Oxford Sauce Food

ESPAGNOLE SAUCE

Espagnole Sauce image

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

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

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).

OXFORD SAUCE

Oxford Sauce image

This was taken from "Mrs. Elliott's Housewife, Containing Practical Receipts in Cookery" by Mrs. Sarah A. Elliott of Oxford, NC published in New York in 1870. The amount of mustard was originally one gill. A gill equals 1/2 cup.

Provided by Dan-Amer 1

Categories Sauces

Time 20m

Yield 1/2 gallon

Number Of Ingredients 6

Ingredients

1/2 gallon vinegar
1/2 tablespoon cayenne pepper
1/2 teaspoon allspice
2 tablespoons grated fresh horseradish
1/2 cup English mustard powder
1/4 lb sugar

Steps:

Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.

OXFORD SAUCE

Oxford Sauce image

Provided by Southern.Crockpot

Number Of Ingredients 0

Ingredients

Steps:

Cook shallots in a little water for 1 or 2 minutes. Drain. Cut off thinnest possible peeling from the orange and lemon. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes. Drain. Put shallots, orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl. Mix well.

Nutrition Facts :

OXFORD SAUCE

Oxford Sauce image

This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

Provided by Sharon123

Categories Sauces

Time 15m

Yield 1 cup, about

Number Of Ingredients 9

Ingredients

3 shallots, minced
1 orange
1 lemon
1/4 teaspoon sugar
1 dash cayenne
1/3 cup red currant jelly, melted
1/3 cup port wine
1/2 teaspoon prepared mustard
1 dash ginger

Steps:

Cook shallots in a little water for 1 or 2 minutes.
Drain.
Cut off thinnest possible peeling from the orange and lemon.
Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
Drain.
Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
Mix well.
Makes about 1 cup.

Nutrition Facts : Calories 556.1, Fat 0.7, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 127.4, Fiber 9.5, Sugar 76.8, Protein 4.5

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