Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine. Its also the starting point for the demi-glace, a rich and deeply robust sauce that is traditionally served with red meats.\r \r Before you tackle the Brown Sauce or Demi Glace, you might want to review some of the basics of stock making.\r Please see my How to make Beef Stock video;\r \r \r Please see Bouquet Garni video\r
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