Step-by-Step Guide to Make Ultimate Espagnole Sauce

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, espagnole sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Espagnole Sauce is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Espagnole Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

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? Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.

To get started with this recipe, we have to prepare a few ingredients. You can have espagnole sauce using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Espagnole Sauce:

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

Espagnole sauce (French pronunciation: ) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today. Espagnole has a strong taste, and is rarely used directly on food. Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century.

Steps to make Espagnole Sauce:

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 taste, and is rarely used directly on food. Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced. Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace.

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