Espagnole Sauce
Espagnole is the darker and more complex sister to Velouté that typically uses a veal or beef stock, combined with aromatics and a dab of tomato paste. It is combined with other elements to create a compound sauce, the most notable of which in French cooking is a demi-glace.
In contemporary kitchens, these labor intensive and heavy sauces have lost favor, but remain useful, especially with unique proteins such a venison, which require these rich sauces.
Ingredients
- 1 carrot small, coarsely chopped
- 1 white onion medium, coarsely chopped
- 1 celery rib, coarsely chopped
- 1/2 cup roux cooked until brown
- 4 cups beef stock hot
- 1/4 cup tomato paste canned
- 2 cloves garlic large, coarsely chopped
- 1/2 tsp black peppercorns whole
- 1 bay leaf
Instructions
- Cook carrot, celery and onion (mirepoix) in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes.
- Cook a brown roux in a separate saucepan.
- Add the brown roux to the mirepoix mixture and stir until totally incorporated.
- Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, peppercorns, and bay leaf and bring to a boil, stirring. Reduce the heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- The sauce should be a nappe consistency, coating the back of spoon.
- Pour sauce through a fine-mesh sieve into a bowl, discarding the solids.
Notes
Cook time does not include preparing the roux which takes another 20 minutes of cook time.
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