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Espagnole Sauce
Despite its name, Espagnole Sauce ("Spanish Sauce") is not Spanish, but rather a brown sauce in classical French cooking used as the basis for many other sauces, such as Poivrade Sauce.
There are three versions of it.
Version One (Sauce espagnole graisse)
In a frying pan, soften up a mirepoix along with lean diced bacon in lard. Add white wine, bay leaf and thyme. Add the mixture to a brown stock thickened with a roux. Simmer for 2 1/2 hours, skimming all the while. Strain, and allow the sauce to cool and sit overnight. The next day, reheat it, and add more stock and some tomato purée. Simmer for a further hour, skimming all the while. Then strain.
"Graisse" means "fat."
Version Two (Sauce espagnole maigre)
The mirepoix is cooked in butter instead of lard, plus mushroom skins are added. Fish stock is used instead of brown stock.
"Maigre" means "thin."
Version Three
This is how Antoine Carême made Espagnole Sauce. His instructions can make the other two seem like fast-food versions.
Put a few inches of stock in a pot and bring to a simmer. Add 2 slices of Bayonne ham, 1 noix of veal and 2 partridges. Simmer until the stock is reduced to just a coating on the pan.
Slash the veal with a knife so that juices can flow out, then put the pot back on very low heat for about an hour. Remove the pot from the heat and allow to cool. Then fill the pot with a clear stock, bring it to a boil, and skim it.
Make a blond roux and cook it a bit. Add 2 ladles of the stock to the roux, whisk, then add the roux mixture back to the main stock pot, along with parsley, green onions, bay leaf, thyme, chives and mushroom skins and mushroom stems. Simmer for an hour and a half, and skim the surface twice for fat. Then strain through a cloth.
By 1960, Larousse Gastronomique noted that custom had simplified Carême's version, with the noix of veal being just a shoulder of veal, and the partridges having flown the recipe altogether.
Also called:  Sauce espagnole (French)
See Also
Marie-Antoine Carême, Mirepoix, Poivrade Sauce
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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