Espagnole sauce
One out of five basic French sauces
- 50 g plain flour
- 100 g butter
- 25 g bacon
- 3 champignons
- ¼ carrot
- ¼ onion
- 1 garlic clove
- 35 g or 1 tablespoon tomato concentrate
- 1L HOME CHEF beef stock
- Melt the butter in a pan and fry the onion, bacon, carrot, garlic and mushrooms for one minute.
- Add flour.
- Stir until everything is lightly browned.
- Add tomato concentrate.
- Simmer for one minute on the fire, stirring constantly.
- Add thyme, HOME CHEF beef stock and red wine while mixing with a whisk.
- Cook the sauce over low heat, until it is reduced by 25% or to the desired thickness.
- The sauce must be stirred during cooking so that it does not stick to the bottom due to the flour.
- Strain and season with black pepper, salt, a few drops of sherry vinegar (optional) and, if desired, a spoonful of butter.
- Use the sauce to make other sauces or you can serve it with beef, lamb chops, turkey, pork chops and ribs.
Espagnole sauce - one of the five basic sauces
Espagnole sauce, also known as brown sauce, is one of the five basic sauces of famous French cuisine established by the respected chef Auguste Escoffier.
This sauce is ideal as a base for other important sauces, different dishes and recipes with all kinds of meat, especially darker ones like beef or duck.
According to the legend, this sauce got its name after a small modification of the original French sauce. During the wedding of Princess Anne and King Louis XIII, the Spanish chefs preparing the wedding feast enriched the rich brown sauce with Spanish tomatoes. The new recipe was an instant success and was named in honor of its creators.
Tip for preparing other sauces:
Our advice is to separate the excess sauce into smaller containers and freeze it, as it is also ideal as a base for different types of other sauces.
One of the ways you can prepare espagnole sauce is to prepare a sauce with mushrooms.
Fry the champignons cut into slices in a lightly oiled pan until they turn brown. Add ¼ onion or fresh shallots and one clove of garlic and sauté. Add espagnole sauce to the deglazed pan and serve with mashed potatoes.
Also, one of the options is pepper sauce. Add crushed green pepper in brine to a pan with a bit of oil and mix the sauce with a little cooking cream.
There are really many variations, and it all depends on your preferences for certain flavors.
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