Mastering the Art of Sauce Espagnole: A Step-by-Step Guide to Making the Perfect Brown Sauce
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- Опубликовано: 21 авг 2024
- Mastering the Art of Sauce Espagnole: A Step-by-Step Guide to Making the Perfect Brown Sauce
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SAUCE ESPAGNOLE
Yield: 2 L (2 kg/2 qt)
For the Sauce
1.5 L (1 qt, 13 oz) veal stock
20 g (2⁄3 oz) all-purpose flour
20 g (2⁄3 oz) butter
The Aromatic Elements
40 g (1 1⁄3 oz) bacon, cut in lardons
80 g (2 2/3 oz) carrots, cut in mirepoix
80 g (2 2/3 oz) onions, cut in mirepoix
125 g (4 oz) tomatoes, chopped
30 g (1 oz) tomato paste
1 garlic clove, crushed
1 sprig tarragon
Mushroom stems and trimmings
Procedure
Bring the stock to a boil and skim. Set aside to cool.
In a rondeau, cook the bacon in a small amount of butter until lightly browned.
Add the carrots and onions and continue to cook. When the vegetables begin to brown, add the remaining butter. Sprinkle with flour (singer), stir with a wooden spoon, and let brown.
Add the stock and stir vigorously to avoid lumps. Bring to a simmer and add the tomatoes, tomato paste, garlic, tarragon, and any mushroom trimmings available.
Simmer the sauce for 40 minutes to an hour, skimming often. Strain the sauce, chill it down and refrigerate.
chef Rogers
Thanks Chef.... great stuff.
Your way in adding the flour made it much easier and timing friendly thanks for the video's its great help to see different ways to learn without using text book methods
Young Twist Hi and welcome to the channel. I am glad you took something away from the class. Sauces are the most important accompaniment to a dish. In that playlist you will learn and understand the basics techniques to perfect the art of Saucier. Thank you for watching and Happy Cooking!!! ruclips.net/p/PLAWpIBpOvRSKwlwvsGizaFxFaEp8RJmrp
Great video very well explained!
Thank you chef now i know how to make the espagnole☺
thank you for your knowledge.
Thanks
Thanks for this video chef
great
Thank you for this videos.
You are welcome. Thank you for watching!
thank you so much for saving my life. im a culinary student and i suck at sauces lol
+Alen Matibag you are welcome. Thank you for watching. Glad you did not judge my eyebrows. That's from your page. Cheers and good luck with your culinary studies.
Nice videos!
Thanks!!!
thank you chef!!!!!!
Great video. I have to make a sauce for my final, your video definitely helped 👌
Mike J Thank you Mike. I am glad I could help. I hope your final went well. Happy Cooking!!!
Fantastic video! I learned so much
+Son of a Southern Chef Thank you so much for the kind comment and for watching. Happy cooking to you!
+Worldwide Culinary Apprentice thanks
Chef, thank you for the video. What is the difference between sauce espagnole and demi-glace? I've read that demi-glace is a mixture of espagnole and veal stock, reduced in half. But, in this video, you call this sauce espagnole, but you mix veal stock into it. Thanks again!
thenaturalfl7 Hello! The sauce espagnole can be made with veal demi galce. A demi glace is a stock ( usually veal stock) reduced by half to enrich its flavor and thickness. It is then used in many different sauces. I hope that answer your question. Thank you for watching!
Hi chef, is it possible if I saute the tomato paste with the mirepoix? For a more simpler way of doing it
Raja Imran Hi. Sorry for the late response. Yes you can saute the tomato paste with the mirepoix, it work very well. Cheers!!!
Chef, I am being sincere when I say this so please don't hear someone just being a jerk but rather someone genuinely trying to help make your videos better. you have a much more relaxed and personable presence when you are speaking softly into a proper microphone with a noise screen to filter out some of your echoes and nasal tones that are really present in this video. It's like we are listening to you speaking from the other end of a tunnel. So if you are serious about making weekly videos then perhaps you might invest in a mic stand/pole and some noise reduction equipment like mic foam and screens, perhaps even a really nice soft voice over with music in the background for production quality. Not that expensive at all Chef. Have a nice day.
Hi! Thank you very much for your feed back. Please check one of my last video and tell me if some of the fact you are talking about in that video are still present in this one.Fruit Tartare - Texture modification - Fruit Compression - Spherification - Molecular Gastronomy
Thanks again.
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ok, ok, why didn't you sauté the mushrooms with the vegetables to flavor your butter with the flavor of mushrooms, instead you boiled the mushrooms! Let me give you another tip mate, want to get rid of the impurities faster and easier? Strain the sauce and refrigerate the sauce and then skim, the fat will float on top and become hard. Wait, wait, you are French, you should know this????
so... the method of creating this sauce has existed a long time. It has been described to me largely the same every time i have ever seen it. And it sure as hell is not the stupid shit you have suggested. As just a quick point for why you are wrong my armchair chef friend, leaving that scum and nasty in there for its entire cooking time allows the flavors of that nasty crap to cook into your sauce. by removing it during the cooking process you are minimizing its impact on the taste of your food. Beyond that im sure others could explain many more reasons why you should go eat a bag of dicks.