Espagnoles and Veloutes

Question 1

Why do we brown flour for sauces?

Answer 1

To lessen its thickening properties

Question 2

Basic method for espagnole?

Answer 2

1. Brown flour at 210˚C for 12-15 minutes
2. Blanch, strain and dry bacon
3. Brown bacon in pan then strain, then brown vegetables
4. Add tomato puree and mix briefly, then add browned flour
5. Add stock and bring to a simmer, skimming surface oil occasionally
6. Turn the heat down, add mushrooms and bouquet garni and simmer for 1½ - 2 hours
7. Strain, taste and reduce

Question 3

Basic method for velouté?

Answer 3

1. Make roux and cook until straw coloured
2. Remove from heat and gradually add in the white wine, then stock
3. Return the pan to medium heat and bring to the boil
4. Once boiled, turn the heat down and simmer for 2 minutes
5. Add the cream and season

Question 4

Velouté making rules to follow

Answer 4

• Stock needs to be added gradually and stirred constantly to avoid lumps
• Once half of the stock has been added the remainder can be added more quickly
• The sauce needs to come to a boil and simmer for about 2 minutes to lightly thicken/cook out the flour
• Cream is often added at the end to enrich, along with some seasoning

Question 5

Espagnole making rules to follow

Answer 5

• Blanch the bacon to avoid the sauce becoming too salty
• Vegetables should be similar size and have even and adequate caramelisation
• Do not scorch ingredients to avoid bitterness
• Do not overcrowd pan; avoid sweating vegetables
• Stock rules apply
• Do not boil but needs movement
• Top up with water from time to time
• Should be lightly skimmed of fat only; avoid skimming flour

Question 6

Daughter sauces of velouté

Answer 6

• Aurore
• Flavouring: Meat stock, tomato purée
• Garnish: Butter
• Uses: Eggs, white meat/poultry
• Poulette
• Flavouring: Chicken stock, mushroom stock, lemon juice
• Garnish: Parsley
• Uses: Chicken
• Mushroom
• Flavouring: Meat or fish stock
• Garnish: Mushrooms
• Uses: Chicken or fish
• Supreme
• Flavouring: Chicken stock
• Garnish: Cream
• Uses: Chicken

Question 7

Daughter sauces of espagnole

Answer 7

• Bordelaise
• Flavouring: Red wine, shallots
• Garnish: Butter, parsley (+/- bone marrow)
• Uses: Beef, game
• Chasseur
• Flavouring: White wine
• Garnish: Sautéed shallots, mushrooms, parsley
• Uses: Chicken, kidneys, veal
• Madeira
• Flavouring: Dry Madeira
• Uses: Veal, pork, chicken
• Poivrade
• Garnish: Cracked black pepper, butter
• Uses: Beef, game
• Robert
• Flavouring: Onion, Dijon, dry white wine (+/- vinegar)
• Garnish: Cream, Parsley
• Uses: Pork, white meat

Question 8

What is a velouté?

Answer 8

A sauce made by lightly thickening a stock with a blonde roux