Espagnole Sauce

Name: Espagnole Sauce
Cuisine: French
Ingredients: 1 small carrot, coarsely chopped; 1 medium onion, coarsely chopped; 1/2 stick (1/4 cup) unsalted butter; 1/4 cup all-purpose flour; 4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*; 1/4 cup canned tomato purée; 2 large garlic cloves, coarsely chopped; 1 celery rib, coarsely chopped; 1/2 teaspoon whole black peppercorns; 1 Turkish or 1/2 California bay leaf

Instructions

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Updated at: Wed, 11 Dec 2024 09:22:02 GMT