Eating Wells Espagnole Sauce Recipes

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).

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!

ESPAGNOLE SAUCE

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.

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.

EATING WELL'S AMERICAINE SAUCE

Steps:

• Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
• Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
• Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
• Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
• Remove from heat and add remaining ingredients.

EATING WELL'S MARCHAND DE VIN SAUCE

Steps:

• Combine the espagnole sauce, red wine reduction and garlic puree in a small non-aluminum saucepan. Simmer for 2-3 minutes, stirring constantly, until heated through.
• Remove from heat and season with salt and pepper to taste.

TORTILLA ESPANOLA WITH ROMESCO SAUCE

Steps:

• Tortilla: Toss zucchini with salt in a colander set over a bowl. Let drain at least 30 minutes, pressing on zucchini a few times to remove excess moisture.
• Meanwhile, heat 1 cup oil in a 12-inch cast-iron skillet over high heat until shimmering. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color, 30 to 35 minutes. Add zucchini and cook, stirring a few times, until tender, 12 to 15 minutes.
• Transfer potato mixture to colander and let drain 5 minutes, gently stirring occasionally. Whisk together eggs, Parmesan, and basil in a large bowl, then stir in potato mixture.
• Preheat oven to 425 degrees. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high heat until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
• Transfer to oven and bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes.
• Run a paring knife around edge of tortilla to loosen, then invert onto a wire rack. Using a large spatula or a second wire rack, flip tortilla back over and let cool completely, about 1 hour, before cutting into wedges.
• Romesco: Pulse almonds and garlic in a food processor until coarsely ground. Add peppers, oil, and vinegar; puree until smooth. Store in refrigerator, covered, until ready to serve, up to 1 day; dollop onto tortilla wedges.