Cookbook:Espagnole Sauce (Escoffier)
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|Espagnole Sauce (Escoffier)|
This recipe is from Escoffier's Le Guide Culinaire.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Dissolve the cold roux in a bowl by stirring in some of the cold brown stock.
- Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat.
- Temper the roux by ladeling some of the stock into the roux while whisking vigorously.
- Stirring constantly, slowly pour the tempered roux into the simmering stock.
- Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni.
- Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum.
- Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly.
- Adjust the seasoning to taste. Strain and degrease thoroughly.
- Refrigerate or freeze if not using immediately.
References[edit | edit source]
- Auguste Escoffier (1907), Le Guide culinaire