In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce.
Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce.
In This Episode
- Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.”
- Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie.
- Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro.
Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above.
Cook With Passion!
{ 3 comments… read them below or add one }
i never knew there were mother sauces! this is so cool
Chef Jacob,
Thank you for your series on the mother sauces. How do you feel about concentrated demi-glace,prepared veal, beef,chicken stocks, etc available from several commercial sources. Some of these appear to be of very high quality and apparently are used by many professional chefs. I have found them to be valuable to the home cook (me) who does not have on hand at the last minute some of the bases for the classic sauce preparations. I have made these from roasting the bones etc but find the concentrated stocks such as demi galce easier and more economical for the amateur home enthusiast. I still make my chicken stock (freeze it) and consumes.
We appreciate you sharing your skills and knowledge. Thank you.
Chef Jacob,
Thank you for your series on the mother sauces. How do you feel about concentrated demi-glace,prepared veal, beef,chicken stocks, etc available from several commercial sources. Some of these appear to be of very high quality and apparently are used by many professional chefs. I have found them to be valuable to the home cook (me) who does not have on hand at the last minute some of the bases for the classic sauce preparations. I have made these from roasting the bones etc but find the concentrated stocks such as demi glace easier and more economical for the amateur home enthusiast. I still make my chicken stock (freeze it) and consumes.
We appreciate you sharing your skills and knowledge. Thank you.