{"id":1475,"date":"2018-05-06T14:10:37","date_gmt":"2018-05-06T21:10:37","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1475"},"modified":"2018-05-06T14:10:37","modified_gmt":"2018-05-06T21:10:37","slug":"sauce-espagnole","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/06\/sauce-espagnole\/","title":{"rendered":"Sauce Espagnole"},"content":{"rendered":"<h5 style=\"text-align: center\">Yield: 1 cup<\/h5>\n<p>Velout\u00e9 is one of Escoffier\u2019s five mother sauces in French cooking. This is a stock based sauce. About any sauce could be used to match the final dish. Multiple the quantity as needed. You can also change the ratio of butter\/flour to stock to change the consistency of the sauce.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small carrot, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">medium onion, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">stick (\u00bc cup) unsalted butter<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup all-purpose flour<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups hot beef stock or reconstituted beef-veal demi-glace concentrate*<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup canned tomato pur\u00e9e<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">large garlic cloves, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">celery rib, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp whole black peppercorns<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">Turkish or \u00bd California bay leaf<\/span><\/li>\n<\/ul>\n<h4 style=\"text-align: center\">Sauce Espagnole (FN)<\/h4>\n<h5 style=\"text-align: center\">Yield: 6 servings<\/h5>\n<h6 style=\"text-align: center\">Robert Irvine \/ Food Network<\/h6>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">scallions, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped celery<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped carrot<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small clove garlic, crushed<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS dry red wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups rich brown beef, veal or chicken stock, hot<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS toasted instant flour (recommended: Wondra)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS tomato paste<\/span><\/li>\n<li><span class=\"id-ingredient-name\">A sachet d&#8217;epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn<\/span><\/li>\n<\/ul>\n<p>Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.<\/p>\n<p>In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d&#8217;epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 1 cup Velout\u00e9 is one of Escoffier\u2019s five mother sauces in French cooking. This is a stock based sauce. About any sauce could be used to match the final dish. Multiple the quantity as needed. You can also change the ratio of butter\/flour to stock to change the consistency of the sauce. 1small carrot, coarsely chopped 1medium onion, coarsely chopped \u00bdstick (\u00bc cup) unsalted butter \u00bccup all-purpose flour 4cups hot beef stock or reconstituted beef-veal demi-glace concentrate* \u00bccup canned&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/06\/sauce-espagnole\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1475","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1475"}],"version-history":[{"count":0,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1475\/revisions"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}