Espagnole Sauce
Ingredients
Directions
Make the sauce
Heat flour in a saucepan over low heat until it turns light brown.
Gradually mix in the stock, broth, or gravy.
Simmer the mixture, skimming off any foam, and prevent it from sticking to the pan.
Strain the sauce before serving.
Finish and serve
Add Madeira just before serving with quails.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Browned in the pan first, then thickens the stock into a smooth sauce.
- Stock, broth, or gravy
- Forms the liquid base that the browned flour thickens and flavours.
- Madeira
- Adds a sweet, fortified aroma and depth added at the end, just before serving.
The step that matters
Gradually mixing in the stock. Adding liquid slowly while stirring lets the browned flour disperse evenly. Dumping it in at once creates lumps that are hard to smooth out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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