ESPAGNOLE Meaning and
Definition
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Espagnole is a culinary term that refers to a type of brown sauce, commonly used in French cuisine. It is considered one of the five mother sauces in classical French cooking. The word "espagnole" is derived from the French word for Spanish, reflecting its origins and inspirations.
The sauce is made by slowly cooking a combination of browned or roasted meat or bone stock, typically veal, beef, or game, with mirepoix (a mixture of diced carrots, onions, and celery) and tomatoes. This mixture is then simmered over low heat for several hours, allowing the flavors to meld and develop. The sauce is then strained to remove any solids, resulting in a smooth and richly flavored sauce.
Espagnole sauce is known for its deep, rich brown color, velvety texture, and intense flavor. It has a complex taste profile, with savory, earthy, and slightly sweet notes. The sauce's thick consistency makes it ideal for coating and complementing dishes like roasted meats, grilled steaks, and braised dishes. It can also be used as a base for other sauces by adding additional ingredients such as wine, herbs, or spices.
In summary, espagnole is a classic brown sauce in French cuisine made by simmering browned or roasted meat or bone stock with mirepoix, tomatoes, and other flavorings. It is a fundamental component of many traditional French dishes and serves as a base for creating other sauces.
Common Misspellings for ESPAGNOLE
- wspagnole
- sspagnole
- dspagnole
- rspagnole
- 4spagnole
- 3spagnole
- eapagnole
- ezpagnole
- expagnole
- edpagnole
- eepagnole
- ewpagnole
- esoagnole
- eslagnole
- es0agnole
- espzgnole
- espsgnole
- espwgnole
- espqgnole
- espafnole
Etymology of ESPAGNOLE
The word "espagnole" comes from the French language and is a feminine adjective meaning "Spanish". Its etymology can be traced back to the Latin "Hispaniolus", which means "from Hispania" or "pertaining to Hispania". Hispania was the name given by the Romans to the Iberian Peninsula, which comprises modern-day Spain and Portugal. The Latin term "Hispaniolus" evolved into "espagnol" in Old French, and later became "espagnole" in Modern French. In culinary terms, "espagnole" refers to a rich, brown sauce that is believed to have originated in Spain, thus reflecting the influence of Spanish cuisine.
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