{"id":434,"date":"2022-04-16T15:27:27","date_gmt":"2022-04-16T15:27:27","guid":{"rendered":"http:\/\/local.brightercooking\/?p=434"},"modified":"2022-04-22T06:00:16","modified_gmt":"2022-04-22T10:00:16","slug":"espagnole-sauce","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/espagnole-sauce\/","title":{"rendered":"Espagnole Sauce, the Brown and Delicate Gem of Mother Sauces"},"content":{"rendered":"\n
Espagnole Sauce is a rich and delicate brown sauce and one of the five mother sauces of French cuisine. The fact that this sauce also known by the name Spanish Sauce is pointing to its origins in Spain, it is attributed to French chefs.<\/p>\n\n\n\n
The five mother sauces are those coined by\u00a0Auguste Escoffier<\/a>\u00a0as elemental sauces used as bases for several other variants. The other four sauces include\u00a0Sauce tomate<\/a>,\u00a0B\u00e8chamel sauce<\/a>, Bearnaise sauce, and\u00a0Velout\u00e8 sauce<\/a>.<\/p>\n\n\n\n Espagnole sauce is a rich dark brown sauce originally made from veal stock or later beef stock or water and a brown roux. Also included in the preparation are browned bones and pieces of\u00a0beef. Also,\u00a0vegetables<\/a>\u00a0such as\u00a0carrots<\/a>,\u00a0celery<\/a>, and\u00a0onions<\/a>\u00a0as well as seasonings and\u00a0herbs\u00a0like\u00a0Bay leaves<\/a>,\u00a0peppers, etc are also included in the sauce.<\/p>\n\n\n\n The sauce is made by browning a roux of flour and oil and then adding the stock or water. Beef bones are then browned in an oven or over a grill as is the same with the vegetables. All these ingredients are added to the stockpot and reduced over several hours.<\/p>\n\n\n\n