How to Make Espagnole Sauce – 1 of the 5 Mother Sauces
Espagnole sauce is one of the five mother sauces that every cook should know. Originally known as the “brown sauce,” Espagnole is a rich, velvety, and savory sauce that is a staple in many French dishes. This sauce is the base for many other sauces, including demi-glace, bordelaise, and mushroom sauce.
Whether you’re a professional chef or a home cook looking to expand your repertoire, this video is perfect for you! Join us in the kitchen and learn how to make the classic mother sauce Espagnole.
=== The 5 Mother Sauces ===
How to Make a Bechamel Sauce – https://youtu.be/naONPKHbp50
How to Make a Veloute Sauce – https://youtu.be/B6P9hk3MrWw
How to Make a Hollandaise Sauce – https://youtu.be/A2800cCN4bo
How to Make Tomato Sauce – https://youtu.be/0sQTLwMMOK8
How to Make Espagnole Sauce – https://youtu.be/57Yp5hltFYQ
=== 🍽🍸🥩 RECIPE ===
1 Carrot, Diced
1 Medium Onion, Diced
1 Stalk Celery, Diced
4 Tablespoons (58g) Butter
1/4 Cup (35g) All-Purpose Flour
32 Ounces (945ml) Hot Beef Stock
1 Tablespoon Tomato Paste
2 – 3 Cloves Garlic, Minced
1/2 Teaspoon Whole Black Pepper Corns
1 Bay Leaf
Salt & Pepper
In a saucepan, melt the butter over medium heat. Add the carrot, onion and celery, season with salt and pepper. Cook, occasionally stirring until the vegetables are soft and golden – 7 to 8 minutes.
Stir in the flour to make a roux and continue to cook, stirring occasionally, until the flour turns golden brown, 6 to 10 minutes. The darker the roux, the darker the sauce.
Add the hot beef stock, whisking constantly to prevent lumps. Then add the tomato paste, garlic, peppercorns and bay leaf.
Raise the heat, and bring to a boil. Once boiling, reduce the heat and let simmer, uncovered, stirring occasionally until reduced by half. About 35 minutes.
Pour sauce through a fine meshed strainer and discard the solids. Sauce will be thinner than a regular gravy.
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=== 🎉 About Let’s Celebrate TV ===
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=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:16 Espagnole Sauce
00:29 What are the 5 Mother Sauces?
01:05 It Starts with Butter, Carrots, Onions and Celery
01:55 Making a Roux
02:40 Adding Hot Beef Stock
03:13 Tomasto Paste, Garlic, Bay Leaf and Pepper
03:53 Bring to a Boil, then Simmer
04:11 Straining the Sauce
04:28 The Finished Sauce
04:42 What can this Sace Become?
04:59 Social Media and Video Recommendations
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