Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced.
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ( listen)) is a basic brown sauce, and is one of Auguste Escoffier 's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today. Espagnole has a strong taste, and is rarely used directly on food.
Sauce is a French word taken from the Latin salsa, meaning salted . Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Of all the sauces, Espagnole sauce – Spanish sauce – is the rebel of the French family. Its roots aren't Spanish , exactly – the sauce was created as a bit of a snub to the then-current cuisine during a royal wedding in the 17th century – and it became one of the French mother sauce
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes , and thickened with roux.
Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans , while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Also known as a brown sauce or demiglace , it is a basic sauce that serves as a base for use in making other variations of the original sauce.
In the 19th century, Marie-Antoine Carême (1784–1833), the French chef credited as the father of gourmet, or haute cuisine, classified all sauces under four categories that became known as the “Mother Sauces.” (His other claim to fame: inventing the chef's hat
The base stock, or liquid used for a sauce , provides much of the flavor. From here, several methods exist for enhancing flavor, including adding wine, lemon juice, vinegar, seasonings, herbs and cheese, as well as reducing the sauce to concentrate its flavor.
Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction ; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.
Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour cooked together until they turn a medium brown color to make a thickening agent known as a brown or dark roux.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato .