Espagnole

Espagnole sauce, also known as brown sauce, is a classic French mother sauce that serves as the foundation for various rich and flavorful dishes.

It is typically simmered to perfection, allowing the flavors to meld and develop into a luscious, savory sauce. The use of a mixer kettle in preparing espagnole sauce introduces a streamlined approach to the culinary process.

The mixer kettle, with its innovative design, provides a uniform and efficient way to mix, heat, and simmer the ingredients. This not only saves time in the kitchen but also ensures a consistent and well-balanced flavor profile in the final product.

Process Time: 110 min

Espagnole sauce Tutorial

Roux 60

120 C

Add the butter

Add the bacon

120 C

00:10

20 - Auto-Reverse, pause

Add the vegetables

Add the spices in spice bag

120 C

00:02

60 - Auto-Reverse

Add the stock

93 C

00:60

20 - Forward, pause

Strain the broth

Add the Roux

93 C

00:05

80 - Forward

Portion 200 (144 kg)

Clarified butter2,7 kg
Bacon3,3 kg
Carrot dices3,3 kg
Onion Dices3,3 kg
Tomatoes20,0 kg
Tomato puree2,7 kg
Clove of garlic
Sprig of Thyme
Parsley
Rosemary
Dark broth100 L
Roux8,0 kg

Instructions

Step 1: Pre-heat the kettle

Heat the kettle to 120 degrees.

Step 2: Prepare Espagnole

Melt the butter and add bacon

Gently melt the clarified butter over the heat of 120 degrees and add the bacon. Sauté for 10 minutes until lightly colored.
Sauté Vegetables

Add the carrot, onion, tomatoes with tomato puree. Then, sauté them few minutes until adding the stock.
Add the spices

Fold the garlic, thyme, parsley, and rosemary in a square of spicecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the mixer tool.
Add the broth and let it simmer

Add the broth and let the kettle mix it slowly while allowing it to simmer for 30 to 90 minutes.
Strain the broth

Strain the broth into containers to make it smooth from the components.
Add the Roux with mixing Forward 80

Return the sauce to the kettle and add the roux. Let the kettle whisk it vigorously to make sure the result is free of lumps.
Program: forward, long pause, speed 20

Simmer the Espagnole sauce for 5 minutes.