Introduction
Espagnole sauce, also known as brown sauce, is a rich and flavorful base for many classic dishes. Prepared on the Arteflame grill, this French mother sauce takes on an extra layer of depth and smokiness, enhancing its robust character. Use it as a base for demi-glace or serve it alongside grilled meats.
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef or veal stock
- 1/4 cup tomato purée
- 1/2 cup mirepoix (finely diced onion, carrot, and celery)
- 1 clove garlic (minced)
- 1 bay leaf
- 2 sprigs thyme
- 1/4 cup dry red wine
- Salt and freshly ground black pepper (to taste)
Instructions
Step 1: Fire Up the Arteflame Grill
- Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow it to heat up for about 20 minutes until the flat cooktop is ready for cooking.
Step 2: Prepare the Roux
- Place a cast-iron skillet on the outer edge of the Arteflame cooktop to maintain moderate heat.
- Melt the butter in the skillet. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly, until the roux turns a light golden brown.
Step 3: Sauté the Mirepoix
- Add the finely diced onion, carrot, and celery to the skillet and sauté in the roux for about 5 minutes, or until the vegetables are softened and lightly caramelized.
- Add the minced garlic and cook for another minute, stirring to combine.
Step 4: Add Liquids and Flavorings
- Stir in the tomato purée and cook for 1-2 minutes to enhance its flavor.
- Gradually add the beef or veal stock while whisking to prevent lumps.
- Pour in the red wine and stir to incorporate.
Step 5: Simmer and Thicken
- Add the bay leaf and thyme sprigs to the skillet.
- Move the skillet to a slightly cooler zone on the Arteflame cooktop and let the sauce simmer gently for 20-30 minutes. Stir occasionally to prevent sticking and skim off any impurities that rise to the surface.
Step 6: Strain and Season
- Remove the bay leaf and thyme sprigs. Strain the sauce through a fine-mesh sieve into a clean bowl or pot for a smooth finish.
- Season with salt and freshly ground black pepper to taste.
Step 7: Serve or Store
Use the Espagnole sauce immediately as a flavorful accompaniment to grilled meats or as a base for demi-glace. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Stock Quality: Use high-quality beef or veal stock for the best flavor.
- Heat Control: Adjust the skillet's position on the Arteflame to regulate the heat as needed.
- Enhance Depth: Add a few roasted bones or charred vegetables for extra flavor while simmering.
Variations
- Demi-Glace: Simmer the Espagnole sauce with additional stock until reduced by half for a richer, thicker sauce.
- Mushroom Espagnole: Add sautéed mushrooms to the sauce for an earthy twist.
- Spicy Espagnole: Stir in a dash of cayenne pepper or chili flakes for a spicy kick.
- Herbaceous Sauce: Add fresh chopped parsley, thyme, or rosemary at the end for a fresh herbal note.
- Garlic-Lover’s Sauce: Increase the amount of garlic for a bold flavor.
Pairings
- Grilled Steaks: Use Espagnole sauce to complement the smokiness of a perfectly seared steak.
- Roast Lamb: Drizzle over slices of tender roast lamb for a hearty meal.
- Vegetarian Option: Use vegetable stock and pair with grilled portobello mushrooms or roasted root vegetables.
Conclusion
Making Espagnole sauce on the Arteflame grill enhances its classic depth and flavor with a subtle smokiness. This versatile sauce is the perfect accompaniment to your favorite grilled dishes and a key ingredient for elevated culinary creations.
