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Topic: Espagnole sauce

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	* Espagnole sauce - (Gastronomy): Definition (Site not responding. Last check: 2007-10-22)
		A rich that begins with a basic espagnole sauce, which is combined with beef stock and or and slowly cooked until it's reduced by half to a thick glaze that coats a spoon...
		The brown sauce, or Espagnole sauce, is made of a rich meat stock, a browned vegetable mirepoix (diced carrots,...
		Espagnole Sauce - This is the foundation of all of the brown sauces.
	www.bestknows.com /gastronomy/espagnole_sauce.html (149 words)

	Espagnole sauce - Open Encyclopedia (Site not responding. Last check: 2007-10-22)
		Espagnole is the name of the most famous and most complex of the great mother sauces that are the basis of classic French cooking.
		The basic method of making Espagnole sauce is to prepare a very dark brown roux, to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones and pieces of beef.
		If Espagnole sauce is made in the classical method, it will take the home cook at least two or three days of work and he or she will probably end up with about 4 to 5 quarts of sauce.
	open-encyclopedia.com /Espagnole_sauce (522 words)

	Espagnole sauce - Wikipedia, the free encyclopedia
		In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking.
		The basic method of making espagnole is to prepare a very dark brown roux, to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings.
		Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food.
	www.wikipedia.org /wiki/Espagnole_sauce (437 words)

	Arts & Leisure: Hitting The Sauce (Tucson Weekly . 06-05-00)
		When the flourless sauces of cuisine nouveau were all the rage, beurre blanc took Paris, and the rest of the world for that matter, by storm.
		This sauce is said to have evolved from a method that is often used in rural France when poaching fish: a pat or two of butter is swirled into the poaching liquid towards the end of the cooking process to form a crude sauce.
		All of the ingredients are relevant to the situation: the red wine is what the disgraced monk was drinking at the time, the anchovy signifies the prostitute, and the hot pepper is to resemble the devil himself, to whom his fellow monks attributed their brother's fall from grace.
	weeklywire.com /ww/current/tw_chow.html (1177 words)

	The Food Timeline: history notes--sauce
		The French concept of "Mother Sauces" is an 18th century invention.
		Before adding tomato puree to this sauce it is advisable to spread the required quantity on a tray and to cook it in the oven until it turns a light brown colour.
		This sauce is the base of all brown sauces for meat and poultry.
	www.foodtimeline.org /foodsauces.html (5207 words)

	History of Sauces (Site not responding. Last check: 2007-10-22)
		Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.
		Sauces and gravies were used to mask the flavor of tainted foods.
		It is served as a sauce for a variety of garnishes and main courses.
	whatscookingamerica.net /History/SauceHistory.htm (2886 words)

	WSOCTV.com - Food - Culinary Corner: Feeling Saucy?
		A sauce espagnole, literally the mother of all brown sauces, generally takes longer to prepare than white sauces, but the slower simmer yields intense flavors.
		Sauce Diable, a spicy variation of brown sauce, is made by adding fl or green peppercorns to the espagnole.
		Béarnaise sauce variation — In a small saucepan bring one-quarter cup of white wine vinegar and one-quarter cup of dry white wine to a boil with one tablespoon of minced shallot, one tablespoon of fresh or dried minced tarragon leaves and a bit of salt and pepper.
	www.wsoctv.com /food/4053808/detail.html (2508 words)

	Of Unknown Origin: Sauce Robert
		When the sauce is properly reduced, add a little granulated sugar, a little pepper, some vinegar, and a tablespoon of Dijon-style mustard.
		In both cases, the sauce is prepared using the same butter that was used for cooking the pig’s ears.
		Espagnole sauce is a traditional French base sauce, sometimes referred to as sauce brune, brown sauce.
	www.hertzmann.com /articles/2004/robert (2891 words)

	[No title]
		From soups to stews, gravies, braised entrees, pan sauces, classic mother sauces, all the way to the formidable demi-glace, an ample supply of brown stock is a necessity to the serious home chef.
		This French classic is one of the five recognized mother sauces and its uses are far reaching.
		When defrosting frozen Espagnole, or after several days under refrigeration, you may have to thin it with a little stock to reach the consistency you desire.
	www.parshift.com /ovens/SecretsFiles/FSecC027.doc (1558 words)

	Cooks Recipes \| Basic Espagnole Sauce with Variations (Brown Sauce) Recipe (Site not responding. Last check: 2007-10-22)
		Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
		Sauce may also be frozen for up to 3 months.
		Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half.
	cooksrecipes.com /sauce/basic-brown-sauce-with-variations-recipe.html (644 words)

	Espagnole Sauce - Cooking Louisiana
		It is 1/2 beef or veal stock and 1/2 Espagnole sauce, reduced by 50%.
		Remember, a sauce can be used as is, or, can be used with other ingredients that may require the texture and flavor of the base.
		The sauce is used in many meat recipes and has a slight wine taste to it.
	www.cookinglouisiana.com /Sauces/Espagnole.htm (563 words)

	Recipe 223310 --- Sauce Espagnole: Sauce French France European Mediterranean
		Place the veal, ham, carrot, onion, & butter into a saucepan & cook over moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are lightly browned.
		Simmer the sauce, stirring occasionally, for 30 minutes or until reduced to 3 cups.
		Strain the sauce through a fine sieve into a bowl & season with salt & pepper.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=223310 (123 words)

	eGGsalad
		Having learned in theory what a Grande sauce is and how derivative and compound sauces are made from Grande sauces, each sauce when made will fit into place in the general scheme of things, instead of each sauce being a completely separate case.
		The reason is that sauces thickened with cornstarch are transparent, like chow mein or cherry pie, and we are used to seeing sauces that are glossy-opaque, which comes from flour.
		Don't confuse Sauce Demi-Glace, the finished brown sauce with Glace de Viand, which is made by reducing a meat stock to 1/10th of its original volume.
	www.globalgourmet.com /food/egg/egg1196/eggsalad.html (1768 words)

	RODENTIA
		The first sauce is characterized by the Sauce bordelaise (for grilled meat) Boil down by two-thirds 1 cup (2 decilitres) of red wine with a tablespoon of chopped shallot, a sprig of thyme, a piece of bay leaf and a pinch of salt (now this is from the red wine barrels wood and the shallot).
		In modern cookery, although Espagnole demi-glace is still used, it is often replaced by stock or brown veal gravy, brought to the right consistency by simply boiling it down or by thickening it quickly with potato flour or arrowroot.
		Demi-glace is a brown sauce made by boiling and skimming Espagnole sauce and mixing in white stock, estouffade or clear soup.
	www.edaten.com /id142.htm (2659 words)

	Espagnole Sauce (Site not responding. Last check: 2007-10-22)
		Espagnole Sauce is basic sauce that can be used as is or as a base for many other sauces such as bordelaise, chasseur, or madere.
		Simmer partially cover on low heat for until the sauce is reduced to 2 cups, approximately 45 to 60 minutes.
		Strain the sauce and season with salt and pepper.
	www.farwestmeats.com /espagnole_sauce.htm (141 words)

	Espagnole Sauce -- Basic Brown Sauce
		In cooking, espagnole sauce is one of the
		mother sauces that are the basis of sauce-making in classic French cooking.
		The basic method of making espagnole is to prepare a very dark brown
	edinformatics.com /culinaryarts/food_encyclopedia/espagnole_sauce.htm (541 words)

	A Basic Sauce Lesson from Cooking Solutions
		Due to the massive amount of information we are constantly exposed to, we have been influenced by various cuisines, cultures and nutritional data in a way that has shaped a new outlook on the food industry.
		The days of heavy cream sauces and thick, rich gravies are slowly being replaced by lighter versions of highly flavored glazes and sauces acting much more as a final seasoning agent than anything else.
		With the exception of Hollandaise, most Mother sauces are rarely used on their own and almost always used for other sauce bases.
	www.cooking-solutions.com /saucelesson.html (1253 words)

	Espagnole Sauce - Glossary from Hormel Foods
		Typically, espagnole sauce is made by mixing roux as a thickener into the espagnole and then adding other ingredients such as vegetables, spices, herbs, wine, and vinegar to enhance the flavor and aroma.
		This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces.
		A traditional French sauce, espagnole is one of the Grand or Mother sauces used as a base or foundation sauce for making smaller versions that are seasoned and flavored separately.
	www.hormel.com /kitchen/glossary.asp?id=37698&catitemid= (227 words)

	WebRoots Library U.S. Cook Books (Site not responding. Last check: 2007-10-22)
		In another saucepan put two cups of Espagnole sauce, one cup of veal stock, and a tablespoonful of essence of fish, reduce one-third and add it to the other saucepan, skim off all the grease, boil for a few minutes, and pass through a sieve.
		Whilst the sauce is boiling, put in a clove of garlic with a cut, but remove it before you pass the sauce through the sieve.
		Mix this sauce with an equal quantity of Velute (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again and at the last add a teaspoonful of castor sugar, the juice of half a lemon, and an ounce of fresh butter.
	www.webroots.org /library/usacook/tcdwgw02.html (10267 words)

	Terms and Tips (Site not responding. Last check: 2007-10-22)
		The mother of all sauces, a derivation of espagnole [Spanish] sauce, a thick tomato sauce, demi-glace has become the sauce used as the basis for such savory sauces as Bordelaise, Madeira, Chasseur, Châteaubriand, Marsala and Romano, to name just a few.
		Theorically, it is 1/2 beef or veal stock and 1/2 espagnole sauce, reduced by about 90% to get a gelatine called 'glace'; reduced by 50% to get 'demi-glace' [half of full reduction].
		Once ready, remove the roast and strain the sauce for a delicious prime rib sauce; there is no need to make it separately.
	www.therecipebox.com /utilities/tips-terms/demi-glace.htm (431 words)

	Sauce Primer - How to Make Sauces
		Our Sauce Primer will try to help take the mystery out of sauce making and show you how simple it can be to create these same sauces at home using our More Than Gourmet line of products.
		Demi-Glace (DEHM-ee glahs), according to Auguste Escoffier who standardized sauce making back in the eary 20th century and was author of Le Guide Culinaire, a book still considered the authoriy on French cusine, is a rich brown sauce thickened with a roux and reduced to the consistency of a light syrup.
		Sauce Espagnole is highly concentrated brown stock with added tomatoes bound with roux and reduced.
	www.gatewaygourmet.com /sauce_primer.htm (426 words)

	ChefTalk Cooking Forums - Glace de veau Viande, Espagnole, Demi-Glace (Site not responding. Last check: 2007-10-22)
		Using the proper sauce means understanding the entire components and flavor profiles of your dish.If you want a brown sauce to help carry a flavor of your dish I would use a brown sauce as to not overpower a subtle flavor.
		I tablespoon of GDV added to an Espagnol reduction will give great body and dept. I would not use it straight as it is to powerful.
		The only difference is, that the espagnole is made from a simple brown veal stock, and the demi - glace you start like making a brown veal stock, but instead of adding water you add a brown veal stock.
	www.cheftalkcafe.com /forums/printthread.php?t=12322 (1366 words)

	Sauce Espagnole, Demi Glace
		Return the brown sauce to the pot, and reduce it by half.
		Add the remainder of the sherry to the sauce, and strain it again into clean containers that have been rinsed with boiling water.
		If any fat rises to the top of the sauce, leave it until you are ready to use it, as it protects the sauce from airborne spores.
	www.globalgourmet.com /food/egg/egg1196/espagnol.html (479 words)

	Cookbook:Neapolitan Sauce - Wikibooks
		Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom cuttings, and reduce half.
		In another saucepan put two cups of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
		Reduce a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
	en.wikibooks.org /wiki/Transwiki:Neapolitan_sauce (170 words)

	Glossary Item: espagnole sauce (Site not responding. Last check: 2007-10-22)
		This is the base of all of the brown sauces.
		The sauce is now made of a rich brown veal stock thickened with a brown roux.
		The sauce is then cooked with a mirepoix, bouquet garni, and wine.
	www.everylastrecipe.com /cglossarydisplay-id-200.asp (109 words)

	Espagnole sauce -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-22)
		Espagnole sauce -- Facts, Info, and Encyclopedia article
		The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century and bears no relation whatsoever to the classic espagnole as it is unthickened except for a tiny amount of flour and should only be regarded as a curiosity.
		Slices of veal, ham, bacon, beef or poultry
	www.absoluteastronomy.com /encyclopedia/e/es/espagnole_sauce.htm (467 words)

	Espagnoles -- Recommendations and Resources (Site not responding. Last check: 2007-10-22)
		The Symphonie Espagnole is a piece for violin and orchestra by Edouard Lalo.
		Written in 1874 for violinist Pablo de Sarasate, it was premiered in Paris, France in February of 1875.
		The Symphonie Espagnole is considered one of Lalo's most famous works, the other being his cello concerto.
	www.becomingapediatrician.com /health/48/espagnoles.html (1212 words)

	Cooking > Other > Espagnole Sauce (Site not responding. Last check: 2007-10-22)
		This is the foundation of all of the brown sauces.
		The sauce is then simmered with a mirepoix bouquet garni and wine.
		Demi-glace and glace de viande are all structured around a fine espagnole sauce.
	chef2chef.net /kb/index_v2.php?id=1698&c=82 (186 words)

	RTE.ie Entertainment - Basic Brown Sauce - 'sauce espagnole'
		Melt the butter in a saucepan and when it begins to bubble add the flour slowly, stirring continuously.
		Don't let it burn or the finished sauce will have a bitter flavour.
		Slowly add the beef stock, and let the sauce simmer for at least one hour, when it will be well reduced.
	www.rte.ie /arts/2001/0228/brownsauce.html (79 words)

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