Easiest Way to Diet Yummy Espagnole Sauce

Easiest Way to Diet Yummy Espagnole Sauce Delicious, fresh and tasty.

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? Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine.

Escoffier popularized the recipe, which is still followed today.

Espagnole has a strong taste, and is rarely used directly on food.

This espagnole, or brown sauce recipe, is one of the five, classic mother sauces of French cuisine.

You can cook Espagnole Sauce using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Espagnole Sauce

1. You need 1 of small carrot.

2. It’s 1 of medium onion.

3. It’s 1 of rib celery.

4. It’s 1 leaf of bay leaf.

5. Prepare 1 quart of beef stock see my recipe batch 2.

6. Prepare 1/2 stick of butter.

7. Prepare 1 teaspoon of whole peppercorns.

8. It’s 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 is made from simmering mirepoix, tomato puree, herbs, and beef stock.

Rumors have abounded for years that French brown sauce was named for the Spanish tomatoes used in one of its earlier versions, or that Spanish cuisine played a large part in its evolution to what we know today.

Get Espagnole Sauce Recipe from Food Network.

It's considered an important ingredient in high cuisine, and in any culinary school it receives the same respect as the béchamel sauce for being a classic preparation.

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 wont 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!!!.

Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first.

Once your sauce is finished cooking, pass it through a fine chinois a couple of times to insure a smooth, consistent texture.

Secondary Sauces (Derivatives) Made From Espagnole.

Strain through a fine mesh strainer (chinois).

While Espagnole sauce is sometimes confused with its derivative sauce demi-glace, the two sauces are technically not the same.