No. 1. Espagnole, Or Brown Sauce Recipe

History of Espagnole, or Brown Sauce

Espagnole sauce, also known as brown sauce, is one of the fundamental mother sauces in French cuisine. It has a rich and deep flavor, making it a versatile base for many other sauces and dishes. The origins of Espagnole sauce can be traced back to the 17th century. It was initially developed by French chefs who were influenced by Spanish cuisine, hence the name "Espagnole," which means Spanish in French. Over time, the recipe evolved and became an essential component of classic French cooking.

Fun Facts about Espagnole Sauce

1. The name "Espagnole" does not refer to the sauce being Spanish in origin. Instead, it represents the influence of Spanish cooking techniques and flavors on French cuisine.

2. Espagnole sauce is considered one of the building blocks of French cuisine. It serves as a base for many other sauces and dishes, including demi-glace, bordelaise, and marchand de vin.

3. The key ingredient in Espagnole sauce is a well-prepared stock. This stock is combined with various aromatics and seasonings to create the distinct savory flavor of the sauce.

Recipe for Espagnole, or Brown Sauce

Ingredients:
- 2 ounces of butter
- Slices of lean veal
- Ham or bacon
- Cuttings of beef, fowl, or game trimmings
- 3 peppercorns
- Mushroom trimmings
- 1 tomato
- 1 carrot
- 1 turnip
- 1 onion, stuck with 2 cloves
- 1 bay leaf
- 1 sprig of thyme
- Parsley and marjoram
- 1 tablespoonful of flour
- 1/4 pint of good boiling stock
- Liebig or glaze (optional, for richness)
- Salt and pepper to taste

Instructions:

1. Begin by buttering the bottom of a stewpan with at least two ounces of butter.

2. Add slices of lean veal, ham, or bacon into the stewpan. You can also include cuttings of beef, fowl, or game trimmings for added flavor.

3. Add three peppercorns, mushroom trimmings, a tomato, a carrot, and a turnip. Cut them up into small pieces to extract maximum flavor.

4. Stick an onion with two cloves and place it into the stewpan. This will lend a subtle aroma to the sauce.

5. Add a bay leaf, a sprig of thyme, and a sprinkle of parsley and marjoram to enhance the overall taste.

6. Place the lid on the stewpan and braise the ingredients well for about fifteen minutes. This process will help release their flavors and create a rich base for the sauce.

7. After braising, stir in a tablespoonful of flour. This will act as a thickening agent for the sauce.

8. Pour in a quarter pint of good boiling stock and let it simmer gently for another fifteen minutes. This will allow the flavors to meld together.

9. Strain the sauce through a tamis or fine-mesh sieve to remove any solid particles.

10. Skim off any excess grease or fat from the surface of the sauce.

11. Transfer the sauce into an earthenware vessel and let it cool. This step helps the flavors to develop further.

12. If the sauce is not rich enough, you can add a little Liebig or glaze to enhance its depth and intensity.

13. Right before using the sauce, pass it through a sieve again to ensure a smooth and velvety texture.

14. Season with salt and pepper according to your taste preferences.

Serving Suggestions:

Espagnole sauce, being a versatile base, can be used in a variety of dishes. It is commonly used as a sauce for roasted or grilled meats, such as beef, lamb, or chicken. It can also be used as a base for stews, casseroles, and braised dishes. Additionally, Espagnole sauce can be used as a component for creating other classic French sauces, such as demi-glace or bordelaise.

Similar Recipe Dishes:

1. Demi-glace: Demi-glace is a sauce made by reducing Espagnole sauce with veal or beef stock. It is further refined and used as a rich and flavorful addition to dishes like steaks, roasts, and rich stews.

2. Bordelaise Sauce: Bordelaise sauce is made by combining Espagnole sauce with red wine, shallots, and bone marrow. It is commonly served with grilled or roasted meats, adding a deep and luscious flavor to the dish.

3. Marchand de Vin Sauce: Similar to bordelaise sauce, marchand de vin sauce includes Espagnole sauce, red wine, and shallots. However, it also incorporates the addition of butter and is often served with grilled meats or game dishes.

Remember, the key to a good Espagnole sauce is a patiently prepared stock and carefully cooked ingredients. It might seem elaborate, but the result is a sauce that forms the foundation of many classic French dishes.

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