Spanish; a thick, brown roux, diluted with stock made from meat or bones, with onion, carrot, garlic, herbs, tomato pulp, and sherry.
Espagnole sauce
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[ehs-pah-NYOHL] A rich, reduced (see reduce) brown stock containing herbs, tomato purée or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. Espagnole is one of the four original "mother sauces" (see sauce).
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In cooking, espagnole sauce ( IPA: [ɛs.pa.ɲɔl] ) is one of the mother sauces that are the basis of sauce-making in classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today.[1]
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Origin of the name
Although espagnole is the French word for Spanish, the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook:
"There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators."[2]
However, in Kettner's Book of the Table published in 1877, there is an entirely different explanation:
| “ | When the Bourbons made their way to the Spanish throne under Louis XV, and when Spanish fashions came back to Paris, the French cooks took a hint from the Spanish pot-au-feu — the olla podrida — and produced a variation of their brown sauce which they called Spanish. The essential principle of the French pot-au-feu was beef ; the essential principle of the Spanish was bacon, ham, the red Estremadura sausage — all well smoked ... The Duc de St. Simon sent home marvellous accounts of the hams of Montanches; there grew up a rage for Spanish hams; and the French were not to blame, for they have no hams of their own which have any reputation. Great as they are in pig's flesh, they are poor hands at bacon and ham; and the treasures of Montanches were a revelation to them. They ran wild after ham ... And so, by introducing the flavour of the Estremadura bacon and ham into the old brown sauce of the French, there came into being the Spanish sauce ... The hams of Montanches are not too plentiful in this world of sorrow, and the cooks came to be satisfied with any ham — even with French ham, which is little better than salted pork. So the meaning of the prescription was lost; the peculiarity of the Spanish sauce passed away, and its name became a puzzle.[3] | ” |
(The name Kettner in the title refers to Auguste Kettner, former chef to Napoleon III who immigrated to England and in 1867 opened a restaurant in Soho–Kettner's– one of the oldest restaurants in London.)
Preparation
The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.[1]
Uses
Espagnole has a strong taste and is rarely used directly on food. As a mother sauce, however, it serves as the starting point for many derivative sauces, such as Sauce Africaine, Sauce Bigarade, Sauce Bourguignonne, Sauce aux Champignons, Sauce Charcutière, Sauce Chasseur, Sauce Chevreuil and Demi-glace. There are hundreds of other derivatives in the classical French repertoire.
Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in the Le Guide culinaire but doubted its necessity.
See also
References
- ^ a b Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
- ^ Waters, Mrs. W.G. (1920). The Cook's Decameron: A Study In Taste. IndyPublish.com. ISBN 1-4043-4580-9.
- ^ E.S.Dallas (1877), Kettner's Book of the Table, Dullau and Co., London, digitized by Google, retrieved 2008
External links
- The Cook's Decameron from Project Gutenberg
- Emeril Lagasse's recipe at foodtv.com
- Free Culinary School Podcast Episode 12 A podcast episode that talks about how to make classical versions of Sauce Espagnole.
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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