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ESPAGNOLE SAUCE

recipes

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ESPAGNOLE SAUCE

A basic brown sauce, which is used as a basic for a large number of derivative brown sauces (ROBERT, GENOVOISE, BORDOLAISE, BERCY, MADEIRA, PÉRIGUEUX, etc.). It is made with a brown stock to which a brown roux and a mirepoix* are added, followed by a tomato purée. Cooking takes several hours and the sauce needs to be skimmed, stirred, and strained when a particular stage in the cooking is reached. The meat stock may be replaced by a fish stock, depending on the requirements of the particular recipe. Carême’s recipe is considered to be the classic method of preparing an ESPAGNOLE SAUCE. Nowadays, a shoulder of veal is used instead of a noix, and partridge is not used in the stock.








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