Espagnole sauce

Espagnole sauce is one of the five Mother sauces in classic French cuisine. It is a brown sauce, traditionally made from a roux, veal stock, and a mirepoix, which is a mixture of diced carrots, onions, and celery. The sauce is then simmered and reduced to the desired consistency.

History

The name 'Espagnole' has Spanish origins, but the sauce itself is decidedly French. It is believed to have been named in honor of the Spanish cooks who created it for Louis XIII's bride, Anne of Austria, who was of Spanish descent. However, the sauce has evolved significantly since its creation and is now a staple of French cuisine.

Preparation

The preparation of Espagnole sauce involves several steps. First, a dark brown roux is made by cooking equal parts of flour and fat until they turn a deep brown color. The mirepoix is then added to the roux and cooked until the vegetables are soft and browned. Next, tomato puree and veal stock are added to the mixture and simmered for several hours. The sauce is then strained and reduced until it reaches the desired consistency.

Uses

Espagnole sauce is rarely served as is. Instead, it is typically used as a base for other sauces, such as Demi-glace, Sauce Robert, and Sauce Chasseur. These derivative sauces are used in a variety of dishes, from meats and poultry to vegetables and pastas.

Variations

There are several variations of Espagnole sauce. For example, Sauce Africaine is a version that includes tomatoes and onions, while Sauce Bigarade is a version that includes orange peel and juice. Each variation has its own unique flavor profile and uses in cooking.