Brown Sauce

PROCESS:

Brown sauce is one of the mother sauces

There are two main types of brown sauces: Espagnole and Demi-Glacethese... base sauces are used as a foundation for other sauces

To make espagnole: sauté diced mirepoix vegetables - celery, onion, carrot and garlic in olive oil until tender, add some dried thyme and oregano and season with black pepper

add Rich Beef Stock, and a little tomato sauce, puree or paste

Let this simmer very slowly for about 10-minutes, add roux to thicken and simmer for an additional 5-minutes. Strain the sauce This is a Mother Sauce called Espagnole

Demi is a French word for half so Demi-glace is equal parts Espagnole sauce and rich beef stock

To make demi-glace: Bring one cup rich beef or veal stock to a boil and add one cup Espagnole sauce. Strain… this is demi-glace –

How to use demi-glace: Here’s an idea… pan sauté a couple of boneless pork chops in olive oil, add minced shallots and garlic

And deglaze with red wine… see how the wine cleans the FOND from the skillet… that’s good for flavor. (FOND = the stuff / particles that stick to the skillet when we cook, this is concentrated flavor.) Add demi-glace, mushrooms and green onions, season with black pepper,

Remove the pork from the skillet. Reduce the heat and simmer the sauce for a few minutes, finish the sauce with whole grain mustard and whole butter… Use these ideas to create you own sauce… Have Fun!

INGREDIENTS:

Mirepoix:

1 cup Celery

1 cup Onion

1 cup Carrot

1/2 cup Olive Oil

Seasoning:

4 cloves Garlic

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

1 teaspoon Black pepper corns

2 quarts Beef stock

1/2 cup Tomato sauce