Espagnole Sauce
Description
Minimal ingredients — excellent result. Properties and origin: Espagnole sauce is often considered a typical dish of Spanish cuisine, but this is not true. The name "espagnole" means "Spanish" in French, but the sauce was first created in France. Espagnole sauce is one of the four mother sauces of French cuisine, along with velouté, hollandaise, and béchamel. The recipe for espagnole sauce was developed in the 19th century by French chefs Marie-Antoine Carême and Auguste Escoffier. Usage: Espagnole sauce is used in preparing meat dishes, especially those made from pork, lamb, and beef. It pairs well with bacon, ham, grilled meat, and kebabs. Recipe: To prepare espagnole sauce at home, finely chopped vegetables are sautéed in oil and flour. Then, a strong meat broth is added to the mixture, which is simmered over low heat until it turns brown and thickens. Chef's tips: The flavor of the Italian dish "ravioli" is greatly enhanced when served with espagnole sauce. Store the sauce in a sealed container in the refrigerator. Serve chilled or at room temperature.