Espagnole Sauce Or Brown Sauce Recipes

SAUCE ESPAGNOLE

Sauce Espagnole image

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

Ingredients

1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 small carrot, chopped
1 stalk celery, chopped
1 small yellow onion, chopped
1 tablespoon tomato paste
1/2 cup dry white wine
8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock
1 teaspoon black peppercorns
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 dried bay leaves

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.

FOUR SEASONS' BROWN SAUCE (SAUCE ESPAGNOLE)

Four Seasons' Brown Sauce (Sauce Espagnole) image

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

Ingredients

2 tablespoons pork fatback (or bacon)
1/2 cup carrot, sliced
1/4 cup onion, chopped
1 teaspoon thyme
1 bay leaf
1 tablespoon salt
1 teaspoon pepper
1 1/2 cups flour
1/3 cup butter
1 1/2 quarts beef stock (or equivalent)
1 lb fresh tomato, peeled and chopped (or equivalent)
1 cup white wine

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

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

Ingredients

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).

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