SAUCE ESPANOLE Meaning and
Definition
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Sauce Espagnole, also known as Spanish sauce, is a rich and deeply flavored brown sauce that is considered the foundation of classic French cuisine. The term "Espagnole" refers to its Spanish origin and influence. This sauce is traditionally prepared by sautéing a mixture of finely diced onions, carrots, and celery in butter or oil until they are caramelized and golden brown. This aromatic vegetable base is then combined with a dark brown roux, which is made by cooking flour with butter until it reaches a nutty, deep brown color.
Once the roux and vegetables are combined, rich beef or veal stock is gradually added to create a velvety smooth consistency. The sauce is typically simmered for several hours to develop its complex flavors and reduce to a thickened consistency. Additionally, it can be further enhanced with the addition of herbs, such as thyme and bay leaves, as well as aromatics like tomato paste or red wine.
Sauce Espagnole is characterized by its deep brown color, glossy appearance, and intense flavor profile. It has a robust and savory taste, with notes of caramelized onions, roasted meat, and a hint of sweetness. This versatile sauce is commonly used as a base for other sauces, such as demi-glace or Bordelaise, or as a complement to roasted meats, game, and poultry. The Sauce Espagnole is considered a staple in classic French culinary repertoire and is valued for its ability to add depth, richness, and complexity to various dishes.
Common Misspellings for SAUCE ESPANOLE
- aauce espanole
- zauce espanole
- xauce espanole
- dauce espanole
- eauce espanole
- wauce espanole
- szuce espanole
- ssuce espanole
- swuce espanole
- squce espanole
- sayce espanole
- sahce espanole
- sajce espanole
- saice espanole
- sa8ce espanole
- sa7ce espanole
- sauxe espanole
- sauve espanole
- saufe espanole
Etymology of SAUCE ESPANOLE
The word "Sauce Espagnole" has its roots in the French language, where "sauce" means sauce and "espagnole" means Spanish.
The sauce itself, however, does not have Spanish origins. The term "Espagnole" was used to mean "in the Spanish style" during the 19th century in French cuisine. This was possibly due to the influence of Spanish cuisine on French cooking at the time.
The Sauce Espagnole is a rich, brown sauce made from a highly reduced beef or veal stock, tomato puree, and various herbs and vegetables. It is one of the five mother sauces in classical French cuisine.
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