Sauces – #3 Espagnole Sauce
Espagnole – a brown stock sauce thickened with a brown roux
Commonly know as a brown sauce
Types: Brown Sauce
The basic method of making this sauce is to prepare a very dark brown roux and adding the desired stock. This blend is then slowly reduce. Espagnole has a strong taste and is rarely used directly on food but is the starting point of other sauces.
Espagnole sauce can take several hours to prepare, which is why now days a ready made sauce is normally preferred. As that this sauce is made using a dark meat stock it would be served with beef, pork, lamb, and same wild game meat. A typical recipe takes many hours or even several days to make and can produce several quarts of sauce. This can be sealed and stored for later use. In most recipes one cup of Espagnole is more than enough to flavor any dish.
To begin you need to know how to make your roux (a cooked mixture of flour and fat).
Measure out and equal amount of fat (butter or lard) and flour. Melt the fat over a low heat. Once it is melted completely begin whisking in the flour. When all the flour is completely incorporated cook for a few minutes. (this will activate the starch granules).
In white and cheese sauces you will not brown the butter and flour.
At this point you can cool the mixture and store for later use or mix with the liquid for use now.
Remember that if the roux is hot the liquid you are adding should be cool. If the roux is cool the liquid should be hot. Combining the ingredients at different temperatures will ensure that they will heat up at a rate that will make a smoother sauce.
The mixture of liquid to roux should be 1 cup liquid to 1 tablespoon of fat and 1 tablespoon flour. Stir the mixture until smooth.
This is a traditional Espagnole sauce recipe. The roux is a little different as you are adding a meal and vegetables before you add the liquid.
¾ pint of brown meat stock
1 oz of butter
1 oz chopped streaky bacon
1 chopped carrot
1 chopped shallot
4 tablespoon mushrooms
3 tablespoon flour
2 tablespoon tomato puree
1 bouquet garni*
* To make the bouquet take a coffee filter and place all the herbs (fresh or dried) and tie with butcher twine.
salt and pepper
Step 1: Place the butter in a large sauce pan and melts.
Step 2: Add the bacon and lightly brown.
Step 3: Add the vegetables and gently fry until the vegetables have softened
Step 4: Remove from heat and stir in the flour.
Step 5: When the flour is completely incorporated into the mixture return to the heat and brown the roux. Be careful not to burn or scorch the roux.
Step 6: Slowly stir in the meat stock and continue to stir until the sauce thickens.
Step 7: Remove form heat and add the tomato puree and bouquet garni. Salt and pepper to taste
Step 8: Return to the heat and simmer on a very low heat for about an hour.
Skimming the top of the sauce from time to time to remove any fats that appear.
Step 9: After the sauce has cooked you will need to strain as you will only need the liquid.
You can divide the liquid into single usages and freeze using individual containers. Be sure and mark the containers with the date you made the sauce as that this will only keep for about 3 months.
To use the sauce in your everyday recipes you will mix with the juice of the meat your are using. The mixture rate would be 1/4 cup of sauce to 4 cups of meat stock.