Espagnole 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. Sauces are thickened liquid additions to a recipe, used to enhance the flavor or appearance, or to add moisture. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. Contents. [8], The concept of mother sauces predated Escoffier's classification by at least 50 years; in 1844, a French magazine called "Revue de Paris" reported: "Oui ne savez-vous pas que la grande espagnole est une sauce-mère, dont toutes les autres préparations, telles que réductions, fonds de cuisson, jus, veloutés, essences, coulis, ne sont, à proprement parler, que des dérivés?" Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal. In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (Also called grandes sauces). Definition from Wiktionary, the free dictionary. Different classifications of French sauces into mother and daughter sauces have been proposed by different chefs, varying in number and selection. Espagnole is often flavored with aromatics, savory herbs, or tomato paste. Chef Iyer, IHMCTAN, Mumbai 1 SSSaaauuuccceeesss The term “sauce” covers an infinite variety of culinary tricks for enhancing basic foods. Hollandaise sauces are often flavored with peppercorns, cayenne, lemon, or vinegar and can be made into secondary sauces such as maltaise, mousseline, or bearnaise. Sauces in French cuisine date back to the Middle Ages. 24 Delicious DIY Sauces You'll Want To Put On Everything. Veloute sauces use chicken, fish, or another white stock as a base and … Season: 14 Episode: 13 Total Episode Count: 269 Prod. [16] He placed mayonnaise in the chapter on cold sauces, and described it as a mother sauce for cold sauces, comparing it to Espagnole and Velouté. Antonin Careme, founding father of French “grande cuisine,” came up with the methodology in the early 1800’s by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces … Classic Tomate Sauce. But before we start playing around with tomato sauce, it is important to first understand the classic version. Espagnole sauces are commonly served with roasted meats, such as beef, veal, lamb, or duck. "Preparation methods influence gastronomical outcome of hollandaise sauce", "Mother and Daughter: the Extended Family of Sauces", https://en.wikipedia.org/w/index.php?title=French_mother_sauces&oldid=996314837, Short description is different from Wikidata, Pages using multiple image with auto scaled images, Creative Commons Attribution-ShareAlike License, Béchamel à l’ancienne (Old Fashioned Béchamel), Sauce Espagnole maigre (leaner Espagnole sauce), Sauce Demi Glace (reduced Espagnole sauce), Jus de veau lié (reduced veal stock thickened with, Sauce Allemande (velouté thickened with eggs), Sauce suprême (velouté thickened with cream), This page was last edited on 25 December 2020, at 21:02. 1.1 Etymology 1. As a mother sauce, however, it then serves as the starting point for many derivative sauces. Jump to navigation Jump to search. While the basic sauces are not overly complicated, their recipes are specific and may take some trial and error to get them right. 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