February 18 2023

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

Melt the butter in a saucepan over medium heat. Add the carrot, onion, and celery, seasoning 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.

=== 📑 NEWSLETTER ===
Get weekly emails with recipes and live streams delivered to your inbox.
Newsletter Signup – https://letscelebrate.tv/newsletter

=== 🍸🍷 SUPPORT THE CHANNEL ===
Subscribe to the Channel – https://youtube.com/LetsCelebrateTV?sub_confirmation=1
Website for more recipes – https://letscelebrate.tv
LCTV Shop – Aprons, Shirts and more – https://shop.letscelebrate.tv
Follow us on Facebook – https://facebook.com/LetsCelebrateTV

=== 🔪 Chef Pete’s Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart – https://amzn.to/43KzJNF
GE Tilt Head Stand Mixer – https://amzn.to/3DCdKxM
Hamilton Beach Electric Hand Mixer – https://amzn.to/43NVKLo
*Cuisinart 14 Cup Food Processor – https://amzn.to/3DqvpbR
Hamilton Beach 12-Cup Food Processor – https://amzn.to/3DOiUXv
*Mercer Culinary Renaissance Knife Set – https://amzn.to/3FArnhs
Mercer Culinary Millennia Knife Set – https://amzn.to/4bLY4Vg
Lodge Seasoned Cast Iron 10 Inch Skillet – https://amzn.to/3Fr9Po4
Basics Cast Iron Covered Dutch Oven 6-Quart – https://amzn.to/4hucieA
OXO Good Grips Mandoline Slicer – https://amzn.to/3R3VG2F
Black & Decker Blender – https://amzn.to/4bOGrnJ
Chefman Immersion Stick Blender – https://amzn.to/3R2JIGr
Nicewell Digital Food Scale Digital – https://amzn.to/4inax4d
ThermoPro Oven Digital Thermometer – https://amzn.to/3R2In2n
ThermoPro Instant Read Digital Thermometer – https://amzn.to/3DEUAHE

=== 🛒AFFILIATE LINKS ===
LCTV is user-supported – When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
🛒 Amazon: https://amzn.to/3R3lTOP

=== 🎉 About Let’s Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!

=== 📑 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