Sauce Espagnole 2 Recipes

SAUCE ESPAGNOLE - SPANISH SAUCE

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.

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

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.

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE

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.

ESPAGNOLE: A BASIC BROWN SAUCE

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!

ESPAGNOLE SAUCE

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

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!

ESPAGNOLE SAUCE

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.

SAUCE ESPAGNOLE

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.