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Procedure:
- In a large sauce pot heat 1 tbsp of butter And cook the mirepoix for 5
minutes. - Add the rest of the butter And flour And cook for 10 minutes to create a
brown roux. - Add the stock And tomato pure, mix well, boil And then lower the
temperature to a simmer, add the sachet bag And cook for 1 to 1 ½
hours. Remove grease build up from the surface of the sauce And
discard. - Strain the sauce And serve.
For each of the following recipes you will need 1 Qt of
Españole sauce.
Demi-glaze- 1 Qt of brown stock And reduce the sauce by half, strain And
serve.
Whine merchant – Reduce 6 Oz white wine And 2 Oz shallots. Add 1 Qt of
Demi-glaze And cook for 1 hour, strain And serve.
Mushroom sauce – Heat 2 Oz of butter And cook 2 Oz mushrooms for 5
minutes, add 1 Qt of Demi-glaze And cook at a simmer for 20 minutes. Add 2
Oz of sherry And a few drops of lemon juice, season And serve.
Deviled – Reduce 8 Oz of white wine, 4 Oz of shallots, ½ tbsp of pepper. Add
1 Qt of Demi-glaze And cook at a simmer for 20 minutes. Season with salt
And cayenne pepper, strain And serve.
Españole sauce.
Demi-glaze- 1 Qt of brown stock And reduce the sauce by half, strain And
serve.
Whine merchant – Reduce 6 Oz white wine And 2 Oz shallots. Add 1 Qt of
Demi-glaze And cook for 1 hour, strain And serve.
Mushroom sauce – Heat 2 Oz of butter And cook 2 Oz mushrooms for 5
minutes, add 1 Qt of Demi-glaze And cook at a simmer for 20 minutes. Add 2
Oz of sherry And a few drops of lemon juice, season And serve.
Deviled – Reduce 8 Oz of white wine, 4 Oz of shallots, ½ tbsp of pepper. Add
1 Qt of Demi-glaze And cook at a simmer for 20 minutes. Season with salt
And cayenne pepper, strain And serve.
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| Mother Sauces Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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