Sauce espagnole. 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? Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine.
Escoffier popularized the recipe, which is still followed today.
Espagnole has a strong taste, and is rarely used directly on food.
Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first.
Vous pouvez cuisiner Sauce espagnole using 10 ingrédients et 4 pas. Voici comment réussir que.
Ingrédients de Sauce espagnole
- C'est 500 g de fond brun de veau (dispo en déshydraté dans le commerce).
- Vous avez besoin 100 g de tomate concassée.
- Préparez 50 g de d'oignon émincée ou ciselée.
- C'est 50 g de lardons.
- Vous avez besoin 50 g de carotte en dés.
- Vous avez besoin 40 g de concentré de tomate.
- C'est 30 g de beurre.
- C'est 25 g de farine.
- C'est 1 de bouquet garni (thym, persil, laurier).
- Préparez de QS ail en poudre.
This espagnole, or brown sauce recipe, is one of the five, classic mother sauces of French cuisine. It is made from simmering mirepoix, tomato puree, herbs, and beef stock. Rumors have abounded for years that French brown sauce was named for the Spanish tomatoes used in one of its earlier versions, or that Spanish cuisine played a large part in its evolution to what we know today. The Espagnole sauce is one of those basic and fundamental preparations that should always have an important place in our kitchens.
Sauce espagnole instructions
- Réunir les ingrédients. Dans une casserole assez large, mettre le beurre, les carottes, l'oignon et les lardons. Faire suer pour éliminer l'eau de végétation..
- Verser la farine pour former en quelque sorte un roux. Cuire le roux jusqu'à ce qui brunisse légèrement..
- Ajouter le concentré de tomate, les tomates concassées, le bouquet garni et le fond brun de veau. Mélanger et porter à ébullition. Cuire à couvert à feu doux pendant 10 à 15 min..
- Passer la sauce au chinois (conserver la garniture aromatique si vous voulez). Utiliser la sauce tout de suite ou bien la maintenir chaude (+63°C) au bain-marie sans ébullition. Déguster :=).
It's considered an important ingredient in high cuisine, and in any culinary school it receives the same respect as the béchamel sauce for being a classic preparation. 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. Secondary Sauces (Derivatives) Made From Espagnole.