Veloute Sauce Escoffiers 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.

VELOUTE SAUCE (ESCOFFIER'S RECIPE)



Veloute Sauce (Escoffier's Recipe) image

I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.

Provided by Da Huz

Categories     Sauces

Time 2h5m

Yield 4 quarts, 4 serving(s)

Number Of Ingredients 7

8 ounces butter
9 ounces flour
5 quarts white veal stock, room-temperature (use Basic White Stock)
1/4 lb button mushroom, sliced
1 ounce salt
1 pinch ground nutmeg
1 pinch white pepper

Steps:

  • First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
  • Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
  • Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.

Nutrition Facts : Calories 645.3, Fat 46.7, SaturatedFat 29.2, Cholesterol 121.9, Sodium 3176, Carbohydrate 49.7, Fiber 2, Sugar 0.8, Protein 8

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