Espagnole Red Sauce. Brown sauce espagnole Sauce espagnole flow chart

Espanyol Sauce Step by Step Recipe with photo.

• National cuisine: french cuisine
• Dish type: Sauces, For meat
• Recipe Difficulty: simple recipe

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Servings: 2 servings
• Amount of calories: 137 kilocalories

Espagnole (French: La Sauce espagnole) is a classic brown sauce that is used mainly in French cuisine recipes. I tell you how to cook espanol sauce in your kitchen.

Servings: 2

Ingredients for 2 servings

• Carrot - 1 Piece
• Onion - 2 Pieces
• Celery - 50 Grams
• Broth - 50 milliliters
• Flour - 40 Grams
• Butter - 10 Grams
• Salt, pepper - - To taste

step by step

1. Properties and origin:
2. Very often Espanyol is considered a typical dish of Spanish cuisine, but this is not so. The name of the sauce means "Spanish" in French, but it was first prepared in France. Espagnole sauce is one of the four main sauces in French cuisine, along with velouté, hollandaise sauce and béchamel sauce. The recipe for espagnole sauce was discovered in the 19th century by French chefs Marie - Antoine Karem and Auguste Escoffier.
3. Application:
4. Espanyol sauce is used in the preparation of meat dishes, especially pork, lamb and beef. It pairs well with bacon, ham, grilled meats, and kebabs.
5. Recipe:
6. To prepare espanol sauce at home, chopped vegetables are fried in oil and flour, strong meat broth is added to the resulting mass and cooked over low heat until the mixture becomes brown and thick.
7. Chef's Tips:
8. The taste of the Italian dish "ravioli" is significantly improved if served with espanol sauce. It is best to store the sauce in the refrigerator in a sealed container.

Easy Espagnole Sauce Recipe step by step with photo.

Espagnole (French: La Sauce espagnole) is a classic brown sauce that is used mainly in French cuisine recipes. I tell you how to cook espanol sauce in your kitchen.

Servings: 2

• National cuisine: french cuisine
• Dish type: Sauces, For meat
• Recipe Difficulty: simple recipe

• Preparation time: 13 minutes
• Cooking time: 20 minutes
• Servings: 2 servings
• Amount of calories: 320 kilocalories

Ingredients for 2 servings

• Carrot - 1 Piece
• Onion - 2 Pieces
• Celery - 50 Grams
• Broth - 50 milliliters
• Flour - 40 Grams
• Butter - 10 Grams
• Salt, pepper - - To taste

step by step

1. Properties and origin:
2. Very often Espanyol is considered a typical dish of Spanish cuisine, but this is not so. The name of the sauce means "Spanish" in French, but it was first prepared in France. Espagnole sauce is one of the four main sauces in French cuisine, along with velouté, hollandaise sauce and béchamel sauce. The recipe for espagnole sauce was discovered in the 19th century by French chefs Marie - Antoine Karem and Auguste Escoffier.
3. Application:
4. Espanyol sauce is used in the preparation of meat dishes, especially pork, lamb and beef. It pairs well with bacon, ham, grilled meats, and kebabs.
5. Recipe:
6. To prepare espanol sauce at home, chopped vegetables are fried in oil and flour, strong meat broth is added to the resulting mass and cooked over low heat until the mixture becomes brown and thick.
7. Chef's Tips:
8. The taste of the Italian dish "ravioli" is significantly improved if served with espanol sauce. It is best to store the sauce in the refrigerator in a sealed container.

Products
Meat broth (pork or beef) - 1 liter
Flour - 50 grams
Butter - 50 grams
Vegetable oil - 20 grams
Tomato paste or ketchup without additives - 30 grams
Carrots - 3 pieces
Onions - 3 heads
Greens of choice - to taste

How to cook espanol sauce
1. Prepare the base of the sauce - melt the butter in a frying pan with a thick bottom, pour in the flour.
2. Stirring constantly, fry the mixture for 2 minutes until it begins to darken.
3. Dilute tomato paste (ketchup) in the broth and pour into the mixture.
4. Pour in the broth carefully, in portions, so as not to splatter.
5. Put the future sauce to boil (in the same frying pan or saucepan) on a quiet fire.
6. Wash, peel carrots and onions. Finely chop the onion, rub the carrots on a coarse grater.
7. Pass the vegetables in vegetable oil until soft, ready to transfer them to the sauce.
8. Boil espanol for 4 hours over low heat, from time to time remove the foam and droplets of fat.

This article introduces 5 basic French sauces. Basic, ancestral. By adding one or another ingredient to the base, you can get countless sauces.

All French sauces (and there are more than 3,000 types of them, which is not surprising, because parsley in mayonnaise is one sauce, and dill is completely different, cunning French) are divided into 5 main families, according to the classification Auguste Escoffier- bechamel, veloute, spainol, tomato and hollandaise sauces.

By adding various additives to these basic sauces, changing the consistency, adding ingredients familiar to a particular area, thousands of different names are obtained. But the basis remains the same! I, as a very simple person, see this as a kind of trick, because since I add pickled cucumbers and capers to mayonnaise, then I get mayonnaise sauce with cucumbers and capers. The French have their own name - Tatar.

Bechamel (Bechamel)
Bechamel first mentioned in the famous treatise of the famous chef François La Varenne "French cuisine" ("Le Cuisinier François"), which was published in 1651. It is believed that this sauce was named after the Marquis Louis de Bechamel, a rich and influential nobleman, who, however, had nothing to do with cooking. According to the classic Escoffier recipe, milk and a little salt are added to a lightly fried mixture of white flour and butter (in French cuisine, this mixture is called roux). Today, bechamel is often used to make lasagna, and is also served with pasta.

Velut or Velute (Veloutẻ)
Distant "relative" of bechamel order(or "white sauce") also boasts a respectable age - the first mention of it dates back to 1553. This is a sauce based on a light broth (from chicken, veal or even fish), which is thickened with a mixture of white flour and fat - usually butter (in fact, this is the roux that appears in the bechamel recipe). In American cuisine, bacon fat is sometimes used instead of butter. All this is seasoned with salt and pepper. Velut (or sauces based on it) are usually served with poultry and seafood.

Espagnole
spanish sauce- This is the main "brown" sauce of French cuisine. According to legend, a certain Spanish chef who came to the wedding of Louis XIII with Anne of Austria had a hand in its creation (remember the film "The Three Musketeers" - "Am I Spanish or not ?!"). Its basis is the same mixture of flour and butter, however, fried to a dark brown hue. The mixture is added to a strong veal broth, where bones, pieces of beef, vegetables and seasonings are also placed. All this is simmered for a long time on low heat so that the sauce thickens and its volume decreases significantly. At the end, tomato sauce is added (this was supposedly the innovation proposed by the Spanish chef). Espagnol is usually cooked in large quantities and then frozen to be used when needed. As a rule, it is not used in its pure form, but in combination with other components (especially with spices).

Tomato sauce

Variations of this well-known family of sauces are commonly served with pasta, meats, and vegetables. Europeans adopted tomato sauce from the Aztecs when they realized that tomatoes, despite their suspiciously bright color, are not at all poisonous. The simplest tomato sauce is prepared as follows: chopped tomatoes are boiled over low heat in a pan with olive oil. Often, onion and garlic are pre-fried. Basil, parsley, oregano and other herbs are added to the sauce. There are variations of tomato sauce with garlic, olives, chili peppers, anchovies, and so on.

Hollandaise Sauce
hollandaise sauce is, in physical terms, an emulsion of egg yolks and melted butter. Its modern recipe dates from the 19th century. Butter is filtered through a strainer and gradually added to carefully beaten yolks. In this case, it is recommended to keep the sauce over boiling water (what is called a water bath). Usually the sauce is seasoned with lemon juice, salt and black, white or cayenne pepper (variants with grated nutmeg also exist). Serve this smooth, creamy sauce with fish, seafood, vegetables, and eggs.

Follow the classics and come up with your own based on proven sauces - a real pleasure. Provided that this sauce can be taken by mouth, of course.

:) If this article was useful to you, click "I like", so you will express your gratitude to the author. (author of the article: Artur Protchenko

How much does brown espagnole sauce cost (average price for 1 pack)?

Moscow and Moscow region

Espagnole brown sauce is considered one of the four main or base sauces in French cuisine. Along with sauces, allemand and sauce in Spanish or la sauce espagnole have taken their rightful place in the old culinary tradition of France. The main highlight of the brown espagnole sauce lies in the original composition of the ingredients and the way the product is made. Like other base sauces, espanol is made from roux, i.e. wheat flour and fat fried in butter.

Roux has been used in France since the Middle Ages as a thickener for basic sauces. There are several varieties of flour base for sauces:

• roux blanc or white roux;
• roux blond or golden roux is made as a white variety, but is fried longer to give the flour a distinctive golden color;
• roux brun or red roux, to achieve a dark color, meat juice is added to the base for the sauce;

The brown espagnole sauce is made using dark roux and beef broth. In addition, pre-sautéed vegetables, as well as greens, are added to the brown espagnole sauce. In order to make the taste of the sauce more piquant, tomatoes in their own juice or tomato paste are added to the espanol. Legend has it that the famous brown espagnole sauce was invented by one of the court chefs, who was hired to hold a ball in honor of the wedding of Anne of Austria and Louis XIII. The chef was Spanish and decided to change the classic French white sauce in his own way.

The chef roasted the base for the flour sauce longer than usual, so the roux became a light brown color. The culinary specialist mixed wheat flour fried to a golden crust with rich veal broth. Tender pieces of beef, vegetables, herbs and tomatoes became the final touch of a new masterpiece of world culinary called brown espagnole sauce. Gourmets say that it is tomatoes that give the espanol sauce its distinctive taste and aroma. It is noteworthy that French housewives prepare espanol sauce for the future. Brown sauce was incredibly popular until the 17th century.

Then espanol was replaced by new varieties of sauces. At the beginning of the 19th century, the chefs Auguste Escoffier and Antoine Karem decided to revive the former greatness of Espanyol sauce. Nowadays, French meat dishes are served with classic brown espagnole sauce. It is believed that espagnole sauce goes well with pork, beef and lamb dishes. In addition, brown sauce is seasoned with bacon or ham and meat fried over an open fire. The Italians have adopted French sauce and use espanol in their famous ravioli.

Espagnole Brown Sauce Calorie 97.5 kcal

Energy value of brown espagnole sauce (Proportion of proteins, fats, carbohydrates - bju):

: 0.7 g (~3 kcal)
: 9.1 g (~82 kcal)