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What else can I help you with?
What does je suis espagnole mean in English?
I am Spanish. (Or cooked in a spanish manner jk)
Where did espagnole sauce originate?
See this link: http://en.wikipedia.org/wiki/Espagnole_sauce#Preparation
What is a sauce made from reducing espagnole to produce a concentrated product?
The sauce made from reducing espagnole to produce a concentrated product is called "demi-glace." Demi-glace is typically achieved by combining equal parts of espagnole sauce and brown stock, then simmering until it thickens and intensifies in flavor. This rich sauce is often used as a base for other sauces or as a flavorful addition to various dishes. Its deep, complex taste enhances meats and can elevate the overall profile of a dish.
Brown stock can make what sauce?
If you are referring to the Five Mother Sauces, then, brown stock can be made into Espagnole sauce, by adding roasted mirepoix (onions, carrots, and celery), as well as a rich brown stock, and a dark roux... Tomato can also be added, if desired. Once you have made the Mother Sauce, there are many derivatives that can be made, such as: Demi-Glace (a reduction of Espagnole, that is much more flavorful), you can add Mushrooms, and Sauce Diable (which is the Demi-Glace, with chiles, tarragon vinegar, and shallots added)... You can pretty much add any of your favorite ingredients to the Espagnole, to create your own sauces.
What are derivatives of espagonal sauce?
Espagnole sauce, one of the five mother sauces in classical French cuisine, serves as the base for several derivative sauces. Notable derivatives include Sauce Bordelaise, made with red wine, shallots, and bone marrow, and Sauce Chasseur, which incorporates mushrooms and white wine. Other variations include Sauce Bolognese, often used in meat dishes, and Sauce Robert, which features mustard and onions. Each derivative builds upon the rich, complex flavors of the original espagnole sauce, adapting it for different culinary applications.
What are the seven classical mother sauces?
All i know is one's pasta sauce
What does ouvrier espagnol mean in English?
Spanish man/boy and espagnole is a Spanish lady/girl
When was L'heure espagnole created?
L'heure espagnole was created in 1911.
What are two small sauces that can be derived from each mother sauce?
Secondary sauces are derived from the five mother sauces. Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce
What is the duration of L'Auberge espagnole?
The duration of L'Auberge espagnole is 2.03 hours.
When was La Fête espagnole created?
La Fête espagnole was created in 1920.
When was L'auberge espagnole released?
L'auberge espagnole was released on 05/16/2003.
