Espagnole Sauce: History, Origin and How To Make It Step By Step

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A Espagnole Sauce: history, origin: learn about the espagnole sauce origins and how to make it with this video recipe.
ingredients and written recipe on the website:
www.thefrenchcookingacademy.com/recipe/espagnole-sauce-recipe/
The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking.
This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background.
you can preserve that sauce in the fridge for 24 hours or freeze it for further use.
it is a great sauce to use to further enhance any meat dished you make.
Today we look at an espagnole recipe taught in French culinary schools. there many methods that exist and this is one of them.

The cast iron dutch oven I used:
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support my work on Patreon:
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Discuss this on reddit: www.reddit.com/r/frenchcookingacademy/

My favorite frying pan:
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Online food converter:
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Website for text, print friendly recipe
thefrenchcookingacademy.com
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Shkarko

Komente

  • Hello chef, where can i find that book from scoffier? In emglish of couse..thanks

    Jose AncajimaJose AncajimaDitë më parë
  • Damn yo, james Franco really DOES do it all!

    8psydefex8psydefex5 ditë më parë
  • 2 cloves of garlic?!??? Anything less than 4 cloves can’t be french 😄🤣🤣🤣🤣

    henrikduendehenrikduende14 ditë më parë
  • So much talk is so annoying..i love to watch tutorials with less talk and more on demonstration

    John PollentesJohn Pollentes18 ditë më parë
  • Perfection

    Nonhlanhla PinziNonhlanhla Pinzi18 ditë më parë
  • I watch a lot of food tubers, but keep coming back to this for the real deal. There's a lot of focus on simple, at-home methods these days, but I find this channel to be educational and inspiring in a way that many aren't. Also this dude's accent is ridiculously charming.

    pandaexpressopandaexpresso20 ditë më parë
  • Bruh bruh bruh

    - dead meme -- dead meme -29 ditë më parë
  • You don’t put celery with your bouquet garni??

    DesertDaisy MarieDesertDaisy MarieMuaj më parë
  • Though it's gross uh?

    9mm Berreta9mm BerretaMuaj më parë
  • Like 👍👍 ❤❤

    Rachile's recipesRachile's recipesMuaj më parë
  • *hu*

    erfho8yerfho8yMuaj më parë
  • *Bacon?? EWWWWWWW*

    Khaleefa XKhaleefa XMuaj më parë
  • Video starts at 2:30. You're welcome.

    N-CarterN-CarterMuaj më parë
  • I can't stop watching your channel!!!! Binge watching your videos every evening.

    Michael ChristyMichael ChristyMuaj më parë
  • 😦But... but... butter

    JaimeJaimeMuaj më parë
  • Merci millefois!

    Albert GauchéAlbert GauchéMuaj më parë
  • Don't call it brown sauce Call her mommy Espagnole

    cristopher wongcristopher wongMuaj më parë
  • Nice ..share some deravatives too

    Farah AlviFarah AlviMuaj më parë
  • Excellent video

    Nick CloydNick CloydMuaj më parë
  • Hmm, I shall put all sorts of stuff, like cars, people, furnitures, electronics, trees, houses, in a large pot and boil it for hours to concentrate their flavours.

    Jerry BotJerry BotMuaj më parë
  • Thank you for a great video. I have learned much from you.I also cook using cast iron, mine is not coated in porcelain enamel though. Do you cook ever on a old fashioned wood stove?

    Jealous Gypsy Homestead & ForgeJealous Gypsy Homestead & ForgeMuaj më parë
  • I work as a cook for a buffet in Las Vegas, I wish my fellow cooks could put more passion and heart into their work, however the amount of customers causes opur head chef to use a lot of frozen foods, pre diced tomatos, potato, carroots, onions... We used to make our own pizza dough, but now we get boxes of frozen pizza dough already rolled out into a perfect circle.. It tastes bland, almost cardboard like...

    Harsh GadleyHarsh Gadley2 muaj më parë
  • What are some good examples of dishes to make using the espagnole sauce? the 5 mother base sauces: Bechemel, veloute, tomato, espagnole, hollandaise

    Harsh GadleyHarsh Gadley2 muaj më parë
  • excellent videos on this channel, well excecuted, easy to follow, continuously referencing the modern traditional techniques of Esscofier for historical value, very cool!

    robert faillarobert failla2 muaj më parë
  • Why are these people always so focused on these dishes being "famous"? I've never heard of this sauce before lol

    baasmansbaasmans2 muaj më parë
    • baasmans well it’s one of the mother sauces lol

      Shmans0133Shmans01332 muaj më parë
  • Uh huh huh wee wee tiddy croissant

    Anthony AgolioAnthony Agolio2 muaj më parë
  • Ilovlov French cooking just like their accent oh man,beautiful

    Melvalyn WalkerMelvalyn Walker2 muaj më parë
  • Just character

    Brian  EarnerBrian Earner2 muaj më parë
  • Great video!!!

    Rasika WeerasingheRasika Weerasinghe2 muaj më parë
  • Once again , is one of the best channels to professionals and students . I appreciate. We all very lucky to have this opportunity to see you offering this to us all. Thank you so much 😊

    Mike MMike M2 muaj më parë
  • Wow .... brilliant explaination....nice story too

    chinna vassichinna vassi3 muaj më parë
  • Speak English slowly plzzz...

    CEYLON LIFESTYLECEYLON LIFESTYLE3 muaj më parë
  • That's not how you made a roux man! And you are french! how dissappointing 😒 ~LUCKYLOBO

    Luciano LoboLuciano Lobo3 muaj më parë
  • BUT I THINK SO THIS IS TOMATO SAUCE AND NOT ESPAGONLE SAUCE FROM 6 MOTHER SAUCES

    akshat guptaakshat gupta3 muaj më parë
  • Sorry, for asking this, but HOW do I use it? For example: Making beef roulades, stewing them in pure water, then I get some kind of sauce, nothing spectecular! AND now I could add some Espagnole, to make it taste much better???

    Steppi B.Steppi B.4 muaj më parë
  • Does anyone know why this guy is do twitchy? I have a coworker who does the same motions and I wonder why, but I am too nervous to ask.

    Zlatan OmeragicZlatan Omeragic4 muaj më parë
  • My French friend!!! Your channel rocks! I trust your French recipes because you’re a national and you’re in the know of French culture. Thank you 🙏.

    Truth Reigns ForeverTruth Reigns Forever4 muaj më parë
  • Ако са добре узрели български домати, можеш да ги белиш и без заваряване, но понеже в Европа се ядат само боклуци, доматите трябва да се заварят и закалят. Но европа така или иначе не позволява на нас българите собствено производство, така че да правят каквото си искат!

    Georgi PetrovGeorgi Petrov5 muaj më parë
  • Or you can grate a tomato and it will leave a skin off. Or with a cross microwave it and it'll do the same and save you all that water.

    Beautiful WorldBeautiful World5 muaj më parë
  • What stock did you add

    Jyoti JawahirJyoti Jawahir5 muaj më parë
  • Video well enjoyed,thankyou.

    Pickle DonePickle Done5 muaj më parë
  • When we make a brown roux we cook it till it's the color of dark chocolate!

    JoJo MamaJoJo Mama6 muaj më parë
  • Great video! Why filter twice?

    kjackleskjackles6 muaj më parë
  • One of the best channel for learning authentic french cusine, glad i found this channel yesterday

    chriju vazchriju vaz6 muaj më parë
    • @French Cooking Academywell, i finished my culinary course recently andi am starting to begin my career in kitchen, specialisation in continental cuisine, i was searching for making a creme de recipe which is the base for all soup, but i never found it in any videos in AL-projects except yours, and then i started to take a look of your different videos and they way u explain the history of the dish and the way you demonstrate the recipe and teach us is something i never found in any videos in AL-projects and more ever you teach the very authentic way..i hope you will post more and more videos

      chriju vazchriju vaz6 muaj më parë
    • welcome to you 😄how did you found it he channel ?

      French Cooking AcademyFrench Cooking Academy6 muaj më parë
  • Putting in all that food just to filter it out and (presumably) throw it away. Insane.

    HattesHattes6 muaj më parë
    • No that means you don't understand cooking. The ingredient gave their flavor and nutriuets to the sauce that was the purpose of sweating rendering and browning.

      Brandon CorbyBrandon Corby6 muaj më parë
  • al-projects.info/it/video/s6eNaKaYrJ-Uo6Q

    Chef khalid knini شيف خالدChef khalid knini شيف خالد6 muaj më parë
  • What kind of bacon do you recommend for french cooking? I've realised while living abroad that different countries have very different interpretations of bacon. Back at home, German 'Speck' used to be very salty and smokey, but I have since seen (/tasted) different kinds of bacon, even sweet bacon without any smoke aroma. So what would you recommend taste-wise? Thanks

    Just A GermanJust A German6 muaj më parë
  • Bonjour, pourquoi espagnole, ça je n'ai pas compris ! merci !

    Macabre descendreMacabre descendre6 muaj më parë
  • 아주 좋은 비디오입니다.구독 좋아요 눌러요...

    Gunjong YuGunjong Yu6 muaj më parë
  • 7:04 "So you remove dis...duh butthole....eh..." lol wtf...

    Doug LawsonDoug Lawson7 muaj më parë
  • Great rcipe easy to make and texture is perfect

    gagan sharmagagan sharma7 muaj më parë
  • But where's the parsley man ?

    Nayeem KalamNayeem Kalam7 muaj më parë
  • The bay leave looked more like celery.

    LechuqueLechuque7 muaj më parë
  • I am Big of big fan of you

    ganesh bhattaraiganesh bhattarai7 muaj më parë
  • I'm so glad to be subscribed to your channel chef! 👌🤓🤗

    Erika CombeErika Combe7 muaj më parë
    • Erika Combe thanks a lot

      French Cooking AcademyFrench Cooking Academy7 muaj më parë
  • At 6:55 does he say "remove the pit en cul?" Or the "pit in the asshole", in French? Sorry, didn't quite catch that.

    Kali SouthpawKali Southpaw7 muaj më parë
    • The "pédoncule". :)

      Delph ZouzouDelph Zouzou7 muaj më parë
  • Actually it's Spanish cooking the French just took what they were shown and followed the recipe.

    scott stutzmanscott stutzman7 muaj më parë
    • All cooking has it origins from different sources, has been that way since we started trading with each-other and moving out of our tiny huts.

      Daniel BlinderDaniel Blinder7 muaj më parë
  • Monter au beurre, the best part of the French cuisine.

    Filip De PreterFilip De Preter7 muaj më parë
  • Great video man! Chef here, really enjoyed it.

    gustav bertilssongustav bertilsson7 muaj më parë
  • This seems rly similar to tomat sauce

    BellaBella7 muaj më parë