The following recipe is a less formal version of the traditional brown mother sauce. The espagnole a is simmered and skimmed for several hours more with additional stock and flavorings until it fully develops into the traditional mother of the brown sauces, Demi-glace.
Cook the vegetables and ham or bacon slowly in the butter, fat, or oil for 10 minutes.
Blend the flour into the vegetables and stir continually over moderately low heat for 8 to 10 minutes, until the flower slowly turns a golden, nut brown.
Simmer slowly, partially covered for two hours or more, skimming off fat and scum as necessary. Add more liquid if sauce thickens too much. You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly.
Correct seasoning. Strain, pressing juice out of vegetables. De-grease thoroughly, and the sauce is ready to use.
(*) If not used immediately, clean off sides of pan, and float a film of stock over the top of the sauce to prevent a skin from forming. When cold, cover and refrigerate or freeze.
If using butter as the fat in this recipe, make sure to use clarified butter, meaning the butter is melted and decanted, leaving its milky particles behind, as these burn and taste bitter with a brown roux.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: Servings | ||
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Calories: 172 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 187.1mg | 6 % | |
Potassium 332.9mg | 9 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 42.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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