Espagnole Sauce

    0
    264
    espagnole brown sauce
    Espagnole Sauce
    Print Recipe
    An Espagnole, also known as a Brown Sauce, is a mother sauce found in classical French cuisines. This is an intermediary sauce, meaning it is used further in the production of more decadent sauces such as demi-glace.
    Servings Prep Time
    1 Liter 15 Minutes
    Cook Time
    2 Hours
    Servings Prep Time
    1 Liter 15 Minutes
    Cook Time
    2 Hours
    espagnole brown sauce
    Espagnole Sauce
    Print Recipe
    An Espagnole, also known as a Brown Sauce, is a mother sauce found in classical French cuisines. This is an intermediary sauce, meaning it is used further in the production of more decadent sauces such as demi-glace.
    Servings Prep Time
    1 Liter 15 Minutes
    Cook Time
    2 Hours
    Servings Prep Time
    1 Liter 15 Minutes
    Cook Time
    2 Hours
    Ingredients
    Servings: Liter
    Instructions
    1. Saute the mirepoix in the oil or butter until it is well-caramelized
    2. Add the flour into your mirepoix to create a roux and cook until you reach a brown roux
    3. Add the tomato puree and stir in to remove any lumps of roux left over
    4. Add the brown stock and bring to a boil, then simmer
    5. Simmer over low heat for 1.5 hours, allowing the sauce to reduce by half. Skim the surface to remove any impurities
    6. Once reduced, strain through fine mesh or cheesecloth
    Share this Recipe

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.