What is espagnole sauce?
Espagnole is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook : There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce.
Why is it called espagnole?
Espagnole is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook: "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce.
What is the origin of sauces in French cooking?
In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century"). Instead of mother sauces, he called them Grandes et Petites sauces ("great and small sauces").
What is the difference between espagnole and béchamel sauce?
Béchamel is a milk-based sauce, thickened with a white roux and typically flavoured with onion, nutmeg or thyme. Espagnole is a strong-flavoured brown sauce, made from a dark brown roux and brown stock, usually beef or veal stock, and tomatoes or tomato paste .
Who created Espagnole?
Out of honor and respect, Espagnole sauce was born into French cuisine. Chef Marie-Antonin Carême understood the importance of not just the gesture, but the flavor profile, which is why it was included in the original collection of four mother sauces in the 1800s.
What is the story behind the espagnole brown sauce?
According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators.
Why is it called Espagnole sauce?
These chefs introduced what we now call a Brown sauce or Espagnole sauce. Brown sauce, as the name implies, is a brown colored sauce, made from beef or veal stock, which is viscous and deeply flavored by meat and aromatic vegetables. As stated, Brown sauce is also known as Espagnole, the French word for Spanish.
What is the other name of Espagnole sauce?
Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.
What is the oldest sauce in the world?
Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
How do you say espagnole in English?
0:220:49How to Pronounce Espagnole Sauce? (CORRECTLY) - YouTubeYouTubeStart of suggested clipEnd of suggested clipWe are looking attrape-tout prenantes espagnol sauce with the typical french prononciation sauceMoreWe are looking attrape-tout prenantes espagnol sauce with the typical french prononciation sauce espagnole espagnol sauce libye find in english to say espagnols espagnols sauce au sauce espagnole au
What does Espagnole sauce pair well with?
Best Wine Pairing for Espagnole Sauce: Fruity white wine such as Gewürtztraminer, dry Rieslings, Chasselas, Traminer, white Rioja, spanish Rosados, Arbois Blanc, Gaillac Blanc, Bellet Blanc, Chinon, Minervois, Chianti Classico, Pinot noir, Blauburger.....
What are the 7 sauces?
THE SEVEN MOTHER SAUCESBéchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter. ... Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. ... Velouté ... Espagnole. ... Demi-Glace. ... Tomato. ... Hollandaise.
What is a typical food that an espagnole would be served on?
The versatility of Espagnole Sauce allows it to be used for making demi-glace, beef stew, or even as a finishing sauce for cooked meats. Just like Hollandaise Sauce and Beef Stock, this is a great recipe to use as the base for building a dish with a lot of flavor.
When was espagnole invented?
Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today.
What are the five mother sauces?
What are the five mother sauces of classical cuisine?Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ... Velouté ... Espagnole. ... Sauce Tomate. ... Hollandaise.
What are the five main sauces called?
The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
What is the history of bechamel sauce?
History of béchamel sauce Béchamel sauce has its beginnings in Tuscany during the renaissance era, when it was referred to as the 'glue sauce' thanks to its sticky, thick consistency. The creamy white sauce was introduced to France in 1533 by the chefs of Catherina de Medici (wife of Henry II).
What is the history of tomato sauce?
The first known use of tomato sauce with pasta appears in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces.
What is the history of velouté sauce?
History of Velouté Sauce Velouté was one of the four original Mother Sauces as defined by chef Marie-Antoine Carême in the early 19th century. The sauce itself seems to pre-date Carême, and a version of it was included in François Pierre de la Varenne's massively influential book, The French Cook in 1651.
What is derivative of brown sauce?
3. DERIVATIVES OF BROWN SAUCE (ESPAGNOLE SAUCE) Sauce Bourguignonne: Reduce red wine in a pan with sliced shallots, a few parsley stalks, a bay leaf, small sprig of thyme and mushroom trimming ½. Pass through a fine strainer (you may thicken it by adding Beurre Manie).
History
The concept of mother sauces predated Escoffier's classification by at least 50 years; in 1844, the French magazine Revue de Paris reported: " Oui ne savez-vous pas que la grande espagnole est une sauce-mère, dont toutes les autres préparations, telles que réductions, fonds de cuisson, jus, veloutés, essences, coulis, ne sont, à proprement parler, que des dérivés? " ("Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?").
Sauces
Many sauces, often referred to as daughter sauces, can be derived from mother sauces.:
The Origin Of Marinara Sauce
The exact location of Marinara Sauce’s creation seems to be lost to time, but it was likely first developed in the southern region of Italy, in either Naples or Sicily, after tomatoes first appeared in Europe via explorers from the New World in the 16th century.
Ingredients For Marinara Sauce
The main ingredients of traditional marinara sauce are deliciously straightforward. There’s, of course, San Marzano tomatoes, along with garlic, basil, extra virgin olive oil, and salt. Onion frequently makes its way into variations of the sauce, as does oregano and other herbs, fresh black pepper, and sometimes red pepper flakes.
How It All Began
Hollandaise did not originate in the Netherlands as its name (meaning “Dutch sauce”) suggests. It instead got its start in Normandy. In 1651, the recipe for this sauce was recorded as “Sauce Isigny” in François Pierre La Varenne’s book “Le Cuisinier François.” His recipe described making the sauce with butter, vinegar, salt, and egg yolk.
Its Rise to Fame
In 1903, Georges Auguste Escoffier listed Hollandaise as the fifth mother sauce in his culinary book “Le Guide Culinaire.” Its popularity exploded during the First World War when Normandy’s dairy industry was shut down.
