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Espagnole sauce
Posted on 8/23/12 at 9:51 am
Posted on 8/23/12 at 9:51 am
I was considering making my own beef demi-glace. Most sources say that it will keep for several months if refrigerated. It seems that the most time consuming part of this process is the making of the Espagnole sauce. Anyone here have any experience with this? I find it interesting that it is finished with a tomato paste making it more Spanish.
2
Posted on 8/23/12 at 12:00 pm to Btrtigerfan
Old, beautiful beast. Made it once. It does hold for a very long time, but I ended up adding it into all sorts of things.
Posted on 8/23/12 at 12:02 pm to Btrtigerfan
I am brain farting on the name of the author, but he has an entire cookbook on sauces, and thier manufacturing that is a treasure trove of recipes. I used to make Demi-glace in industrial amounts, so if I gave you a recipe you would have to divide it greatly. My recipe starts with 50-100 pounds of veal bones. James Peterson.
Posted on 8/25/12 at 10:26 am to CITWTT
Did you ever think of the author?
It sounds like a book I need.
It sounds like a book I need.
Posted on 8/25/12 at 10:50 am to RRH
It is James Peterson, it is a tome of sauces of all kinds starting with the making of all of the mother sauces, and then how to make the offspring of them. If you find a decent at home demi-glace recipe, then starting for the bones it will be reduced to turn it into an almost all gelatin end product.
Posted on 8/25/12 at 11:22 am to CITWTT
awesome
thanks
thanks
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