Short Cut Sauce Espagnole Recipes

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.

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!

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.

CLASSIC ESPAGNOLE SAUCE

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!

SHORT-CUT SAUCE ESPAGNOLE

Steps:

• Cook lard and butter together over medium heat for 5 minutes. Add onion, bay leaf and thyme, cook till onion browns. With slotted spoon, remove onion and bay leaf. Reduce heat, sprinkle in flour, cook for 2 minutes, stirring well. Add wine. Raise heat and stirring with a sauce whisk, slowly add boiling stock. Add meat glaze. Now, depending how hurried you are, either add the peeled and seeded tomatoes and boil hard till tomatoes are liquified and entire sauce is reduced to 1 1/4 cups, or, more quickly, boil sauce hard until reduced to 1 1/4 cups and then dissolve tomato paste in a small quantity of hot sauce and add to rest of sauce. (Using tomato paste, the entire sauce takes about 1/2 hour.) Add salt and fresh pepper to taste. Allow 2 or 3 tablespoons of sauce per serving.

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.

CLASSIC SAUCE ESPAGNOLE

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.

SHORT CUT PASTA SAUCE

Steps:

• Saute the carrots, onion and garlic in about 3 tablespoons olive oil until softened.
• Spoon into a large saucpan, stir in remaining ingredients.
• Simmer for 1-2 hours until flavours are well blended.
• Serve over pasta.
• The ground beef is optional.