Though some will argue for the importance of chimichurri and chocolate sauce, its a knowledge of the five French mother sauces that will prove essential. Sauce oder Soe von franzsisch sauce, auch Tunke, Brhe aus lateinisch salsa gesalzene Brhe ist eine flssig bis smig gebundene, wrzende. Une sauce est une prparation culinaire, froide, tide ou chaude, destine tre servie avec un mets sal ou sucr. Compose dun simple jus ou dun. Sauce definition, any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. See more. And yet, other than the fact that it saves time, there is little else about store bought broth or stock to recommend it its more expensive, probably oversalted, and lacking in gelatin which is derived from the collagen in the bones. A good stock should jell when you chill it. But the store bought stuff doesnt do that. Which means any sauces you make from it will lack body. Making beef stock is somewhat more challenging than making chicken stock. Thats because you have to roast the bones for making beef stock. That roastedness is in the part what gives the stock its color. Making chicken stock is much more straightforward its a relatively a simple matter of simmering chicken bones feet and wing tips are superb for making chicken stock because theyre loaded with cartilage along with a few aromatic vegetables and herbs. And now Im going to give you a tip You can make demi glace with chicken stock instead of beef stock. As a matter of fact, the original demi glace, which was called demi Espagnole, was made using white stock veal or chicken in place of brown. They dont teach it that way in culinary schools these days, but thats the way it was done 1. Itll save time while ensuring that your finished sauce is rich and full of body. Whether you make your own stock or use store bought or a combination, youre going to need a lot. You need three cups to make the Espagnole sauce and another 2 cups to make the demi glace. Rather than crowd up the recipe with instructions for everything, use this recipe for the Espagnole sauce. Finally, this recipe doesnt call for you to season the finished demi glace. Thats because you might be using it to make another sauce, in which case you should season that sauce, whatever it is, before you serve it. But if youre serving the demi glace as a finished sauce, go ahead and season it to taste, with Kosher salt, at the very end. Espagnole Basic Brown Sauce Recipe. Espagnole pronounced like the word for Spanish espaol is a basic brown sauce that is one of the five mother sauces of classical cuisine. Its also the starting point for a rich and deeply flavorful sauce called demi glace, which is traditionally served with red meats. Making espagnole sauce is not too different from making velout theyre both essentially a stock based sauces thickened with roux. Where they differ is that espagnole is made with brown stock, and it includes additional ingredients, such as tomato pure which adds color and acidity and mirepoix, which is a fancy name for chopped up carrots, celery and onions, which add a tremendous amount of flavor and aroma. Youll also see something called a sachet, which is simply a few dried herbs and spices tied up in a cheesecloth bundle to make it easy to fish it out afterward. To make demi glace, youd combine equal parts espagnole and brown stock i. Heres a shortcut method.