ESPAGNOLE SAUCE

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, PRIGUEUX, etc.). It is made with a brown stock to which a brown roux and a mirepoix* are added, followed by a tomato pure. 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. Carêmes 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.