Espagnole Sauce. 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.

Of all the sauces, Espagnole sauce - Spanish sauce - is the rebel of the French family. Like all the mother sauces, there are many daughter sauces that come from Espagnole sauce, but let's start. Its very similar to a velouté, but has extra additions to make it different. You can have Espagnole Sauce using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Espagnole Sauce

1. Prepare 1 of small carrot.
2. You need 1 of medium onion.
3. You need 1 of rib celery.
4. It's 1 leaf of bay leaf.
5. It's 1 quart of beef stock see my recipe batch 2.
6. Prepare 1/2 stick of butter.
7. It's 1 teaspoon of whole peppercorns.
8. Prepare 1/4 cup of tomato paste.
9. It's 1/4 cup of all-purpose flour.
10. It's 1 teaspoon of minced garlic.

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. 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.

Espagnole Sauce instructions

1. Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns..
2. 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..
3. 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!!!.

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. Espagnole Sauce, or "sauce espagnole", is the base of all of the brown sauces. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then cooked with a mirepoix, bouquet garni, and wine.