Like any French mother sauce, espagnole is not meant to be served as is. Rather, it’s a base for any number of other, more complex sauces. Why you need to learn this As Americans, we don&#821… ...

Espagnole is a basic brown sauce, made from beef or veal stock, tomato puree and mirepoix. That’s all thickened with a dark brown roux. Espagnole is one of the five mother sauces, organized in ...

Also known as brown sauce, Espagnole begins with a mirepoix (carrots, celery, and onions), beef stock, and deglazed brown bits (fond) from beef bones. From there, tomato paste and spices may be added.

Melt the butter in a saucepan and when it begins to bubble add the flour slowly, stirring continuously. Cook for about 5 minutes over a low heat, stirring, until the mixture takes on a nut colour ...

4 cups brown veal stock. 1 bouquet garni. 1 tomato, quartered. 1 tablespoon tomato paste. Salt and pepper. In a heavy based pan, heat the oil. Add the bacon, onion, and carrot and sauté until. lightly ...

ESPAGNOLE (brown sauce family) is based on reduced veal and sometimes beef stock, and is the building block for many meat and poultry sauces. Add red wine and bone marrow and you have French ...

Since this is a white sauce, the fat and flour don’t need to brown or develop a deep flavor. For about 2 cups of béchamel, use 2 tablespoons of butter, 3 tablespoons of flour, and 2 cups of milk.

Melt the butter in a saucepan and when it begins to bubble add the flour slowly, stirring continuously. Cook for about 5 minutes over a low heat, stirring, until the mixture takes on a nut colour ...