As its second name suggests, this sauce is brown in colour and is also very strong in taste. An espagnole, or brown sauce, is a french mother sauce in classical french cuisine. Espagnole sauce, as the name implies, is a brown colored sauce, made from beef or veal stock. Strain, and allow the sauce to cool and sit overnight. Escoffier popularized the recipe, which is still followed today. These chefs introduced what we now call a brown sauce or espagnole sauce. Espagnole sauce the secret to making great gravy earth. It is based on beef stock and is an important step in the development of secondary sauces such as demiglace and sauce robert.
Sauces gibbs smith, is a study of the world of classical french sauces. Espagnole sauce is another one of the classics of base sauces. Espagnole sauce, or sauce espagnole, is the base of all of the brown sauces. Gypsy sauce is used in austrian, french and german cuisine preparation. This espagnole, or brown sauce recipe, is one of the five, classic mother sauces of french cuisine. The sauce is left to simmer for around two hours until it reduces to a thick brown sauce. 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 puree are then added. Cook carrot and onion in butter in a 3quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Friends, i almost quit my better know a mother sauce series this past week.
Frozen in small quantities, espagnole will keep practically indefinitely. Since we covered so much ground in the french mother sauce series, both on the blog and podcast, i figured it would be a good idea to place all the information in one, easy to find post. In kettners book of the table, published in 1877, an entirely different explanation is given. Espagnole sauce is a classic french sauce, usually made from brown stock, traditional mirepoix onions, celery, carrots, tomato, and thickened with a roux. History, origin and how to make it step by step duration. While rarely served on its own, it the base for many popular sauces such as bordelaise, robert, and chasseur. Espagnole sauce food52 beef, salt, tomato puree, carrots, onion, clarified butter, pepper and 2 more beef tenderloin with mushrooms and espagnole sauce epicurious. The recipe was first recorded in books from the 18th and 19th. Minors brown sauce prep, a true espagnole, is a savory paste concentrate of beef base with subtle notes of tomato, onion and garlic with a light thickener. The espagnole sauce about did me in and there was a point that i threw my hands up and said, i quit. The espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. Veloute sauce is a mother sauce of french cuisine and thus can be used to create different sauce varieties. Sauce hollandaise, an emulsion of egg yolk, butter and lemon juice or vinegar. Cut up a small onion and fry it in butter, add a glass of burgundy, some cuttings of mushrooms and truffles, a pinch of chopped parsley and half a bay leaf.
Like allemande sauce and espagnole sauce, hollandaise is another thoroughly french sauce named after another country. Clarified or melted butter, egg yolks, lemon juice and water. Then use it as given under the rule for brown sauce, and flavor with wine. Espagnole sauce opens up a world of possibilities escoffier. Beef tenderloin with mushrooms and espagnole sauce epicurious. Espagnole basic brown sauce recipe the spruce eats. Get one of our espagnole sauce recipe and prepare delicious and healthy treat for your family or friends. Apr 07, 2020 espagnole sauce is another one of the classics of base sauces. Espagnole sauce is a basic brown sauce, and is one of auguste escoffiers five mother sauces of classic french cooking.
Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt. Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Some of the popular sauces that can be made by using the mother sauce are mentioned below. In cooking, espagnole sauce is one of the mother sauces that are the basis of saucemaking in classic french cooking.
Brown sauce, as the name implies, is a brown colored sauce, made from beef or veal stock, which is viscous and deeply flavored by meat and aromatic vegetables. Boil one quart of strong consomme or rich, highly seasoned brown stock, till reduced to one pint. There are many variations on the recipe, and the sauce may be used as a base for many other wellknown french sauces, such as sauce. Sauces are what make french cuisine so distinctive. These types of sauce were already gathered in different spanish cooking handbooks of the late 19th century. The sauce is then cooked with a mirepoix, bouquet garni, and wine. Bearnaise sauce sauce bearnaise is a child of hollandaise, meaning it is a variation on the theme.
The term zigeuner has been used for over 100 years in germany in reference to the sauce. Youre reading is part 2 of 3 in a series about stockmaking and sauces. Add the mixture to a brown stock thickened with a roux. Of all the sauces, espagnole sauce spanish sauce is the rebel of the french family. Fast, foolproof and can be prepared the day before and reheated. Once your sauce is finished cooking, pass it through a fine chinois a couple of times to insure a smooth, consistent texture. Sauce espagnole, roasted veal stock based sauce, thickened with a brown roux. Later, a french chef named auguste escoffier categorized other sauces such as tomato, hollandaise. Espagnole, the french term for spanish underscores one theory of the origins of brown sauce, obviously some form of spanish connection or provenance. Comparable in flavor to classic brown sauce espagnole. In most recipes, however, one cup of espagnole is more than enough, so that the basic recipe will yield enough sauce for 16 to 20 meals. The mother of all mother sauce resources if you will. Demi glace is the essence of espagnole that begins with roux. When the fat is hot, saute the vegetables until wilted, about 5 minutes.
History of veloute sauce veloute was one of the four original mother sauces as defined by chef marieantoine careme in the early 19th century. Were katherine of aragons chefs resopnsible for introducing espagnole or brown sauce after her marriage to king henry. Part 1 covered the basics of how to make a perfect beef stock while part 3 will cover how to turn sauce espagnole into demiglace, the richest and most. Espagnole sauce recipe classic brown sauce rada cutlery. Espagnole or brown sauce is one of the five mother sauces of modern french cooking, which a number of other sauces are derived from.
Combine sauce espagnole and roasted veal stock at the ratio of 1. According to louis diat, the creator of vichyssoise and the author of the classic gourmets basic french cookbook. Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour cooked together until they turn a medium brown color to make a thickening agent known as a brown or dark roux. Its roots arent spanish, exactly the sauce was created as a bit of a snub to the thencurrent cuisine during a royal wedding in the 17th century and it became one of the french mother sauces. Apr 08, 2020 espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour cooked together until they turn a medium brown color to make a thickening agent known as a brown or dark roux. This rich and delicious espagnole brown sauce recipe is one of the five french mother sauces and the base for demiglace. Chicken skewers with espagnole sauce recipe robert.
Sauce simple english wikipedia, the free encyclopedia. The sauce was termed as the first mother sauce of french cuisine. Allemande sauce prepared by combining veal stock, egg yolks and cream. Espagnole is the french word for spanish, but the sauce s origin story is argued by french cooks.
In the last little while, i have been covering the basic or leading sauces in french cuisine. It mains advantage is its slow cooking time, which means the sauce can simmer away in the background while you do other things, then it is ready to go. My friend diana fithianplaywright and home cook extraordinairekicks off day 2 of sauce week with this epic post about one of the worlds most difficult and important sauces. Beef tenderloin with mushrooms and espagnole sauce recipe. Sauce tomate, tomato based sauce, thickened with a roux. The five classical mother sauces are brought to the forefront. There is a story that explains why the most important basic brown sauce in french cuisine is called sauce espagnole, or.
Onion, butter, burgundy, mushrooms, truffles, parsley, bay leaf, espagnole sauce no. The espagnole sauce is the foundation of derivatives such as sauce robert or demiglace. Its very similar to a veloute, but has extra additions to make it different. This is not a sauce you can whip up on the fly, you really need a day or two to properly make the brown stock and then simmer the espagnole etc. As stated, brown sauce is also known as espagnole, the french word for spanish.
There is a story that explains why the most important basic brown sauce in french cuisine is called sauce espagnole, or spanish sauce. In the last edition of food for thought we discussed the technicalities and history of brown sauce, a. For this reason, a large amount of espagnole sauce is often made and then smaller amounts of it are used to make other. Rumors have abounded for years that french brown sauce was named for the spanish tomatoes used in one of its earlier versions, or that spanish cuisine played a large part in. Which is viscous and deeply flavored by meat and aromatic vegetables. The sauce is now made of a rich brown veal stock thickened with a brown roux. Mar 14, 2016 this rich and delicious espagnole brown sauce recipe is one of the five french mother sauces and the base for demiglace. The first apparent written mention of a sauce resembling aioli was by pliny the elder 2379 a. Espagnole is the french word for spanish, but the sauces origin story is argued by french cooks. In a frying pan, soften up a mirepoix along with lean diced bacon in lard.
Part 1 covered the basics of how to make a perfect beef stock while part 3 will cover how to turn sauce espagnole into demiglace, the richest and most powerfully beefy derived sauce. Hollandaise sauce is one of the five mother sauces classified by auguste escoffier in his landmark cooking history book le guide culinaire, along with bechamel, espagnole, tomato, and veloute. The espagnole sauce is cooked with the veal, and then later the fat is skimmed from the sauce, which is then run through a sieve, after which it is served with the dish. It is made from simmering mirepoix, tomato puree, herbs, and beef stock. Knowing how to make these five basic sauces, and home cook or chef can tackle even advanced recipes, without the need to buy any store bought products. According to food historians, it was named in honor of the excellent butter and eggs produced in the netherlands. Nov 16, 2012 the origins and history of brown sauce. Its also the starting point for a rich and deeply flavorful sauce called demiglace, which is traditionally served with red meats. This term was used in the 1903 book le guide culinaire written by auguste escoffier.
Hollandaise sauce is a blend of clarified butter, egg yolks and lemon juice slowly blended over the heat of. Add flour and cook roux over moderately low heat, stirring. Chicken skewers with espagnole sauce recipe robert irvine. Mar 22, 2017 espagnole sauce along with hollandaise are two of the harder mother sauces to make, and in the case of espagnole it is simply a matter of planning ahead. But i do love that now i have a tupperware full of demiglace in my fridge, just waiting to transform pan drippings and a splash of wine into a fancy french sauce within minutes.
Jun 08, 2018 the espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. Espagnole sauce recipe emeril lagasse food network. Apr 28, 2020 espagnole sauce food52 beef, salt, tomato puree, carrots, onion, clarified butter, pepper and 2 more beef tenderloin with mushrooms and espagnole sauce epicurious. A typical espagnole recipe takes many hours or even several days to make, and produces four to five quarts of sauce. Espagnole sauce is a dark sauce which comes from spain where. These mother sauces include tomato sauce, bechamel sauce, espagnole sauce, veloute sauce, and hollandaise sauce. Put oven rack in middle position and preheat oven to 425f. It is made from simmering mirepoix, tomato puree, herbs. Add the carrot and onions and fry for another 2 or 3 minutes. Contemporary gypsy sauce is typically prepared using tomato paste, hungarian paprika, bell peppers and sometimes onion. How to make espagnole sauce french cooking academy.
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