Espagnole Sauce Recipe

Espagnole Sauce is a basic of brown it is also a mother sauce the place of origin is France. Espagnole Sauce has a strong taste, this sauce is rarely used in food. The Espagnole Sauce is served with Sauce Africaine, Sauce Bigarade, Sauce Bourguignonne, Sauce Aux Champignons, Sauce charcutière, Sauce Chasseur, Sauce Chevreuil, and Demi-Glace.

Nutritional Value:-

400 grams of Espagnole Sauce contains 195 calories. Total fat 13 grams, Carbohydrate 12 grams, Protein 10 grams. It also gives us Vitamin A, Vitamin C, Calcium, Iron.

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Ingredients:-

1. Butter, 100 grams
2. Flour, 120 grams
3. Brown Stock, 1 litre 
4. Sachet d'epices
5. Oil, 20ml
6. Red Wine, 50ml
7. Tomato Paste, 50 grams
8. Mirepoix, 150 grams
9. Salt, to taste
10. Pepper, to taste

Method Of Cooking:-

1. Heat oil and brown the mirepoix on a medium flame.
2. Add tomato paste and cook further. Deglaze with red wine and add beef stock.
3. Add sachet d'epices and simmer the sauce for 30 minutes.
4. Heat butter, add flour and cook to a brown roux and cool it.
5. Add the roux to the hot liquid and keep stirring to avoid lumps.
6. Cook on a medium flame for 10 minutes and use as required.

Remarks:-

• Sachet d' epices is a French word which means sachet of spices.
• In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.
• Mirepoix ( Onion, Carrot and Celery ) cut into brunoise.

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