Editing Espagnole sauce

{{Short description|One of the basic sauces of classic French cuisine}}
{{redirect|Espagnole}}
{{Infobox food
| name             = Espagnole sauce
| image            = Sauce Spagnole-09.JPG
| image_size       = 
| caption          = Beef with espagnole sauce and French fries
| alternate_name   = 
| associated_cuisine = [[French cuisine|French]]
| region           = 
| creator         =
| course           = 
| type             = Sauce
| served           = 
| main_ingredient  = Meat stock, brown [[roux]] 
| variations       = 
| calories         = 
| other            = 
}}
'''Espagnole sauce''' ({{IPA|fr|ɛspaɲɔl|-|LL-Q150 (fra)-Pamputt-espagnole.wav}}) is a basic [[Brown sauce (meat stock based)|brown sauce]], and is one of the [[French Mother Sauces|mother sauces]] of classic [[French cuisine|French cooking]]. In the early 19th century the chef [[Antonin Carême]] included it in his list of the basic sauces of French cooking. In the early 20th century [[Auguste Escoffier]] named it as one of the five sauces at the core of France's cuisine.

==Etymology==
"Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as [[hollandaise sauce]] or [[crème anglaise]]. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain.<ref>{{Cite book <!--|author=Octopus Publishing Group--> |url=https://books.google.com/books?id=lIRnPwAACAAJ |title=Larousse Gastronomique |date=2001 |publisher=Octopus Publishing Group |isbn=978-0-600-60688-8 |language=en}}</ref>

Subsequently, several attempts were created to explain its name. It is said, for example, that [[Anne of Austria]] – who despite her name was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by adding tomatoes.{{sfn|Diat|1979|p=74}} A similar tale refers to the Spanish cooks employed by [[Louis XIV]]'s wife, [[Maria Theresa of Spain]].<ref>Nguyen, Stephane. [https://www.youtube.com/watch?v=FMLp3x7Arnk "French Cooking Academy"], at 1m 05 seconds onwards.</ref> There is no record of Spanish cooks in the kitchens of the French court, therefore, these explanations appear to be baseless.<ref>{{Cite book |last1=nationales (France) |first1=Archives |url=https://books.google.com/books?id=oOcIAQAAIAAJ |title=Répertoire numérique des archives de la Maison du roi : (Série O1) |last2=Curzon |first2=Henri de |last3=roi |first3=France Ministère de la maison du |date=1977 |publisher=Kraus Reprint |language=fr}}</ref> Another suggestion is that in the 17th century, Spanish bacon and ham were introduced as the meat for the stock on which the sauce is based, rather than the traditional beef.{{sfn|Dallas|1877|pp=412–413}}

==History==
A "Spanish Sauce" appears in [[Vincent La Chapelle]]'s 1733 cookery book ''Le Cuisinier moderne'' as a sauce for pheasant.{{sfn|La Chapelle|1733|p=163}} [[Marie-Antoine Carême]] printed a detailed recipe for "Sauce Espagnole" in his 1815 book ''Le Pâtissier royal parisien''.{{sfn|Carême|1815|pp=126–130}} By the middle of the 19th century the sauce was familiar in the English-speaking world; in her ''Modern Cookery'' of 1845 [[Eliza Acton]] gave two recipes for it, one with added wine and one without.{{sfn|Acton|1845|pp=105–106}} The sauce was included in [[Auguste Escoffier]]'s 1903 classification of the five [[French mother sauces|mother sauces]], on which much French cooking depends.{{sfn|Escoffier|1907|pp=15—23}}

==Ingredients==
La Chapelle's recipe calls for onions, carrots, gravy, ham essence, lemon, garlic, basil, thyme, bay leaf, parsley, green onion, white wine, and, optionally, partridges.  Liver is added at the end of cooking.

Carême's recipe runs to more than 400 words. He calls for ham, veal, and partridges gently braised in water for two hours, after which [[roux]] is mixed in and the pan is returned to the stove for a further two hours or more. It is garnished with "parsley, chives, bay leaves, thyme, sweet basil, cloves, and parings of mushrooms".{{sfn|Carême|1834|pp=63–64}} 

[[Auguste Escoffier]]'s recipe for espagnole, dating from 1903, is briefer, and it includes tomatoes, unlike older recipes. It calls for brown stock (made from veal, beef, and ham), brown roux, tomatoes, and [[mirepoix]] (diced onion, carrot, celery, and ham or lightly salted pork belly), simmered for up to eight hours.{{sfn|Escoffier|1907|pp=18—19}}

==Derivatives==
Sauce espagnole is the basis for many French sauces. They include:
{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Sauce
! scope="col" |Ingredients
! scope="col" |Ref
|-
| [[sauce Africaine|africaine]]
| Cayenne pepper, madeira, onion rings, diced truffles
| {{sfn|Bickel|1989|p=36}}
|-
| [[bigarade sauce|bigarade]]
| juice and zest of orange and lemon; duck stock, sugar 
| {{sfn|Saulnier|1978|p=17}}
|-
| [[Bordelaise sauce|bordelaise]]
| thyme, mignonette pepper, bay leaves, red wine
| {{sfn|Saulnier|1978|p=18}}
|-
| [[sauce Bourguignonne| bourguignonne]]
| shallots, parsley, thyme, bay, mushroom trimmings, butter and red wine
| {{sfn|Bickel|1989|p=39}}
|-
| [[Agaricus bisporus|aux champignons]]
| mushroom stock and small mushroom caps
| {{sfn|Bickel|1989|p=50}}
|-
| charcutière
| onions, white wine, vinegar, pepper, mustard, gherkins
| {{sfn|Bickel|1989|p=52}}
|-
| [[Chasseur (sauce)|chasseur]]
| sliced mushrooms, chopped sautéed shallots, white wine, butter, parsley
| {{sfn|Saulnier|1978|p=18}}
|-
| chevreuil
| mirepoix of vegetables, game trimmings, red wine, pepper sauce, Cayenne pepper
| {{sfn|Bickel|1989|p=41}}
|-
| à la diable anglaise
| shallots, white pepper, vinegar, tomato purée
| {{sfn|Bickel|1989|p=42}}
|-
| financière
| madeira, truffle essence
| {{sfn|Montagné|1976|p=846}}
|-
| aux pignoles à l'italienne
| pine kernels (pignoles), sugar, vinegar, nutmeg, pepper, red wine
| {{sfn|Montagné|1976|p=848}}
|-
| [[Sauce Robert|Robert]]
| onions, white wine, vinegar, pepper, mustard
| {{sfn|Bickel|1989|p=54}}
|-
| Saint-Malo
| white wine, shallots, mustard, anchovy paste
| {{sfn|Saulnier|1978|p=24}}
|-
| venaison
| game essence, pepper sauce, redcurrant jelly, sugar
| {{sfn|Bickel|1989|p=41}}
|}

==References==
{{Reflist}}
==Sources==
*{{cite book | last = Acton | first = Eliza | authorlink=Eliza Acton | title = Modern Cookery | publisher = Longman, Brown, Green | date = 1845 | location = London | url = https://archive.org/details/b21531857/page/104/mode/2up | oclc = 776237549 }} 
*{{cite book | last = Beck | first = Simone |authorlink=Simone Beck| last2=Bertholle |first2=Louisette |authorlink2=Louisette Bertholle |last3=Child |first3=Julia |authorlink3=Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | origyear = 1961 | location = London | publisher = Particular | isbn = 978-0-241-95339-6 }}
*{{cite book | last = Bickel | first = Walter | title = Hering's Dictionary of Classical and Modern Cookery | date = 1989 | location = London | edition = eleventh | publisher = Virtue | isbn = 978-3-8057-0307-9 }}
*{{cite book | last = Carême | first = Marie-Antoine |authorlink = Marie-Antoine Carême  | title = Le Pâtissier royal parisien |location=Paris| publisher = J. G. Dentu | date = 1815 | volume=1 | url = https://archive.org/details/b29328949_0001/page/n7/mode/2up}} 
*{{cite book | last = Carême | first = Marie-Antoine |authorlink = Marie-Antoine Carême  | title = The Royal Parisian Pastrycook and Confectioner | publisher = F. J. Mason | date = 1834 | location = London | url = https://archive.org/details/b29299032/page/62/mode/2up | oclc = 15160719 }} 
*{{cite book | last = Ceserani | first = Victor | authorlink = Victor Ceserani | author2 = Ronald Kinton | title =Practical Cookery | location = London | publisher = Edward Arnold | date = 1974 | edition = fourth | isbn = 978-0-7131-1853-7 }}
*{{cite book | last = Dallas | first = E. S. | title = Kettner's Book of the Table | date = 1877 | location = London | publisher = Dulau | oclc = 771590401 }}
*{{cite book | last = Davidson | first = Alan | authorlink=Alan Davidson (food writer) | chapter = Sauce espagnole | editor-last = Davidson | editor-first = Alan | title = The Oxford Companion to Food | location = Oxford | publisher = Oxford University Press | year = 1999 | isbn = 978-0-19-211579-9 }}
*{{cite book | last = Diat | first = Louis | authorlink = Louis Diat | title = Gourmet's Basic French Cookbook | publisher = Gourmet Books | date = 1979 | location = New York | url = https://archive.org/details/gourmets0000loui/page/74/mode/2up | oclc = 1107861618 }} 
*{{cite book | last=Escoffier | first=Auguste| authorlink = Auguste Escoffier |title=A Guide to Modern Cookery|location=London|publisher=William Heinemann Ltd.|date=1907|url=https://archive.org/details/cu31924000610117/page/n13/mode/2up}}
*{{cite book | last = La Chapelle | first = Vincent | authorlink = Vincent La Chapelle | title = The Modern Cook | publisher = Nicolas Prevost | date = 1733 | location = London | url = https://archive.org/details/moderncook02lach/page/162/mode/2up | oclc = 1328833700 }} 
* {{cite book | last = Montagné | first = Prosper | authorlink = Prosper Montagné | title = Larousse Gastronomique | date = 1976 | location = London | publisher = Hamlyn | isbn = 978-0-600-02352-4 | url = https://archive.org/details/laroussegastrono0000mont_w7s3/page/904/mode/2up | oclc = 1285641881 }}
*{{cite book | last = Saulnier | first = Louis | title = Le Répertoire de la Cuisine | date = 1978 | location = London | publisher = Jaeggi | oclc = 1086737491 | edition = fourteenth }}

==See also==
*[[Brown sauce (meat stock based)|Brown sauce]]
*[[Demi-glace]]

==External links==
{{Cookbook}}
* [http://onlinebooks.library.upenn.edu/webbin/gutbook/lookup?num=930 ''The Cook's Decameron'' from Project Gutenberg]
* [https://www.emerils.com/120804/espagnole-sauce Emeril Lagasse's recipe at emerils.com]

{{Brown sauces}}
{{French mother sauces}}

{{portal bar|Food}}
[[Category:Food and drink introduced in the 17th century]]
[[Category:Brown sauces]]
[[Category:French sauces]]
[[Category:Mother sauces]]

[[de:Spanische Sauce#Spanische Sauce]]