How Do You Make Espagnole (Brown Sauce)?
Another one of the 5 mother sauces is the espagnole or brown sauce, which is full-bodied and rich. It is made from a brown stock to which brown roux, mirepoix and tomato puree have been added. Most often this sauce is used to produce demi-glace, which is a secondary sauce of the espagnole. Instructions for demi-glace is included in this article on the last step. Sauté the mirepoix in butter until well caramelized. Add the flour and cook to make a brown roux. Add the stock and tomato puree. Stir to break up any lumps of roux. Bring to a boil; reduce to a simmer. Add the sachet. Simmer for approximately 1 1/2 hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities. Strain through a china cap lined with several layers of cheesecloth. Adjust seasonings. Making a Demi-Glace Needed: Brown Stock – 1 qt Brown Sauce – 1 qt 1. Combine the stock and sauce in a saucepan over medium heat. 2. Simmer until the mixture is reduced by half. 3. Strain and cool or use right aw
