Espagnole sauce is a type of sauce used in French cuisine. It is mainly used in red meat dishes and is characterized by a strong meat taste.
Espagnole sauce is primarily made by roasting bony meats and then combined with vegetables, spices and tomato sauce.
This mixture is then thinned with broth or chicken broth and boiled for a long time over low heat. The sauce is continuously mixed until it reaches a dark and smooth consistency.
Espagnole sauce can also be used as the basis of many other sauces. For example, the demi-glace sauce is obtained by slightly thinning this sauce and then sweetening with red wine, black pepper and butter.
Where is Espagnole sauce used? Espagnole sauce can be used to add flavor to many foods such as red meat dishes, meatballs, sausages, vegetables and pastas.
It is often used for red meat dishes, especially in beef and beef dishes. This sauce gives meat dishes a rich flavor and consistency.
It can also be used for some Italian dishes. For example, it can be used in meals such as lasagna and parmiciana.

Espanyol sauce derivatives demi-glace sauce: The consistency of the espagnole sauce is slightly thinner and is a derivative that is sweetened with red wine, black pepper and butter. It has a very rich flavor and is particularly accompanied by red meat dishes.
Bordelaise sauce: Red wine, onion and garlic is a derivative made to the demi-gate sauce. Usually used for meat dishes.
Robert Sauce: It is a derivative made by adding mustard, wine vinegar and garlic to the espagnole sauce. It is especially ideal for beef, pork and chicken dishes.
Chasseur sauce: It is a derivative made by adding mushrooms, onions, garlic and tomatoes to the Demi-Glace sauce. It is especially used in meals made with chicken and vegetables.
Madeira sauce: It is a derivative made by adding Madeira wine to Demi-Glace sauce. Especially used for steak, beef and pork dishes.
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Espanyol sauce recipe ingredients
1 kg bone beef meat
2 carrots, chopped cubes
1 onion, chopped
2 celery stalks, cube chopped
2 cloves of garlic, crushed
2 tablespoons of tomato paste
2 tablespoons flour
1 liter of broth
1 DEFNE LEFT
2 cloves
1 teaspoon of black pepper grains
Salt
2 spoonful butter
Preparation of
In the baking tray, fry bone meat for about 45 minutes at 200 ° C. Then transfer the bones to a large pot.
Fry the carrot, onion and celery stalks in the same baking tray, fry for 15 minutes at 200 ° C and then transfer to the pots with the bones.
Add garlic, bay leaves, cloves and black pepper grains to the pot.
Add the broth to the pot and cook over low heat for about 3-4 hours. Mix frequently during this time.
When the consistency of the sauce becomes darkened, remove the pot from the fire and mix.
In another pot, melt the butter and add the flour. Mix over low heat for 2-3 minutes.
Mix the broth, bones and vegetables and boil over medium heat.
Add the tomato paste and mix. Adjust the salt.
Cook over low heat for about 1 hour, mix occasionally.
Cook the sauce until a dark consistency. Mix frequently during this time.
Remove the pot from the fire and drain the sauce with a colander.
Enjoy your meal!
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