Espagnole Sauce
This is a classic rich brown sauce which I also use as a base for a lot of my ‘brown sauces‘. The consistency should not be too thick but gently run off the back of a spoon. Ingredients 25 gsm butter 50 gsm chopped bacon 2 shallots which have been finely chopped 1 celery stick … Read more
Chasseur Sauce
INGREDIENTS 25 gsm butter 1 shallot – finely chopped 115 gsm sliced mushrooms 120 ml red wine 30 ml brandy espagnole sauce – 1 unit 15 ml chopped fresh tarragon METHOD Melt the butter in a medium or large pan over a medium hear and fry the shallot, stirring often, until soft and transparent but not … Read more
