Espagnole sauce: Difference between revisions
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{{Short description| | {{Short description|Brown sauce in French cuisine}} | ||
{{redirect|Espagnole}} | {{redirect|Espagnole}} | ||
{{Infobox food | {{Infobox food | ||
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'''Espagnole sauce''' ({{IPA|fr|ɛspaɲɔl|-|LL-Q150 (fra)-Pamputt-espagnole.wav}}) is a basic [[Brown sauce (meat stock based)|brown sauce]], and is one of the [[French Mother Sauces|mother sauces]] of classic [[French cuisine | '''Espagnole sauce''' ({{IPA|fr|ɛspaɲɔl|-|LL-Q150 (fra)-Pamputt-espagnole.wav}}) is a basic [[Brown sauce (meat stock based)|brown sauce]], and is one of the [[French Mother Sauces|mother sauces]] of classic [[French cuisine]]. It is a strong-flavoured brown sauce, made from a dark brown [[roux]] and [[brown stock]]—usually beef or veal stock—and tomatoes or [[tomato paste]].{{sfn|Escoffier|Gilbert|1903|p=[https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132 132]}} | ||
In the early 19th century the chef [[Antonin Carême]] included it in his list of the basic sauces of French cooking. In the early 20th century [[Auguste Escoffier]] named it as one of the five sauces at the core of France's cuisine. | |||
==Etymology== | ==Etymology== | ||
''Espagnole'' is the French for "Spanish". Many French sauces have names of countries, such as [[hollandaise sauce]] or [[crème anglaise]]. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain.<ref>{{Cite book <!--|author=Octopus Publishing Group--> |url=https://books.google.com/books?id=lIRnPwAACAAJ |title=Larousse Gastronomique |date=2001 |publisher=Octopus Publishing Group |isbn=978-0-600-60688-8 |language=en}}</ref> | |||
Subsequently, several attempts were created to explain its name. It is said, for example, that [[Anne of Austria]] – who despite her name was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by adding tomatoes.{{sfn|Diat|1979|p=74}} A similar tale refers to the Spanish cooks employed by [[Louis XIV]]'s wife, [[Maria Theresa of Spain]].<ref>Nguyen, Stephane. [https://www.youtube.com/watch?v=FMLp3x7Arnk "French Cooking Academy"], at 1m 05 seconds onwards.</ref> There is no record of Spanish cooks in the kitchens of the French court, therefore, these explanations appear to be baseless.<ref>{{Cite book |last1=nationales (France) |first1=Archives |url=https://books.google.com/books?id=oOcIAQAAIAAJ |title=Répertoire numérique des archives de la Maison du roi : (Série O1) |last2=Curzon |first2=Henri de |last3=roi |first3=France Ministère de la maison du |date=1977 |publisher=Kraus Reprint |language=fr}}</ref> Another suggestion is that in the 17th century, Spanish bacon and ham were introduced as the meat for the stock on which the sauce is based, rather than the traditional beef.{{sfn|Dallas|1877|pp=412–413}} | Subsequently, several attempts were created to explain its name. It is said, for example, that [[Anne of Austria]] – who, despite her name, was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by adding tomatoes.{{sfn|Diat|1979|p=74}} A similar tale refers to the Spanish cooks employed by [[Louis XIV]]'s wife, [[Maria Theresa of Spain]].<ref>Nguyen, Stephane. [https://www.youtube.com/watch?v=FMLp3x7Arnk "French Cooking Academy"], at 1m 05 seconds onwards.</ref> There is no record of Spanish cooks in the kitchens of the French court, therefore, these explanations appear to be baseless.<ref>{{Cite book |last1=nationales (France) |first1=Archives |url=https://books.google.com/books?id=oOcIAQAAIAAJ |title=Répertoire numérique des archives de la Maison du roi : (Série O1) |last2=Curzon |first2=Henri de |last3=roi |first3=France Ministère de la maison du |date=1977 |publisher=Kraus Reprint |language=fr}}</ref> Another suggestion is that in the 17th century, Spanish bacon and ham were introduced as the meat for the stock on which the sauce is based, rather than the traditional beef.{{sfn|Dallas|1877|pp=412–413}} | ||
==History== | ==History== | ||
A "Spanish Sauce" appears in [[Vincent La Chapelle]]'s 1733 cookery book ''Le Cuisinier moderne'' as a sauce for pheasant.{{sfn|La Chapelle|1733|p=163}} [[Marie-Antoine Carême]] printed a detailed recipe for "Sauce Espagnole" in his 1815 book ''Le Pâtissier royal parisien''.{{sfn|Carême|1815|pp=126–130}} By the middle of the 19th century the sauce was familiar in the English-speaking world; in her ''Modern Cookery'' of 1845 [[Eliza Acton]] gave two recipes for it, one with added wine and one without.{{sfn|Acton|1845|pp=105–106}} The sauce was included in [[Auguste Escoffier]]'s 1903 classification of the five [[French mother sauces|mother sauces]], on which much French cooking depends.{{sfn|Escoffier|1907|pp=15—23}} | A "Spanish Sauce" appears in [[Vincent La Chapelle]]'s 1733 cookery book ''Le Cuisinier moderne'' as a sauce for pheasant.{{sfn|La Chapelle|1733|p=163}} [[Marie-Antoine Carême]] printed a detailed recipe for "Sauce Espagnole" in his 1815 book ''Le Pâtissier royal parisien''.{{sfn|Carême|1815|pp=126–130}} By the middle of the 19th century, the sauce was familiar in the English-speaking world; in her ''Modern Cookery'' of 1845 [[Eliza Acton]] gave two recipes for it, one with added wine and one without.{{sfn|Acton|1845|pp=105–106}} The sauce was included in [[Auguste Escoffier]]'s 1903 classification of the five [[French mother sauces|mother sauces]], on which much French cooking depends.{{sfn|Escoffier|1907|pp=15—23}} | ||
==Ingredients== | ==Ingredients== | ||
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| {{sfn|Bickel|1989|p=41}} | | {{sfn|Bickel|1989|p=41}} | ||
|} | |} | ||
==See also== | |||
*[[Demi-glace]] | |||
==References== | ==References== | ||
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==Sources== | ==Sources== | ||
*{{cite book | last = Acton | first = Eliza | authorlink=Eliza Acton | title = Modern Cookery | publisher = Longman, Brown, Green | date = 1845 | location = London | url = https://archive.org/details/b21531857/page/104/mode/2up | oclc = 776237549 }} | *{{cite book | last = Acton | first = Eliza | authorlink=Eliza Acton | title = Modern Cookery | publisher = Longman, Brown, Green | date = 1845 | location = London | url = https://archive.org/details/b21531857/page/104/mode/2up | oclc = 776237549 }} | ||
*{{cite book | | *{{cite book | last1 = Beck | first1 = Simone |authorlink=Simone Beck| last2=Bertholle |first2=Louisette |authorlink2=Louisette Bertholle |last3=Child |first3=Julia |authorlink3=Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 1961 | location = London | publisher = Particular | isbn = 978-0-241-95339-6 }} | ||
*{{cite book | last = Bickel | first = Walter | title = Hering's Dictionary of Classical and Modern Cookery | date = 1989 | location = London | edition = eleventh | publisher = Virtue | isbn = 978-3-8057-0307-9 }} | *{{cite book | last = Bickel | first = Walter | title = Hering's Dictionary of Classical and Modern Cookery | date = 1989 | location = London | edition = eleventh | publisher = Virtue | isbn = 978-3-8057-0307-9 }} | ||
*{{cite book | last = Carême | first = Marie-Antoine |authorlink = Marie-Antoine Carême | title = Le Pâtissier royal parisien |location=Paris| publisher = J. G. Dentu | date = 1815 | volume=1 | url = https://archive.org/details/b29328949_0001/page/n7/mode/2up}} | *{{cite book | last = Carême | first = Marie-Antoine |authorlink = Marie-Antoine Carême | title = Le Pâtissier royal parisien |location=Paris| publisher = J. G. Dentu | date = 1815 | volume=1 | url = https://archive.org/details/b29328949_0001/page/n7/mode/2up}} | ||
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*{{cite book | last = Davidson | first = Alan | authorlink=Alan Davidson (food writer) | chapter = Sauce espagnole | editor-last = Davidson | editor-first = Alan | title = The Oxford Companion to Food | location = Oxford | publisher = Oxford University Press | year = 1999 | isbn = 978-0-19-211579-9 }} | *{{cite book | last = Davidson | first = Alan | authorlink=Alan Davidson (food writer) | chapter = Sauce espagnole | editor-last = Davidson | editor-first = Alan | title = The Oxford Companion to Food | location = Oxford | publisher = Oxford University Press | year = 1999 | isbn = 978-0-19-211579-9 }} | ||
*{{cite book | last = Diat | first = Louis | authorlink = Louis Diat | title = Gourmet's Basic French Cookbook | publisher = Gourmet Books | date = 1979 | location = New York | url = https://archive.org/details/gourmets0000loui/page/74/mode/2up | oclc = 1107861618 }} | *{{cite book | last = Diat | first = Louis | authorlink = Louis Diat | title = Gourmet's Basic French Cookbook | publisher = Gourmet Books | date = 1979 | location = New York | url = https://archive.org/details/gourmets0000loui/page/74/mode/2up | oclc = 1107861618 }} | ||
* {{cite book |last1=Escoffier |first1=Auguste |last2=Gilbert |first2=Philéas |date=1903 |title=Le guide culinaire, aide-mémoire de cuisine pratique |location=Paris |publisher=Emile Colin}} | |||
*{{cite book | last=Escoffier | first=Auguste| authorlink = Auguste Escoffier |title=A Guide to Modern Cookery|location=London|publisher=William Heinemann Ltd.|date=1907|url=https://archive.org/details/cu31924000610117/page/n13/mode/2up}} | *{{cite book | last=Escoffier | first=Auguste| authorlink = Auguste Escoffier |title=A Guide to Modern Cookery|location=London|publisher=William Heinemann Ltd.|date=1907|url=https://archive.org/details/cu31924000610117/page/n13/mode/2up}} | ||
*{{cite book | last = La Chapelle | first = Vincent | authorlink = Vincent La Chapelle | title = The Modern Cook | publisher = Nicolas Prevost | date = 1733 | location = London | url = https://archive.org/details/moderncook02lach/page/162/mode/2up | oclc = 1328833700 }} | *{{cite book | last = La Chapelle | first = Vincent | authorlink = Vincent La Chapelle | title = The Modern Cook | publisher = Nicolas Prevost | date = 1733 | location = London | url = https://archive.org/details/moderncook02lach/page/162/mode/2up | oclc = 1328833700 }} | ||
* {{cite book | last = Montagné | first = Prosper | authorlink = Prosper Montagné | title = Larousse Gastronomique | date = 1976 | location = London | publisher = Hamlyn | isbn = 978-0-600-02352-4 | url = https://archive.org/details/laroussegastrono0000mont_w7s3/page/904/mode/2up | oclc = 1285641881 }} | * {{cite book | last = Montagné | first = Prosper | authorlink = Prosper Montagné | title = Larousse Gastronomique | date = 1976 | location = London | publisher = Hamlyn | isbn = 978-0-600-02352-4 | url = https://archive.org/details/laroussegastrono0000mont_w7s3/page/904/mode/2up | oclc = 1285641881 }} | ||
*{{cite book | last = Saulnier | first = Louis | title = Le Répertoire de la Cuisine | date = 1978 | location = London | publisher = Jaeggi | oclc = 1086737491 | edition = fourteenth }} | *{{cite book | last = Saulnier | first = Louis | title = Le Répertoire de la Cuisine | date = 1978 | location = London | publisher = Jaeggi | oclc = 1086737491 | edition = fourteenth }} | ||
==External links== | ==External links== | ||
Latest revision as of 04:24, 7 November 2025
Template:Short description Script error: No such module "redirect hatnote". Template:Infobox food Espagnole sauce (Script error: No such module "IPA".) is a basic brown sauce, and is one of the mother sauces of classic French cuisine. It is a strong-flavoured brown sauce, made from a dark brown roux and brown stock—usually beef or veal stock—and tomatoes or tomato paste.Template:Sfn
In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine.
Etymology
Espagnole is the French for "Spanish". Many French sauces have names of countries, such as hollandaise sauce or crème anglaise. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain.[1]
Subsequently, several attempts were created to explain its name. It is said, for example, that Anne of Austria – who, despite her name, was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by adding tomatoes.Template:Sfn A similar tale refers to the Spanish cooks employed by Louis XIV's wife, Maria Theresa of Spain.[2] There is no record of Spanish cooks in the kitchens of the French court, therefore, these explanations appear to be baseless.[3] Another suggestion is that in the 17th century, Spanish bacon and ham were introduced as the meat for the stock on which the sauce is based, rather than the traditional beef.Template:Sfn
History
A "Spanish Sauce" appears in Vincent La Chapelle's 1733 cookery book Le Cuisinier moderne as a sauce for pheasant.Template:Sfn Marie-Antoine Carême printed a detailed recipe for "Sauce Espagnole" in his 1815 book Le Pâtissier royal parisien.Template:Sfn By the middle of the 19th century, the sauce was familiar in the English-speaking world; in her Modern Cookery of 1845 Eliza Acton gave two recipes for it, one with added wine and one without.Template:Sfn The sauce was included in Auguste Escoffier's 1903 classification of the five mother sauces, on which much French cooking depends.Template:Sfn
Ingredients
La Chapelle's recipe calls for onions, carrots, gravy, ham essence, lemon, garlic, basil, thyme, bay leaf, parsley, green onion, white wine, and, optionally, partridges. Liver is added at the end of cooking.
Carême's recipe runs to more than 400 words. He calls for ham, veal, and partridges gently braised in water for two hours, after which roux is mixed in and the pan is returned to the stove for a further two hours or more. It is garnished with "parsley, chives, bay leaves, thyme, sweet basil, cloves, and parings of mushrooms".Template:Sfn
Auguste Escoffier's recipe for espagnole, dating from 1903, is briefer, and it includes tomatoes, unlike older recipes. It calls for brown stock (made from veal, beef, and ham), brown roux, tomatoes, and mirepoix (diced onion, carrot, celery, and ham or lightly salted pork belly), simmered for up to eight hours.Template:Sfn
Derivatives
Sauce espagnole is the basis for many French sauces. They include:
| Sauce | Ingredients | Ref |
|---|---|---|
| africaine | Cayenne pepper, madeira, onion rings, diced truffles | Template:Sfn |
| bigarade | juice and zest of orange and lemon; duck stock, sugar | Template:Sfn |
| bordelaise | thyme, mignonette pepper, bay leaves, red wine | Template:Sfn |
| bourguignonne | shallots, parsley, thyme, bay, mushroom trimmings, butter and red wine | Template:Sfn |
| aux champignons | mushroom stock and small mushroom caps | Template:Sfn |
| charcutière | onions, white wine, vinegar, pepper, mustard, gherkins | Template:Sfn |
| chasseur | sliced mushrooms, chopped sautéed shallots, white wine, butter, parsley | Template:Sfn |
| chevreuil | mirepoix of vegetables, game trimmings, red wine, pepper sauce, Cayenne pepper | Template:Sfn |
| à la diable anglaise | shallots, white pepper, vinegar, tomato purée | Template:Sfn |
| financière | madeira, truffle essence | Template:Sfn |
| aux pignoles à l'italienne | pine kernels (pignoles), sugar, vinegar, nutmeg, pepper, red wine | Template:Sfn |
| Robert | onions, white wine, vinegar, pepper, mustard | Template:Sfn |
| Saint-Malo | white wine, shallots, mustard, anchovy paste | Template:Sfn |
| venaison | game essence, pepper sauce, redcurrant jelly, sugar | Template:Sfn |
See also
References
Sources
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External links
Template:Brown sauces Template:French mother sauces
de:Spanische Sauce#Spanische Sauce
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- ↑ Nguyen, Stephane. "French Cooking Academy", at 1m 05 seconds onwards.
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