Procedure:

  1. In a large sauce pot heat 1 tbsp of butter And cook the mirepoix for 5
    minutes.
  2. Add the rest of the butter And flour And cook for 10 minutes to create
    a brown roux.
  3. Add the stock And tomato pure, mix well, boil And then lower the
    temperature to a simmer, add the sachet bag And cook for 1 to 1 ½
    hours. Remove grease build up from the surface of the sauce And
    discard.
  4. Strain the sauce And serve.
    For each of the following recipes you will need 1 Qt of
    Españole sauce.

    Demi-glaze- 1 Qt of brown stock And reduce the sauce by half, strain
    And serve.

    Whine merchant – Reduce 6 Oz white wine And 2 Oz shallots. Add 1
    Qt of Demi-glaze And cook for 1 hour, strain And serve.

    Mushroom sauce – Heat 2 Oz of butter And cook 2 Oz mushrooms for
    5 minutes, add 1 Qt of Demi-glaze And cook at a simmer for 20
    minutes. Add 2 Oz of sherry And a few drops of lemon juice, season
    And serve.

    Deviled – Reduce 8 Oz of white wine, 4 Oz of shallots, ½ tbsp of
    pepper. Add 1 Qt of Demi-glaze And cook at a simmer for 20 minutes.
    Season with salt And cayenne pepper, strain And serve.
Amount
Ingredients
Cut and/or
Description
1 Lb
Mirepoix
50% onion, 25% celery,
25% carrot
5 Oz
Butter
 
5 Oz
Flour
All porous,
2 Qt
Brown stock
 
4 Oz
Tomato pure
 
A gusto
Salt And pepper
 
Sachet
   
  Thyme
 
  Pepper
 
  Bay leaf
 
  Parsley
 
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sauces, secret sauce, cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce
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