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Monday, April 20, 2009

La Sauce Espagnole (Espagnole Sauce)

Wheter or not this sauce is of Spanish origin, it has been adopted for centuries in France, is one of the basic sauces, and is the foundation of many other sauces and dishes.

Ingredients : (To make about 1 quart of sauces)

  • 1/2 cup of butter
  • 1/4 lb. of carrots
  • 1/4 lb. of onions
  • 1/4 lb. of lean gammon
  • a few parsley stalks
  • a sprig of thyme
  • a small bayleaf
  • 1/2 cup of flour
  • 1/2 cup of white wine
  • 3 tablespoons of tomato puree
  • a few mushrooms peelings
  • 2 tablespoons of MADEIRA
  • 1 1/2 quarts of good STOCK

Method :
  1. Cut the vegetables in dice, put the butter in a saucepan and, when melted, add the vegatbles.
  2. Simmer gently till the vegetables are slightly colored, then add the flour, mix well with a wooden spoon, and simmer gently till the flour begins to brown.
  3. Then add very gradually the white wine and the STOCK.
  4. Bring to the boil, add the mushrooms and the tomato puree, and simmer gently for 1 hour, skimming as the scum rises.
  5. Now strain into another saucepan through a sieve, replace on the fire, bring to the boil and again skim most carefully, as the sauce should be entirely free from grease.
  6. When finished, the sauce should be reduced ti 1 quart.
  7. Remove from the fire, add the MADEIRA, and strain once more.
  8. This sauce will keep for several days in a cool place and can be used as required for many dishes.

Wheter or not this sauce is of Spanish origin, it has been adopted for centuries in France, is one of the basic sauces, and is the foundation of many other sauces and dishes.

Ingredients : (To make about 1 quart of sauces)
  • 1/2 cup of butter
  • 1/4 lb. of carrots
  • 1/4 lb. of onions
  • 1/4 lb. of lean gammon
  • a few parsley stalks
  • a sprig of thyme
  • a small bayleaf
  • 1/2 cup of flour
  • 1/2 cup of white wine
  • 3 tablespoons of tomato puree
  • a few mushrooms peelings
  • 2 tablespoons of MADEIRA
  • 1 1/2 quarts of good STOCK

Method :
  1. Cut the vegetables in dice, put the butter in a saucepan and, when melted, add the vegatbles.
  2. Simmer gently till the vegetables are slightly colored, then add the flour, mix well with a wooden spoon, and simmer gently till the flour begins to brown.
  3. Then add very gradually the white wine and the STOCK.
  4. Bring to the boil, add the mushrooms and the tomato puree, and simmer gently for 1 hour, skimming as the scum rises.
  5. Now strain into another saucepan through a sieve, replace on the fire, bring to the boil and again skim most carefully, as the sauce should be entirely free from grease.
  6. When finished, the sauce should be reduced ti 1 quart.
  7. Remove from the fire, add the MADEIRA, and strain once more.
  8. This sauce will keep for several days in a cool place and can be used as required for many dishes.

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