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Spanish sauce and its derivatives

22 mayo, 2021

In my opinion, the best way to accompany a meat stew or roast meat recipe is to use the juices from cooking or roasting the meat itself. With them, we can prepare simple preparations that enhance the flavor of our dish. Today we want to remind you what they are the best sauces to accompany meats, such as Spanish sauce and its derivatives, reminding you of the process so that these simple preparations are perfect for you.

The 15 sauces that every cook has to know how to make

In addition to these sauces we could add others such as the classic British gravy or one of my favorites, the multipurpose sauce for meats that I use in many preparations at home, especially when I have a few slices of roast beef left over and I haven’t had any sauce left over and I do not want to eat dried meat or resort to fried tomato.

Spanish sauce and its derivatives

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As we already told you when we told you about Spanish salsa, it is considered that this is a mother sauce in gastronomy, in the sense that in addition to being a very practical and simple sauce, it is also used as a base for other elaborations such as those that we will tell you later.

We prepare a roux, cooking the flour in a pan with butter. Once it is taking color, when the butter begins to toast the flour, to have a dark color when the flour is toasted, we add the meat broth or dark background.

To make this dark background, as we already told you, it is necessary brown meat bones in the oven and make a broth with them. With the dark roux and the dark background or intense meat broth already prepared, just mix them and start to bind the sauce.

The best thing is to go incorporating the broth little by little, while we stir with some rods so that lumps do not form. When all the broth has been incorporated, let it simmer so that our Spanish sauce binds well and begins to thicken.

Once ready, we pass the Spanish sauce through the Chinese strainer, squeezing with a ladle so that it passes well fluid and we keep it. This sauce is perfect for grilled meat dishes, roasts that do not generate their own sauce and other preparations, to which it gives an unmistakable flavor.

Link to see full recipe

The Perigueux or perigourdine sauce

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  • Ingredients: Butter 50 g, Meat broth 500 ml, Wheat flour 50 g, Onion or a shallot 50 g, Fresh or canned black truffle 15 g
  • Elaboration : To make the Périgueux sauce, we need an intense meat broth or a dark background that we will reduce until we get almost a syrup, or demiglace. We also need a base of Spanish sauce and truffle, preferably fresh. The amount of truffle that is used is very little, so it spreads a lot, despite its high price. We start by preparing the Spanish sauce, making a roux with butter and flour. Later, we will add meat broth while we stir until we obtain the Spanish sauce. Then, we add the meat demiglace -Very reduced dark background- and stir until integrated. Add the juice of the canned truffles and stir, letting all the ingredients integrate. Meanwhile, we chop the truffle into small pieces and add them to the sauce. We ended up adding 25 g of extra butter which will brighten the sauce and help make the aromas of the truffle more noticeable.

Link to see full recipe

Robert sauce

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  • Ingredients: Shallot 100 g, Butter 50 g, Old-fashioned mustard to taste, Meat broth 500 ml, Wheat flour, 20 g, White wine 50 ml
  • Elaboration : We start by finely chopping the shallot and sautéing it in the butter until it is practically caramelized. You can use the trick that we tell you to make caramelized onion and add a pinch of bicarbonate to speed up the process. When the onion is well poached, add the flour and form the roux. Add the white wine and stir until the alcohol evaporates and the liquid is integrated. Add the intense meat broth or dark background until the sauce is blended. It’s time to add the old-style mustard. Mix well and stir until the sauce takes the sufficient density and color.

Link to see full recipe

The hunting sauce

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  • Ingredients: 1 small onion, mushrooms 100 g, meat broth 200 ml, butter 50 g, wheat flour 50 g
  • Elaboration : We start by chopping the onion or shallot in a very fine brunoise and laminating the clean mushrooms. In a frying pan, poach the onion and add the mushrooms, letting them cook well in a couple of globs of butter. Next we add the flour and if we want, we add a splash of cognac or brandy and flambé what will give flavor and color to the sauce. Once everything is browned, we add the meat broth as if we were going to make a velouté, that is, like a béchamel but with broth instead of milk. It is not about leaving it very thick as if we were going to make croquettes but about giving it the texture of the sauce. If we see that it makes us fat, we add more broth.

Link to see full recipe

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Port sauce

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  • Ingredients: Very chopped onion 50 g, Wheat flour 50 g, Butter 50 g, Meat broth approximately 250 ml, Port wine, 100 ml
  • Elaboration : To start, we chop the onion into a very fine brunoise and poach it, reserving it once we get a good toasted color. Later, in a frying pan we start by making a roux with the flour and butter, then add a little intense meat broth to start giving it body. We add the onion that we had reserved and we add the Port wine. (I always take the opportunity to have a glass because I love this fortified and powerful wine). We stir and let it thicken, until we get a sauce with a very dark color that we let reduce. To finish, we add a extra nut butter to brighten the sauce and coat the meat with it that we want to enhance with the flavor of this classic sauce of international cuisine.

Link to see full recipe

With all these sauces to accompany meats, -Spanish sauce and its derivatives-Now you just need to decide in which recipe for baked meat or grilled meat you are going to use them. Here you can see our recipes with this ingredient so that you can choose the one you like the most.

Directly to the Palate | How to make Porto sauce to accompany your meat recipes
Directly to the Palate | Multipurpose sauce for your meat recipes