19 February, 2023
Espagnole Sauce Derivatives
French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Espagnole” Sauce.
Mother Sauces are:
- Béchamel Sauce
- Velouté Sauce
- Espagnole Sauce
- Hollandaise Sauce
- Tomato Sauce
For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/
To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/
Espagnole Sauce: (Brown Stock + Brown Roux + Mirepoix)
- Also known as “Brown Sauce”
- Brown Stock + Brown Roux + Mirepoix
- Brown Stock: Beef Stock or Veal Stock
- For Brown Stock, bones have first been roasted to add color and flavor.
- Brown Roux is Roux that is cooked a li’l bit longer.
Its Composition:
- Liquid: Brown Stock (Beef Stock or Veal Stock)
- Thickening Agent: Brown Roux
- Flavoring or Seasoning Agents: Bayleaf, Parsley, Mirepoix, Tomato Puree
Derivatives of Espagnole Sauce: (“Espagnole/Demi-Glace” as a “Base”)
| S. No. | Espagnole Derivative Sauces |
|---|---|
| 1. | BERCY (Demi-Glace + Meat-Glace + Shallots + White Wine + Sliced Bone Marrow) |
| 2. | BORDELAISE (Shallots + Thyme + Bay Leaves + Mignonette Pepper + Red Wine) |
| 3. | CHARCUTIÈRE (Robert Sauce + Gherkin Juliennes) |
| 4. | DEVIL (DIABLE) (Shallots + White Wine + Vinegar + Peppercorn + Salt + Demi-Glace + Parsley |
| 5. | MADEIRA (Demi-Glace) + Madeira Wine) |
| 6. | CHASSEUR (Mushrooms + Shallots + White Wine + Demi-Glace + Butter + Parsley) |
DEMI-GLACE: Mixture of (50% of Brown Stock + 50% of Brown Sauce) reduced to half, known as Demi-Glace Sauce.
MEAT GLACE : Reduce Brown Stock until highly viscous by slowly heating it and evaporating. It gives a long shelf life to the sauce and it will taste salty.
ROBERT SAUCE or BROWN MUSTARD SAUCE: White Wine + chopped Onion + Demi-Glace + Mustard
MIGNONETTE PEPPER: Equal combination of Black Pepper & White Pepper
CHASSEUR: Pronounced as Sha-Suh
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To Know Béchamel Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/derivatives-of-bechamel-sauce/
For Velouté Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/veloute-sauce-derivatives/
To Know Hollandaise Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/hollandaise-sauce-derivativve/
To Know Tomato Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/tomato-sauce-derivatives/