Рецепт Espagnole Sauce: My Culinary Everest

February 18, 2014 |

By Adam Roberts |

COMMENTS

[My friend Diana Fithian--playwright and home cook extraordinaire--kicks off Day 2 of Sauce Week with this epic post about one of the world's most difficult and important sauces. Take it away, Diana!]

When Adam asked if Iʼd like to contribute to Sauce Week, and sent a list of sauces to choose from, there was one that jumped out at me right away: Espagnole Sauce, arguably the most time-consuming of the French mother sauces and the precursor to demi-glace. Itʼs part recipe, part exercise in masochism – first you make stock, then you make a brown sauce with the stock, then you reduce that sauce with more stock until you get demi-glace, and only then do you use the…