Espagnole Sauce Recipes

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ESPAGNOLE SAUCE



Espagnole Sauce image

Espagnole sauce is one of the classic 'mother sauces' in Fresh cuisine, making it important for your tastebuds and your cooking skills.

Provided by Petite Gourmets

Categories     sauces

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon of butter
2 ounces of diced onion
1/2 ounce of flour
1 cup of bone broth
1/2 ounce of puree tomato
1 bay leaf

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!

Nutrition Facts : Calories 52 calories

ESPAGNOLE SAUCE



Espagnole Sauce image

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Categories     Sauce     Beef     Vegetable     Sauté     Christmas     Simmer     Gourmet

Yield Makes about 2 2/3 cups

Number Of Ingredients 10

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

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: A BASIC BROWN SAUCE



Espagnole: A Basic Brown Sauce image

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Provided by Danilo Alfaro

Categories     Dinner     Sauces     Sauce

Time 1h15m

Yield 8

Number Of Ingredients 11

1 bay leaf
1/2 teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
1 ounce clarified butter
1/2 cup onion (diced)
1/4 cup carrot (diced)
1/4 cup celery (diced)
1 ​ounce all-purpose flour
3 cups brown stock (i.e. beef stock )
2 tablespoons tomato purée

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!

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Cholesterol 9 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 186 mg, Sugar 2 g, Fat 4 g, ServingSize 8 servings (2 oz each), UnsaturatedFat 0 g

SAUCE ESPAGNOLE - SPANISH SAUCE



Sauce Espagnole - Spanish Sauce image

Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion
1 stalk celery
1 carrot
2 bell peppers
2 large parsley sprigs
1 bay leaf
3 tablespoons flour
1 whole clove
1 teaspoon salt
1 1/2 cups brown stock, not broth- see note above

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.

Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2

CLASSIC ESPAGNOLE SAUCE



Classic Espagnole Sauce image

Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.

Provided by Sally Vargas

Categories     Dinner     Sauce

Time 1h10m

Yield 2 cups

Number Of Ingredients 11

4 tablespoons unsalted butter
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
4 cups unsalted or low-salt brown beef stock, preferably home-made
1/4 cup canned tomato puree
Pinch of salt
8 whole peppercorns
1 bay leaf
4 parsley stems, optional

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!

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