What is the history of Espagnole sauce?
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.
Why was it named Espagnole sauce?
Etymology. Espagnole is the French word for “Spanish”, but the sauce’s origin story is argued by French cooks. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet’s Basic French Cookbook: This new sauce was an instant success, and was gratefully named in honor of its creators.
Which sauce is also called Espagnole?
Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It’s also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.
What is the history of mother sauces?
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
What is brown or Espagnole sauce?
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown.”
Is veloute the same as gravy?
A Velouté is simply a sauce made with fat, flour, and the stock of your choice. It’s a great versatile tool to use in home cooking that can serve as a gravy or a simple sauce to transform leftovers.
What is the history of tomato sauce?
The first known use of tomato sauce with pasta appears in the Italian cookbook L’Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces.
Why is brown sauce brown?
Brown sauce is a condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. A combination of malt vinegar (or water) and brown sauce known simply as “sauce” or “chippy sauce” is popular on fish and chips in Edinburgh, Scotland.
Where did the mother sauce originate?
French
The family tree of French sauces has many branches! Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef.
Where did the 5 mother sauces originate?
French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there were now five “mother sauces,” which he codified in recipe form in Le Guide Culinaire in 1903.
Why is brown sauce Brown?
What is the meaning of Espagnole?
Definitions of Espagnole. brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira. synonyms: sauce Espagnole. type of: sauce. flavorful relish or dressing or topping served as an accompaniment to food.
Where did espagnole sauce get its name from?
Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in French cuisine. Its name comes from the French word for “Spanish,” despite the fact that the sauce has no immediate ties to Spanish cooking or culture.
What kind of sauce is a brown sauce?
Espagnole: A Basic Brown Sauce. Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It’s also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats. Making espagnole sauce is not too…
What kind of stock is used in espagnole sauce?
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.
What’s the best way to make espagnole sauce?
The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces of beef, vegetables, brown sugar and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed.