Recipe Sauce Espagnole ( Brown Sauce)

Quantity:- 1 liter


Sno                        Ingredients                    Quantity

1                             Onions                           100 gms
2                             Carrots                            50 gms
3                             Celery                              50 gms
4                             Butter                               70 gms
5                             Refined Flour                    70 gms
6                             Brown Stock                  1200ml
7                             Tomato Puree                   50 ml
8                             Bay leaf                            1 small
9                             Thyme                              a pinch
10                           Parsley                             few stems
11                           Garlic                               2-3 flakes
12                           Brandy                             30 ml

Method

1) roughly dice onions, carrots,celery and garlic.
2) Melt butter in a pan, saute the vegetables for around 15- 20 minutes on a slow flame.
3) Add refined flour and cook further, till the flour completely blends with the ingredients and turns in to golden in color.
4) Add the brown stock and stir to prevent formation of lumps.
5) add bay leaf, thyme and parsley.
6) let the sauce simmer for minimum of 45 minutes to an hour.
7) finish the sauce by adding the brandy.
8) correct seasoning and use as desired, if the consistency of the sauce is thick, more addition of stock can help to adjust the consistency.

some recipes also include flavorings of Ham, cloves etc being included in the recipe 

Recipe Sauce Veloute ( velvet sauce)

Quantity:- 1 liter

Sno                          Ingredients                             Quantity

1                          Chicken Stock                          1.2 liter
2                           Butter                                       50 gms
3                           Refined or Bread Flour             50 gms
4                           seasonings                                as desired.


Methods

1) melt butter in a pan, add refined flour, cook on a slow flame for around 15 minutes, the mixture should only get a pale color.
2) remove from fire and let the mixture cool to the room temperature.
3) add a small amount of stock and blend in with the flour mixture.
4) put on fire and keep on adding stock, stirring continuously till all the stock is incorporated.
5) simmer the sauce for around 45 minutes, if scum appears remove.
6) if the consistency of the sauce is thick, additional stock can be added.
7) cook till the sauce attains a glazed, velvety and transparent kind of texture.
8) pass the sauce through a sieve lined with multiple layers of cheese cloth.
9) some recipes also include flavoring the sauce with mushrooms, nutmeg or white pepper