Espagnole Sauce: History, Origin and How To Make It Step By Step

The Espagnole sauce is one of the 5 French mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. Get the recipe: https://bit.ly/3HwQ2Pf Ingredients: 75 cl brown veal or beef stock. 25 grams smoked pork bellly 25 grams carrot (cut in rough cubes) 25 grams onions 30 grams mushrooms 150 grams fresh tomatoes or 100 grams tomatoes in can 20 grams tomato paste 1 garlic clove 1 bouquet garni (made with a twig of thyme 4 or parsley stokes and a few celery leaves.) 20 grams butter to cook the bacon. 1 tablespoon of flour. salt and pepper to season 60 grams beurre manie ( 30 grams butter mixed with 30 grams flour) to thicken the stock This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background. you can keep that sauce in the fridge for 24 hours or freeze it for further use.it is a great sauce to use to further enhance any meat dished you make. ----------------------------------------------------------------------------------- The cast iron dutch oven I used: https://amzn.to/2k7w5K7 support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ My favorite frying pan: https://amzn.to/2k4wIUx **************************** Online food converter: https://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************