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179:. 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. There is no historical evidence of Spanish cooks in the kitchens of the French court, therefore, these legends appear to be untrue.
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to the list and removing allemande. His recipe for espagnole, dating from 1903, is briefer than his predecessor's. It calls for brown stock (made from veal, beef and bacon), a brown roux, diced bacon fat, diced carrot, thyme, bay, parsley and butter, simmered for three hours.
164:. 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.
231:
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 and cloves and parings of mushrooms". Carême is credited with codifying the key sauces – the
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171:– 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. A similar tale refers to the Spanish cooks employed by
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The recipe given by Carême runs to more than 400 words. He calls for ham, veal, and partridges in the cooking pan, gently braised in water for two hours, after which
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Tomato purée is added to the other ingredients in some more recent recipes, including in the catering textbook
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nationales (France), Archives; Curzon, Henri de; roi, France Ministère de la maison du (1977).
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Subsequently, several legends were created to explain its name. It is said, for example, that
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156:"Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as
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included it in his list of the basic sauces of French cooking. In the early 20th century
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mirepoix of vegetables, game trimmings, red wine, pepper sauce, Cayenne pepper
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sliced mushrooms, chopped sautéed shallots, white wine, butter, parsley
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Répertoire numérique des archives de la Maison du roi : (Série O1)
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shallots, parsley, thyme, bay, mushroom trimmings, butter and red wine
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followed the former's classification of the key sauces, though adding
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named it as one of the five sauces at the core of France's cuisine.
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Sauce espagnole is the basis for many French sauces. They include:
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pine kernels (pignoles), sugar, vinegar, nutmeg, pepper, red wine
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onions, white wine, vinegar, pepper, mustard, gherkins
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juice and zest of orange and lemon; duck stock, sugar
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Cayenne pepper, madeira, onion rings, diced truffles
907:(1999). "Sauce espagnole". In Davidson, Alan (ed.).
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game essence, pepper sauce, redcurrant jelly, sugar
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826:
Hering's
Dictionary of Classical and Modern Cookery
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27:One of the basic sauces of classic French cuisine
30:"Espagnole" redirects here. For other uses, see
807:Mastering the Art of French Cooking, Volume One
607:"An Introduction to the 5 French Mother Sauces"
339:thyme, mignonette pepper, bay leaves, red wine
849:The Royal Parisian Pastrycook and Confectioner
405:shallots, white pepper, vinegar, tomato purée
1363:Food and drink introduced in the 17th century
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437:onions, white wine, vinegar, pepper, mustard
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199:printed a detailed recipe in his 1828 book
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872:(fourth ed.). London: Edward Arnold.
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51:Beef with espagnole sauce and French fries
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1027:(fourteenth ed.). London: Jaeggi.
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363:mushroom stock and small mushroom caps
1072:Emeril Lagasse's recipe at emerils.com
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187:The term "sauce espagnole" appears in
828:(eleventh ed.). London: Virtue.
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140:. In the early 19th century the chef
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7:
911:. Oxford: Oxford University Press.
215:'s 1903 classification of the five
479:Group, Octopus Publishing (2001).
25:
781:. London: Longman, Brown, Green.
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951:(1989) . Howells, Marion (ed.).
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1266:Mother sauces in French cuisine
932:Gourmet's Basic French Cookbook
259:Nearly a century after Carême,
954:2,000 Favourite French Recipes
1:
972:La Chapelle, Vincent (1733).
909:The Oxford Companion to Food
485:. Octopus Publishing Group.
1025:Le Répertoire de la Cuisine
978:. London: Nicolas Prevost.
935:. New York: Gourmet Books.
889:Kettner's Book of the Table
613:. Retrieved 13 January 2023
563:(in French). Kraus Reprint.
538:, at 1m 05 seconds onwards.
422:aux pignoles à l'italienne
1396:
644:Ceserani and Kinton, p. 22
244:is based. His recipes for
240:– on which classic French
195:, but no recipe is given.
32:Espagnole (disambiguation)
29:
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415:madeira, truffle essence
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98:Cookbook: Espagnole sauce
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536:"French Cooking Academy"
236:, or in his phrase, the
852:. London: F. J. Mason.
824:Bickel, Walter (1989).
1067:from Project Gutenberg
997:Larousse Gastronomique
887:Dallas, E. S. (1877).
809:. London: Particular.
482:Larousse Gastronomique
177:Maria Theresa of Spain
402:à la diable anglaise
201:Le Cuisinier parisien
191:'s 1733 cookery book
113:French pronunciation:
1065:The Cook's Decameron
957:. London: Treasure.
193:Le Cuisinier moderne
132:, and is one of the
1190:British brown sauce
1164:Sauce bourguignonne
799:Louisette Bertholle
573:La Chapelle, p. 163
547:Dallas, pp. 412–413
285:and Ronald Kinton.
189:Vincent La Chapelle
41:
1000:. London: Hamlyn.
949:Escoffier, Auguste
594:Acton, pp. 105–106
534:Nguyen, Stephane.
511:has generic name (
81:Meat stock, brown
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1315:Hollandaise sauce
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1174:Sauce charcutière
1007:978-0-600-02352-4
992:Montagné, Prosper
964:978-1-85-051694-1
918:978-0-19-211579-9
891:. London: Dulau.
879:978-0-7131-1853-7
870:Practical Cookery
835:978-3-8057-0307-9
816:978-0-241-95339-6
585:Carême, pp. 63–64
492:978-0-600-60688-8
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278:Practical Cookery
261:Auguste Escoffier
213:Auguste Escoffier
158:hollandaise sauce
146:Auguste Escoffier
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803:Julia Child
525:Diat, p. 74
509:|last=
444:Saint-Malo
412:financière
289:Derivatives
223:Ingredients
209:Eliza Acton
136:of classic
130:brown sauce
65:Associated
1357:Categories
1310:Mayonnaise
1217:A.1. Sauce
1144:Demi-glace
1116:Meat-based
1052:Demi-glace
1033:1086737491
1016:1285641881
984:1328833700
941:1107861618
466:References
392:chevreuil
335:bordelaise
265:mayonnaise
897:771590401
805:(2012) .
787:776237549
501:cite book
454:venaison
311:africaine
254:allemande
175:'s wife,
173:Louis XIV
152:Etymology
18:Espagnole
1205:OK Sauce
1200:HP Sauce
1041:See also
994:(1976).
929:(1979).
858:15160719
846:(1834).
775:(1845).
381:chasseur
323:bigarade
250:béchamel
207:of 1845
1195:Daddies
766:Sources
246:velouté
183:History
67:cuisine
1333:Portal
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299:Sauce
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635:p. 70
633:et al
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60:Sauce
1347:Food
1305:Roux
1029:OCLC
1012:OCLC
1002:ISBN
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959:ISBN
937:OCLC
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830:ISBN
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513:help
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305:Ref
267:and
229:roux
83:roux
57:Type
281:by
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