What is Espagnole sauce?
Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in French cuisine. His name comes from the French word for "Spanish", despite the fact that the sauce does not have immediate links to Spanish cooking or culture. The recipe for this brown sauce was originally standardized by the French chef, restorer and food writer Auguste Escoffier at the end of the 19th century and has not changed much since. Espagnole Sauce usually includes a brown stock, such as beef or veal stock and butter and flour cooked together until a medium brown color to make the densifying agent known as brown or dark roux. There are many variations on the recipe and the sauce can be used as a base for many other well -known French sauces such as Chausseur sauce, a variation that includes mushrooms, shallots and white wine.
Mothers of French Sauce CuiSine are the most basic sauces on which other secondary sauce recipes can be based. In the 19th century, four maternal sauces were named French chef Antonin Careme. These four sauces were behaviors or white sauce made of milk and white robes; Espagnole or brown sauce, made of brown and brown roux; Veloute, made with light stock and blonde Roux; And allemande, variation on the great of eggs and cream. Later in the 20th century Auguste Escoffier expanded the list of maternal sauces with tomato sauce, butter sauce, Holandais and mayonnaise.
Espagnole Sauce does not have a clear Spanish origin, although it is named after the French word for "Spanish". There are several theories that try to explain the name. The first states that the wife of Louise XIII, Anne, had Spanish chefs on her staff who helped cook the wedding reception of the couple and updated the French brown sauce by adding Spanish ingredients, tomatoes. Another theory of suMost of the time, during the reign of Louise XV, French people linked smoked meat such as bacon, ham and smoked sausage, with Spanish cuisine, and that Espagnole sauce was a variation on brown sauce with ham, bacon or both added. The final theory gives the idea that it is the color of the sauce that led to its name because the French combined the gold sauces of allemande with their stereotypical image of German and the dark -colored Espagnole sauce with their stereotypical image Spanish.
Most of the Espagnole sauce recipes include butter and flour that forms the Roux used to thicken the sauce. The supply used is a brown supply, usually veal. Bacon or ham are usually found in the recipe, as well as tomatoes or tomato puree. Most recipes also include a series of aromatic vegetables such as carrots and onions, and spices such as bay leaves and cloves. Further ingredients such as red wine, garlic, celery or horseradish may also be added.
espagnole sauce is usually produced cookedI eat vegetables and spices in butter. The flour is then added to the pot and mixed into the butter to form a roux that is cooked until a medium brown color changes. In addition, the stock together with pepper and salt are added and the mixture is cooked about an hour before the spice can be tight and the sauce is ready for serving.