Brown Sauce

Introduce

Chef :

Prakash Blon Tamang

Brown Sauce

One of the five mother sauces has many derivatives important in Culunary purpose. Since the sauce is brown often called Brown Sauce. Since it was modified in Spanish style so it is called Spanish or Espagnole Sauce.Word "Espagnole" is Spanish in French.

Ingredient

Cooking time :

5 mins

2 kg

Beef Bones

100 gram

Carrot

100 gram

Celery Stick

200 gram

Onion

50 gram

Tomato Paste

200 gram

Butter

200 gram

Flour

6 leaves

Bay Leaf

5 cloves

garlics

Cooking instructions

* Step 1

Espagnol Sauce can be made by adding brown roux in brown stock. So first make brown stock.

* Step 2

Take beef bones saw 2 inch long and brush with tomato paste properly. Now roast it till caramelization in preheated oven.

* Step 3

Remove bones in a pot. Now put chopped mirepoix in the roast container and mix. Roast it for 2 mins and take out and mix with roasted bones.

* Step 4

Add water double the quantity of bones and add leek, garlic, bayleaves, parsley then let it boil for 4 hours, skim the impurities or foams out. Strain the water in a pot. Brown Stock is ready.

* Step 5

Now heat the butter in a pan and add flour. Use whisk to mix the butter and flour. Heat the roux till it turn brown. Brown roux is ready and keep cool.

* Step 6

Heat stock in a pot and add the roux in as per required to make perfect thickness. One of it should be hot or cold.

* Step 7

Maintain the thickness and Espagnole sauce is ready. Further adding equal amount of brown stock in brown sauce and heat to reduce by half, the sauce is Demi-glace.

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