Food recipes
Brown Sauce or Espagnole
Brown Sauce or Espagnole Yield: 1 gal (4 L) Ingredients: Mirepoix: - l lb (500 g) Onions, medium cube - 8 oz (250 g) Carrots, medium cube - 8 oz (250 g) Celery, medium cube - 8 oz (250 g) Butter - 8 oz (250 g) Bread f...
Brown Sauce or Espagnole
Yield: 1 gal (4 L)
Ingredients:
Mirepoix:
- l lb (500 g) Onions, medium cube
- 8 oz (250 g) Carrots, medium cube
- 8 oz (250 g) Celery, medium cube
- 8 oz (250 g) Butter
- 8 oz (250 g) Bread flour
- 6 qt (6 L) Brown stock
- 8 oz (250 g) Tomato purée
Sachet:
- 1�"2 Bay leaf
- 1�"4 tsp (1 mL) Thyme
- 6�?"8 Parsley stems
Directions:
1. First, sauté the mirepoix in the butter until perfectly browned.
2. Next, include the flour and stir to create the roux. continue to cook until the roux is browned.
3. Then, slowly and gradually stir in the brown stock and tomato purée, stirring normally until finally the combination will come to a boil.
4. Then, do away with heat to simmer and skim the surface. Insert the sachet and allow simmer for about 2 hours, till the sauce is lower to 1 gal (4 L). Skim as normally as essential.
5. Then, strain during a china cap protected with quite a few levels of cheesecloth. Force on the mirepoix carefully to extract their juices.
6. Finally, cover or spread melted butter on appear to reduce pores and skin formation. Hold sizzling in a bain-marie, or amazing in a cold-water bathtub for later on hire.
Yield: 1 gal (4 L)
Ingredients:
Mirepoix:
- l lb (500 g) Onions, medium cube
- 8 oz (250 g) Carrots, medium cube
- 8 oz (250 g) Celery, medium cube
- 8 oz (250 g) Butter
- 8 oz (250 g) Bread flour
- 6 qt (6 L) Brown stock
- 8 oz (250 g) Tomato purée
Sachet:
- 1�"2 Bay leaf
- 1�"4 tsp (1 mL) Thyme
- 6�?"8 Parsley stems
Directions:
1. First, sauté the mirepoix in the butter until perfectly browned.
2. Next, include the flour and stir to create the roux. continue to cook until the roux is browned.
3. Then, slowly and gradually stir in the brown stock and tomato purée, stirring normally until finally the combination will come to a boil.
4. Then, do away with heat to simmer and skim the surface. Insert the sachet and allow simmer for about 2 hours, till the sauce is lower to 1 gal (4 L). Skim as normally as essential.
5. Then, strain during a china cap protected with quite a few levels of cheesecloth. Force on the mirepoix carefully to extract their juices.
6. Finally, cover or spread melted butter on appear to reduce pores and skin formation. Hold sizzling in a bain-marie, or amazing in a cold-water bathtub for later on hire.