How to Make Espagnole Sauce - 1 of the 5 Mother Sauces
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- เผยแพร่เมื่อ 24 มิ.ย. 2024
- 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 - • How to Make Bechamel S...
How to Make a Veloute Sauce - • How to Make Veloute Sa...
How to Make a Hollandaise Sauce - • How to Make Hollandais...
How to Make Tomato Sauce - • How to Make Tomato Sau...
How to Make Espagnole Sauce - • How to Make Espagnole...
=== 🍽🍸🥩 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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=== 📑 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
#letscelebratetv #peterlee
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Espagnole Sauce is one of the five mother sauces that good chefs should know. You might now recognize the name, but this is a great start to most mushroom demi-glaces.
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What is your favorite sauce / gravy ?
TH-cam chefs always over complicate this specific mother sauce...u made it look easy...thanks from Saudi Arabia
Thanks for watching!
Classic! You can do so much with this ultimate base! Beautifully demonstrated Peter!
Thanks.... We struggle sometimes with basic skills episodes - when is it a basic skill and when it is a recipe. Thanks for watching 😀
Great video thank you
Glad you enjoyed it 🥂🍸
Great video, great production!!!
Thanks for watching!
Hey Peter! this was a great tutorial..I don't recall ever making an Espagnole sauce before! So versatile for sure! Thanks for the recipe!
It is funny as we made all 5 in the series of mother sauces, we realized after the fact that we do make all 5 of these in some variation now, but never associated them with the french sauces.
Thank u!
You're welcome and thanks for watching 🍸
Thank you for this sauce! You made it seem way too easy. Cheers!
Hope you enjoy
Wonderful 💞💜💯
Thank you! Cheers!
Well done.
Thanks and welcome to LCTV 🍸
Very nice💯💯💯
Thanks for watching!
Mote bhaya na taila bhana ko hamro chief sir la aarkai tarika la sika cha
Ho ho sahiii ho sathy chef le aarkai sekatheyo
🍸🍸
Rebecca from Ghana
I like your video 🥰👌👌
Thanks for watching 🍸🍸
i usually like to caramelize my tomatoe paste a bite. i find it produces a more flavor dense sauce
Sounds great! Thanks for watching 🥂🍸
👍🏽
Thanks for watching!
You used whole peppercorns. Do they give up their flavor even without cracking them?
Yes, they're great added to gravies or braising liquid.