Brown Sauce or Espagnole

Preparation info

  • Yield:

    1 gal

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
    Mirepoix

Method

Procedure

  1. Sauté the mirepoix in butter until well browned (Figure 8.12).
  2. Add the flour and