Espagnole Sauce (Escoffier)
This recipe is from Escoffier's Le Guide Culinaire.
Source and licence
"Espagnole Sauce (Escoffier)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce_(Escoffier), revision 4518909), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Espagnole_Sauce_(Escoffier)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518909
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
France. Associated with France by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 lb brown roux
- 6 quarts brown stock
- 8 tablespoons tomato paste
- 1 lb mirepoix
- 1 bouquet garni
Method
- 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.