What Is Espagnole Sauce?

What is Espagnole how is it made?

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.”

What is the meaning 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.

What do you use Espagnole sauce for?

Most often used with seafood, but also red meats, it’s reduced white wine with shallots simmered in demi-glace. Made with sautéed mushrooms, shallots and a splash of sherry, simmered in demi-glace, this sauce delivers an umami flavor to a range of dishes.

What is the taste of Espagnole sauce?

Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food. As a mother sauce, however, it then serves as the starting point for many derivative sauces.

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Which two mother sauces do not use roux?

5. Hollandaise. This is the one mother sauce not thickened by a roux. Instead, it’s thickened by an emulsion of egg yolk and melted butter, which means it’s a stable mixture of two things that usually normally can’t blend together.

Is Espagnole a cold sauce?

Hot Sauces: Béchamel, Veloute, Espagnole and Tomato sauce.

What are the 5 mother sauces in French cuisine?

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 are the 7 mother sauces?


  • Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter.
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.
  • Velouté
  • Espagnole.
  • Demi-Glace.
  • Tomato.
  • Hollandaise.

What are the 5 mother sauces?

Tomato! The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

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 are the French daughter sauces?

Daughter sauces.

  • White wine sauce. Begin with a fish Velouté, add white wine, heavy cream, and lemon juice.
  • Sauce Allemande. This sauce is based on a veal stock Velouté with the addition of a few drops of lemon juice, cream, and egg yolks.
  • Sauce Normandy.
  • Sauce Ravigote.
  • Sauce Poulette.
  • Supreme Sauce.
  • Sauce Bercy.
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How is hollandaise thickened?

Create a slurry of cornstarch to water at a 1:2 ratio. Place the hollandaise sauce in a heat proof bowl and place over a bain-marie, ensuring the bottom of the bowl doesn’t touch the water. When the water is boiling, slowly mix in the cornstarch slurry little by little, waiting for it to thicken before adding more.

What happens if hollandaise becomes too hot?

Tips & Techniques > Troubleshooting Hollandaise If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

What is Aroux?

What Is a Roux? A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour’s starch granules. This helps keep lumps from forming when the roux is combined with liquid such as milk or stock, yielding a silky-smooth, uniform sauce.

What do you use veloute for?

What to Serve With a Velouté Sauce

  1. Chicken. Traditionally, sauce suprême is served with poached or steamed chicken, or other poultry dishes with delicate flavors.
  2. Fish.
  3. Veal.
  4. Soups: A variety of cream soups can be made simply by sautéeing vegetables, adding velouté, then pureeing and adding heavy cream.

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