Espagnole Standard Preparation

3 hours estimated cooking time

1. In a sautoire (straight edged sautee pan) melt butter
2. Caramelize carrot and celery
a) add onions later, faster browning
3. Whisk in bread flour and make brown roux
4. Whisk in tomato puree and cook until orangeish brown
5. Deglaze with red wine (whisk) until au sec (almost immediately) cook until redness is out
6. Whisk in stock
7. BTAB, DTAS
8. Add sachet or bouquet garni
9. Simmer until light nape
10. Strain thru chinois
11. Vent
12. Label
13. Date

To make demi glace, take 1 part Espagnole, 1 part beef stock and reduce by half. Espagole is not generally used as a sauce or for making small sauces. Demi-glace is generally used for that. In contemporary kitchens, demi-glace is sometimes replaced by jus-lie.

Espagnole was created in reaction to the French Revolution and increased attention to food cost due to the dissolution of royalty.