Comment Faire Parfait Sauce espagnole

Sauce espagnole. This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with Today we look at an espagnole recipe taught in French culinary schools. there many methods that. Sauce espagnole is a seemingly basic brown sauce by appearance, but it's one of the five French mother sauces that serves as a building block from which a myriad of other sauces can be made. Of all the sauces, Espagnole sauce - Spanish sauce - is the rebel of the French family.

Where they differ is that Espagnole is made with brown stock (i.e. Espagnole sauce is another one of the classics of base sauces. Its very similar to a velouté, but has extra additions to make it different. Vous pouvez cuisiner Sauce espagnole using 10 ingrédients et 4 pas. Voici comment réussir que.

Ingredients of Sauce espagnole

1. Préparez 500 g of fond brun de veau (dispo en déshydraté dans le commerce).
2. Préparez 100 g of tomate concassée.
3. Préparez 50 g of d'oignon émincée ou ciselée.
4. Vous avez besoin 50 g of lardons.
5. Préparez 50 g of carotte en dés.
6. Vous avez besoin 40 g of concentré de tomate.
7. Préparez 30 g of beurre.
8. Vous avez besoin 25 g of farine.
9. Vous avez besoin 1 of bouquet garni (thym, persil, laurier).
10. Vous avez besoin of QS ail en poudre.

It mains advantage is its slow cooking time. Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! How to Make a Restaurant Quality Espagnole Sauce.

Sauce espagnole instructions

1. Réunir les ingrédients. Dans une casserole assez large, mettre le beurre, les carottes, l'oignon et les lardons. Faire suer pour éliminer l'eau de végétation..
2. Verser la farine pour former en quelque sorte un roux. Cuire le roux jusqu'à ce qui brunisse légèrement..
3. Ajouter le concentré de tomate, les tomates concassées, le bouquet garni et le fond brun de veau. Mélanger et porter à ébullition. Cuire à couvert à feu doux pendant 10 à 15 min..
4. Passer la sauce au chinois (conserver la garniture aromatique si vous voulez). Utiliser la sauce tout de suite ou bien la maintenir chaude (+63°C) au bain-marie sans ébullition. Déguster :=).

Brown sauce is one of the five "Grand" or Brown sauce is also known as Espagnole, the French word for Spanish. It is a hearty sauce best. Espagnole sauce is a brown sauce that is a mother sauce, one of the basic Espagnole sauce typically includes a brown stock, such as beef or veal stock, and butter and flour cooked together until. Before we get into how to make Sauce Espagnole, first, a little clarification about Demi-Glace. Classical demi glace is one part Brown Sauce (Espagnole) and one part Brown Stock (Such as Roasted Veal.