Espagnole sauce
Espagnole sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, espagnole sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Espagnole sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Espagnole sauce is something that I have loved my whole life.

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.

To begin with this particular recipe, we must first prepare a few components. You can have espagnole sauce using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Espagnole sauce:
  1. Get 1 Gallon stock brown , hot
  2. Prepare 1 1/2 Cups brown roux
  3. Take 1/4 Cup Bacon fat
  4. Take 2 Cups onions , diced
  5. Prepare 1 Cup carrots , diced
  6. Get 1 Cup celery , diced
  7. Get To Taste salt
  8. Get To Taste black pepper
  9. Take 1/4 Cup tomato paste

Its very similar to a velouté, but has extra additions to make it different. 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.

Instructions to make Espagnole sauce:
  1. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper.
  2. Saute until wilted, about 5 minutes.
  3. Stir the tomato puree into the vegetables and cook for about 5 minutes.
  4. Add the tomato/vegetable mixture to the stock/roux mixture.
  5. Add the bouquet garni and continue to simmer, skimming as needed.
  6. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

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. Sauce Espagnole - or Spanish Sauce if you will - is, somewhat ironically, an absolute classic of the Sauce Espagnole is a basic and intense brown sauce made by whisking dark beef stock into a dark. Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour. 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.

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