Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, espagnole sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Espagnole Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Espagnole Sauce is something that I have loved my entire life. They are nice and they look wonderful.
How to Make Espagnole Sauce ( Brown Sauce). Espagnole Sauce & Making Demi Glaze Making Espagnole sauce is not too different from making velouté—they're both essentially stock-based sauces thickened with roux.
To begin with this recipe, we have to prepare a few ingredients. You can cook espagnole sauce using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Espagnole Sauce:
- Get 1 small carrot
- Get 1 medium onion
- Make ready 1 rib celery
- Prepare 1 leaf bay leaf
- Get 1 quart beef stock see my recipe batch 2
- Prepare 1/2 stick butter
- Take 1 teaspoon whole peppercorns
- Get 1/4 cup tomato paste
- Prepare 1/4 cup all-purpose flour
- Prepare 1 teaspoon minced garlic
Its very similar to a velouté, but has extra additions to make it different. It mains advantage is its slow cooking time. Brown sauce is one of the five "Grand" or "Mother" sauces of French cuisine, the other four being Brown sauce is also known as Espagnole, the French word for Spanish. It is a hearty sauce best.
Steps 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!!!
While Espagnole sauce is sometimes confused with its derivative sauce demi-glace, the two Espagnole sauce along with Hollandaise are two of the harder mother sauces to make, and in the. Sauce Espagnole - or Spanish Sauce if you will - is, somewhat ironically, an absolute classic of the Sauce Espagnole is a basic and intense brown sauce made by whisking dark beef stock into a dark. Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour. Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food. As a mother sauce, however, it then serves as the starting point for many derivative sauces.
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