Sauce Espagnole Recipe How To Make Escoffiers Famous Mother Sauce

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!

SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER'S FAMOUS MOTHER SAUCE

Steps:

• Add a teaspoon of beef fat to a sauce pan and set over medium heat.
• Add carrots, celery and onion to beef fat and fry for a couple of minutes till fragrant.
• Add tomato paste and fry for another couple of minutes.
• Pour in beef stock and add bay leaves, thyme and leek.
• Raise heat to high and let stock come to a boil.
• Once boiling, reduce heat back down to medium and allow to reduce at a low boil for about an hour or until reduced by about half.
• Strain and set liquid into a bowl, making sure to press down on the solids as you do to release as much flavor as possible, then discard the solids.
• Return sauce pan to medium heat and add remaining tablespoon of beef fat.
• Once fat has melted, stir in flour with a whisk to form a basic roux.
• Cook roux, stirring frequently so it doesn't burn, for about 5-10 minutes until it develops a nutty aroma and a redish-brown color.
• Carefully an gradually stir in warm beef stock mixture whisking constantly to dissolve any lumps that may occur
• Bring sauce to a boil, back heat down to low and let simmer for about 10 minutes.
• If serving the Sauce Espagnole as is, season to taste with salt and pepper and serve over beef.
• If you plan to create a derived sauce, hold back the seasoning until your final results have been achieved.

SAUCE ESPAGNOLE

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.