Espagnole Sauce: History, Origin and How To Make It Step By Step
Embed
- 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.
The cast iron dutch oven I used:
amzn.to/2k7w5K7
support my work on Patreon:
www.patreon.com/frenchcookingacademy
Discuss this on reddit: www.reddit.com/r/frenchcookingacademy/
My favorite frying pan:
amzn.to/2k4wIUx
****************************
Online food converter:
www.convert-me.com/en/convert/cooking/
****************************
Website for text, print friendly recipe
thefrenchcookingacademy.com
****************************
To support the channel:
Get the Cookware I am using and more:
goo.gl/krYqny
**************************** 
Howto & Style
Thank you great information. May decrease butter. Your butter looks pale
What you didn't mention is that Sauce Espagnole is the base sauce for a Demiglace.
I do not doubt that this sauce should be magnificent and the video very explanatory, but nothing whose fat is butter can be called "Spanish" because here we use olive oil as the basis of our mediterranean diet, as italy, greece, south of france and north of africa countries. that queen was spaniard, but probably the original recipe was adapted to "versailles taste".
About how much sauce should one expect to get in the end?
thank you for shering your recipe will you tel us plaese when we can use this sauce et merci bien mr
Maybe a stupid question: why take the effort of removing the skin of the tomatoes if the sauce is passed through a sieve afterwards? just extra work, in my opinion.
I wonder, what do you do with all the ingredients you use? Just throw them away? Use them in a dish?
wondering if there are any dishes that take advantage of everything that is thrown away when making these french sauces
Video starts at 2:31
Once again it great to see someone that knows what he is doing, should be many more, keep it up
“Let the vegetables express themselves first..” how sexy that sounded!
attention! turn your volume down first
God bless the Spanish! Had to teach the French how to cook... 😜
I loved it, incredibly easy to make.
French butter is healthier than American
i am having french butter everyday it’s soo good 🙂🙂👨🏻🍳
don't need red wine?
I love these videos. It's always been a dream to go to colonary school, but the finances do not allow. Please continue making these videos they are fabulous!!
I really enjoyed the history on the sauce, thank you
What do you do with all the stuff you filtered out of the sauce?
He was showing the mother sauce preparation besides the bouquet di garni you can purree all the ingredients add some cream and basil and you got a real rich princess sauce
Chef, I watch and rewatch all your videos. The amount of love, passion and time you put in is second to no one on TVclip. Thank you!
Why would you peel and dice the tomatoes if your just gonna pass it anyway? Stupid French chefs
I bet some chili powder and ground red pepper would bring that up a notch.
Oh even adding a jalapeño or 2 at the start.
worth trying tell me how it goes if you try it👍
Ze Poweur of Sauce!
wonderful, thank you.
👏!!! Beutyful!!! Love you ad the history!! 🙏🍲
Merci! Enfin un éducateur pas prétentieux!
Too much talking
You are boring froms the 1st second!
Thank you for a wonderful and professional presentation.
🙂👍👨🏻🍳
should you remove the fat from your beef stock before preparing the espagnole?
Cloudy. Should be jewellike.
If a person can not learn from this channel, just leave cooking alone.
He does such a wonderful well rounded presentation of this cuisine.
your disclaimer at the end had me worried... this might not seem that special... oh no! I invited a new acquaintance over for dinner and I was making this sauce for the first time... will it be bland and uninteresting? a disappointment? No way! we were both blown away by the flavor. So now I have some leftover sauce to take to the next level on the next go-round. But I don't know what sauce to make next, there are like eight or more daughter sauces that can be made from this mother sauce. Which one do you suggest for someone just getting started with French cookery? Honestly I have trouble imagining how it could taste better, it was incroyable. And btw I didn't need to add any salt or pepper, which we must credit to the stock, which was also based on your video on Escoffier stock.I
I think one lesson is... I need to get biger pots.... so I can make gallons of stock and quarts of sauce.. otherwise i am just wasting my time]
an easy option to use it to make a bordelaise sauce . i don’t have vidéo on that yet but it’s easy . just put 300ml of red wine in a saucepan add 2 tablespoon a finely chopped shallots, a teaspoon of crushed black peppercorn 1 small branch of thyme a small bay leaf and leave the wine to reduce gently until you get 100 ml left in the pan add them 100ml of espagnole sauce and leave to simmer for 10 to 15 minutes making sure you scoop out any foam forming on top. to finish add one table spoon of freshly squeeze lemon juice and if you can get it 50 grams of fresh bone marrow. serve it with grilled meats 🙂🙂👨🏻🍳😋👍
Slapping that like button you’re the best bro
🙂👍
I am in awe of French cooking, especially the care and attention that goes into the sauces.
Why it's so red?and why you put bacon ? It's will kills the taste of the beef stock
What, no celery?
Espanol???
Mother sauces with all of their derivatives.
2:29 "Everybody when making a sauce, taste is important! So in order to make this one, we will use:
umami,
umami,
umami,
umami,
umami,
smoked umami (makes for a better taste),
and those are carrots.
Now let's get cooking!"
Joking aside, I'm very much in love with your channel. I'm learning a ton, thank you so much! :)
So, how to improve espagnole sauce?
Btw thanks for the history lesson, i once heard in the past that espagnole sauce is named that way after how the spaniards looks toward the french, that is somewhat reddish colored. Dunno whether that true or not, or just another racist bar joke type of story.
"Simplified version" - Gotta love french cooking
I saw one vid on brown stock and I’m a new subscriber! I’ve been a chef for 20 years. Trained in several fine french restaurants and I LOVE your videos. Je parle Francais aussi!
hummm the braun Spanish sauce in Spain is brawn... not orange, and it doesn't have tomatoes. But this one looks ''deliciosa'' and great in flavor. too Thank you for the explanations and the video. And yes, the French kings married Spanish princesses... and they did bring their cooks. Many of the French dishes have their origen in Spain, like French Toast... it's a very traditional dish in Easter Week and other holidays. And some of these desserts original traditions of the Arabe world brought to Spain by them, specially the one with milk and eggs (flan, natillas) and sweet breads etc..
Thanks this will help a lot
thanks Chef!
What stock water
can you make the 5 mother sauces thanks
most of them are already on the channel tvclip.biz/p/PLuA0obhVH6CecdXi_PEW_gmFchl0Ng3Fd
First video I'm watching on French cuisine is about Spanish sauce 😳
+Zeke Tarsim
:) 👍
It’s a French sauce, named in honor of the Spanish.
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.
Nothing is set in stone for any recipe in any cuisine, you need to relax. Doesn't even seem like you enjoy cooking, you enjoy giving orders. Join the military.
I think you missed the part of the video where he said this is not the proper Escoffier recipe, but rather a more modernized version that is taught in French culinary schools.
If you don't like the way he does it, perhaps you should make your own video. I actually like the addition of pork belly/salt pork (he says bacon, but it's not American bacon) and tomato paste works well if you use the tube kind, not the canned kind. I think Roma tomatoes work better than the varietal used in the video. I agree with you that the mushrooms seem extraneous, if you want them in the sauce better to saute them in butter or duck fat and add them at the end.
Your knowledge to culinary is good....
I was going to say exactly that after I'd finished my cod and chips....
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
go read a cookbook then
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 👍
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.
let ze vegetables make love with each other
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.
Yes pulling out a butane torch is much easier than boiling a pot of water 😆
There is an even easier way if you work in a big kitchen and need a lot of it fast. Remove the stem part, make a cross at the bottom and put them in a hot deep fryer for 5 -10 seconds. Put them in an ice bath and the cold water will basically separate the oil from the tomato, you will see the oil on the water surface. Most cooks can borrow you the deep fryer for 2-3 min rather then taking up the space on the stove that's already too busy. It's much faster and the final product is almost the same as compared to blanching it in water.
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