Mother Sauces Ep4 : French Sauce Demi-Glace and Sauce Espagnole both require solid spots in your culinary repertoire… SquareSpace : 10% off your 1st order using :
French Mother Sauce Espagnole Recipe :
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Ingredients :
-1.5L of brown stock
– 50g bacon
– 50g carrots
– 50g onions
– 300g fresh tomatoes
– 40g tomato purée
– 10g garlic
– 1 bunch of herbs ( bay, thyme, parsley … )
– 60g flour ( for thickening )
– 60g butter ( for thickening )
Instructions :
Fry up vegetables and bacon in butter.
Sprinkle flour and cook it, till blonde-brown.
Add tomato puree and cook it till acidity fades away ( 1-2 mins)
Get everything off the heat and let cool down to room temp.
Pour in the boiling hot brown stock while whisking.
Add fresh tomatoes, garlic and herbs.
Cook for 1h – 1h30 and skim the scum regularly.
Pass through a fine mesh sieve
Add a dash of Madeira. Thicken if needed with a slurry.
Pass through a fine mesh sieve. Voila.
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