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  • Sauce - Espagnole

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    Wendy Jackson
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    This document provides a recipe for making a basic brown sauce called Espagnole. It involves melting lard and flour together to make a roux, then cooking carrot, onion, and tomato puree in the lard. The vegetable mixture is added to the roux and combined with brown stock, simmering for 4-6 hours to reduce and blend the flavors. The finished sauce is strained and cooled quickly.

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    sauce - Espagnole

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    This document provides a recipe for making a basic brown sauce called Espagnole. It involves melting lard and flour together to make a roux, then cooking carrot, onion, and tomato puree in the lard. The vegetable mixture is added to the roux and combined with brown stock, simmering for 4-6 hours to reduce and blend the flavors. The finished sauce is strained and cooled quickly.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Sauce - Espagnole

    Uploaded by

    Wendy Jackson
    This document provides a recipe for making a basic brown sauce called Espagnole. It involves melting lard and flour together to make a roux, then cooking carrot, onion, and tomato puree in the lard. The vegetable mixture is added to the roux and combined with brown stock, simmering for 4-6 hours to reduce and blend the flavors. The finished sauce is strained and cooled quickly.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Basic Brown Sauce – Espagnole

    Yield 5 litres
    Lard or Dripping 60g
    Flour 60g
    Tomato Puree 30
    Brown Stock 1lt
    Carrot 100g
    Onion 100g
    Method

    1. Melt the 50g of the lard and add the flour, cook out stirring regularly until brown –
    leave to cool.
    2. Heat a large frying pan and add the remaining lard. Add the chopped carrot and
    onion to the pan and fry add the tomato puree and cook out.
    3. Remove any excess fat which forms at the top (from the mirepoix)
    4. Mix the tomato mix into the roux and place into a large heavy bottomed sauce pan
    and return to the stove.
    5. Slowly add the stock a little at a time brining to a mass each time. As you add more
    liquid, make sure you bring it to the boil each time you add more, stirring all the
    time.
    6. Simmer for 4-6 hours.
    7. When cooked strain through a chinoise and cover with a cartouche – cool quickly to
    prevent food poisoning.

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