Sauce Espagnole is the most underrated of the 4 French Mother sauces. Its depth of flavor that largely comes from the vegetables is unreal. Is it time consuming? Yes. Can you shorten it and still get that flavor? I don’t think so. But it’s worth it #recipe #cooking #frenchfood #dinner #eating #easyrecipe
29 Comments
You flashed whatever was in that jar so fast I couldn't see what it was. Please say the name of it for me.
What tomato paste did you use? Where did you get it?
I measure the time for a roux by the number of beers it takes to achieve the shade of brown I need. That’s about a three beer roux.
The tomato sauce jar partially shows “Pianogrillo G_________? Estratto di Pomodoro”
Looks delicious 😊
Cool! Even better, I could make it milk free for me and my son as we can't tolerate dairy.
You give wealth vibes but always amazing recipes!
I believe you!
Nice pronunciation…
So what do you do with the veggies you strain out of the sauce?
I L❤V your videos! Thank you!!
I'm starting to recognize your videos by your beautiful dishes and utensils
Learning the basic sauce's are a game changer if you love cooking.
Backbone of cooking.
I am intruiged. I’m veg*n, so I might have to make a couple adjustments, but this looks great! I’ve never seen anyone mention this one.
But there are five French Mother Sauces; Béchamel, Velouté, Sauce Tomate, Hollandaise, and Espagnole.
A very nicely made sauce.
There are 5 mother sauces.
Béchamel, Velouté, Espagnole, Hollandaise, and Tomate (Tomato)
AKA gravy
I have to try this, I never thought of making the roux separate
This sauce is amazing… 🙂
Make sure you eat that all when you serve it. Otherwise, hot roux into hot stock will break overnight after it cools in the fridge. Just like a gumbo will break for the same reason.
Would love written recipe
It's basically gravy.
Please and thank you remember to not take the Name of God in vain.
I love how she uses the decorative cookware.
I love how whimsical and eclectic your pots and tools are!
Love your content and your impressions. Thank you. Few things on this one from a S. Louisianan. 1) darker roux 2) bell pepper 3)Pernod 4) seafood and you will have a proper seafood gumbo. Over rice. ❤
Your kitchen is amazing. And everything here is very cute too. ❤