Recipe of Bobby Flay Espagnole Sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, espagnole sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. In a large saute pan, heat the reserved bacon fat. Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

Espagnole Sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Espagnole Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready small carrot
2. Take medium onion
3. Make ready rib celery
4. Get bay leaf
5. Take beef stock see my recipe batch 2
6. Get butter
7. Prepare whole peppercorns
8. Prepare tomato paste
9. Make ready all-purpose flour
10. Prepare minced garlic

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. Espagnole is one of the more complicated mother sauces, but it is also one of the more flavorful with a texture that is rich and silky. Espagnole sauce is traditionally made with veal, but can have variations made with chicken or beef stock.

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 is one of the more complicated mother sauces, but it is also one of the more flavorful with a texture that is rich and silky. Espagnole sauce is traditionally made with veal, but can have variations made with chicken or beef stock. An Espagnole, or Brown Sauce, is a French mother sauce in classical French Cuisine. It is based on beef stock and is an important step in the development of secondary sauces such as demi-glace and Sauce Robert. Because Espagnole is a basic sauce, it is neutral in flavor but embodies the richness that a brown sauce demands.

So that’s going to wrap it up for this special food espagnole sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!