ESPAGNOLE SAUCE (AKA: BROWN SAUCE)
This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.
Provided by Mackenzie Ryan
Categories Sauce
Time 2h45m
Number Of Ingredients 10
Steps:
- In a heavy bottomed sauce pan over medium heat melt the butter and sauté the mirepoix (carrots, celery, onion) until it is deeply caramelized, about 20 Minutes.
- Lower the heat and add in the flour to create a roux. Cook until the roux is browned about 15 Minutes.
- Gradually stir in the tomato purée and brown stock, being careful to blend it into the flour so clumps don't form.
- Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet.
- duce the heat to low and simmer for about 90 Minutes, or until the sauce is reduced by 1/3 and has a syrupy consistency. Skim as needed to remove fat and skin from the top.
- Strain the sauce through a sieve lined with cheesecloth. Gently press on the mirepoix to extract any additional sauce.
- Store in an air-tight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 112 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 415 mg, Sugar 2 g
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
ESPAGNOLE: A BASIC BROWN SAUCE
Steps:
- Gather the ingredients.
- Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
- In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
- Add the mirepoix-onions, carrots, and celery-and sauté for a few minutes until lightly browned. Don't let it burn.
- With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux ).
- Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don't let it burn.
- Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
- Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
- Use a ladle to skim off any impurities that rise to the surface.
- Remove the sauce from the heat and retrieve the sachet.
- For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
- If you won't be serving the sauce right away, keep it covered and warm until you're ready to use it. Otherwise, serve hot and enjoy!
Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Cholesterol 9 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 186 mg, Sugar 2 g, Fat 4 g, ServingSize 8 servings (2 oz each), UnsaturatedFat 0 g
CHICKEN SKEWERS WITH ESPAGNOLE SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Special equipment: bamboo skewers
- For the sauce:
- Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.
- In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.
- Heat oil to 350 degrees F in a deep-fryer.
- Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.)
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).
SAUCE ESPAGNOLE - SPANISH SAUCE
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
- Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
- Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
- Allow the flour to develop a light tan color. About a minute or two.
- Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
- Allow to cook about five minutes or until desired thickness is achieved.
- Strain and serve or refrigerate and reheat when needed, whisking until smooth.
Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2
CLASSIC SAUCE ESPAGNOLE
Provided by Barbara Poses Kafka
Number Of Ingredients 11
Steps:
- Put lard in a heavy saucepan over low heat, cook for 10 minutes. Add carrot, onion, bay leaf and thyme; stir while cooking over medium heat and until onions are well browned. Spoon off 2 or 3 tablespoons of the liquid fat. Add wine and cook until liquid is reduced by half.
- While this mixture is reducing, melt the butter in another heavy saucepan, add the flour and brown over low heat. Remove from heat, add 2 cups of stock or combined boullion and meat glaze stirring with a whisk. Return to heat, bring to boil, add vegetable mixture. Reduce heat to very low and let cook for 3 hours, stirring occasionally and skimming from time to time.
- Strain the sauce through an extremely fine sieve, pressing down on vegetables with a wooden spoon. Add 1 cup stock and again simmer over lowest heat for 3 hours. Put in refrigerator overnight. In the morning skim off fat. Peel tomatoes after drenching with boiling water. Add tomatoes to sauce along with remaining stock. Cook over moderate heat. After tomatoes have liquified, continue cooking until you have about 1 1/4 cups sauce remaining. Add salt and fresh pepper to taste. Use 2 or 3 tablespoons of sauce per serving.
FOUR SEASONS' BROWN SAUCE (SAUCE ESPAGNOLE)
This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.
Provided by DonnaR
Categories Sauces
Time 11h20m
Yield 4 Cups
Number Of Ingredients 12
Steps:
- Brown carrots and onions slowly with the fatback and add the seasonings.
- Mix flour and butter to form a rouix and add, mixing well.
- Add a quart of stock and simmer very slowly for three hours.
- Strain.
- Let stand overnight.
- Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
- Strain again.
- Enjoy!
Nutrition Facts : Calories 411.9, Fat 16.9, SaturatedFat 10.2, Cholesterol 40.6, Sodium 3046.1, Carbohydrate 44.6, Fiber 3.3, Sugar 4.7, Protein 10.4
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