ESPAGNOLE



Sauce Espagnole image

Make and share this Sauce Espagnole recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Sauces

Time 1h45m

Yield 5 pints (about)

Number Of Ingredients 12

4 ounces onions, diced
2 ounces carrots, diced
2 ounces celery, diced
2 ounces oil
2 ounces tomato paste
5 pints brown stock (either veal or beef)
6 ounces blond roux
3 -4 sprigs parsley, chopped
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon cracked black peppercorns
1 garlic clove, crushed

Steps:

  • Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack.
  • Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
  • Add the tomato paste and cook until it begins to brown and caramelize.
  • Add the stock, and bring to a simmer.
  • Whip the roux into the stock, making sure all lumps are broken up.
  • Return to a simmer and add the sachet.
  • Simmer for about 1 hour, and skim the surface if necessary.
  • Strain the sauce through cheesecloth.

Nutrition Facts : Calories 126.8, Fat 11.5, SaturatedFat 1.7, Sodium 108.6, Carbohydrate 6.2, Fiber 1.4, Sugar 3.1, Protein 0.9

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