The ultimate success of an Espagnole or brown sauce is like everything else in cooking on great ingredients of excellent quality. Using a great base stock will enhance your sauce by adding a fabulous aroma and well-balanced flavour. To make a brown sauce you start with a large volume of stock, additional bones (dependant on what you are after), a well browned Mire Pois, Tomato Paste, roux and a sachet d’epices or bouquet garni. I discovered at least 19 sauces this morning that are derived from Brown Sauce or Espagnole.
Bigarde Sauce which is usually served with feathered game or duck is made from brown sauce and adding caramelized sugar diluted in vinegar (think Gastrique), orange and lemon juices then finished with julienne lemon zest.
Bordelaise is used widely for red meats regardless of cooking method though of course I prefer grilling and slow roasting. It is brown sauce built upon with red wine, shallot, peppercorns, thyme, bay and lemon juice and then finished with meat glaze.
Bourguignonne is usually served with eggs or beef and is brown sauce base with red wine, shallot, thyme, parsley, bay and mushrooms. It is finished with butter and a dash of cayenne.
Bretonne is usually served with Green Beans a la Bretonne. It contains onions, butter, white wine, tomato, garlic and parsley.
Charcutiere is served with smoked pork and is Sauce Robert with julienned cornichons.
Chasseur is usually served with beef and furred game and is made of mushrooms, shallots, white wine, brandy, tomato, butter, tarragon, chervil and parsley.
Cherry is served with duck or venison and contains port, pate spice, orange zest and juice, red currant jelly and cherries.
Chevreuil is served with beef, feathered or furred game and consists of Poivrade Sauce with bacon, red win, a dash of sugar and a pinch of cayenne.
Diane is served with feather or furred game and contains a standard Mire Pois, game trim, bay, thyme, parsley, white wine, peppercorns, butter, 35% cream, truffle and cooked egg white.
Financiere is usually served with beef and has Madeira and truffle essence
Genevoise is usually served with Salmon or Trout and contains a white mire pois, Salmon trim, red wine, anchovy essence and butter.
Gratin is served with white fish or sole and consists of white wine, fish trim, shallots and parsley.
Italienne is served mainly with poultry and fish and consists of tomatoes, ham, tarragon, chervil and parsley.
Matelote is served with eel predominantly though it can be used sparingly in other ways and consists of red wine, mushroom, fish trim and parsley.
Mushroom is used for beef, veal and poultry and consists of mushroom and butter.
Poivrade is used with furred game and consists of a mire pois, game trim, bay, thyme, parsley, white wine, peppercorns and butter.
Regence is used with a variety of sautéed kidneys and livers and consists of red wine, mire pois, butter and truffle.
Robert Sauce is used for grilled pork and consists of onions, butter, white wine, sugar, mustard and diluted a touch.
Zingara is used with veal and poultry and consists of shallots, breadcrumb, butter, parsley and lemon juice.
In the next post I will be speaking about Veloute or White Sauce. Back in a flash.
A la prochaine
SDM
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