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sauce espagnole
‘Spanish’ tomato sauce
One of the five ‘Mother Sauces’ of French cuisine, sauce espagnole is made with a very brown roux, tomatoes, mushroom peelings (so nothing goes to waste!) and a mirepoix.
Once cooked, it is strained, and often added to a pan that has been deglazed to take on the meaty flavour for the sauce.
Text © Dana Facaros
Image by Tamorlan