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SCS 013| Espagnole Sauce

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In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segment we go over the evolution of Escoffier's version of Espagnole into modern day demi-glace, and in the culinary quick tip, the three components you need to finish a pan sauce for optimum flavor balance.

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There are 3 Comments

Ha, I love it! I'm going to

Submitted by jacob burton on Sun, 2014-02-09 18:58

Ha, I love it! I'm going to use that next time I give a talk on pan reduction sauces.

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SCS 013| Espagnole Sauce