Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, espagnole sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Espagnole Sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Espagnole Sauce is something that I have loved my entire life.
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? Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have espagnole sauce using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Espagnole Sauce:
- Take 1 small carrot
- Prepare 1 medium onion
- Prepare 1 rib celery
- Take 1 leaf bay leaf
- Prepare 1 quart beef stock see my recipe batch 2
- Prepare 1/2 stick butter
- Make ready 1 teaspoon whole peppercorns
- Get 1/4 cup tomato paste
- Get 1/4 cup all-purpose flour
- Take 1 teaspoon minced garlic
It is made from simmering mirepoix, tomato puree, herbs, and beef stock. An Espagnole, or Brown Sauce, is a French mother sauce in classical French Cuisine. It is based on beef stock and is an important step in the development of secondary sauces such as demi-glace and Sauce Robert. Because Espagnole is a basic sauce, it is neutral in flavor but embodies the richness that a brown sauce demands.
Instructions to make Espagnole Sauce:
- 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!!!
It is based on beef stock and is an important step in the development of secondary sauces such as demi-glace and Sauce Robert. Because Espagnole is a basic sauce, it is neutral in flavor but embodies the richness that a brown sauce demands. The Espagnole sauce is one of those basic and fundamental preparations that should always have an important place in our kitchens. It's considered an important ingredient in high cuisine, and in any culinary school it receives the same respect as the béchamel sauce for being a classic preparation. Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace.
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