Espagnole Sauce: History, Origin and How To Make It Step By Step

Ingredients:

75 cl brown veal or beef stock.
25 grams smoked pork bellly
25 grams carrot (cut in rough cubes)
25 grams onions
30 grams mushrooms
150 grams fresh tomatoes or 100 grams tomatoes in can
20 grams tomato paste
1 garlic clove
1 bouquet garni (made with a twig of thyme 4 or parsley stokes and a few celery leaves.)
20 grams butter to cook the bacon.
1 tablespoon of flour.
salt and pepper to season

60 grams beurre manie ( 30 grams butter mixed with 30 grams flour) to thicken the stock

This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background.

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[captainkev]

I appreciate how you've included the historical context of the sauce, in this video.

[jonaslundholm]

God bless the amount of butter in French cooking!

[robertamato]

As a 50 year veteran of the restaurant business I find your videos spot on. I am really enjoying viewing them while currently at home and praying we have an industry to return to.

[dennisgreene]

These are excellent videos. Too many chefs are obsessed with their own recipes but these traditional ones have stood the test of time.

[pandaexpresso]

I watch a lot of food tubers, but keep coming back to this for the real deal. There's a lot of focus on simple, at-home methods these days, but I find this channel to be educational and inspiring in a way that many aren't. Also this dude's accent is ridiculously charming.

[ancogaming]

A tip for you trying this at home: Tomato paste contents a lot of acidity. Make sure to brown it well in the pot to remove some of it and at the same time give your sauce the desired colour. If you want to go full overkill and have the time and fun (and probably money), you can mix your Sauce Espagnole with pre-made brown stock from the fridge or freezer (This channel shows a great video on how to make this stock). Remove the fat on top of your brown stock, add about as much as you have Sauce Espagnole and pass it through a cloth. What you then get is called "Demi-Glace", a shiny, golden brown liquid and is the base of Sauces straight out of heaven.
It's time-consuming and probably not very effective from a financial point of view but if you've already put in the effort to make stock from bones, it's probably not a bad idea to go all-in and create magic. You can then pour this Demi-Glace (or brown stock, practically any stock or broth) into ice cube trays, throw 'em in the freezer and use it as stock cubes whenever needed. Since stock cubes from the Supermarket (or powder, that Knorr stuff or whatever) are basically 90% salt, you may find that your homemade cubes taste a bit dull in comparison but don't worry, that's normal before you season it. Just add the desired amount of salt, pepper and other spices of your liking when using them as a base for many kinds of sauces or dishes and I guarantee you that you'll only ever use Supermarket stockpot again in case of emergency ;)

[mchristytx]

I can't stop watching your channel!!!! Binge watching your videos every evening.

[OviD]

2:29 "Everybody when making a sauce, taste is important! So in order to make this one, we will use:

umami,
umami,
umami,
umami,
umami,
smoked umami (makes for a better taste),
and those are carrots.

Now let's get cooking!"

Joking aside, I'm very much in love with your channel. I'm learning a ton, thank you so much! :)

[pinkmichelefloyd]

I am in awe of French cooking, especially the care and attention that goes into the sauces.

[chef_hoyle]

1ST sauce i learned to make follwed by sauce Reform then Hollandaise. 35 years ago ha. Time fly's. Can't forget the foundations of cooking. Great vid. TY brought back memory's

[petraolsen]

Love how explain all your recipes without sounding condescending. So glad I found your channel. Merci 🍴🍷🥣

[chumleyshaver]

Thank you! It would be also enjoyable to watch you then use this espagnole sauce and take it to the next step of a demi-glace reduction as a three part series: brown stock to espagnole to finally demi-glace

[chrijuvaz]

One of the best channel for learning authentic french cusine, glad i found this channel yesterday

[cheftekard]

I saw one vid on brown stock and I’m a new subscriber! I’ve been a chef for 20 years. Trained in several fine french restaurants and I LOVE your videos. Je parle Francais aussi!

[hailcsr]

I live how you explain the nuances of the cooking and perpetrations. They fill in the empty questions we novices have as to “why” and “how come” that usually is not provided by other cooking shows. I have learned so much in the few videos I’ve seen so far. Bravo! 👏🏼👏🏼👏🏼

[xsjnmkf]

I love how you set the expectation of- this sauce isn't going to blow your mind... sure 100 years ago yes but, today this is a core flavor of many dishes

[marknarouz]

you are the best chef and teacher thank you very much

[fullmoonsociety]

I love french sauces... they are like staring at an art piece... the texture, the colour, just that is beautiful on its own.

[AlexanderGonzalez-hlkx]

If a person can not learn from this channel, just leave cooking alone.

He does such a wonderful well rounded presentation of this cuisine.

[lisabudd]

Love your teaching, it helps me revise my youth when i started as a chef ...got out of touch .because places ive work for never adopted proper culinary skills .go get a education at 17 passed at head of my class with excitement to work for passionate ppl ...i got my skills right but my employers wrong, no one wanted to make real efforts they cut corners over work you under pay you put on a show and rip off the public...biggest insult is when they say im in training lol yeah right so i was as stand out for ppl who know me, decided id keep personal desvovered recipes to my heart .