/ / Recipe Espanyol Sauce

Recipe Sauce Hispaniol

  • Carrot - 1 piece
  • Onion - 2 pieces
  • Celery - 50 Grams
  • Bouillon - 50 Milliliters
  • Flour - 40 Grams
  • Butter - 10 Grams
  • Salt, pepper - - To taste

Properties and Origin: Very often the goatee is considered a typical dish of Spanish cuisine, but it is not. The name of the sauce translated from French means "Spanish", but it was first made in France. Ispagnol sauce refers to the four basic sauces of French cuisine, together with Velulet, Dutch sauce and béchamel sauce. The recipe for cooking the Hispanola sauce was opened in the 19th century by French chefs Marie-Antoine Carem and Auguste Escoffier. Usage: Espanola sauce is used in the preparation of meat dishes, especially pork, lamb and beef. It goes well with bacon, ham, grilled meat and shish kebabs. Cooking recipe: To prepare the goatee sauce at home, grind the vegetables fried in oil and flour, add a strong meat broth to the resulting mass and cook on low heat until the mixture turns brown and dense. Councils of the chef: The taste of the Italian dish "ravioli" considerably improves, if you serve it with espagnol sauce. Store the sauce best in the refrigerator in a sealed container.

Servings: 2

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