A Quick Overview Of Sauce Espagnole
'Sauce Espagnole' translates as 'Spanish Sauce', but is also known as 'Sauce Brune' or 'Brown Sauce'. 'Sauce Espagnole' is a well skimmed and purified fond brun (brown stock) to which a mirepoix is added, along with some lean bacon, a little tomato puree, mushroom trimmings, wine and spices. The mixture is cooked, and regularly skimmed - when ready, it is strained, and then returned to the stove for further skimming. It may be thickened with a 'roux brun'.
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