Brown Sauces: Sauce Espagnole, Demi-Glace & Jus Lié. “This is the Espagnole sauce, having reached the limit of perfection...”-Escoffier, (referring to demi-glace). Sauce Espagnole. Generally not used directly but refined into a demi-glace or other sauce
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“This is the Espagnole sauce, having reached the limit of perfection...”-Escoffier, (referring to demi-glace)
Sauce or Nappé Consistency
Notice the coating on the spoon
*Originally, a slow-simmered tomato sauce from Naples. Italian-American Marinara is generally a quick, fresh tomato sauce or, salsa al pomodoro
Finely Dice Onion and Émincé Garlic
Puree and Tomatoes through a Food Mill or Passatutto (Removes skin & seeds.)
Sweat Onions and then Garlic
Add the Tomato Paste and Sauté (Turns a shade darker)
Add the Tomato Puree and Season
Simmer 30-45 minutes. Finish with fresh basil and splash of olive oil. Check seasoning for sugar, salt, acid & pepper.