Auguste Escoffier was an early 20th century chef and restaurateur in Paris, who helped pioneer French cuisine, and cooking as we know it. He was an innovator in organizing kitchen layout, work flow, and probably his best known attribute - classifying the mother sauces. He defined that all sauces can fall into one of five categories; veloute, béchamel, tomato, espagnole and hollandaise. Today I am going to talk a little about espagnole sauce, and some alternative uses that are now available.
Espagnole is a brown stock derived sauce that can be converted to thousands of smaller sauces, depending on flavor profile and ingredients. The most common and known of these derivatives would be demi-glace, which literally means “half-glace” in French, and is most commonly known as just demi. This is a rich brown sauce that is either used by itself or combined with other flavorings to make a sauce. Traditional demi consists of using equal parts brown stock(usually veal) and brown sauce; brown stock that has been simmered with mirepoix, red wine, tomatoes and thickened with roux. This combination is then reduced by half in order to amplify its beautiful flavor.
Demi makes for a full range of options when making considerations of what uses there are; almost any type of meat will blend well to st