Espagnole or Brown Sauce
Can we get a lesson on Espagnole sauce. It is after all one of the mother sauces.
Also can lesson on Demi-Glace would be helpful.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
There are several ways to achieve demi-glace and espagnole is one of them. The most important step, however, is to make sure that you perfect the making a delicious dark stock. Espagnole is usually made by cooking dark stock with a brown roux and reducing it by half, but a more modern approach for making demi is to simply reduce a flavorful dark stock by at least half. Attached to the lesson on Veal & Beef stock is a step-by-step recipe which demonstrates the straight reduction process. From this reduction, many smaller / derivative sauces can be made. Cheers!