Pairs well with Espagno Sauce (Basic Brown Sauce)
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Espagno Sauce (Basic Brown Sauce)
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A classic French brown sauce base made with bacon, mirepoix vegetables, butter, flour, and beef stock. Used as a foundation for various sauces like Bordelaise, Chicken Chasseur, and demi-glace.
01:00:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- bacon - watch the video to see (diced)
- celery - watch the video to see (diced, part of mirepoix)
- onion - watch the video to see (diced, part of mirepoix)
- carrot - watch the video to see (diced, part of mirepoix)
- butter - watch the video to see (added after vegetables soften)
- flour - 50 g (about 50 g, cooked lightly with butter)
- beef stock - watch the video to see (rich beef stock or stock cubes for home cooking)
Instructions
- Cook bacon: Place diced bacon in a pan and cook until foaming and slightly browned.
- Add mirepoix vegetables: Add diced onions to the pan. The moisture from onions will help deglaze the pan. Once most water evaporates, add diced celery and carrot.
- Soften vegetables: Cook the vegetables until softened.
- Add butter and flour: Add butter and let it melt. Then add about 50 g of flour and cook lightly to remove raw flour taste.
- Add beef stock: Pour in rich beef stock (or stock cubes dissolved in water) and cook for a long time to develop flavor and remove any flour taste.
