Ingredients
Very dark brown roux
1 litre veal stock
Browned beef bones
Chunks of beef (offcuts etc)
Various vegetables
1 tsp SIDS CRAZY SALT
1 tsp SIDS SALT & PEPPER
Tomato paste or purée
Directions
The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, SIDS CRAZY SALT and SIDS SALT & PEPPER. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used instead. Tomato paste or puréed tomatoes are added towards the end of the process and the sauce is further reduced.
HISTORY: Espagnole sauce (pronunciation: [espanyol] ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine.
