ESPAGNOLE SAUCE
Espagnole or Brown Sauce is one of the 5 Mother sauces and ideal for use in gravies or other rich meat-based sauces.
Provided by Markus Mueller | Earth, Food, and Fire
Categories Sauce
Time 1h45m
Number Of Ingredients 9
Steps:
- -Roughly chop the mirepoix
- - Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.
- -Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!
- - Optional: If using red wine, add it to the pot now.
- -Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.
- -Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.
- -Skim off any foam that may rise to the top.
- - Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.
Nutrition Facts : Calories 1864.3 kcal, ServingSize 1 serving
DEMI-GLACE & ESPAGNOLE SAUCE
Rich dark sauce perfect to add to others or by itself, this Demi-Glace from Espagnole Sauce is definitely a must in your kitchen!
Provided by Francine Lizotte
Categories Other Sauces
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Espagnole Sauce; In a large pot over medium heat, add clarified butter and when sizzling, add mirepoix (onion, celery, carrot) and cook for 6 minutes or until soft. Add chervil, stir before adding flour; cook for a few minutes. Pour in beef broth and add tomato purée; season with black pepper and bay leaf. Stir well, bring mixture to a boil then reduce back to medium and simmer for 30 minutes, stirring occasionally.
- 2. Pour the sauce through a fine sieve resting on a bowl pressing down on the vegetables to extract as much liquid and flavor as possible; discard what's in the sieve. Pour the Espagnole sauce in a measuring cup to know the volume; transfer back to a clean pot.
- 3. Demi-Glace; Pour in beef stock equal to the same amount of Espagnole sauce; i.e. if it was 2 ½ cups Espagnole sauce, add 2 ½ cups beef stock. Bring to a boil.
- 4. Meanwhile, prepare the spice/herb sachet. In a sachet or cheesecloth, combine thyme leaves, peppercorns, bay leaf and parsley; tie shut or use kitchen twine if using cheesecloth; set aside.
- 5. When sauce is boiling, add sachet to it. Stir well, reduce heat to medium-low and simmer gently until the liquid has reduced by half, about 40 to 50 minutes.
- 6. Retrieve the sachet and discard it. Line a fine sieve with cheesecloth over a large bowl. Pour the demi-glace through it; discard the cheesecloth and proceed with the recipe otherwise pour it in an ice cube tray and transfer to the freezer. When frozen, place demi-glace cubes in a re-sealable freezer bag for later use
- 7. NOTE: If not using the demi-glace for another sauce, season it and serve it.
- 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0h2dHIjsUCM
DEMI-GLACE
Provided by Robert Irvine : Food Network
Time 8h30m
Yield About 8 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
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? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
Categories Sauce Beef Vegetable Sauté Christmas Simmer Gourmet
Yield Makes about 2 2/3 cups
Number Of Ingredients 10
Steps:
- Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
More about "demi glace espagnole sauce food"
DEMI-GLACE RECIPE & ESPAGNOLE SAUCE RECIPE | CLUB FOODY
Web ESPAGNOLE SAUCE. In a large pot over medium heat, add clarified butter and when sizzling, add mirepoix (onion, celery, carrot) and cook for 6 …
From clubfoody.com
Ratings 3Servings 1.5Cuisine FrenchCategory Condiments, Sauces & Marinades
From clubfoody.com
Ratings 3Servings 1.5Cuisine FrenchCategory Condiments, Sauces & Marinades
A CLASSIC DEMI-GLACE RECIPE - THE SPRUCE EATS
Web Jan 27, 2009 Add the cheesecloth spice bundle, tying the string to the pot handle. Reduce the liquid until the total volume has reduced by half, …
From thespruceeats.com
Ratings 106Calories 64 per servingCategory Sauces
From thespruceeats.com
Ratings 106Calories 64 per servingCategory Sauces
CLASSIC ESPAGNOLE SAUCE RECIPE - SIMPLY RECIPES
Web May 5, 2023 Adjust the heat to maintain a steady simmer (small bubbles occasionally rise to the surface of the sauce). Cook for 35 to 45 minutes, stirring frequently to keep the bottom of the pot from scorching, until the …
From simplyrecipes.com
From simplyrecipes.com
ESSENTIAL SAUCES: HOW TO MAKE A DEMI-GLACE - FINE …
Web Feb 17, 2021 For the brown sauce. Step 1. Take your pieces of fresh meat – veal shanks, chuck beef, pork belly and pork rind – and place in a pot with butter to brown. Step 2. When your pieces of meat are brown, ladle in …
From finedininglovers.com
From finedininglovers.com
ESPAGNOLE SAUCE (DEMI GLACE RECIPE) - A SPICY …
Web Dec 9, 2022 Set a large 6 to 8 quart sauce pot over medium heat. Add the butter, chopped carrots, onions, celery, and garlic to the pot. Stir and sauté for 10 minutes to soften the vegetables.
From aspicyperspective.com
From aspicyperspective.com
CLASSIC DEMI-GLACE SAUCE RECIPE - SIMPLY RECIPES
Web Mar 20, 2023 Reduce the stock and sauce: In a large heavy bottomed pot, combine the beef or veal stock and espagnole sauce. Add the herb sachet. Bring to a boil over medium-high heat. Adjust the heat to a simmer, and …
From simplyrecipes.com
From simplyrecipes.com
GLACE AND DEMI-GLACE DEFINITIONS AND USES - THE …
Web Jul 3, 2019 A demi-glace is a rich, dark sauce made by combining half brown stock and half brown sauce (called Espagnole sauce) and then reducing that by half ( demi means "half"). Glaces differ from demi …
From thespruceeats.com
From thespruceeats.com
ESPAGNOLE (BASIC BROWN SAUCE) RECIPE - THE SPRUCE EATS
Web Dec 12, 2022 Bring to a boil, lower the heat to low, and add the sachet. Simmer until the total volume has reduced by 1/3 (you'll have about 2 cups), stirring frequently to make sure the sauce doesn't scorch at the bottom …
From thespruceeats.com
From thespruceeats.com
DEMI GLACE SAUCE, EASY SHORTCUT WITH INSTANT POT
Web Jun 26, 2022 Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery. Set the instant pot to “saute” for 30 min to brown the vegetables.*3. When the vegetables are browned (at about 15-20 min in) …
From chopstickchronicles.com
From chopstickchronicles.com
EASY SHORTCUT DEMI-GLACE RECIPE - THE SPRUCE EATS
Web Jul 10, 2014 Whisk in 3 cups of the beef stock. Bring to a boil over medium-high heat. Then lower the heat to a simmer, add the sachet, and reduce for about 20 minutes, or until the …
From thespruceeats.com
Ratings 296Calories 69 per servingCategory Sauce, Ingredient
From thespruceeats.com
Ratings 296Calories 69 per servingCategory Sauce, Ingredient
ESPAGNOLE (BROWN SAUCE) & DEMI-GLACE | THE CULINARY COOK
Web Mar 8, 2015 Add the tomato puree, stir in to remove any lumps of roux. Add brown stock and bring to a boil, then reduce to a simmer. Simmer for about 1-1.5 hours, allowing the …
From theculinarycook.com
Author Theculinarycook
From theculinarycook.com
Author Theculinarycook
HOW TO MAKE DEMI-GLACE AT HOME | D'ARCY'S MEATS
Web Dec 20, 2021 Add Flavor: Use demi-glace to add some extra flavor to stews, soups, and stir-fries! Make a Sauce: Demi-glace can be used as a base for some delicious sauces …
From darcysmeats.ca
From darcysmeats.ca
DEMI GLACE デミグラスソース • JUST ONE COOKBOOK
Web Dec 4, 2018 Demi-glace is a rich brown sauce in French cuisine, traditionally made by combining one part brown stock and one part Espagnole sauce (or sometimes called …
From justonecookbook.com
From justonecookbook.com
HOW TO MAKE EASY DEMIGLACE HOMEMADE, GORDON …
Web Jul 4, 2020 Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ...
From youtube.com
From youtube.com
ESPAGNOLE SAUCE & MAKING DEMI GLAZE | KITCHEN BASICS - YOUTUBE
Web Instructions Link: Espagnole Sauce & Making Demi Glazehttps://www.butter-n-thyme.com/espagnole-sauce/Instruction Link: - Homemade Veal or Beef Stockhttps://w...
From youtube.com
From youtube.com
DEMI-GLACE: HOW TO MAKE THIS CLASSIC, FLAVORFUL SAUCE
Web Demi-glace is made by combining brown stock and Espagnole sauce, then reducing it for several hours until it transforms into a thick, meaty glaze. When the term demi-glace is …
From skillshare.com
From skillshare.com
DEMI-GLACE SAUCE RECIPES - BBC FOOD
Web Demi-glace sauce is a rich brown sauce often used by chefs. It is made from a reduction of clear stock and sauce espagnole – stock that has been thickened with a roux, diced …
From bbc.co.uk
From bbc.co.uk
DEMI-GLACE ~ ESPAGNOLE SAUCE RECIPE - EPISODE 419 - YOUTUBE
Web Bonjour my friends! In this episode I'll show you how to make my Demi-Glace from the Espagnole Sauce recipe. Make sure to visit https://clubfoody.com/cf-reci...
From youtube.com
From youtube.com
DEMI-GLACE - WIKIPEDIA
Web Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French …
From en.wikipedia.org
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love