Espagnole

Espagnole, often referred to as one of the “mother sauces,” plays a crucial role in the world of culinary creations. This foundational sauce serves as the base for many other delectable sauces featured in this book. With its rich and savory profile, Espagnole adds depth and flavor to countless dishes. Let’s delve into this classic recipe and discover how to prepare this essential sauce.

Yields: 3 cups

INGREDIENTS:

• 1 small carrot, chopped
• 1 medium white onion, chopped
• 1/4 cup butter or vegan margarine, such as Earth Balance
• 1/4 cup flour
• 4 cups hot Pressure Cooker Vegetable Stock
• 1/4 cup canned tomato purée
• 2 large garlic cloves, chopped
• 1 celery rib, chopped
• 1/4 teaspoon whole black peppercorns
• 1 bay leaf

INSTRUCTIONS:

1. Begin by sautéing the chopped carrot and onion in the butter over medium-high heat in the pressure cooker. Cook until they turn a beautiful golden color. Next, add the flour and whisk it into the mixture to create a roux. Continue to cook, stirring continuously, until the roux reaches a medium brown color. This process should take about 30 minutes. While whisking, slowly add the hot vegetable stock to ensure a smooth consistency. Incorporate the tomato purée, chopped garlic, celery, peppercorns, and the bay leaf into the mixture.
2. Lock the pressure cooker lid into place and bring it to high pressure. Once the pressure is achieved, reduce the heat to low and cook for approximately 5 minutes. After cooking, remove the pressure cooker from the heat source and allow the pressure to release naturally.
3. Now, bring the sauce to a simmer, and let it cook uncovered. Stir frequently and continue simmering until the sauce reduces to 3 cups. Before serving, be sure to remove any solids from the sauce to achieve a silky-smooth texture.

WHAT IS A ROUX?

Before we conclude, let’s understand the significance of a roux in this recipe. A roux is a fundamental element made by combining equal parts fat, such as butter, margarine, or oil, and flour. It serves as a thickening agent for sauces. The level of heat and the duration of cooking determine the color of the roux – whether it’s white, blond, or brown. In the case of this Espagnole sauce, the roux’s medium brown hue contributes to the sauce’s rich and deep flavor.

With your homemade Espagnole sauce ready, you have the foundation for an array of delicious dishes. Explore its versatility in your culinary adventures, knowing that it’s a key component in creating remarkable sauces. Enjoy the journey of mastering this essential sauce!