Text 9888, 183 rader
Skriven 2011-04-24 07:39:00 av Dave Drum (51064.cooking)
   Kommentar till text 9842 av Ruth Haffly (1:396/45.28)
Ärende: Sauces
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       2 tb Espagnole

 RH> Some kind of spice I presume?

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Espagnole Sauce
 DD>  Categories: Professional, Sauce, Vegetables,
 DD>       Yield: 1 gallon

 RH> I'll probably cut it in half or quarter, canning it in smaller jars so
 RH> as not to have it go bad.

Espagnole is one of the five "mother" sauces. They are:

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's
steward Louis de Béchamel. The king of all sauces, it is often referred to as a
cream sauce because of its appearance and is probably used most frequently in
all types of dishes. Made by stirring milk into a butter-flour roux, the
thickness of the sauce depends on the proportion of flour and butter to milk.
The proportions for a thin sauce would be 1 tablespoon each of butter and flour
per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and
flour; a thick sauce, 3 tablespoons each.

Velouté is a stock-based white sauce. It can be made from chicken, veal or fish
stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a
mirepoix of browned vegetables (most often a mixture of diced onion, carrots
and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg
yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice,
usually in a double boiler to prevent overheating, and served warm. It is
generally used to embellish vegetables, fish and egg dishes, such as the
classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an
emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It
is widely used as a spread, a dressing and as a sauce. It's also used as the
base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aďoli, and
Remoulade.

Vinaigrette is a sauce made of a simple blend of oil, vinegar, salt and pepper
(usually 3 parts oil to 1 part vinegar). More elaborate variations can include
any combination of spices, herbs, shallots, onions, mustard, etc. It is
generally used to dress salad greens and other cold vegetable, meat or fish
dishes.

Here is another recipe for Espagnole - w/variations. It makes a quart - which
is closer to what a home cook would prefer. Of the variations - you will
probably not do the first two because they depend on wine. But, the mushroom
sauce looks quite nice - and you won't have any trouble substituting for the
spoonful of sherry wine.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Basic Espagnole (Brown Sauce)
 Categories: Sauces, Herbs, Beef
      Yield: 1 quart

      1 sm Onion; peeled
      1    Carrot; peeled
      1    Rib celery
      1 cl Garlic
    1/2 c  Butter
    1/2 c  All-purpose flour
      2 tb Additional butter
      6 c  beef stock or bouillon;
           - room temp
      2 oz Tomato purée
    1/8 ts Salt
  1 1/8 ts Ground white pepper

MMMMM--------------------------SACHET-------------------------------
    1/2    Bay leaf
      2    Parsley stems; no leaves
    1/8 ts Dried thyme leaves
      1 cl  Garlic
      1     Piece of cheesecloth; cut
            - in a 6" square
      1     Piece of butcher's twine;
            - 12-inches long

  TO MAKE SACHET - Place the bay leaf, parsley stems, thyme,
  and garlic in the square of cheesecloth. Gather up the
  corners and twist together. Using just 1 end of the string,
  tie the sachet closed. The other end of the string, the long
  end, will be suspended from the handle of the saucepan. Set
  aside until ready to use.

  Cut the onion, carrot, and celery into medium, 1/2-inch,
  dice. Set aside. Mince garlic.

  Heat the 1/2 cup butter in a small saucepan until hot. Whisk
  in the flour to a paste consistency, and cook over medium
  heat, stirring constantly, for 5 to 6 minutes until mixture
  (roux) bubbles, turns light brown in color and has a nutty
  aroma. This is called a dark roux. Set aside.

  Place the remaining 2 tablespoons butter in a heavy, 4-quart
  stockpot over medium heat. Add the onion, carrot, and
  celery. Sauté the vegetables, stirring often, for about 5 to
  6 minutes, or until well browned. Add the minced garlic and
  sauté another 1 to 2 minutes.

  Add the cooked roux to the vegetables, stirring to combine.
  Gradually, pour in the brown stock and then the tomato
  purée. Tie the pre-made sachet to one handle of the
  stockpot, letting it dangle in the liquid.

  Bring to a boil, skimming off any impurities from the
  surface, as needed. Reduce heat and simmer, uncovered, for
  about 2 hours, skimming the surface occasionally, until the
  sauce is reduced to about 1 quart.

  Untie sachet. Then pour sauce and the sachet into a fine
  strainer or china cap lined with cheesecloth. Use a ladle or
  spoon to gently press any remaining vegetables through the
  strainer. Discard the sachet.

  Season to taste with salt and pepper, if desired.

  Set over a double boiler filled with warm water until ready
  to serve. Or cool completely, then cover and store in the
  refrigerator in an airtight container for up to 1 week. The
  sauce may also be frozen for up to 3 months.

  Makes about 1 quart
 
  From: http://www.lynnescountrykitchen.net

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Espagnole (Brown Sauce) Variations
 Categories: Sauces, Herbs, Beef
      Yield: 1 quart

           Variations on a theme

  BORDELAISE SAUCE - Place 1 cup red wine, 2 minced shallots,
  1/4 teaspoon crushed black peppercorns, a pinch of thyme,
  and 1/2 bay leaf in a saucepan. Bring to a boil and then
  reduce to medium heat. Cook for about 33 minutes or until
  reduced by three-fourths. Add 1 quart Demi-glace and simmer
  for 15 to 20 minutes.

  Remove from heat and strain through a lined strainer or
  cheesecloth. Cut 2 tablespoons butter into small pieces and
  drop them, 1 at a time, into the sauce while stirring
  constantly to combine. Serve immediately.

  Makes about 4 cups

  MADEIRA SAUCE - Place 1 quart Demi-glace in a heavy saucepan
  over medium heat. Cook for 30 to 45 minutes until reduced to
  1/2 cup. Add 1/4 cup Madeira wine, stirring to combine.
  Serve immediately.

  Makes about 4 cups

  MUSHROOM SAUCE - Melt 1 tablespoon butter in a heavy sauté
  pan over moderate heat. Add 1 minced shallot and sauté for 2
  to 3 minutes until translucent. Add 1/2 pound sliced
  mushrooms and continue sauteing until brown. Add 1 quart
  Demi-glace and simmer for about 10 minutes. Add 1 tablespoon
  dry sherry and 1 teaspoon lemon juice. Serve immediately.

  Makes about 4 cups
 
  From: http://www.lynnescountrykitchen.net

  Uncle Dirty Dave's Archives

MMMMM

... A man must not swallow more beliefs than he can digest. -- Harlan Ellison
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