FRENCH DEMI-GLACE {BROWN SAUCE} AND ESPAGNOLE RECIPE
Brown sauce {demi-glace} become Espagnole sauce with the addition of some tomato product. It’s rarely made in today’s kitchen since most of our sauces are made “outside” the pan and not manipulated in the cooking vessel. There are several powdered bases that are used in a majority of today’s kitchen and they’re quite sufficient but usually only available to the trade or online.
5 ounces butter
5 ounces flour
6 quarts beef stock (half veal – half beef)
2 ounces ¼” pork breast or blanched bacon
4 ounces ¼” cubed carrots
3 ounces ¼” diced onions
1 small bouquet garni
4 ounces white wine
FOR ESPANOLE ADD ……
2 cups tomato puree
OR
2 pounds chopped fresh tomatoes
- Make the Brown Roux with the flour and butter, reserve and keep warm.
- Place the 6 quarts of stock in a suitable pot and bring to a simmer and then add the warm roux. Be sure to skim the foamy residue that rises to the top.
- Place the meat (if used) in a sauté pan and render some of the fat. Then add the mirepoix (and oil if meat is not used) and cook until tender. Pour off any excess fat then deglaze with the wine.
- Simmer the stock (do not boil, do not stir) for about an hour then strain out the solids being sure not to press them in the process.
- If you wish to use fresh tomatoes or puree return the stock to a cleaned pot and add the tomato. Simmer for another hour skimming what rises to the top then strain again. NOTE that the liquid volume should be reduced by two thirds in the classic rendition.
You can certainly omit the bacon or pork breast as it’s really an archaic posture as is using pork or beef shanks in the classic beef stock.
