Espagnole sauce is one of the classic sauces of French cuisine. It was created in the 17th century and became the basis for many other sauces. The name of Espagnole sauce does not mean that it was created in Spain. In fact, it was named after Spanish cuisine, which the French considered very important.
The history of creating Espagnole sauce began with the arrival of Cardinal Mazarin in France. He brought with him many dishes that were prepared in Italy. Cardinal Mazarin died in 1661, but his chef Francois Louis Bourguignon continued to cook these dishes for King Louis XIV. Bourguignon was the inventor of many dishes, including Espagnole sauce.
Espagnole sauce was created based on the broth, which was made from beef bones and vegetables. Bourguignon added tomato paste, mushrooms, spices, and herbs to the broth. The resulting sauce was thick and aromatic. It quickly became popular among French chefs and was used as the basis for many other sauces.
Espagnole sauce was particularly popular in the 19th century, when French cuisine became known all over the world. During this period, French chefs began to experiment with sauces, adding new ingredients and spices to them. Some of these new sauces, such as demi-glace and Bordelaise sauce, were created based on Espagnole sauce.
Today, Espagnole sauce is still used in many restaurants around the world. It is often served with beef, pork, or poultry and is also used to create other dishes, such as lasagna, ragout, and pasta. In some recipes, Espagnole sauce is prepared with the addition of red wine or cognac, which gives it a more rich taste and aroma.
However, over time, the recipe for Espagnole sauce has changed slightly. Nowadays, it is prepared not only from beef bones but also from pork, chicken, or fish. In addition, many chefs add various spices and herbs to the sauce to improve its taste.
Espagnole sauce is an integral part of French cuisine, and it continues to inspire chefs around the world. It provides an opportunity to experiment with different ingredients and create new, unique sauces that can surprise gourmets and attract the attention of culinary critics.
In conclusion, Espagnole sauce is one of the classic sauces of French cuisine, which was created in the 17th century and became the basis for many other sauces. It was invented by Francois Louis Bourguignon, who added tomato paste, mushrooms, spices, and herbs to the broth. Over time, the recipe for the sauce has changed slightly, but it remains an integral part of French cuisine and continues to inspire chefs around the world to create new and unique sauces.
