Mommy Espagnole… by Anthony Amaro

24 09 2008

The espagnole sauce is one of  the Mother Sauces that are the basis of sauce making in classic French cooking. In the late 19th century, August Escoffier codified the recipe, it’s been around for a long time and is very widely used. I know because just last week I learned how to make this mother sauce in cooking school. I must say after making this sauce and tasting it I could see how it survived the years and why it’s still used today. It’s very easy to make and tastes very deliscious I thought I’d share with you how to make this wonderful mother sauce. Below you’ll find the recipe and directions, Bon Apetite.

  • 1 gallon of brown stock,hot
  • 1and half cup of  brow roux
  • 1/4 cup bacon fat
  • 2 cup of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 1/2 cup of tomato puree
  • 1 bouqet garni
  • salt and pepper to taste

In a stock pot , whisk the hot stock into the roux. In a large  stock pot heat the bacon fat , add the vegetables and season with salt and pepper. Saute until tender about 5 minutes or so. Now stir in the tomato puree and cook an additional 5 minutes. Now add the stock and roux to the vegetables and add the bouqet garni continue to simmer for about 45 minutes to an hour. When you’ve reached the desired taste, strain the sauce through a chinois. Hope you enjoy this sauce because I know I do, don’t forget,  you can use this sauce to create other sauces. This is why i’ts called a mother sauce, she’s the base for many baby sauces.

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