Comments on: Espagnole Sauce | The Secret To Making Great Gravy

By: Terri@foodmeanderings

Terri@foodmeanderings — Sat, 08 Apr 2017 15:09:14 +0000

Very interesting! I didn’t realize that demi -glace was a derivative of espagnole (which I wasn’t familiar with!) My husband cooked and has always talked about how a cook needs to know the mother sauces and how to make a demi-glace. I look forward to the days when I do have more time to linger in the kitchen and I can make this sauce cause it’s definitely on food bucket list!

By: Markus Mueller

Markus Mueller — Sat, 08 Apr 2017 14:26:21 +0000

In reply to Sean@Diversivore. Glad you have been enjoying it Sean! Espagnole talks a little time to make but it is worth the effort. It's best to make a large batch so you don't have to make it as often! A great base for gravies #

By: Markus Mueller

Markus Mueller — Sat, 08 Apr 2017 14:24:58 +0000

In reply to Terri@foodmeanderings. It is! Glad you got to learn something new! While Demi Glace is technically made with Espagnole (half espagnole,half beef stock and the reduced by half again) a lot of cooks will simply reduce beef stock down and fortify it with caramelized veg until it's almost black in color. This is also sometimes just called Glace.

By: Sean@Diversivore

Sean@Diversivore — Sat, 08 Apr 2017 02:21:40 +0000

Markus, I've been LOVING this sauce feature - you should make sure to collect the links together in one master-post when you're done so that you can promote them all together! Of all the sauces, espagnole is the one I know the least about, so I'm particularly pleased to see this one. As always, you make it clear, doable, and pretty darned delicious looking. Well done.

By: Markus Mueller

Markus Mueller — Mon, 27 Mar 2017 00:41:25 +0000

In reply to cakespy. I'm glad you learned something! If you have any questions feel free to ask!