Glossary E
Deutsch: Espagnole-Sauce / Español: salsa española / Português: molho espanhol / Français: sauce espagnole / Italiano: salsa spagnola
Espagnole is one of the five mother sauces in classical French cuisine. It is a rich brown sauce made from a brown roux, veal stock, tomato paste, and Mirepoix (a mixture of onions, carrots, and celery). Espagnole serves as the foundation for many other sauces and is essential in French culinary tradition.
Espetada refers to Portugal's dish made of grilled skewers of marinated beef with garlic. Espetada is one of the most often served dishes in Portugal, particularly in Madeira as it is one of their local specialties. Tourists and visitors arriving at Madeira are quick to notice the ever presence of a mouth-watering smell enveloping the island. These crunchy beef brochettes are arranged on bay leaf sticks, which makes them just about the most aromatic meat dish on earth.
To make Beef Espetadas, marinate beef tenderloin steaks in a mixture of olive oil, vinegar, onion, parsley, garlic, salt and pepper for about 6 hours. Then arrange the beef and the bay leaves on skewers, dividing the bay leaves among the meat chunks, and lasty grill.