Espagnole sauce | Cooking French sauces like a Chef | Chef Rudakova | Skillshare

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Espagnole sauce | Cooking French sauces like a Chef

teacher avatar Chef Rudakova, Chef & Food Content Creator

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

10 Lessons (22m)
    • 1. Welcome to class

      2:11
    • 2. Espagnole class project

      0:51
    • 3. About Espagnole sauce

      1:40
    • 4. Veal broth preparation

      6:33
    • 5. Brown roux preparation

      2:03
    • 6. Espagnole sauce incorporation

      2:09
    • 7. Espagnole sauce evaluation

      0:34
    • 8. Demi-Glace sauce

      1:16
    • 9. Slow-cooked pot roast with brown sauce

      3:31
    • 10. Final thoughts

      1:10
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About This Class

Become a Master of French Saucery | Espagnole sauce explained - class 5

This Espagnole sauce class is part of the series of classes on 5 Leading / Mother sauces in classic French cuisine. If you like this one and you want to get a complete knowledge about all the French sauces and become a Master of French Saucery, check out my Skillshare Profile, where you’ll find all the other culinary classes. 

In this Espagnole sauce class, I’ll teach you how to think like a Chef when making sauces. So you can use & implement your knowledge to any kind of brown, starchy or Espagnole based sauce at any point of time, if you follow my simple guidance.

After completing this Espagnole Sauce class, you will:

  • Become more confident with your culinary skills 
  • Impress your guests & most importantly, yourself with a variety of sauces that you’d be now able to make with “eyes closed”
  • Get to know how to make a classical meat broth
  • Learn the core & timeless principles and techniques behind French sauces making
  • Know the tricks that Chefs use to make a perfect Espagnole sauce

So whoever you are

  • a passionate pro-homecook,
  • an aspiring young person considering going to a culinary school 
  • an experienced Chef, wishing to improve on her food plating skills

THIS COURSE IS FOR YOU!

I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.

Don’t forget to UPLOAD YOUR CLASS PROJECT to share it with out culinary community and get my feedback. 

Have fun!

If you find this course useful, check out my other content HERE:

Meet Your Teacher

Teacher Profile Image

Chef Rudakova

Chef & Food Content Creator

Teacher

Hey there,

My name is Natalia, a.k.a. Chef Rudakova. I’m a professionally trained Chef, certified nutritionist and a food content creator. 

You might know me from my YouTube channels, Instagram or Blog, where I share interesting and non-trivial culinary techniques, breakdown various ingredients (especially Molecular Gastronomy ones) and explain how these ingredients contribute to cooking recipes. 

Teaching & explaining how cooking works is my passion! And, therefore, I’m working right now on a series of Culinary Education classes for Skillshare, that can open up a curtain, leading you to an exciting culinary world and make you a great Chef. 

If you’d like to learn more, ma... See full profile

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Transcripts

1. Welcome to class: Hi guys, welcome to the last class in the French sauces series. Today we'll be cooking sauce espagnol. Espagnol is the most expensive, the most time-consuming, but the most luxurious of the five legion French sauces that we've cooked so far. If you're new here and this the first class you're watching first of all, welcome and second of all let me introduce myself. My name is Natalia, also known as Chef Rudakova and you might know me from many other classes on culinary skills and techniques. Today I'll be your instructor in this master of French saucery class. Master French saucery classes are focused on the coloring technique breakdowns behind the preparation of five Lydian French sauces, which are bechamel, hollandaise, veloute, espagnole, and tomato sauce. As I've already mentioned, this espanol class is the last class in the series so, if you haven't yet watched the previous four classes, I highly encourage you to go back and watch them all. These are not just the video recipes, these are classes that are full of culinary technique breakdowns, chefs insights, and explanations on how you can use this new knowledge to your culinary adventures beyond just these five sauces. If you're done however, well-done, I'm happy to see that you've decided to take this long journey towards the French sauces mastery together with me. In today's espanol sauce class, we are going to learn how to make a classical meat broth, how to make a brown roux, and how to use this sauce espanol as a base to making other small sources such as demi-glace, which in return act as a base to many other French brown sauces and, if that's not enough, we're also going to make an absolutely delicious meat dish to accompany our sauce espanol. We're going to make an indulgent slow cooked pot roast. Remember, knowing 1,000 recipes is not going to make you a great chef, but knowing culinary techniques, will and culinary techniques is exactly what you're going to carry out of my classes. 2. Espagnole class project: Before we dive right into the class, let's quickly talk about the class project. As all the other class projects in this French sources series, this one is very simple. All you need to do is watch the whole class, follow along the way with me through the whole process of making source Espanol, make one yourself and post the photo with in the projects and resources section. I give you a heads up. This source might take quite a while to cook. I'd recommend you to plan your work ahead and spread out your cooking process throughout the week. You can also use the structure of my class as a guide in your planning if you wish. If you feel confident, you can also make a whole dish featuring source Espanol and send me a photo of that. It will take quite a while, but it's totally worth it. Source Espanol might be just a perfect source to amaze your Thanksgiving and Christmas guest this year. Now, let's start with the cooking. 3. About Espagnole sauce: Espagnole sauce is one of the five mother sauces in the classical school of French cookery. As a culinary instructor, I'd like to break down all the dishes into structural components so the culinary techniques used in their preparation are easier to understand and be applied to other similar dishes. If you focus on culinary techniques instead of the recipes, even the most complicated dishes turn out to be not so complicated because you understand the fundamental principles behind them. Let's use this thinking to the Espagnole sauce. As with all the other French sauces, sauce Espagnole consists of two parts, the flavored liquid and the thickening agent. The liquid used in the Espagnole sauce preparation is the veal stock or broth flavored with some vegetables and aromatics and the thickening agent is the brown roux. We already worked with you with meats stocks in previous classes, but so far we've done only the white meat stocks and although the fundamental principles behind the meat stock preparations are the same, this veal stock or more precisely, veal broth would be different. First of all, we will be making a broth instead of a stock. The difference between stalk and broth is that in stocks you usually only use the bones and in broth, you use meat parts or a combination of meat and bones and today I'm finally going to brown everything. I'm going to talk more about it in the next chapter. The same goes for the thickening agent. So far we've only prepared with you the white type of roux, the quickest to make, but today we'll be making a brown roux and this also will be covered in the next chapters. Now, let's start cooking. 4. Veal broth preparation: The brown broth preparation. As the name suggests, there will be some browning involved in the process. But before we do that, first of all, we are going to do what all the good chefs do, we're going to prepare our [inaudible] , all the ingredients that we're going to need for this recipe execution in the form that we're going to need them. The first ingredient we're going to need and the largest one by weight is water. We're going to need a lot of water today, 10 liters. You can, of course, use a small amount using the proportions I'm going to tell you in a second. But I'm using that much of water because we need to make a lot of veal broth, to be enough, not only for the Espagnole sauce preparation, but also for another sauce that I'm going to show you today, demi-glace. Because the veal broth takes so long to cook, it is always worth to make more of it and then just store it in the fridge or freezer. The normal proportions to make in any kind of brown stock or broth are 100 percent of water, 50 percent of bones or 20-30 percent of meat and bones which we're going to use today, 10 percent of mirepoix, five percent of tomato puree or one percent of tomato paste, because it's more concentrated, and a sachet. If you don't need so much of brown stock, you can use these proportions to generate the amount of brown stock that you'd like to have. Next item on our is the veal meat. Do not wash or blanch the meat this time as we did with bones in the white stock's preparation because that might inhibit the browning process. Next goes the mirepoix. Mirepoix is the aromatic vegetable mix that gives that extra depth in flavor and aroma to our stocks, broths, and sauces. In this brown stock preparation, we're going to use a classical mirepoix, which are onions, carrots, and celery. Just for fun, we're also going to add some mushrooms. Mushrooms and meat always go well together, so why not. We're going to need to wash and dice them into relatively large pieces. The size of vegetable cuts in the stocks, broth, and sauce preparation usually depends on the texture of the vegetables and the cooking time. Meat's broths and stocks take a lot of time to cook so there is absolutely no need to cut the vegetables into small dice. If we do so, we will get our vegetables fully cooked and extract all the flavor that we want to extract from them long before that would be so for the bones and meat, so for now, we're going to stick to the large cuts. When it comes to the tomato part, you can use either a tomato puree or a tomato paste. If you use the latter one, don't forget to reduce the amount as per the earlier proportions. Today, I'm going to use the tomato puree. The last item on our [inaudible] is this sachet d'épices. Sachet d'épices is the cheese cloth bag filled with the aromatical herbs and spices to complement our broth. Today, I'm going to fill it up with some bay leafs, parsley stems, thyme, and peppercorns. Now, we are ready. Let's start cooking. First, we're going to place the veal meat on a baking tray. No parchment paper, no silicon mat this time. Add a little bit of vegetable oil and roast it at 430 degrees Fahrenheit for about half an hour. Then we're going to add in our mirepoix, our vegetables, and roast for another half an hour until we see some browning appearing on the vegetables and meat. Then we're going to add in the tomato puree or tomato paste and roast for some more. Transfer all the components of the tray to a large stock pot, cover it with cold water, and bring it to simmer. Meanwhile, if you have anything left on your tray, you can also deglaze it. You should also deglaze it while it's still hot and transfer this deglazed mixture also to the pot. Finally, drop the sachet in and simmer for as long as it takes. Well, the suggested time for cooking any kind of veal stock or broth is six hours. You'll definitely get the best out of your broth if you do just that. But let's be realistic. Very few people would be able to cook for that long, so anything not less than 2-3 hours should be sufficient for a brown broth preparation. But if you have time and space, you should definitely simmer for full 6-8 hours. Don't forget to keep on skimming throughout the whole process. When the broth is radiant, strain it through the cheese cloth and cool it down over an ice bath if you're not intending to use it immediately. 5. Brown roux preparation: Roux is a starch thickener used mostly for the sauces preparation. Today will be making the longest in terms of preparation time roux, the brown roux. As all the other kinds of roux, the brown roux consist of two parts, fat and flour. We'll be using 60 grams of all-purpose flour and 60 grams of butter. Yes, we're using butter today, not clarified butter, regular butter, because we are not afraid of any browning to happen. In fact, that's exactly what we want here. Milk solids are welcome. We're also going to add in some additional to our roux, just like when we did with the sauce preparation. Just like that, we're also going to cut our sauce into smaller cuts for the ease of its further usage. First, put a large pot on heat, make sure that it's hot enough and then drop in all of our butter. Once the butter is melted, add in the all of our vegetables and sit there until it gets brown. Then add in all the flour, mix it in the fat and the vegetables, and cook it on medium heat while continuously mixing for as long as it takes to get brown in color. A small trick that many chefs use to speed up this process, is to use the toasted flour. You can toast a bunch of all-purpose flour in advance on your frying pan or on a baking tray in the oven, preheat it to 350 degrees Fahrenheit for 6-10 minutes while constantly monitoring. 6. Espagnole sauce incorporation: When it comes to incorporation of any stock or broth into the roux, it's important for the stock or broth to be warmed up, not boiling hot, but also not ice cold. First, we're going to incorporate our tomato paste into the roux and cook it until it gets dark red color. Then we're going to cool it down a little bit to avoid the splattering. Then we will start incorporating our broth one liter at a time. Add one liter of broth and whisk it into the roux vigorously till the uniform consistency, then add another liter and repeat the process. Do the whisking fast and do not add too much broth at a time to avoid the lump formation. Once all the broth is whisked in, keep on whisking and bring the sauce to simmer, drop in another sachet bag and simmer until the sauce reduces to 2/3 of its initial volume. Then, strain the sauce through the cheesecloth and serve immediately. Otherwise, cool it down over a nice bath and store in the fridge in the airtight container. 7. Espagnole sauce evaluation: A good sauce espagnole should have a deep brown color with a good shine. Not oily, rather a silky shine, and should have a smooth consistency with no lumps. In terms of thickness, it shouldn't be too thick, but also not too loose either, and appear spoon coating ability. Finally, it should be really aromatic with meaty and caramelization aromas, and should have a deep meat umami flavor with some vegetable notes. If you've checked all the boxes, congratulations, your sauce espagnole is a perfection. 8. Demi-Glace sauce: Demi-glace is a truly important source in French cooking. It is used as a base for many other small sources. For that reason it is considered by many shells as essential that we can process though is quite easy and straightforward, provided that they have both over initial ingredients already on hand. 9. Slow-cooked pot roast with brown sauce: Pot roast 10. Final thoughts: That's it guys, together we came to an end to our final 5th class in this French sauces series. I'm sure you've learned a lot today and throughout this series as a whole. There's been a lot of information, so take time to process it. I hope you made notes too. Now it's time to practice. Make sure to do your class project and share it with me. Also if you have any questions or doubts, do let me know. I feel sad to have this last class finished and see you go. There is a lot more to learn when it comes to culinary arts. You can check out my profile and find there more cooking classes. Maybe you'll find there something interesting for you. I of course do encouraged you to take all of them. If you like this class please review it. A couple of sentences would be just enough to help my educational content to be visible to more people. Of course don't forget to give me a follow-up so you'll be the first one to know when I release new content so you can really benefit from it. That's it for now. Thank you for watching. You're the best, you're my culinary hero, you're the master of French saucery, and I'll see you in the next class.