Demi Glace Part Two

PART TWO
_________________________________________________
The Espagnole Sauce

Espagnole is another one of the mother sauces that are the basis of sauce-making in classic French cooking. The Espagnole is basically another version of the brown stock only using vegetables as the main characteristic that are cooked in a rue.

I start with a mirepoix, a mix of onions, carrots and celery and Sautéed in a pan (in butter) them until tender. Next tomato paste is added to intensify the flavor. In a separate pot, a rue is started with equal parts butter and flour and cooked until it turns a nice golden color. Now you can wisk in hot stock (2 quarts) to the rue stirring constantly to avoid lumps.

Add the vegetable mix to the rue, along with Bouquet garni to the rue. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices.

Finally, in a large pot, add in equal portions (2 quarts each), of the finished brown stock and Espagnole cover and simmer over medium high heat 4 to 5 hours. Refrigerate for up to 2 weeks or freeze for up to 6 months.


Ingredients for Mirepoix

• 2 large onions, medium dice
• 2 large carrots, medium dice
• 2 large celery, medium dice
• 1 cup butter
• 2 cup flour
• 2 quarts brown stock,
• hot 6 oz tomato purée

Bouquet Garni

• Bay Leaf
• Rosemar
• Thyme
• Garlic cloves
• Parsley
• Leeks

___________________________________________________