Recipes Using Espagnole Sauce

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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

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: 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

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE



Beef Tenderloin with Mushrooms and Espagnole Sauce image

Categories     Beef     Mushroom     Bake     Roast     Sauté     Christmas     Beef Tenderloin     Sherry     Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cupsespagnole sauce
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
  • Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
  • While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
  • While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
  • Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
  • Serve beef with sauce.

RECIPE: ESPAGNOLE SAUCE



Recipe: Espagnole Sauce image

An easy French espagnole sauce that you can indulge in.

Provided by Nassie

Categories     Side dishes

Time 35m

Number Of Ingredients 12

50g Butter
1/3 cup of flour
4 cups of beef stock (low sodium)
1 small carrot
1 small onion (white or yellow)
1/4 cup canned tomato purée
2 large garlic cloves
1/2 stick of celery
1 bay leaf
(Optional) 1/2 cup of bacon lardons
teaspoon of freshly grated pepper
pinch of salt

Steps:

  • Chop the carrot, celery, and onion into small roughly chopped pieces (a mirepoix).
  • Peel the garlic and crush in a mortar and pestle.
  • Melt the butter in a saucepan at low heat. (Don't let the butter burn or turn brown.)
  • Add the vegetables, bay leaf, and the bacon into the saucepan, and sauté till lightly brown.
  • Stir in the flour and mix well with a whisk, until it the butter and the flour become a roux paste.
  • Add the beef stock and the tomato purée into the saucepan
  • Season to your liking with salt and pepper and whisk until it is well blended.
  • Take the saucepan off the heat and strain out the pieces (i.e. vegetable / bacon / garlic /bay leaf), leaving only a smooth and creamy sauce.
  • Serve while warm.

Nutrition Facts : Calories 223 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 786 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ESPAGNOLE SAUCE (AKA: BROWN SAUCE)



Espagnole Sauce (aka: Brown Sauce) image

This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.

Provided by Mackenzie Ryan

Categories     Sauce

Time 2h45m

Number Of Ingredients 10

2 oz butter ((about 4 Tbsp))
4 oz onions (, chopped (about 1/2 cup))
2 oz carrots (, chopped (about 1/2 cup))
2 oz celery (, chopped (about 1/2 cup))
2 oz flour ((about 1/2 cup))
2 oz tomato purée
1 1/2 quarts brown veal stock*
1/2 bay leaf
1/4 tsp fresh thyme
2-3 parsley stems

Steps:

  • In a heavy bottomed sauce pan over medium heat melt the butter and sauté the mirepoix (carrots, celery, onion) until it is deeply caramelized, about 20 Minutes.
  • Lower the heat and add in the flour to create a roux. Cook until the roux is browned about 15 Minutes.
  • Gradually stir in the tomato purée and brown stock, being careful to blend it into the flour so clumps don't form.
  • Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet.
  • duce the heat to low and simmer for about 90 Minutes, or until the sauce is reduced by 1/3 and has a syrupy consistency. Skim as needed to remove fat and skin from the top.
  • Strain the sauce through a sieve lined with cheesecloth. Gently press on the mirepoix to extract any additional sauce.
  • Store in an air-tight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 112 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 415 mg, Sugar 2 g

ESPAGNOLE SAUCE



Espagnole Sauce image

Espagnole sauce is one of the classic 'mother sauces' in Fresh cuisine, making it important for your tastebuds and your cooking skills.

Provided by Petite Gourmets

Categories     sauces

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon of butter
2 ounces of diced onion
1/2 ounce of flour
1 cup of bone broth
1/2 ounce of puree tomato
1 bay leaf

Steps:

  • Begin by melting the butter in a small saucepan, and then adding in your diced onions. Cook over low heat until the onions are caramelized.
  • Add the flour, coating the onions, and absorbing any juices in the pan.
  • Slowly whisk the stock into the mixture in the pan, making sure to break up any lumps while you whisk. When you've added in all of the stock, add the tomato puree and bay leaf. Bring the sauce to a gentle boil.
  • Skim off any impurities and skin that rise to the surface of the sauce. Continue to boil until the total volume of the sauce has reduced by half - this could take about thirty minutes.
  • Strain the sauce through a fine-mesh sieve. Make sure to use it while it's still hot!

Nutrition Facts : Calories 52 calories

ESPAGNOLE SAUCE OR BROWN SAUCE



Espagnole Sauce or Brown Sauce image

A wonderful soup for all your favorite meat dishes.

Provided by G. Stephen Jones

Categories     Sauces

Time 1h10m

Number Of Ingredients 8

2 ounces butter
2 ounces all purpose flour
2 quarts veal/beef stock
4 ounces tomato puree
1 small carrot (roughly chopped)
1 stick celery (roughly chopped)
1 small onion (roughly chopped)
1 sachet d'epices

Steps:

  • Melt the butter over medium heat in a small stockpot. Add the flour and cook, stirring frequently until a golden color is achieved.
  • Slowly add the stock, constantly whisking until it is incorporated.
  • Add remaining ingredients.
  • Bring the sauce to a gentle simmer and cook for at least one hour, skimming the surface as necessary.
  • Strain through cheesecloth when finished.

ESPAGNOLE SAUCE



Espagnole Sauce image

Espagnole or Brown Sauce is one of the 5 Mother sauces and ideal for use in gravies or other rich meat-based sauces.

Provided by Markus Mueller | Earth, Food, and Fire

Categories     Sauce

Time 1h45m

Number Of Ingredients 9

2.5 liters brown beef stock
2 cup rough chopped Mirepoix - well caramelized (Mirepoix is a cooking term for a 2:1:1 ratio of diced onion, carrot, and celery)
100 grams clarified butter or other fat
100 grams flour
1 tbsp tomato paste
1 bay leaf
1/2 tsp black peppercorns
4 sprigs thyme
1 cup redwine (optional)

Steps:

  • -Roughly chop the mirepoix
  • - Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.
  • -Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!
  • - Optional: If using red wine, add it to the pot now.
  • -Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.
  • -Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.
  • -Skim off any foam that may rise to the top.
  • - Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.

Nutrition Facts : Calories 1864.3 kcal, ServingSize 1 serving

QUICK CHASSEUR SAUCE



Quick Chasseur Sauce image

A quick version of the classic French sauce.

Provided by mlplouff

Categories     Sauce

Time 40m

Number Of Ingredients 8

2 tbsp unsalted butter
½ cup dry white white ((if you have no white, use red))
1 small onion
2 tbsp Madeira or brandy
8 ounces mushrooms, sliced
1½ cups (12 ounces) beef gravy ([1 12-oz jar])
1 14-oz can diced tomatoes
1 tsp fines herbs blend

Steps:

  • For the rustic chunky sauce shown in the photo, chop the onions into 1/4 inch dice, and the mushrooms in thicker chunks. If you wish a more refined sauce, substitute a shallot instead of the onion, and mince it finely; slice the mushrooms as thinly as you can, and substitute 8 oz tomato sauce for the diced tomatoes. We prefer the rustic style.
  • Melt the butter over medium heat in a non-reactive skillet. Cook the onions (or shallots) gently until they are just translucent. Raise the heat, and add the mushrooms. Cook until they are delicately browned. Add the wine and Madeira, reduce the heat, and cook until the volume of liquid is reduced by half.
  • By the way, we are dead on the classical preparation so far (well, except for the rustic part, using onions and thickly chunked mushrooms.) Now for the amazing shortcut that makes this so cool. I have in my kitchen notes that I learned this trick from a Jacques Pepin book sometime in the 70s or early 80s - blame my unscholarly habits that I didn't include the specific source! If anyone can track it down, by all means comment below.
  • Add in one 12-ounce can or jar of commercial beef gravy. If you happen to have leftover homemade beef gravy, that's even better. If you have taken the time to make classic Sauce Espagnole, veal bones and all, by all means, use that. It's the texture that's important here. Over the years, I've used Franco-American, Heinz, and others - use what you have on hand that has the most reasonable ingredients, and stir well.
  • Also add whatever you're using for tomato flavor - for a rustic texture, you can't beat diced tomatoes, but tomato sauce will also work. Add dried herbs of your choice; I'm partial to a dried Fines Herbes blend from the Shakers at Sabbathday Lake, Maine; you might use a bouquet garni blend, or simply thyme, rosemary, and tarragon. Stir well, reduce the heat to low, and simmer 10 to 15 minutes.
  • Now what can you use this sauce for? Oh my, what not? This is a sauce that might make cardboard taste great. It's wonderful slathered on sliced meatloaf. Slice or chunk leftovers (poultry, roast, steak, chops) and heat in the sauce, or use as a filling for crepes. Or just sop it up with crusty bread!
  • The sauce will keep for a week in the refrigerator, and at least 6 months in the freezer, if well packaged. I like to make a pot full of the sauce - a bit more than a quart - and freeze what I'm not using immediately in 1 to 2 cup portions. It will thaw with no loss in texture.

ESPAGNOLE SAUCE RECIPE



Espagnole Sauce Recipe image

Don't miss this classic and refined Espagnole sauce, special to combine with your meat, stews and roasts.

Provided by Dailis

Categories     Sauce

Time 1h40m

Yield 1 Recipient

Number Of Ingredients 9

40 g of butter
40 g of wheat flour
1 kg of beef or veal bones
2 tablespoons of oil
1 onion
1 carrot
1 bay leaf
4 cups of water
Salt as desired

Steps:

  • 1 To prepare the Espagnole sauce the first thing to do is to prepare the broth. This is called the dark base of the sauce.
  • 2 Start by adding the oil to a pot and put it on medium-high heat. When the oil is hot, lightly fry the onion and the finely cut carrot.
  • 3 Add the cut bones and sauté them for a while until they turn brown.
  • 4 Add the water, the bay leaf and the salt. Keep on the stove for approximately 45 minutes. The important thing is to get a concentrated and strong-flavored broth.
  • 5 Once it's ready, remove from the stove and let it rest.
  • 6 For the preparation of the sauce, add to a frying pan the butter and put it on the stove. Once the butter has melted, add the flour and keep stirring until it has toasted. You'll notice that it'll be taking on a dark color.
  • 7 Start then to add the broth and mix well. When you have mixed all of it, let it cook for a bit more on low heat so the flavors can integrate better and the sauce gets a greater thickness.
  • 8 Lastly, drain the sauce using a thin colander and help it go through the colander. This way, you'll get a softer, creamier and more delicate texture.

Nutrition Facts :

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.

CHICKEN SKEWERS WITH ESPAGNOLE SAUCE



Chicken Skewers with Espagnole Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
2 scallions, chopped
1 tablespoon chopped celery
1 tablespoon chopped carrot
1 small clove garlic, crushed
1 tablespoon dry red wine
2 cups rich brown beef, veal or chicken stock, hot
1 tablespoon toasted instant flour (recommended: Wondra)
1 tablespoon butter
1 tablespoon tomato paste
A sachet d'epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn
1 liter vegetable or canola oil (if deep-frying)
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon garlic powder
2/3 cup all-purpose flour (if deep-frying)
6 boneless chicken breasts, cut into chunks

Steps:

  • Special equipment: bamboo skewers
  • For the sauce:
  • Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.
  • In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.
  • Heat oil to 350 degrees F in a deep-fryer.
  • Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.)

ESPAGNOLE SAUCE



Espagnole Sauce image

Delicious sauce to enjoy with any main meal

Provided by Sadie F

Categories     Sauce

Time 2h15m

Number Of Ingredients 15

1 carrot (finely chopped)
1 onion (finely chopped)
1 stalk celery (finely chopped)
25 grams mushroom stalks (finely chopped)
1 leek (finely chopped)
50 grams rindless streaky bacon (diced)
25 grams butter
2,5 tsp oil
50 grams flour
3 cups beef stock
1 bouquet garni
4 peppercorns
2 tsp tomato pureé
1 tsp salt
freshly ground pepper

Steps:

  • Melt the butter and oil in a heavy-based saucepan and add the bacon. Sauté for 2 minutes.
  • Add all the vegetables and sauté until they begin to change color.
  • Remove the saucepan from the stove and stir in the flour, a little at a time.
  • Return to the stove and cook, stirring continuously, until a brown roux is obtained, 5 to 10 minutes.
  • Remove from the stove, and add the stock gradually, stirring all the time.
  • Return to stove and bring to boil, stirring continuously.
  • Add the bouquet garni and the peppercorns and simmer for 30 minutes, skimming every now and then.
  • Add the tomato pureé and simmer, half-covered, for a further 45 minutes.
  • Strain the sauce through a coarse sieve, pressing all the juices from the vegetables until only dry pulp remains. (Discard the pulp)
  • Reheat, season with salt and pepper, and serve.

Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 8 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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From youtube.com


BASIC ESPAGNOLE SAUCE RECIPE | SAVEUR
2021-05-06 Make a dark roux. In a medium pot over medium heat, melt the butter, then whisk in the flour and cook, stirring occasionally, until deep chocolate brown, 35–40 minutes. Whisking constantly ...
From saveur.com


10 BEST MEAT WITH ESPAGNOLE SAUCE RECIPES | YUMMLY

From yummly.com


SIMPLE ESPAGNOLE SAUCE - TRIED & TRUE RECIPES
2017-11-11 Pat the steak dry and season with salt and pepper. Start the Espagnole Sauce: In a large pot, heat the butter until melted and frothy. Add the carrot, onion, and celery and cook for 6-8 minutes or until softened. Add the tomato paste and cook, stirring regularly, until the paste is dark red.
From triedandtruerecipe.com


RECIPES USING ESPAGNOLE SAUCE
2014-04-08 · This Espagnole Sauce recipe requires a few steps to complete, but the time invested will be worth the rich flavors that develop in this delicious sauce! Ingredients you will need: Mirepoix (4 ounces onions, 2 ounces celery, 2 ounces carrots) 4 oz. dark roux (recipe and thickening agent explanation can be found here) 2 oz. tomato puree; 1/2 bay leaf; 2-3 sprigs fresh thyme; 2-3 ...
From tfrecipes.com


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