Wayne Gisslen

Brown Sauce or Espagnole

Preparation info

  • 1 gal

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Sauté the mirepoix in butter until well browned (Fig. 9.5).

    FIGURE 9.5: Preparing brown sauce or espagnole.

    (a) Brown the mirepoix well in fat.

  2. Add the flour and stir to ma