Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, espagnole sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Espagnole Sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Espagnole Sauce is something which I have loved my entire life. They are nice and they look fantastic.
Espagnole sauce (French pronunciation: [ɛspaɲɔl]) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today. Espagnole has a strong taste, and is rarely used directly on food. Making espagnole sauce is not too different from making velouté—they're both essentially stock-based sauces thickened with roux.
To begin with this recipe, we must prepare a few ingredients. You can cook espagnole sauce using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Espagnole Sauce:
- Make ready 1 small carrot
- Get 1 medium onion
- Prepare 1 rib celery
- Get 1 leaf bay leaf
- Take 1 quart beef stock see my recipe batch 2
- Get 1/2 stick butter
- Take 1 teaspoon whole peppercorns
- Get 1/4 cup tomato paste
- Take 1/4 cup all-purpose flour
- Get 1 teaspoon minced garlic
The Espagnole or brown sauce is a mother sauce. It is a full-bodied and rich sauce, but neutral in flavor. Sauce espagnole is a seemingly basic brown sauce by appearance, but it's one of the five French mother sauces that serves as a building block from which a myriad of other sauces can be made. 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.
Instructions to make Espagnole Sauce:
- Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns.
- 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.
- 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 is a seemingly basic brown sauce by appearance, but it's one of the five French mother sauces that serves as a building block from which a myriad of other sauces can be made. 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. One of Auguste Escoffier's five mother sauces, known as espagnole sauce, is a brown sauce that is Regardless of its origin, espagnole is a highly versatile sauce, providing a starting point for many. Espagnole sauce (French pronunciation: [ɛspaɲɔl]) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking.
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