Espagnole sauce is one of the five french mother sauces. I made the beef stock yesterday in anticipation of making this sauce from it and further turning it into Demi Glace.
I have been looking for a culinary challenge for awhile and going from scratch to Demi Glace has been just that. Two days and hours and hours of cooking. The results are great but I can say I will not likely do this again. I will buy stock and Demi Glace base from now on.
According to the Oxford Companion to Food “The name has nothing to do with Spain, any more that then the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes the Germans are blond and the Spaniards are brown.”
- 1 Each Carrot Chopped
- 1 Each Onion Chopped
- 1/4 Cup Butter
- 1/4 Cup Flour
- 4 Cups Hot Beef Stock
- 1/4 Cup Tomato puree
- 2 Each Garlic clove Chopped
- 1 Stalk Celery Chopped
- 1 Tsp Whole peppercorns
- 2 Each Bay Leaf
- Sautee carrot and onion in butter until translucent.
- Add flour and cook over medium low heat until slightly brown
- Add hot stock while whicking constantly to avoid lumps
- Add tomato puree, garlic, celery, peppercorns, and bay leaf
- Bring to boil reduce heat simmmer stirring frequently about and hour until reduced to about 3 cups
- Strain through fine mesh strainer or cheesecloth