Espagnole Sauce – The history and how to make it

Hello everyone. Welcome back to the channel. My name is Stefan and this is the French Cooking Academy. So if you were here last week, we’ve learned how to make the famous brand stock using the Esco method. And as I said, brand stock is the base of many Sauce. Today’s exercise is gonna consist of transforming that brand stock into a source and not any sauce. We’re gonna transform that brand stock into the famous sauce Espanol. So if you want to learn the original, the sauce and how to make the Espanol stay tuned.

Alright, so let’s have a look at this sauce. Espanol or Espanol sauce. First, the translation in French. It means the Spanish sauce. A few facts about that sauce. It is one of the five mother sauce, in France. We call them in France, actually, the great sources, why are they called like that Because they were deemed to be the basis of all sources. So you could use that sauce on its own or you could use it actually to build upon, add other ingredients and transform it into another source. And the same as the bechamel in terms of history, the, king of France, who is the 14 Israel to marry, with Marie Res from Spain, which was the daughter of the King of Spain at the time. And Mary Tere had to move from Spain with all of her stuff, and she moved to the palace in .
But when she arrived there, she didn’t arrive on her own. She had all the servants, the cook, the furnitures, and even some produces like oranges and chocolate that were never seen before. And in terms of the source, what happened is very simple, is that in the court of Louis 14, they were eating a lot of meats and there was a lot of brown sauce going around that, that kind of brown stock with some meaty taste. And that was about all there was in terms of sauce. And one of the cook from, something, one of the Spanish cooks said in my country, I know another way to make it. We can add some things in there, you know, some ru some flour and butter, some tomatoes, some mushrooms or other ingredients in there to make it more flavorsome. And they said, the king said, well make the sauce.
And he did. Everybody loved it and it went like wildfire and they decided to dedicate, the name or you know, the origin of, of that sauce to the, the chef that was a Spanish guy. So actually it became the sauce espanol. That’s for the story. Now, in terms of making it, it is very simple. We’re gonna use the brown stock we’ve made last week and use all of these lovely ingredients we’re gonna see in detail just now to enhance the flavor and create a really, an all rounder of a sauce. Now to transform a stock into a sauce, like I always said, you need flavors because flavoring doesn’t come on its own. So as you can see here, this is what’s gonna transform our stock into a sauce. So we’ve got some mushroom, garlic, onion, some tomato. I’m gonna use tomato paste as well, some carrots, parsley.
We’re gonna usually, use the stokes flour and butter to make a roux, and most importantly, some nice smoky bacon before we start cooking. As always, we have to prepare the mis plus the food preparation in English. And this is what I’ve made. Always prepare your mis plus before you do anything that’s gonna make your life much easier. I’ve got a mepo of carrots and onion, some mushroom trimmings of prepared the bacon is diced the, garlic clove. I’ve got one here with the germ removed. And the, the reason we remove the germ is because otherwise the germ is bitter. It could bring a bitter taste in your preparation. So always remove the germ. If there is one, I’ve, weighed my butter and flour and I’ve made my BCA gurney again, parsley, stoke, thyme, fresh thyme, and one or two bay leaf maximum. If you don’t have the fresh stuff, you can use just bay leaf and dry thyme.
That will work as well. Tomato paste and some tomato. Now we’re all ready to start our sauce and now to the stove. And let’s start that sauce espanol. So you can see this is my setup again. I’ve got three cups of brown stock, that’s the Esco stock from last time that I’ve frozen. And I’ve reheated it’s simmering gently. And make sure you remove all the SCM at the top as it goes with, that you sensor here, the skimmer. And we’re gonna start in that pan and using a cast iron pan. And this is the 24 centimeter. And you’re gonna start by putting your bacon and butter at the bottom of your pan and first melt everything.
As you can see, my butter is melting slowly and as soon as it’s melted with my bacon, we’re gonna add the carrots and onion. You can do that on a medium heat as we want to have a slight coloration on everything. So we’re gonna leave this for a few minutes until it colors slightly. Hmm, that smell of carrots, onion and bacon is just a one of a kind. I’m telling you, it’s typical French cooking. It’s so inviting, like, oh man. So anyway, when there’s a bit of light coloration on there, take all of your flour and you pour it over because we are gonna be making a ru That’s right. So mix everything well and we’re gonna leave this to cook a little bit today. We want to make a brown rule. So you put your heat on low to make sure it doesn’t burn. And we’re gonna leave this to cook until it colors again slightly.
As soon as your rule, it’s starting to get a bit of a brownish color like that, you’re gonna add the tomato paste and we’re gonna cook it for a few minutes to remove the acidity. Now, when it comes to the ru guys, if you’re not sure on how to make it, I’ve got a video on that and so make sure to check it. I’ll put a link in the video description, how to make the white blonde and brown ru. How simple was that Now we’ve made the base of de Espanol, which is simply, a tomato base root with, with a mere pro of carrots and onions. As you can see, there’s just all the, the mix of vegetable, the flour has been roasted, so think roasted flavor, and we’ve got that brown color from the root to make sure it goes with the brown sauce.
And we keep the, the color coating in French cooking brown with brown, white with white, depending on what kind of sauce you’re making. Next step, we’re gonna have to leave this to cool down totally until we can pour the boiling stock into there and stud house sauce. While the roo is cooling down, I’m taking the ability to show you a little something. the recipe calls for chopped tomatoes, so anything French cooking, any French recipe, and for the proper one, professional one, if they say if they call for chopped tomatoes, it’s usually without the skin. So here have got some tomatoes that are, less than good looking and they’re pretty, pretty bad. So we’re gonna just blanch them in, in boiling water for a few minutes to remove the skin. So there’s a small technique that I’m sure a lot of you already knows and we’re not reinventing the wheel, but I thought I show for the people that don’t know.
So you take your tomato, that’s two steps. First you have to remove, the , the, the bottom here, the base with your knife, huh So you remove this, get that hole, and then you do a little cross on there. Once your tomatoes are ready, take each one and you plunge them in a pot of boiling water for about 10 to 20 seconds. After 20 seconds, you take your tomato out and you plunge it in the icy water. The thermal shock is gonna happen with the cold and the hot is gonna basically start to detach all of the skin so it can be peeled off very easily. And that’s the trach. Just to show you a little example, once they’re done, look, the skin goes off and with your hand you can just remove the whole skin and discard it. That’s how we skin tomatoes.
Finally, once how, ru here is cold, we can pour house stock in there. And so you take the boiling stock that we’re gonna filter over. So there’s three cups of brown stock and this is the stock we’ve made last week. Yeah, remember this was frozen and I didn’t mention guys, but this version of the Espanol sauces is the version being taught in French culinary school, which is not the pure Esco version, just to let you know. So it’s based on the Esco style, but it’s been adapted to take less time. Hmm. So once you pour this in the rule, you’re gonna put your head on on high and bring that to the boil. Hmm. Look at that color pretty good. So once the boiler is back, you’re gonna take all the tomatoes, the bke garney in there, the two garlic cloves that we had earlier, and the mushroom trimmings and mix everything.
And we’re gonna leave that sauce to cook on a simmer for one and a half to two hours. And as you can see already, the color is nice and tomato, but what we want is to really get the taste of the stock again concentrated with the flavoring of all these additional, aromatics. Now remember, you don’t put any salt or pepper in such sauces. It’s only at the end that you will add the seasoning. This is because every ingredient, like the bacon’s got salt, you know, the cow’s got some sweetness, the mushroom brings something. So let the vegetables express themselves first, and at the end only then you do the seasoning. So now we leave the sauce on a simmer and we’re gonna leave it to cook and reduce for one and a half to two hours with a lead partially on about two hours later.
The sauce has heavily reduced as you can see, and it is really much thicker. So the only thing to do now is to filter this and transfer it into another pan. So we can give it the final touch for the filtering. Same as before, fine mesh sieve. And you pass everything through. Once your espanol has been transferred, the final touch is a nudge of butter in there and you’re gonna slowly incorporate it. So I put a heat back on, and this is basically your Espanol being done. Now when it’s all done, the final of the final touch is to correct the seasoning, and I will add a little bit of black pepper and a little bit of salt because I’ve just tasted it and it was lacking a little bit of salt, but not too much.
Voila, our espanol is now ready. Now to finish. What can we say about that sauce really for me, I’d like to remind you, all of you, if you are working in a culinary school, that this is, one of the mother sauce. And a mother sauce is really a sauce that can go from good to great, right It is a sauce that you use to build upon. And so you can use it in your stews and with meat, with chicken, with beef, or add some herbs in there, or alcohol, spirits, anything to enhance the flavoring. But on its own, you have to remember that it is a base sauce. So the taste is good and it’s a nice brown stock with a tomato bacony kind of intonation to it. But in two today’s world, you might not be as impressed as what the guys back then, you know, a hundred years ago were because that was the, the best sauce ever because there was nothing else.
So keep this in mind when it comes to model sauce. They are great and they can be frozen and to enhance other preparation as very important. So I hope you like the video today. It was instructive enough that you’ve learned a few things. And next week if you want to join me, we’re gonna tackle, forgotten sauce a little bit. And it was part of the Great Sauce, which is called the Sauce American, the American Sauce. So a lot of you may be really pleased and really wonder what is that mysterious sauce, huh So we’re gonna discover this next Friday, and I hope to see you then. Have a good day. Bye-bye.

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