Learn how to prepare Espagnole/Brown Sauce.

Learn to make Espagnole/Brown Sauce

Methods

1. Place a heavy bottom saucepan over medium heat, Add hot brown chicken stock then add brown roux(cold roux) stirring continuously to prevent lumps, and cook until it gets right consistency and texture.

2. Adjust the seasoning (adding salt and pepper).

3. removing from the heat. To cool this sauce for later use, cover it with plastic wrap or pour a knob of butter over it to prevent a skin from forming.

4. Pour sauce through a fine-mesh sieve or by china cap into a bowl, discarding solids.

Recipe Name And Quantity

Beef Stock/Brown Chicken Stock : 500 mls.

Brown Roux : 100 gms.

Black Pepper, Whole : 1/2 tsp.

Salt : To Taste.

Bay Leaf : 1 pcs.

Note : Using cold roux with hot stock or cold stock with hot roux will prevent developing lump in sauce.