The Classic Brown Sauce. By : Stephanie N.

22 09 2008

Also known and demiglace and, or Brown sauce, Espagnole is usually made with  a brown (veal stock), mirepoix,( consists of 2 parts onion, 1 part celery, and 1 part carrot) tomatoes, and  thickened with a roux. Espagnole sauce is One of the mother sauces that can be used to make many other sauces. Considering that Espagnole is the French term for Spanish, this sauce does not have much to do with spanish cuisine. taking up to 1-2 hours this sauce is very time consuming an i available ready made for anyone to use. The many sauce that can be made from This mother sauce are : Bordelaise, Chasseur, diane, Estragon, Lyonnaise, Madere, Piquante, and more.

To make :about 2 qrts.

2qrts of boiling brown stock. 1/2 LB. of Chopped onions, 3/4 Lb. of Chopped Carrots, 3/4 of a Lb. of Chopped Celery, 5oz. butter, 5 oz of flour, 3 oz tomato puree,Thyme, parsley, peppercorns, and bay leaf.

over medium heat add butter and mirepoix and caramelize lightly.  add tomato paste and pincer.Add Flour and mix until think add the stock and let simmer. once simmering add your aromatics let simmer for abut an hour and Reduce until Nape ( nape, to coat the back of the spoon ). Do not add Salt and pepper if you are making a secondary sauce from this mother sauce.

There are many dished that can be prepared with Espagnole sauce such as, veal, steak, Leg of lamb, chicken breast/ or chicken skewers, and many more. Sauces are used for enhancing the appearance of the dish and  for the taste. This sauce will keep for a bout a week in the refridgerator and if frozen you may need to add a little extra stock to thin out. This sauce is a little more complicated than a velute or bechamelle sauce. Many chefs like to add more veal bones to the recipe and simmer as long as a stock to give it more flavor. considering the long procedure to make this sauce, many people, restraunts, and chefs usually purchase the ready made sauce and any other enhancments to their taste.




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