Best Recipe for Sauce Espagnole

French Mother Sauce Espagnole Recipe :
Ingredients :
-1.5L of brown stock
- 50g bacon
- 50g carrots
- 50g onions
- 300g fresh tomatoes
- 40g tomato purée
- 10g garlic
- 1 bunch of herbs ( bay, thyme, parsley ... )
- 60g flour ( for thickening )
- 60g butter ( for thickening )
Instructions :
Fry up vegetables and bacon in butter.
Sprinkle flour and cook it, till blonde-brown.
Add tomato puree and cook it till acidity fades away ( 1-2 mins)
Get everything off the heat and let cool down to room temp.
Pour in the boiling hot brown stock while whisking.
Add fresh tomatoes, garlic and herbs.
Cook for 1h - 1h30 and skim the scum regularly.
Pass through a fine mesh sieve
Add a dash of Madeira. Thicken if needed with a slurry.
Pass through a fine mesh sieve. Voila.
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Salut,
Alex

[@FrenchGuyCooking]

The Ultimate Steak Sauce (French Demi-Glace recipe) ua-cam.com/video/ZNl26JTwCjo/v-deo.html

[@3thern]

God this made me so hungry

[@demonslet]

I feel like people do themselves short by not clicking on Alex's shorts. Salut Alex see you shortly again hopefully.

[@trshxgod8040]

Visiting Marsaille france to visit my sister next weekend! Excited to see what your country is made of!!

[@arnaudsurribas2963]

Marseille is a bit different than most french cities, a melting pot from all mare nostrum and more, but especially a french-maghreb city. Hope you enjoy !

[@canchero724]

Don't visit any of the pizza trucks or Pizzerias over there. The things that they do to Pizza would anger the purists. You have been warned.

[@arnaudsurribas2963]

@@canchero724 What ? Marseille have some of the best pizza around. Bad pizzas are generaly in northern France

[@tanet]

Bouillabaisse

[@tanet]

​@@arnaudsurribas2963very Italian too

[@Rufioforever]

Love your videos Alex!

[@LisabonMusic]

An Escoffier Series would be nice!

[@mico6155]

His mother sauces series is basically just that..

[@LisabonMusic]

@@mico6155 escoffier didn’t just do sauces 😉

[@zzzzzz69]

Why is it called that, is it adapted from or invented by the Spanish

[@ayl.a2167]

"ToMAto puree and ToMAYto"
you can tell he's french

[@user-nh7bs9hw2u]

Just made it for my steak special 🎉

[@s.peters2866]

One the mother sauces.

[@aberetumenete]

alex I LOVE YOU, but that doesn't existe in all over Spain. love from 🇪🇸

[@michieljuta976]

Sauce Hollandaise isn’t a sauce we particularly use much in the Netherlands either. But that what these sauces were called when Escoffier and his colleagues of that era wrote them down.

[@CarlosLopez-xc2le]

Hola Alex, me gusta mucho tu canal, soy español y te puedo garantizar que eso NO es salsa española. La salsa española lleva vino ( generalmente vino tinto). Por lo demás esta correcta la receta. Se usa mucho con las albóndigas 😉 Siempre es bueno mejorar👍🏻

[@manuelgrandeboggio7663]

A ver, listillo. En cocina internacional esa salsa se llama así: salsa española. Igual que está la bechamel, la mayonesa, la holandesa, etc.

[@gregoryschmidt1233]

But did you make the demi-glace from roasted veal bones?

[@HimanshuSharma-oy9ss]

This man knows how to talk dirty 😂

[@jermiahduddleston4695]

No celery?

[@PaulGarnerBlueskiwi]

anything that starts by frying pork belly in butter can't really go wrong...

[@ViRrOorR]

Whattdiumean brown stock!?

[@dylan5989]

I assume it's a heavily reduced beef/chicken/veal stock. Not quite to the demi glaze consistency.

[@schapman2247]

Hello Alex. You have disappeared my friend and my life has become a little flatter. Hope you are ok and hope to watch a new series soon.

[@zacharysherry2910]

"bunchofeahrbs"

[@shonguiz0]

Espagnol why pronounce it espagnolé

[@roarkkaufman9339]

Alex the sauce looks good as always, but isnt this just a gravy

[@goofygoober7617]

Gravy doesn’t have brown stock in it nor do a lot of gravies have carrots or onions (even if they should) but it’s still similar

[@maineguide6975]

Stop with all the shorts!

[@Wrulfy]

Yeah sure, use butter instead of olive oil, whatever

[@tsarnicholasii274]

This sauce is honestly disgusting to me

[@DBELLTREE]

A.k.a - gravy

[@goofygoober7617]

Gravy isn’t usually based on brown stock

[@theresonlyone66]

​@goofygoober7617 usually, but who is to say it's wrong. Adding more flavour is always beneficial. I never follow recipes to the letter as they are only guidelines not rules.

[@user-qy7qj5gr7v]

I hate when french and english cuisine try to be something by naming the recipes with mediterranean or latin words.
Only a “gabacho” could name “spanish sauce” to a recipe with butter and pork belly…
What an overrated cuisine, my gosh!!!

[@misterturkturkle]

Fun fact: its not "spanish sauce" ... no one alive knows how it got that name.