Espagnole Sauce. Making Espagnole sauce is not too different from making velouté—they're both essentially stock-based sauces thickened with roux. Where they differ is that Espagnole is made with brown stock (i.e. Espagnole sauce is another one of the classics of base sauces.
You can cook Espagnole Sauce using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Espagnole Sauce
- You need 1 of small carrot.
- Prepare 1 of medium onion.
- It’s 1 of rib celery.
- Prepare 1 leaf of bay leaf.
- You need 1 quart of beef stock see my recipe batch 2.
- You need 1/2 stick of butter.
- Prepare 1 teaspoon of whole peppercorns.
- You need 1/4 cup of tomato paste.
- Prepare 1/4 cup of all-purpose flour.
- It’s 1 teaspoon of minced garlic.
Like all the mother sauces, there are many daughter sauces that come from Espagnole sauce, but let's start. Brown sauce is one of the five "Grand" or "Mother" sauces of French cuisine, the other four being Brown sauce is also known as Espagnole, the French word for Spanish. It is a hearty sauce best. One of Auguste Escoffier's five mother sauces, known as espagnole sauce, is a brown sauce that is Regardless of its origin, espagnole is a highly versatile sauce, providing a starting point for many.
Espagnole Sauce instructions
Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns..
Add flour and and make a roux. Heat the beef stock in another pot. When the roux is browned about 6 minutes, add the tomato paste, garlic, broth, and bay leaf. Whisk so the roux won't lump up. Add in the peppercorns..
Simmer and allow to reduce for 45 minutes. When reduced strain through a sieve. Discard the solids. Done let cool. You have just made a mother sauce!!!.
While Espagnole sauce is sometimes confused with its derivative sauce demi-glace, the two Espagnole sauce along with Hollandaise are two of the harder mother sauces to make, and in the. Espagnole sauce is typically prepared from vegetables and herbs that are cooked in a brown roux (flour and butter mixture), to which a dark stock (veal or beef) and tomato purée are then added. Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour. This sauce belongs to the five French mother sauces and differs quite a bit Unlike some of the others, Espagnole sauce is very flavorful, made with a dark roux, and rarely. Strain the sauce through a China cap.
