Espagnole Sauce: History, Origin and How To Make It Step By Step
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- Published on Jun 8, 2018
- Espagnole Sauce: history, origin: learn about the espagnole sauce origins and how to make it with this video recipe.
ingredients and written recipe on the website:
www.thefrenchcookingacademy.com/recipe/espagnole-sauce-recipe/
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 learning French cooking.
This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background.
you can preserve that sauce in the fridge for 24 hours or freeze it for further use.
it is a great sauce to use to further enhance any meat dished you make.
Today we look at an espagnole recipe taught in French culinary schools. there many methods that exist and this is one of them.
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I love your channel I learn soo much I can't do it but I love it still☺
I wonder if you make your butter or buy it cause it's expensive in New York. Can you make a butter video
+French Cooking Academy ok can you make pommes frites
real good butter is not that easy to make but i would have to wait to be in france for that 🙂
A tip for you trying this at home: Tomato paste contents a lot of acidity. Make sure to brown it well in the pot to remove some of it and at the same time give your sauce the desired colour. If you want to go full overkill and have the time and fun (and probably money), you can mix your Sauce Espagnole with pre-made brown stock from the fridge or freezer (This channel shows a great video on how to make this stock). Remove the fat on top of your brown stock, add about as much as you have Sauce Espagnole and pass it through a cloth. What you then get is called "Demi-Glace", a shiny, golden brown liquid and is the base of Sauces straight out of heaven.
It's time-consuming and probably not very effective from a financial point of view but if you've already put in the effort to make stock from bones, it's probably not a bad idea to go all-in and create magic. You can then pour this Demi-Glace (or brown stock, practically any stock or broth) into ice cube trays, throw 'em in the freezer and use it as stock cubes whenever needed. Since stock cubes from the Supermarket (or powder, that Knorr stuff or whatever) are basically 90% salt, you may find that your homemade cubes taste a bit dull in comparison but don't worry, that's normal before you season it. Just add the desired amount of salt, pepper and other spices of your liking when using them as a base for many kinds of sauces or dishes and I guarantee you that you'll only ever use Supermarket stockpot again in case of emergency ;)
What to do with everything strained?
1. I am sorry but you DO NOT, repeat DO NOT, use smoky bacon (or "poitrine fumee") to make a Sauce Espagnole. That will kill the subtle flavors of the more elaborate sauces you will make with the Sauce Espagnole as a basis, like Sauce Grand Veneur, Sauce Venaison, Sauce Poivrade, etc... (all of them following the Escoffier method).
2. You shouldn't use bacon either for your mirepoix, but, instead, very lightly salted, lean raw ham.
3. The mirepoix should be carrots, onion, celery and ham.
4. You should use ONLY fresh tomatoes (previously browned in the oven) and forget about the tomato puree (concentre de tomates) because that, too, will impair the flavor of subsequent sauces (too acid and too overwhelming). The Sauce Espagnole is NOT a tomato sauce!
4. There is NO mushrooms, repeat NO mushrooms, in the Sauce Espagnole. This is a culinary heresy.
5. It's better not to put any garlic as the destination might not require garlic at all
---> Reference: L'Art Culinaire Francais, Procede Escoffier, 1950 Edition.
And by the way, there is NO pork in the Brown Stock (Fond de Veau). Same reference as above.
It seems the new edition you are using has taken a few unfortunate liberties.
Theory class taught us that hot roux and hot stock cannot combine as it will have clumps ..... tried that practically , clumps presents. Should go with a hot and cold combination of both. ( cold roux hot stock / hot roux cold stock )
de spanish sauce, yeah, sure xD
Ты крутой повар !!!
I've been binge watching your videos. They're fantastic! Thanks so much for creating these, Stefan!
wonderful
2:30, in case you want to skip the historical background
Great Video! I like the extra history you provide on the recipe. It shows your passion for the culinary arts. Good camera angles and lighting. I feel like you should try not to move around so much when on camera. You could plant your feet shoulder width apart and try not to move your hips so much. This will present a much more professional look that matches the level of professionalism in your material. Also, showing your face when you close your video will add a more personal touch to your presentation. Good stuff man!
Very well articulated mate
Why do you have to put meat ??? It looks good but I hope I can make without meat..
Why you are thrilling?😂😂
love your videos dude
thanks for the feedback 👍
Marie-Thérèse looks like a train wreck
Wow just viewd your 'How to make brown sauce from scratch' so interesting.
+French Cooking Academy that's perfect! I saw your video and the processes of reducing the sauce are wonderful!
you can watch the escoffier brown stock video during the process i mention when we obtain a demi glace 🙂
of course you should allow ze vegetable to express themselves.
lol, always
The French thought the sauce was spanish= espangole The sauce is brown like the French believed the Spaniards were= Spanish brown sauce.
Love your recipes. Another great video.
I like your English French accent
that is so perfectly done. I love it. 🙌🙌🙌
thanks 🙂👨🏻🍳
I just love you
Salut! Why does the roux have to cool down?
UnknownUser ...floury lumps will form, if not.
An easier way to peel tomato skin is to take your creme brûlée torch and torch it then just rub it off with a towel.
Excellent, you just made this sauce superior
Just the french culinary way. 🙂👨🍳
Great Videos Thank you. Why not just quarter the tomatoes since the skins will be trapped in the strainer anyway
*Note: The following comments are not meant as criticisms - I love watching these videos.* (a) I'm surprised the recipe uses smoked bacon. I would have thought that would produce a very salty taste. Surely the natural flavour of raw meat would taste better in the mix than pre-boiled cold bacon? (b) I also wonder why the garlic is not diced or crushed?
+Natalie M - Excellent, thanks for taking the time to post such an intelligent and well-reasoned reply. I really like this TVclip series, I learn a lot by watching it. I agree with you about garlic, I've only recently discovered by watching this chef that garlic tastes less harsh when chopped not crushed. However, I feel that he uses too much salt. The amount of salt you eat has a direct effect on your blood pressure.
Salt makes your body hold on to water. If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure. The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease. Also, eating too much salt may mean that blood pressure medicines (such as diuretics) don't work as well as they could. We all need to cut down on salt intake. :)
"Quality" cured meats aren't overly salty. Smoked bacon "is" a natural flavour since it should just be a combination of meat, salt and smoke (Ok and a curing agent). You wouldn't get the flavour profile using your suggested method. The amount of bacon that is used in relation to the sauce really isn't that much. Bacon is an excellent flavour enhancer, plus he fries it.
The garlic is added whole because it's being strained out of the sauce at the end and you can see that the sauce is really smooth and glossy looking. Crushing garlic into it would make straining a bit more difficult because you'd have to use a fine cloth, so why make life harder. Crushing would also probably change the flavour profile of the sauce since when you break down the membranes of garlic the flavour gets stronger.
Hope this helps :)
Mirepoix is missing a celery!
how long can stay in the fridge?
Usually up to a week. Make sure you chill it very quickly with an ice bath and keep the sauce out of the danger zone.
Very interesting, well-presented. Subbed. Best wishes from the UK. Merci beacoup.
Thanks for that glad you like the video👨🍳🙂
This all reminds me of culinary school I appreciate these because they are all perfect reminders of techniques people tend to forget to use .
History! Knowledge! ❤
Quietly weeping as I am not allowed any dairy right now. I have no trouble with lactose, but my doctor wants me dairy-free. That means no butter. Ghee, maybe. I'll have to experiment.
Sorry about that 😩
Really nice 👍🏻
Why did you use a cast iron and not a stainless steel stock pot?
If you want to make demi-glace from here do you just add more stock and reduce or is it a separate process?
Good video, now sing "Be Our Guest" please.
If I add a huge chunk of butter to my freshly made pot of Texas Chile (made with those Mexican chiles that you love), does that make it French? Just joking. But on a serious note, I love this channel. Your presentation is very good.
Thanks and no it won' be french anymore but I still love chilies . Just got a jar of homemade chilies sauce from someone at work that grows the spiciest chilies in his garden . It's insanely hot 😭😭😭😭
I am learning french cooking and i am from India the history you put behind this video is great .You have a good style and this video is also helping me to learn french terms. Thank you bro
How do you make demi glace sauce ?
Bravo.
Are any of your videos dob into the Spanish Language?
i subbed. excellent explanations and description
Love how explain all your recipes without sounding condescending. So glad I found your channel. Merci 🍴🍷🥣
Remove the blemish from the tomato, first, before blanching...
What can I put it on ? Lol
Jackie Martinez-Kaufman It seems like most dishes that use brown sauce can use this sauce. I would assume it pairs very well with meat based dishes
It's great how you incorporate history into your videos now, like the American sauce. Really enjoy that part and find it really interesting, even if you are an animal murderer.
I used to love this sauce on scrambled eggs or omelette but now I am vegan so I need to use it somewhere else.
does the skinning method work for potatoes? thanks
nope sorry it’s works for a few things but not potatoes.
Love your vids my friend, have learnt much from you. The gravity bong/liquid smoke thing you showed me ages back has become a staple whenever i go camping, such a neat trick. Nothing more homey than a rabbit/kangaroo bourguignon made from scratch in the middle of the bush
I was hoping you could make a dish with the espagnole sauce next week.
French Cooking Academy As an American, it's hard for me to complain about that. 😉
i am making a dish but with a new and different sauce . the sauce américaine
Mother of sauce
I love how technical these past videos have been! Keep that up!!
Eh?
Bla Bla yep.
Wow! Magnifique Chef. This isn’t really a sauce used much these days is it? It’s a shame, it’s a beautiful sauce. Thank you for sharing.
Thanks Stephane, the perfect addition to my Lamb Shank recipe. Should we always remove the germ from Garlic in all recipes?
That really depends on the quality and freshness of your garlic . If your garlic is fresh and has not started to germinate or just little you can leave it it in. If you garlic is older and has got a large green germ in the middle it should be remove as it can Bring some bitterness in your dish.
So what do you put the sauce on?
it's a base sauce, he explains it right at the beginning
+Joseph Duggan ooh, nice idea
use it to make demi glace and then make a sauce bordelaise
Watch the video. He explains what you can use it on.
Joshua Franco
I also want to know this
Hello Stephane. What a superb concept. When I saw the Escoffier book in the first video I watched, I new this was going to be excellent! I'm the proud ownner of "La cuisine d'aujourd'hui et de demain" in a Danish translation from 1945, handed down from my grandmother and aunt, and I've used it periodicly. Unfortunately Denmark is not a good place to get all the ingredients in your local supermerket - we seem to focus more on price than quality…
Hi there great that you using this book but I know how you feel about ingredients . Cooking is really only as good as the quality of ingredients you can get👨🍳🙂
I love watching you cook and I love making your wonderful recipes....you are one of the few who really know what they are doing and have learned a lot from you....unfortunately, I have to make some major changes in my diet...no sugar, no fat and no salt....I now have to figure out how to adapt your recipes to my new life....wish me luck....I will keep watching regardless...
Sorry to hear about the diet . But hey your health should always be top priority . Keep well and thanks for watching 🙂🙂👍
Very good! Sauces and roasted vegetables are my favourite parts of French cooking. More of this and how to use them.
I amazed actually how people like sauces that much . But that said it is true that this is really what makes a dish isn't it 🙂🙂👨🍳👨🍳
Thanks for sharing... great video..very helpful and seems delicious...:)
That is an impressive looking sauce. Interesting history behind it.
Next.......Demi Glaze!
Bonne chance pour la sauce américaine, quand je vois la vidéo qu'a réalisé le chef Simon dans le Monde, il y a du boulot !
Et très sympa l'histoire de la sauce espagnole, je connaissais pas.
Merci pour la sauce espagnole c'est surtout les ingredient qui vont être coûteux à voir si je trouve un homard pas trop cher mais je ne vais pas faire un énorme quantité 🙂👨🍳
thank you once again i love when you give the history of a recipe and your step by step instruction is great!!
thanks a lot i quite like researching the history bit it’s fun 😀😀👨🏻🍳
Another great video and another great lesson! Thank you for sharing the history of the sauce. I'm really enjoying your series on Auguste Escoffier. Merci beaucoup!
God bless the amount of butter in French cooking!
"
".
a
Butter is absolutely delicious but watch the calories ;)
French Cooking Academy I went to school at Lyon 3 but the family lived just east of the city near Charbonnières-les-Bain’s
where in lyon was it ?
I lived with a French family for 6 months in Lyon. Ate so much cheese, bread and butter but actually lost weight! Best days of my life
Love to hear the background. Thanks.
Why peel the tomatoes if they are going to be strained out anyway?
I just run the tomatoes over a box grater, and the skins stay behind. No need to boil and blanche (which is the way I used to do it.) To be honest, if I'm straining at the end in a sauce, I don't bother to peel, and I personally don't notice any bitterness compared with doing it either the classical way or the box grater way. Test it yourself and see what you think. Always ask questions and always experiment yourself and see what works for you and what doesn't. That's how you really learn.
Learn and dont ask
The tomatoes macerate better with skins off. Don't know why FCA failed to mention that...
Besides removing the bitter taste during the cook, I think the point is that you can use less than perfect tomatoes for your sauce. Great stuff, Chef!
What wirkol1 said. The bitterness in tomatoes comes from the skin and seeds when simmered.
Awesome!
This is the one mother sauce that I've never found much use for.
Definitely a thing I should work on.
Great video Chef! And thanks for pointing out it can be frozen for creating a derivative sauce in the future. Looking forward to the Sauce Americaine. Our local French restaurant used to serve a "Lobster Americaine" dish that was amazing. Not sure if it used the same sauce you are talking about though. Either way, merci!
I believe they probably used demi glace which is made from espangole
Perfect color!
Très bien! Don't be so certain...even something so simple as a Beurré Blanc Sauce with a nice Shallot Whitewine Gastrique and freshly cracked White Pepper can be mindblowing. Especially for the Uninitiated.
Just heard news about Anthony Bourdain. Sad...
Ross Potts telling me to not “for the love of all that is holy, try to think”, and to get back in the kitchen “where I’m needed”, not sound chauvinistic? Why is he insulting anyone for taking part in the discussion of a sad death by suicide? The comment was rude and out of place. Has a man ever told another man to “get back in the kitchen” and be told not to think? I dunno...it really struck me as odd to try to be mean to someone talking to others about a recent death that affected so many.
Rude Drew M? I happen to know people who new him, partied with him. He was an asshole...atleast that's my take (of course on second hand account(s))..am I not allowed my opinion? I guess in many EU and eastern countries, you're expected to toe the line and bow to tyrannical rulers
Drew M how is that chauvinistic? He doesn't know your sex just based on your name. I took it more as "go back to peeling potatoes and making julienne of these carrots"
Notice I didnt say it wasn't rude. It was. Meh...
Gregor Miller what kind of rude, chauvinistic bullshit is that? Bite it. This is not the place.
Don't, for the love of all that's holy Drew, try and think. Get back to the kitchen, finishes the dishes, that's where you're needed.
I love this sauce, but why do you peel the tomatoes if you are going to filter them out anyway?
España !!!
Love the story of the sauce❤
spanish got the tomatoes and chocolate from mexico and they call sauce mole.
For sure! That was one of my fav parts too.
Hell, YEAH!!!
I appreciate how you've included the historical context of the sauce, in this video.
Time to enhance! 😎🤩