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What is Espagnole sauce?
Espagnole sauce is made from brown roux and brown stock, or glaze of brown stock. It is one of the most widely used basic mother sauces. Demi-glaze is a derivative of brow stock and is widely used for the preparation of other brown sauce derivatives.
History of Espagnole sauce ?
Traditionally, it is served with red meat. Even though it is named after the French word for Spanish, it has no clear Spanish origin.
As usual, there are a number of theories about its origin. One says that Louis XIII’s wife modified the brown sauce by adding tomatoes–a typical Spanish ingredient–into it.
Another one claims that the color of the sauce is the culprit for its name, as the French associated the dark-colored sauce espagnole with their stereotypical image of a Spaniard. Regardless of its origin, espagnole is a highly versatile sauce, providing a starting point for many other sauce varieties such as sauce Africaine, Bigarade, Chasseur, and demi-glace.
What is Brown roux?
It is made from equal quantities of flour and butter where the butter is browned and the flour is added so the roux becomes brown and more sandy in texture. It is exactly about 1 – 2 minute of cooking butter in slow to medium flame. It is used widely in brown sauce, and various derivatives of brown sauce/ espagnole sauce such as demi glaze.
Derivatives of Brown sauce?
The famous derivative of espagnole sauce is Demi Glaze. Demi glaze is basically 50% brown sauce + 50% brown stock simmered again to 50%.
Other famous derivatives are as follows:
- Bercy: demi-glaze + meat glaze + minced shallots +white wine + sliced bone
marrow. - Chasseur: minced mushrooms, sautéed chopped shallots + white wine reduced +
demi glaze + butter + chopped parsley. - Chaudfroid: demi glaze + aspic jelly + essence of truffles + Madeira
- Madeira: demi glaze + Madeira wine
- Bordelaise: chopped shallots + mignonette pepper + thyme + bay leaves + red
wine
Recipe of Espagnole sauce
How to make French Brown sauce ?
It is made from brown roux and brown stock, or glaze of brown stock. It is one of the
most widely used basic mother sauces. Demi-glaze is a derivative of brow stock and is
widely used for the preparation of other brown sauce derivatives
Ingredients
Brown stock
Brown roux
Brown sauce or Espagnol sauce
Instructions
Brown stock
-
In a pan add the bones and roast in oven for about 20 minutes at 200 degree Celsius.
In another pan roast all the vegetables, add some tomato puree around 2 tbsp in oven for 10 minutes.
Once roasted the bones , add the roasted vegetable and add water let it simmer for 2 to 6 hours.
Once in a while remove the scum or dirt that flows on top of the water.
Strain and use it or store in refrigerator for up tp 3 months.
Brown roux
-
Add the butter in a pan and cook for about 1 minute until the butter becomes golden brown.
Add the refined flour and cook till the flour leaves the side of the pa easily. (about 3-5 minutes).
Brown sauce
-
In a pan add butter, rest of the tomato puree and cook for 2 minutes.Â
Add the brown roux and whisk continuously so no lumps has been formed.Â
Once it is done add the brown stock slowly and let it cook till thickens.
Remove and can be stored in refrigerator for up to 30 days.
Note
Brown stock + brown roux is brown sauce. Brown stock can be brought from store also and roux can be made and brown sauce can be made.
It is important to roast the bones and the vegetables so it has nice rust flavor and brown color. Tomato puree should be added in vegetables to retain the moistness and the flavor of the vegetables.
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