Espagnole Sauce is one of the five mother sauces that good chefs should know. You might now recognize the name, but this is a great start to most mushroom demi-glaces. Please help grow the channel by clicking like, subscribe, and the notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment 🍸
thank you so much for the video! I used your recipe for Culinary school research homework on Mother sauces (I'm on my first month of school) and I got an A+!!
It is funny as we made all 5 in the series of mother sauces, we realized after the fact that we do make all 5 of these in some variation now, but never associated them with the french sauces.
Hello! Great video, but I've got a question. I want to make a bordelaise sauce, but most recipes use demi glace rather than espagnole. So, if I use espagnole instead of demi glace for bordelaise, do I add it after the red wine has reduced down, as most recipes do with demi glace, or is there another way to do it?
Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first. After a sauce espagnole has been made, it can then easily be used in a 1:1 ratio with brown stock, then reduced by half and finished with sherry wine-resulting in an intensely flavored demi-glace sauce. 🥂🍸
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Espagnole Sauce is one of the five mother sauces that good chefs should know. You might now recognize the name, but this is a great start to most mushroom demi-glaces.
Please help grow the channel by clicking like, subscribe, and the notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment 🍸
What is your favorite sauce / gravy ?
I loved how sweetly you explained everything
Thank you and welcome to Let's Celobrate TV 🍸🥂
RUclips chefs always over complicate this specific mother sauce...u made it look easy...thanks from Saudi Arabia
Thanks for watching!
What I like about this most is that your presentation style is so approachable. Great instruction for a great sauce!
Thank you so much 😊 🥂🍸
Great video, great production!!!
Thanks for watching!
Classic! You can do so much with this ultimate base! Beautifully demonstrated Peter!
Thanks.... We struggle sometimes with basic skills episodes - when is it a basic skill and when it is a recipe. Thanks for watching 😀
thank you so much for the video! I used your recipe for Culinary school research homework on Mother sauces (I'm on my first month of school) and I got an A+!!
Congratulations and thanks for watching 🍸🥂
Hey Peter! this was a great tutorial..I don't recall ever making an Espagnole sauce before! So versatile for sure! Thanks for the recipe!
It is funny as we made all 5 in the series of mother sauces, we realized after the fact that we do make all 5 of these in some variation now, but never associated them with the french sauces.
You made it look so easy. Well done!
It really is. Make it and take pictures 🍾🍸
Thank you for this sauce! You made it seem way too easy. Cheers!
Hope you enjoy
Mote bhaya na taila bhana ko hamro chief sir la aarkai tarika la sika cha
Ho ho sahiii ho sathy chef le aarkai sekatheyo
🍸🍸
EXCELLENT 'from UTTARAKHAND INDIA
Thank you and welcome to LCTV 🍸🥂
Chef I have a doubt , should I blend the Mirepoix or will it be automatically mixed up?
No, once it's reduced, just strain out the veg and spices. Thanks for watching!
Rebecca from Ghana
I like your video 🥰👌👌
Thanks for watching 🍸🍸
Great video thank you
Glad you enjoyed it 🥂🍸
Hello! Great video, but I've got a question. I want to make a bordelaise sauce, but most recipes use demi glace rather than espagnole. So, if I use espagnole instead of demi glace for bordelaise, do I add it after the red wine has reduced down, as most recipes do with demi glace, or is there another way to do it?
I am not sure. I think you are right, but make it and let me know how it turns out 🍸🥂
i usually like to caramelize my tomatoe paste a bite. i find it produces a more flavor dense sauce
Sounds great! Thanks for watching 🥂🍸
Well done.
Thanks and welcome to LCTV 🍸
Could one use Bread Flour?
You can, but you may have to change the amount to get the right consistency. I recommend sticking with AP flour. Thanks for watching!
Thank u!
You're welcome and thanks for watching 🍸
what is the difference between demi glace and espagnole sauce ? it is the same sauce or not
Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first. After a sauce espagnole has been made, it can then easily be used in a 1:1 ratio with brown stock, then reduced by half and finished with sherry wine-resulting in an intensely flavored demi-glace sauce. 🥂🍸
Very nice💯💯💯
Thanks for watching!
Wonderful 💞💜💯
Thank you! Cheers!
You used whole peppercorns. Do they give up their flavor even without cracking them?
Yes, they're great added to gravies or braising liquid.
@@bribriny They do yes. Commonly used in au poivre
👍🏽
Thanks for watching!