Courtesy of Jen Jackson
Photography by Jenna Noel
Espagnole makes a delicious accompaniment to many meat dishes, especially pot roast. Make an even better sauce by adding fresh mushrooms, which turns espagnole into sauce duxelles.
This sauce employs a little different roux because of the mirepoix. Since I like my mirepoix to reflect the season, if there are no yellow onions, I use shallots or leeks; for carrots, try parsnips and for celery, maybe celery root or stash a little celery seed in your bouquet garni. I like to slightly caramelize the mirepoix, but be careful not to burn it. If that happens, take out the burnt pieces or start over—don’t worry; you’re at the beginning!
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