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Espagnole sauce

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Espagnole Sauce is a rich, beefy sauce with a complex flavor profile. Generally used as a base for other sauces, this recipe is simple to prepare and has many uses in cooking.

4 · 55 minutes · Espagnole Sauce is a rich, beefy sauce with a complex flavor profile. Generally used as a base for other sauces, this recipe is simple to prepare and has many uses in cooking.

10 ingredients

Produce
  • 1 Bay leaf
  • 1 Carrot, small
  • 1 Celery, rib
  • 1/2 Yellow onion
Canned Goods
  • 3 cups Beef stock, reduced-sodium hot
  • 2 tbsp Tomato paste
Baking & Spices
  • 3 tbsp All-purpose flour
  • 8 Peppercorns, whole black
  • 1 Salt and pepper
Dairy
  • 4 tbsp Butter, unsalted
Como preparar la salsa de mango - Ideal para pescados y carnes

Podemos preparar una salsa de mango si tenemos la intención de acompañarla con algunas carnes o pescados. Es ideal para todo tipo de platos.

8 ingredients

Produce
  • 2 Cucharadas de chile chipotle de lata
  • 3 Mangos
Other
  • Aceite
  • 1 Cebolleta pequeña
  • 1 Cucharada de azúcar
  • 1 Cucharada de vinagre
  • 1 Diente de ajo
  • Sal
Charcutière Sauce - Charcutière Sauce is a finished sauce made with onions, mustard, white wine and chopped cornichons, simmered in a basic demi-glaze. The Charcutière Sauce is an ideal accompaniment for grilled pork and other meat dishes.

11 · 30 minutes · The Charcutière sauce is a tangy sauce made with onions, mustard, white wine, and cornichons. It's ideal for grilled pork and other meat dishes.

8 ingredients

Produce
  • 1/2 cup Onions
Condiments
  • 1 qt Demi-glaze
  • 1 tsp Lemon juice
  • 2 tsp Mustard, dry
Baking & Spices
  • 1/2 tsp Sugar
Dairy
  • 2 tbsp Butter
Beer, Wine & Liquor
  • 1 cup White wine
Other
  • 1/4 cup Chopped cornichons​, for garnish
Rich sauce Espagnole is the base for a plethora of traditional French brown sauces. Kate BerryA rich brown sauce at the heart of classic French cuisine. The post Sauce Espagnole appeared first on Saveur.

Rich sauce Espagnole is the base for a plethora of traditional French brown sauces. Kate BerryA rich brown sauce at the heart of classic French cuisine. The post Sauce Espagnole appeared first on Saveur.

12 ingredients

Meat
  • 1 qt Beef or brown veal stock, hot
Produce
  • 1 Bay leaf
  • 1 Carrot, coarsely chopped ( 1/4 cup), small
  • 1 2 stalk stalk Celery
  • 1 1 sprig sprig Italian parsley
  • 1 Onion, coarsely chopped ( 1/2 cup), small
  • 1 1 sprig sprig Thyme
Canned Goods
  • 2 tbsp Tomato puree
Baking & Spices
  • 3 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
Dairy
  • 1 tbsp Bacon fat or substitute unsalted butter
  • 3 tbsp Clarified butter
SAVEUR
SAVEUR saved to France
Espagnole or Brown Sauce is one of the 5 Mother sauces and is the ideal base for gravies or other rich meat-based sauces. #gravy #demiglace #brownsauce #sauce

Espagnole or Brown Sauce is one of the 5 Mother sauces and ideal for use in gravies or other rich meat-based sauces.

9 ingredients

Produce
  • 1 Bay leaf
  • 4 sprigs Thyme
Canned Goods
  • 2 1/2 liters Beef stock, brown
  • 1 tbsp Tomato paste
Baking & Spices
  • 100 g Flour
  • 1/2 tsp Peppercorns, black
Dairy
  • 100 g Clarified butter, fat
Other
  • 2 cup Rough chopped mirepoix - well caramelized (mirepoix is a cooking term for a 2:1:1 ratio of diced onion, carrot, and celery)
  • 1 cup Redwine (optional)
DEMI-GLACE ~~~ traditional demi-glace is made from reduced espagnole sauce and brown veal stock. quick demi-glace is a reduced simpler version of brown veal stock. recipe gateway: this post's link goes for the quick version + a walk w/traditional http://www.saveur.com/article/Recipes/Demi-Glace veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [France] [saveur]

DEMI-GLACE ~~~ traditional demi-glace is made from reduced espagnole sauce and brown veal stock. quick demi-glace is a reduced simpler version of brown veal stock. recipe gateway: this post's link goes for the quick version + a walk w/traditional http://www.saveur.com/article/Recipes/Demi-Glace veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [France]…

6 ingredients

Meat
  • 10 lb Veal bones
Produce
  • 3 Carrots
  • 1 Leek
  • 2 Onions
Canned Goods
  • 1 (6-oz.) can Tomato paste
Other
  • 1 Bouquet garni
This rich and delicious espagnole brown sauce is one of the 5 French Mother sauces and the base for demi-glace.  While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.

1 · 45 minutes · This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.

10 ingredients

Meat
  • 1 1/2 qt Veal stock, brown
Produce
  • 1/2 Bay leaf
  • 2 oz Carrots
  • 2 oz Celery
  • 4 oz Onions
  • 2 Parsley, stems
  • 1/4 tsp Thyme, fresh
Canned Goods
  • 2 oz Tomato puree
Baking & Spices
  • 2 oz Flour
Dairy
  • 2 oz Butter
Espagnole Sauce opens up a world of possibilities.

Learn how to make Espagnole Sauce – one of the 5 classic ‘mother sauces’ of French cuisine and explore the daughter sauces, as well.

Espagnole Sauce: History, Origin and How To Make It Step By Step 1.5 liter of best quality homemade brown stock ( watch my previous video on that ) 50 grams of lean pork belly ( smoked) 50 grams of carrots 50 grams of onions 300 fresh chopped tomatoes ( skinned) 40 grams of tomato paste a handful of mushroom trimmings ( optional) 1 garlic clove 1 bouquet garni  For the brown roux: 30 grams of butter 30 grams of flour

The Espagnole sauce is one of the 5 French mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are ...