Espagnole Sauce / Brown Sauce

Espagnole Sauce / Brown Sauce

Brown sauce is made from brown roux and brown stock or glaze of brown stock. It is one of the most widely used basic or mother sauces. Demiglaze is a derivative of brown stock and is widely used for the preparation of brown sauce derivatives. Boquet Garni ( Parsley, thyme, majoram, basil bay leaf 1 lime rind)

◆ Quantity (1 Litre)

◆ Ingredients

● Fat / Butter - 60 gms

● Ref. flour - 60 gms

● Tomato Puree - 30 gms

● Brown Stock - 1 1/4 Liter

● Fat - 10-15 gms

● Mirepoix - Carrots roughly cut - 70gm

● For flavouring: Onions roughly chopped - 70gm

● Bacon Trimming finely chopped - 30gm

● Fresh pork rind finely chopped - 30gm

● Parsley, Celery, bay leaf - 3gm

● Mushrooms - 30gm

● Sherry - 75ml

◆ Method

1. Cut Bacon and vegetable into small pieces. 

2. Fry lightly till lightly brown in butter. Add flour and cook very slowly till golden brown.

3. Add hot stock stirring vigorously to blend well. Cook over gentle fire.

4. Add tomato pulp and bouquet garni. Simmer for 1/2 hr.

5. Strain and reheat, add sherry (optional) if liked.

6. Cover with a thin layer of butter.