componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic espagnole
espagnole-classic · sauce · French
About
Brown roux, brown stock, mirepoix, and tomato paste, simmered and strained — the brown mother sauce.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Home brown sauce
- L2 Classic espagnole · this page
- L3 Restaurant espagnole
- L4 Expert polished espagnole
Uses
- Brown roux 140 g
- Brown beef stock 900 g
- Mirepoix 150 g
- Tomato paste 40 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Restaurant espagnole 0.99
- Home brown sauce 0.94
- Expert polished espagnole 0.94
- Demi-glace 0.77
- Restaurant demi-glace 0.66
- Glace de viande demi 0.66
- Quick demi 0.65
- Expert roasted brown beef stock 0.47
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 547.1 g Waterpath espagnole-classic → brown-beef-stock → water
- 273.6 g Beef bonespath espagnole-classic → brown-beef-stock → roasted-beef-bones → beef-bones
- 75.0 g Yellow onionpath espagnole-classic → mirepoix → diced-onion → yellow-onion
- 70.0 g Unsalted butterpath espagnole-classic → brown-roux → blond-roux → raw-roux → unsalted-butter
- 70.0 g All-purpose wheat flourpath espagnole-classic → brown-roux → blond-roux → raw-roux → wheat-flour
- 40.0 g Tomato pastepath espagnole-classic → tomato-paste
- 37.5 g Carrotpath espagnole-classic → mirepoix → diced-carrot → carrot
- 37.5 g Celerypath espagnole-classic → mirepoix → diced-celery → celery
- 34.2 g Yellow onionpath espagnole-classic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
- 17.1 g Carrotpath espagnole-classic → brown-beef-stock → mirepoix → diced-carrot → carrot
- 17.1 g Celerypath espagnole-classic → brown-beef-stock → mirepoix → diced-celery → celery
- 10.9 g Tomato pastepath espagnole-classic → brown-beef-stock → tomato-paste