FoodReference.com Logo

FoodReference.com   (since 1999)

 

Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  * Espagnole Sauce Recipe

Next

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ESPAGNOLE SAUCE

See also: Grand Sauce Article;   Sauce Recipes
 

 

Espagnole Recipe

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

    Ingredients
    · 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


Directions

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.
 

Go to Top of page

 

  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.