ESPAGNOLE SAUCE (AKA: BROWN SAUCE)
This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.
Provided by Mackenzie Ryan
Categories Sauce
Time 2h45m
Number Of Ingredients 10
Steps:
- In a heavy bottomed sauce pan over medium heat melt the butter and sauté the mirepoix (carrots, celery, onion) until it is deeply caramelized, about 20 Minutes.
- Lower the heat and add in the flour to create a roux. Cook until the roux is browned about 15 Minutes.
- Gradually stir in the tomato purée and brown stock, being careful to blend it into the flour so clumps don't form.
- Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet.
- duce the heat to low and simmer for about 90 Minutes, or until the sauce is reduced by 1/3 and has a syrupy consistency. Skim as needed to remove fat and skin from the top.
- Strain the sauce through a sieve lined with cheesecloth. Gently press on the mirepoix to extract any additional sauce.
- Store in an air-tight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 112 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 415 mg, Sugar 2 g
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).
SAUCE ESPAGNOLE
This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you're nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the final sauce a slightly different flavor. If homemade stock isn't available, choose the best low- or no-sodium stock you can find. Instead of adding salt to this base sauce, you'll add it to your final dish since the saltiness of the additional ingredients will vary.
Provided by Food Network
Time 1h15m
Yield about 4 cups
Number Of Ingredients 12
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.
CLASSIC SAUCE ESPAGNOLE
Provided by Barbara Poses Kafka
Number Of Ingredients 11
Steps:
- Put lard in a heavy saucepan over low heat, cook for 10 minutes. Add carrot, onion, bay leaf and thyme; stir while cooking over medium heat and until onions are well browned. Spoon off 2 or 3 tablespoons of the liquid fat. Add wine and cook until liquid is reduced by half.
- While this mixture is reducing, melt the butter in another heavy saucepan, add the flour and brown over low heat. Remove from heat, add 2 cups of stock or combined boullion and meat glaze stirring with a whisk. Return to heat, bring to boil, add vegetable mixture. Reduce heat to very low and let cook for 3 hours, stirring occasionally and skimming from time to time.
- Strain the sauce through an extremely fine sieve, pressing down on vegetables with a wooden spoon. Add 1 cup stock and again simmer over lowest heat for 3 hours. Put in refrigerator overnight. In the morning skim off fat. Peel tomatoes after drenching with boiling water. Add tomatoes to sauce along with remaining stock. Cook over moderate heat. After tomatoes have liquified, continue cooking until you have about 1 1/4 cups sauce remaining. Add salt and fresh pepper to taste. Use 2 or 3 tablespoons of sauce per serving.
FOUR SEASONS' BROWN SAUCE (SAUCE ESPAGNOLE)
This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.
Provided by DonnaR
Categories Sauces
Time 11h20m
Yield 4 Cups
Number Of Ingredients 12
Steps:
- Brown carrots and onions slowly with the fatback and add the seasonings.
- Mix flour and butter to form a rouix and add, mixing well.
- Add a quart of stock and simmer very slowly for three hours.
- Strain.
- Let stand overnight.
- Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
- Strain again.
- Enjoy!
Nutrition Facts : Calories 411.9, Fat 16.9, SaturatedFat 10.2, Cholesterol 40.6, Sodium 3046.1, Carbohydrate 44.6, Fiber 3.3, Sugar 4.7, Protein 10.4
BASIC BROWN SAUCE
This easy flavorful sauce recipe can be used right away or as a base for other recipes such as gravy. Although it's not the Classic Espagnole Sauce from the 5 Mother Sauces, this brown sauce is incredibly tasty! VIDEO https://www.youtube.com/watch?v=4MPQifSMHYY
Provided by CLUBFOODY
Categories Low Protein
Time 55m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.
- Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups.
Nutrition Facts : Calories 333.8, Fat 24.4, SaturatedFat 15.2, Cholesterol 61.1, Sodium 2125.4, Carbohydrate 21.5, Fiber 3.2, Sugar 5.4, Protein 8.4
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