ESPAGNOLE SAUCE
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
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).
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
SAUCE ESPAGNOLE - SPANISH SAUCE
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
- Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
- Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
- Allow the flour to develop a light tan color. About a minute or two.
- Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
- Allow to cook about five minutes or until desired thickness is achieved.
- Strain and serve or refrigerate and reheat when needed, whisking until smooth.
Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2
More about "sauce espagnole recipes"
ESPAGNOLE (BASIC BROWN SAUCE) RECIPE - THE SPRUCE EATS
Web Jan 27, 2009 1 bay leaf 3 to 4 sprigs fresh thyme 3 to 4 fresh parsley stems 7 to 8 whole black peppercorns 1 ounce clarified butter 1/2 cup diced onion 1/4 cup diced carrot
From thespruceeats.com
3.9/5 (256)Total Time 1 hr 15 minsCategory Dinner, Sauces, SauceCalories 74 per serving
From thespruceeats.com
3.9/5 (256)Total Time 1 hr 15 minsCategory Dinner, Sauces, SauceCalories 74 per serving
CLASSIC ESPAGNOLE SAUCE RECIPE - SIMPLY RECIPES
Web May 19, 2022 To make the espagnole sauce, soften the mirepoix in butter, whisk some flour into the pan and cook until golden brown to form …
From simplyrecipes.com
5/5 (1)Total Time 1 hr 10 minsCategory Dinner, SauceCalories 87 per serving
From simplyrecipes.com
5/5 (1)Total Time 1 hr 10 minsCategory Dinner, SauceCalories 87 per serving
HOW TO MAKE ESPAGNOLE SAUCE – SUGARY LOGIC
Web Sep 10, 2021 STEP 3 - Pour in the hot beef stock in a steady stream, constantly whisking to prevent lumps. Stir in the tomato paste, bay leaf, and peppercorns. Bring the mixture to a boil, stirring frequently. STEP 4 - …
From sugarylogic.com
From sugarylogic.com
SAUCE ESPAGNOLE RECIPE THE MOTHER OF ALL MOTHER SAUCES
Web March 6, 2023 SHARE YOUR LOVE Calories 108kcal JUMP TO RECIPE PRINT RECIPE A Sauce Espagnole recipe, also known as brown sauce, (not to be confused with the …
From number8cooking.com
From number8cooking.com
ESPAGNOLE SAUCE (AKA BROWN SAUCE) | THE MOTHER SAUCE SERIES
Web Mar 14, 2016 Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet. duce the heat to low and simmer for about 90 Minutes, or until the …
From foodabovegold.com
From foodabovegold.com
5 FRENCH MOTHER SAUCES GUIDE TO BéCHAMEL, VELOUTé, …
Web December 15, 2021 86 Comments Photo by James Ransom 86 Comments The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.
From food52.com
From food52.com
ESPAGNOLE SAUCE OPENS UP A WORLD OF POSSIBILITIES
Web Apr 7, 2020 8 oz flour 5 qt brown stock 8 oz tomato puree 1 bay leaf ½ tsp thyme ¼ tsp peppercorns 8 parsley stems Fold the bayleaf, thyme, peppercorns, and parsley into cheesecloth and tie tightly with string to …
From escoffieronline.com
From escoffieronline.com
ESPAGNOLE SAUCE | THE SECRET TO MAKING GREAT GRAVY
Web Mar 22, 2017 Instructions You will need: 2.5 liters brown (beef) stock 2 cup rough chopped Mirepoix - well caramelized (Mirepoix is a cooking term for a 2:1:1 ratio of diced onion, carrot, and celery) 100 grams clarified butter …
From earthfoodandfire.com
From earthfoodandfire.com
ESPAGNOLE SAUCE (DEMI GLACE RECIPE) - A SPICY …
Web Dec 9, 2022 5 stars 1 hr Condiments Espagnole Sauce – Learn the easy steps to make this iconic sauce, with additional beef Demi Glace recipe. Both are great to enjoy as a flavorful gravy on proteins, potatoes, and …
From aspicyperspective.com
From aspicyperspective.com
SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER’S FAMOUS …
Web Jan 12, 2017 Instructions. 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 …
From johanjohansen.dk
From johanjohansen.dk
ESPAGNOLE SAUCE RECIPE - PETITE GOURMETS
Web Mar 17, 2021 1 tablespoon of butter 2 ounces of diced onion 1/2 ounce of flour 1 cup of bone broth 1/2 ounce of puree tomato 1 bay leaf Directions Begin by melting the butter in a small saucepan, and then adding in …
From petitegourmets.com
From petitegourmets.com
ESPAGNOLE SAUCE - THE CLASSIC RECIPE - COOKTHESTORY
Web Mar 16, 2023 Pin Jump to Recipe Learn to make the classic French mother sauce with a dark roux and rich flavor. It’s delicious on meat and as a base for other classic sauces. One of the mother sauces of French …
From cookthestory.com
From cookthestory.com
ESPAGNOLE SAUCE | BEST BEEF RECIPES
Web Sep 1, 2023 Chop the onion, carrot, celery and garlic finely. Then melt the butter in a saucepan over medium heat, and add the chopped vegetables. Saute the veggies in …
From bestbeefrecipes.com
From bestbeefrecipes.com
10 BEST MEAT WITH ESPAGNOLE SAUCE RECIPES | YUMMLY
Web Aug 27, 2023 warm water, sweet chili sauce, rice vinegar, creamy peanut butter and 4 more Classic Tomato Sauce KitchenAid onion, unsalted butter, Roma tomatoes, garlic …
From yummly.com
From yummly.com
ESPAGNOLE SAUCE (BASIC BROWN SAUCE) - DELICIOUS LITTLE …
Web Feb 7, 2022 Ingredients Brown Stock: homemade brown stock, like this Homemade Beef Stock, will give you richer, more flavorful results. Mirepoix: onion, carrots, celery Flour Butter Herbs and Spices: bay leaf, dried …
From deliciouslittlebites.com
From deliciouslittlebites.com
ESPAGNOLE SAUCE - WIKIPEDIA
Web Ingredients The recipe given by Carême runs to more than 400 words. He calls for ham, veal and partridges in the cooking pan, gently braised in water for two hours, after which …
From en.wikipedia.org
From en.wikipedia.org
HOMEMADE SAUCE ESPAGNOLE (FRENCH RECIPE)
Web Canned tomato purée Butter Carrot Onion (white or yellow) Celery (Optional) bacon lardons Spices, herbs and flavoring ingredients: Beef stock (low sodium) Bay leaf Garlic cloves Salt and pepper Espagnole sauce …
From snippetsofparis.com
From snippetsofparis.com
HOW TO MAKE ESPAGNOLE SAUCE - CHEFS NOTES
Web Dec 12, 2018 To make a pan sauce remove the protein from the pan. Pour off any excess oil. Add 1-2 tbsp of butter and 1-2 tbsp chopped shallot or onion. Cook the shallot or …
From chefsnotes.com
From chefsnotes.com
BASIC ESPAGNOLE SAUCE RECIPE | SAVEUR
Web May 6, 2021 Step 1 Make a dark roux. In a medium pot over medium heat, melt the butter, then whisk in the flour and cook, stirring occasionally, until deep chocolate brown, 35–40 …
From saveur.com
From saveur.com
You'll also love