Espagnole sauce is also known as brown sauce.It has a strong taste and is rarely used directly on food.As it is a mother sauce,it has umpteen number of derivatives,such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignous, sauce charcutiere, sauce chasseur,sauce chevrenil ,demi-glace etc.
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Espagnole sauce
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There is a story that explains why the most important basic brown sauce in French cuisine is called as Espagnole sauce or Spanish sauce.According to the story, the Spanish cooks of Louis XIII's bride,Anne helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes.This new sauce was an instant success,and was gratefully named in honour of its creators.
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