Recipies

Cooking basics – Jus vs. Espagnole

12 January, 2018

One of the most popular sauces used in the world kitchens for the meat dishes are Jus and Espagnole – one of 5 Escoffier’s mother sauces. They both are meat stock based but their production process is different.

 

Espagnole

2l beef stock

1 kg white onions

1 kg carrots – peeled

1 leek

1 celery stick

3 parsley stalks

3 garlic cloves

30g thyme

2 bay leaves

300g tomato paste

120g butter

120g flour

 

Equipment needed

A hob, an oven, 5 – 10l pot, a sieve, a whisk, a container for ready sauce

 

Method

Roughly chop the vegetables: onions, carrots, leek and celery. Place a pot on the fire. Once hot add oil and colour the vegetables to take out a natural caramel. Add herbs, garlic and tomato paste and cook it further. When you will get a nice colour add the beef stock and reduce by half. Ready mixture pass through a chinois. The vegetables you can bin, you will require only the liquid

In the pot prepare the roux; melt the butter and add flour. Cook it for few minutes but be careful to don’t burn the mixture. Now start adding you beef liquid gradually, whisking all the time to prevent lumps to form.

The sauce is ready once has smooth, thick consistency. Finish it with salt for taste.

   

Red wine Jus

2l beef stock

1 kg white onions

1 kg carrots – peeled

1 leek

1 celery stick

3 parsley stalks

3 garlic cloves

30g thyme

2 bay leaves

300g tomato paste

300ml red wine

 

Equipment needed

A hob, an oven, 5 – 10l pot, a sieve, a whisk, a container for ready sauce

 

Method

Similar to the Espagnole start with preparing the vegetables and sweating them down in the pot. Add herbs, garlic and tomato paste and cook it further. Add wine and reduce the liquid by 1/3. In this time alcohol should evaporate leaving just a subtle taste of wine. In this moment add the beef stock.

Different to Espagnole, in Jus, you don’t add the flour. The right consistency is achieved just by reducing the liquid. When Jus will thicken up pass all the mix through the sieve and cool down. The sauce is ready to serve.

 

Espagnole, known as well as gravy or brown sauce is a basic, simple and cheap but tasty sauce perfect for home cooking for roast meats, sausages or stews. Jus on the other hand, because of its highest cost and richer flavour would be great as a garnish for finer cuts like beef fillets, ducks, lamb or even fish dishes. Jus can have many variations regarding the alcohol, spices or stock you use – chicken, lamb etc. The only stock that has to be added is beef because of its high content of collagen and sugars that help to thicken the sauce up.

Another knowledge gained! Please, explore, play with different flavours combinations and try new things. The best dishes are a result of an accident. 🙂

  photo: www.epicurious.com

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