Hello friends, welcome to Paulina Kitchen! If they walk here, it is because they are looking for some recipe to flavor that baked meat or the iron, which needs a little moisture and a good sauce to wet a bread. The Spanish Alsa is perfect for that!
Although it sounds elegant, the Spanish sauce recipe is one of the most basic (but delicious) sauces of traditional cuisine. But do not be fooled by name: Spanish sauce has no flamenco accent, but is part of French haute cuisine .
As they read it. Although the Spanish tradition has adopted it with great pride, its origin comes from another cooking. The important thing, gentlemen and ladies, is that this dark sauce for meat has flavor, texture and the versatility to accompany from a good cut to roasted vegetables . Let's meet her!
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About Spanish sauce
Spanish sauce is a mother preparation in gastronomy, especially for those who worship thick sauces, such as Bechamel sauce . In practical terms, it is a dark background mixture, a roux (mixture of butter and flour) and aromatic vegetables.
If it sounds too sophisticated, calm: in simple words, it carries a concentrated meat broth , thick with flour and enhanced with a mixture of ingredients that make it irresistible.
The interesting thing about this Spanish sauce recipe is its ability to transform. If mushrooms are added, it becomes a " mushroom sauce ", if you get red wine, the result is a more robust flavor . And so, little by little, a masterpiece is created.
The Spanish Salsa Recipe and its French origin
It seems curious, but the Spanish sauce was not born in Spain. She emerged in France , where she was appointed "Espagnole" in honor of the influence of Spanish chefs in the court of Louis XIV. The French decided to baptize her as such to highlight her robust and strong , characteristic of the Spanish cuisine of that time.
The Spanish recipe Spanish salsa , however, adapted to Spanish taste with more rusticity and a homemade touch that always feels good. It became the classic accompaniment of stews, chicken, meat, meatballs and typical dishes of the Spanish table.
Spanish sauce: simple but effective ingredients
- A dark background of meat : which is nothing other than a broth made with well -roasted beef bones and cooked over low heat .
- A roux mixture ( flour and butter): that helps to thicken the preparation.
- Aromatic vegetables: such as onion, carrot and celery.
- Tomato: To give an acid and balanced touch.
- Aromatic herbs: Laurel, thyme and parsley can provide an irresistible perfume.
The unique flavor of Spanish recipe for the grandmother's recipe
If you have ever tried any dark sauce for meat , they already have an idea of the taste profile of this sauce. It is intense, with a deep background, slightly sweet by vegetables and with a final touch of herbs that rounds the experience.
The texture is also soft and silky , ideal to cover a piece of meat or wet a piece of homemade bread .
The Spanish sauce recipe requires that special "something" that does not abound today: patience. Because yes, friends, cooking a good sauce takes time, but the result is well worth it.
Spanish sauce with vegetables
This is one of the ways how Spanish sauce is made. The option with vegetables is great to give more flavor to Spanish sauce , adding a good presence of vegetables such as carrots, celery, and onion, among the most traditional options. In this way it turns out:
- More nutritious: thanks to the contribution of vegetables.
- Texture: vegetables give more body to sauce.
- Tasty: It has a fresher and more light flavor.
- Versatile: it works very well with vegetarian dishes.
- Adaptable: It is going well with different types of vegetables such as peppers, zucchini, etc.
- Rendidora: It is perfect to take advantage of vegetable leftovers.
- Colorful: its color intensifies and is visually more attractive.
7 tips for a perfect Spanish sauce
- Grover the bones : toast the bones well in a baking sheet before preparing the broth to achieve a more intense and tasty dark background
- Roux without lumps : dissolve the flour in the hot butter stirring to avoid a floury flavor.
- Patience sauce is cooked , the more tasty it will remain.
- The touch touch : tomato helps balance the intensity of the broth.
- Final casting : Always pass the sauce through a fine strainer or a Chinese strainer, to obtain a silky texture.
- Fresh herbs at the end : Add them at the end of cooking to enhance their aroma.
- Customize it : You can add a touch of wine to give it a more sophisticated flavor.
The best ideas to enjoy Spanish sauce
- Accompaniment for roasted or stewed meats: This sauce is the perfect complement to enhance the taste of meats such as spine, ribs, oven lamb and even on baked chicken thighs .
- Base for preparing other derived sauces: The wonderful thing about the Spanish salsa recipe is that she is the mother of several classic sauces. mushroom sauce is obtained , and with red wine to taste becomes an Bordeaux sauce .
- Cover some homemade meatballs: a classic that does not fail: meatballs with Spanish sauce . Its thick consistency covers each meatball evenly, impregnating them with flavor. Perfect for family lunches.
- Salsa for vegetable stews: a Spanish sauce base with potatoes, zucchini, peppers or eggplants , for a dish full of flavor and color. An ideal combination for those looking for a meatless alternative .
- As a background or rice bottom: yes, this sauce can replace the traditional broth in a risotto , providing a more intense and complex flavor.
- Accompany baked potatoes or mashed: baked potatoes with a touch of Spanish sauce are at another level. The same applies to a potatoes .
- Wet with bread (because yes): Not everything in the kitchen has to be sophisticated. If a little Spanish sauce , heat it, serve it in a bowl and wet a good piece of French bread , or another with good cortex. There is no better way to appreciate this delight than to eat it directly.
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Spanish sauce recipe
Yield: 6 portions
Preparation time: 1 hour and 30 minutes (approximately)
Ingredients
- 1 liter of meat broth (dark background)
- 50 g of flour
- 50 g of butter (butter)
- 1 onion, chopped in small cubes
- 1 carrot, chopped in small cubes
- 1 celery branch, chopped
- 1 crushed tomato (or tomato concentrate)
- 1 bay leaf
- 1 shine of thyme
- Salt and pepper to taste
How to make Spanish sauce step by step
- Miert the butter in a pot over medium heat and add the flour. Cook stirring constantly until you get a golden roux.
- In a separate pan, saute vegetables (onion, carrot, celery) in a little oil until they are slightly golden. Reserve.
- Add the sauteed vegetables to the golden roux and mix well.
- Incorporate the crushed tomato and cook for 3-5 minutes, stirring occasionally, to integrate the flavors.
- Pour the hot meat broth little by little, stirring to avoid lumps.
- Add the bay leaf, thyme and salt and pepper.
- Cook over low heat for approximately 1 hour, stirring occasionally.
- Strain the sauce to get a smooth and bright texture. Enjoy it with meats or on vegetables.
