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Mother Sauce: Espagnole (Brown Sauce) - 1 Gallon

Source of Recipe

The Hot House


Recipe Introduction

The Mother of the Espagnole or brown sauce family is full bodied and rich. It is made from brown stock to which browm roux (*see note), MirePoix (**see note) and tomatoe puree are added. Most often this sauce is used to make Demi-Glace a very rich deep sauce, from which many small sauce are derrived.

List of Ingredients

Mirepoix, Medium dice 2 lbs.
Clarified Butter 8 oz.
Flour 8 oz.
Brown Stock 5 qts.
Tomato Puree 8 oz.

Sachet:
Bay leaf 1
Dried Thyme 1/2 tsp.
Peppercorns, Crushed 1/4 tsp.
Parsley, stems 8

Salt and Pepper TT



Recipe

1.Saute the mirepoix in butter until well caramelized.

2.Add the flour and cook to make a brown roux.

3.Add the brown stock and tomato puree. Stir to break up
any lumps of roux. Bring to a boil, reduce to a simmer.

4.Add the Sachet.

5.Simmer for approximately 1 1/2 hrs. Allowing the sauce to reduce.Skim the surface as needed to remove impurities.

6. Strain through a china cap lined with cheesecloth.


YIELD: 1 Gallon

** MirePoix is a vegetable blend of 50% Onion,25% Carrots,and 25% Celery

Cajun MirePoix is 40% Onion,25% Celery,25% Green Bell Pepper,and 10% Minced Garlic