See also: Grand Sauce Article; Sauce Recipes
Espagnole, also known as brown sauce, it is alleged that this sauce was introduced to French cuisine by Katherine of Aragon’s cadre of chefs, hence the moniker “espagnole,” the French word for “Spanish.” Brown sauce, as the name implies, is a brown colored sauce, made from beef or veal stock, roux, tomato, and aromatic vegetables. It is viscous and intensely flavored and pairs well with all forms of red meat and game, although it can be used on vegetables as well.
Espagnole Sauce Recipe
· 2 oz. butter
· 2 oz. all-purpose flour
· 2 quarts beef/veal stock
· 4 oz. tomato puree
· 1 small carrot, roughly chopped
· 1 celery stick, roughly chopped
· 1 small onion, roughly chopped
· 1 sachet d’epices
Melt the butter over medium heat in a small stockpot.
Add the flour and cook, stirring frequently until a golden color is achieved.
Slowly add the stock, constantly whisking until it is incorporated.
Add remaining ingredients.
Bring the sauce to a gentle simmer and cook for at least one hour, skimming the surface as necessary.
Strain through cheesecloth when finished. Some chefs sauté the vegetables in the butter and then add the flour, or cook them separately in oil as opposed to adding them raw.
If you wish to make demi-glace simply take equal amounts of stock and brown sauce and simmer until it’s reduced by at least half. The sauce should be somewhat syrupy and easily coat a spoon.
Combine equal amounts of espagnole and beef/veal stock and reduce it by at least half to create demi-glace. Incorporate red wine and bone marrow into the demi-glace and you have another derivative sauce, namely Bordelaise.
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