Mastering the Art of Sauce Espagnole: A Step-by-Step Guide to Making the Perfect Brown Sauce скачать в хорошем качестве

Mastering the Art of Sauce Espagnole: A Step-by-Step Guide to Making the Perfect Brown Sauce

Mastering the Art of Sauce Espagnole: A Step-by-Step Guide to Making the Perfect Brown Sauce #SauceEspagnole #BrownSauce #MotherSauces #ChefTips #CookingTutorial #SauceMaking #KitchenSkills #Foodie #FoodPorn #Yum #RecipeOfTheDay #Foodstagram 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