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
SALSA ESPAñOLA (SPANISH SAUCE)
Steps:
- Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
- Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
- As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
- Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
- Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.
Nutrition Facts : Calories 162 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 419 mg, Fat 11 g, ServingSize 4-6 Servings, UnsaturatedFat 9 g
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).
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
SAUCE ESPAGNOLE
Make and share this Sauce Espagnole recipe from Food.com.
Provided by Queen Dragon Mom
Categories Sauces
Time 1h45m
Yield 5 pints (about)
Number Of Ingredients 12
Steps:
- Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack.
- Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
- Add the tomato paste and cook until it begins to brown and caramelize.
- Add the stock, and bring to a simmer.
- Whip the roux into the stock, making sure all lumps are broken up.
- Return to a simmer and add the sachet.
- Simmer for about 1 hour, and skim the surface if necessary.
- Strain the sauce through cheesecloth.
Nutrition Facts : Calories 126.8, Fat 11.5, SaturatedFat 1.7, Sodium 108.6, Carbohydrate 6.2, Fiber 1.4, Sugar 3.1, Protein 0.9
SPANISH SAUCE
Make and share this Spanish Sauce recipe from Food.com.
Provided by queenbeatrice
Categories Sauces
Time 20m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy saucepan on top of stove.
- Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned.
- Add flour and mix well.
- Add tomatoes, seasonings and lemon juice.
- Bring to a boil, stirring constantly.
- Reduce heat, cover and simmer for 7 minutes.
- Serve hot on omelets, pork chops or veal cutlets.
Nutrition Facts : Calories 77.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 265.8, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 1
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.
SAUCE ESPAGNOLE
Make and share this Sauce Espagnole recipe from Food.com.
Provided by Dienia B.
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- brown onion in bacon grease.
- til golden brown.
- add flour brown it.
- add cider and beef stock gradually
- and cook until slightly thickened
- add cloves parsley and tomato puree.
- cook by gently.
- simmering until reduced to 2 cups.
- strain season with salt and pepper.
Nutrition Facts : Calories 41.1, Fat 0.4, SaturatedFat 0.2, Sodium 513.7, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 2.5
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