It is originated from Spain so its name came as Espagnol.Brown sauce is made from brown roux + brown stock + mire poix + bouquet garni.It is one of the popular and mainly used mother sauce from which many derivates of the sauces can be prepared.
Making Brown Sauce
Ingredients Quantity
1 Bones 2.5 Kg
2 Oil/Fat 200 Ml
3 Flour 200 Gms
4 Brown Stock/( Water) 3-4 Litres
5 Tomato Puree 100 Ml
6 Mire Poix Vegetable 75 Gms
7 Bouquet Garni 15 Gms
8 Salt & Paper Seasoning
9 Red Wine 15 Ml(For Flavour)
Method of preparation
1 Cut the bones in medium sized pieces and blanched it.
2 Saute or oven roast the bones till dark brown in color.
3 Fry mire poix vegetables till brown in a thick bottomed pan.
4 Add flour and butter and make brown roux.
5 Put brown bones into brown roux and add brown stock/water.
6 Add bouquet garni and simmer for 4-6 hours.
7 When the sauce came its desired consistency,add tomato puree and strain through conical strainer and finish the sauce with red wine.
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