Basic Mother Sauces- ESPAGNOLE

RECIPE No. 3

STANDARD RECIPE CARD

Name of Dish:

BROWN SAUCE (Espagnole)

Preparation Time:

5 minutes

Served with:

Cooking Time :

1 hour

Portion Size :

No. of Portion :

Garnish :

Colour:

Brown

Ref. Book :

Theory of Cookery, page - 84; 2009 print.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Butter

60 gm

1

Prepare brown roux in a heavy-bottomed pan and cool.

2

Flour

70 gm

2

Add tomato puree constantly stirring to prevent lumps.

3

Tomato puree

30 gm

3

Gradually mix in hot stock, stirring vigorously to blend well and cook on a

4

Brown stock

1.25 liter

gentle fire.

Mirepoix

4

Saute the mirepoix in fat and add the sauteed vegetables to the sauce.

5

Oil

15 gm

5

Simmer gently for 4 to 6 hours.

6

Carrot

70 gm

6

Remove the scum when it comes to the top.

7

Onions

70 gm

7

Strain and cover with a thin layer of butter.

8

Bacon trimmings

30 gm

9

Pork rind - fresh

15 gm

Note:

10

Parsley

1 sprig

Over Browning should be avoided as this tends to make the sauce taste bitter.

11

Celery

1 stalk

12

Bay leaf

1

N.B.

Brown sauce is made from brown roux and brown stock or glaze of brown

stock. It is one of the most widely used basic or mother sauces. Demi-glaze is

derivative of brown stock and it is widely used for the preparation of other

brown sauce derivatives.

Total Cost :

1 liter brown sauce+1 liter brown stock reduced to 1 liter = Demi-glaze

Cost per Person :

Prepared By: Chef Ashish

Checked by : Chef Varinder Singh Rana