Espagnole: Brown Sauce Sauces - The Grand Dame!
Craving authentic Chinese Garlic flavor? Master Espagnole, the secret base for rich Szechuan Sauce & more! This versatile sauce delivers deep flavor to your Chi
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Cooking tools:
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Ingredients
- 2 kg (4.4 lbs) Beef or Veal Bones
- 2 tbsp (30 ml) Vegetable Oil
- 225 g (8 oz) Yellow Onion
- 150 g (5.3 oz) Carrot
- 115 g (4 oz) Celery
- 3.8 litres (1 gallon) Cold Water
- 1 Bouquet Garni
- 1 tsp (5 ml) Black Peppercorns
- 60 ml (1/4 cup) Clarified Butter
- 60 ml (1/4 cup) All-Purpose Flour
- 225 g (8 oz) Yellow Onion, finely diced
- 150 g (5.3 oz) Carrot, finely diced
- 115 g (4 oz) Celery, finely diced
- 60 ml (1/4 cup) Tomato Paste
- 1.9 litres (8 cups) Brown Stock
- 1/4 tsp (1.25 ml) Black Peppercorns
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