ESPAGNOLE SAUCE
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
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
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
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!
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
ESPAGNOLE SAUCE
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
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
CHICKEN SKEWERS WITH ESPAGNOLE SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Special equipment: bamboo skewers
- For the sauce:
- Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.
- In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.
- Heat oil to 350 degrees F in a deep-fryer.
- Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.)
SAUCE ESPAGNOLE - SPANISH SAUCE
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
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
More about "sauce espagnole 2 recipes"
SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER’S …
From johanjohansen.dk
10 BEST MEAT WITH ESPAGNOLE SAUCE RECIPES | YUMMLY
From yummly.com
A CLASSIC DEMI-GLACE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE ESPAGNOLE SAUCE - CHEFS NOTES
From chefsnotes.com
ESPAGNOLE SAUCE | FRENCH MOTHER SAUCE - BUTTER N THYME
From butter-n-thyme.com
SAUCE ESPAGNOLE - INSPIRED CUISINE
From inspiredcuisine.ca
FIVE MOTHER SAUCES OF CLASSICAL CUISINE - THE SPRUCE EATS
From thespruceeats.com
ESPAGNOLE SAUCE (DEMI GLACE RECIPE) - A SPICY PERSPECTIVE
From aspicyperspective.com
ESPAGNOLE SAUCE (BASIC BROWN SAUCE) - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SAUCE ESPAGNOLE | MORDU - RADIO-CANADA
From ici.radio-canada.ca
WHAT IS ESPAGNOLE SAUCE? - WE WANT THE SAUCE
From wewantthesauce.com
BEST ESPAGNOLE SAUCE RECIPE - HOW TO MAKE BASIC BROWN SAUCE
From food52.com
HOW TO MAKE ESPAGNOLE SAUCE – SUGARY LOGIC
From sugarylogic.com
THE 5 MOTHER SAUCES IN FRENCH CUISINE & COOKING RECIPES
From webstaurantstore.com
CHEESE SAUCE FOR BROCCOLI - A SPICY PERSPECTIVE
From aspicyperspective.com
BASIC ESPAGNOLE SAUCE RECIPE | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love