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Espagnole sauce (French pronunciation: ⓘ) is a ... By the middle of the 19th century the sauce was familiar in the English-speaking world: ...
The 1907 English edition of Le guide culinaire, A Guide to Modern Cookery, listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel, and tomate. [62]
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
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Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock.
Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux.
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a ...
English. Read; Edit; View history; Tools. Tools. move to sidebar hide. ... Espagnole is a sauce in classic French cuisine. Espagnole (literally "Spanish") may also ...