How to make Espagnole Sauce

While not normally used on food as it is, Espagnole sauce forms the base for many other sauces. Some of the sauces that use Espagnole sauce as a base include Sauce Champignons, Sauce Chasseur, Genoese Sauce, Italian Sauce, and Neapolitan Sauce. Some recipes take several hours to cook, so if you make its daughter sauces often, plan on making a fairly large batch.There are some conflicting stories about the origins of Espagnole sauce. Some say that it was simply named Espagnole because it was brown: since French people supposedly thought of the stereotypical Spaniard as having brown hair. Others say that during the rule of King Louis XIII, the cooks added to an existing sauce with tomatoes from their country, Spain. The sauce was then named after the chefs.Here is a recipe that should be enough for about half a dozen meals worth of sauce. It should keep for a very long time if divided into small containers and frozen.Ingredients:2 quarts of beef stock4 cloves of garlic, chopped2 ribs of celery, chopped1 bay leaf (2 if Turkish variety)2 medium onions, also chopped into large pieces.2 small carrots cut into medium sized chunks1 stick of unsalted butter1/2 cup of pureed tomatoes1/2 cup of white flour1 teaspoon of un-ground pepper1 pinch of saltDirections:Heat 2 gallon cooking pot and add in onion, carrot, and button on medium heat. After 6-8 minutes, add flour at a slightly lower heat. Let brown. Add garlic, celery, tomatoes, bay leaves, and pepper corns. Stir occasionally while bringing to a boil. Simmer for 40-50 minutes until reduced to about 6 cups of liquid. Use sieve to remove the non-liquid part of the sauce.Yield: Almost 6 cups.You can also add mushrooms if you want, though it isn't required by the recipe. This particular variation is sometimes called mushroom sauce.As noted before, there are many derivative sauces that can be made from Espagnole Sauce. Some of these are:Sauce Africaine -- A hearty "small" brown sauce with Creole and/or African seasonings.Chasseur Sauce -- Used on chops, medallions, and venison. Some recipes use Demi-Glace as a base sauce.Neapolitan Sauces -- Used in Italian cuisine, called Neapolitan in other countries outside Italy, but not necessarily in Italy. May include thyme and oregano, mushroom, and other ingredients not found in our Espagnole recipe.Bordelaise Sauce -- Wine, parsley, green onions, beef marrow, and garlic are added to Espagnole sauce.Genoese Sauce -- Espagnole with truffles, anchovy butter, lobster or crayfish butter, mushrooms, burgundy and a couple more ingredients.Roman Sauce -- Espagnole base with stock, vinegar, raisins, pine nuts, and burnt sugar.

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