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In cooking, five “basic” or "mother" sauces define the basis of the classification of French gastronomy – system laid down by chefs Karem and Escoffier. bechamel and welcomehave already been talked about, So in this post we will get to know the next representative of the five – Espanyol sauce (Espagnole). It is a rich, deep-tasting, brown sauce based on meat broth and dark ru. It creates the foundation for many derivative sauces and dishes.
History of origin
Hispaniola has an interesting and colorful name, literally "Spanish". Although he is completely... French! According to one version, it was named because of its reddish-brown color and because of the influence of Spain (Spanish chefs added tomatoes to the basic sauce of the 17th century model). In the 19th century, chef Antonin Karem systematized it as a basic sauce, and Auguste Escoffier confirmed the importance of Hispaniola in his classification of "five mother sauces".
Composition, basic recipe
To prepare the classic espanyol sauce, we will need:
- brown roux (butter + flour fried until dark golden)
- dark broth (beef or veal, preferably based on pre-fried bones)
- mirpois– finely chopped carrots, celery and onions
- tomato puree, bay leaf, herbs, pepper.
The cooking process is as follows:
- fry mirpois until soft in butter
- add flour, preparing the same dark roux
- pour in hot broth, add tomato puree, spices and simmer until thickened, bring to the desired taste if necessary.
Where used in cooking
Hispaniola – is “heart” of heavy meat dishes. It is ideal for stewed beef, lamb, game or steaks, especially in haute cuisine. It is often used as a base for stewing liquids or as a sauce for fried mushrooms.
Hispaniola opens the door to the world of daughter sauces. Among the most famous:
- demiglace: half-reduced Hispaniola, sometimes with wine (sherry), base for signature sauces
- chasseur: with mushrooms, shallots, white wine
- bordo (Bordelaise): with red wine, thyme and capers
- robert: with mustard, protein wine and marinade
- african (Africaine): with paprika, pepper, herbs.
So, we can summarize that espanyol sauce – is one of the pillars of French cuisine, which makes dishes deep and luxurious. It has turned into a base for dozens of exquisite sauces that allow you to bring the taste of dishes to a new level.
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