ESPAGNOLE SAUCE
A rich, deep brown sauce with bold, savoury flavours and a beautifully hearty finish.
Instructions
- Saute the mirepoix in butter until well caramelized.
- Add the flour and butter and cook to make a brown roux.
- Add the tomato puree and caramelize.
- Add the stock and stir until roux is broken up and sauce is smooth, bring up to the boil and then reduce heat to simmer.
- Add the Bouquet garni.
- Simmer for 1.5 hours, allow to reduce.
- Regularly skim the surface to remove impurities.
- Strain through a chinoise and cheese cloth, adjust seasoning If needed, cool in a water bath or hold for service.
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ESPAGNOLE SAUCE
Ingredients
- 80g Med mirepoix
- 20ml Clarified butter
- 10g Flour
- 50ml Brown Stock
- 10g Tomato puree
- Bouquet garni
- Salt and pepper to taste
Instructions
- Saute the mirepoix in butter until well caramelized.
- Add the flour and butter and cook to make a brown roux.
- Add the tomato puree and caramelize.
- Add the stock and stir until roux is broken up and sauce is smooth, bring up to the boil and then reduce heat to simmer.
- Add the Bouquet garni.
- Simmer for 1.5 hours, allow to reduce.
- Regularly skim the surface to remove impurities.
- Strain through a chinoise and cheese cloth, adjust seasoning If needed, cool in a water bath or hold for service.
