Espanol Sauce

Properties and Origin: Very often heath is considered a typical dish of Spanish cuisine. Ingredients:

• Carrot - 1 piece
• Onion - 2 pieces
• Celery - 50 Grams
• Bouillon - 50 Milliliters
• Flour - 40 Grams
• Butter - 10 Grams
• Salt, pepper - - To taste

Instructions

Properties and Origin: Very often, they consider espanols to be a typical dish of Spanish cuisine, but this is not the case. The name of the sauce translated from French means "Spanish", but it was first made in France. Ispagnol sauce refers to the four main sauces of French cuisine, together with velulet, Dutch sauce and béchamel sauce. The recipe for cooking the Hispanola sauce was opened in the 19th century by French chefs Marie-Antoine Carem and Auguste Escoffier. Usage: Espanola sauce is used in the preparation of meat dishes, especially pork, lamb and beef. It fits well with bacon, ham, grilled meat and shish kebabs. The recipe: To prepare the goatee sauce at home, chopped vegetables are fried in oil and flour, add a strong meat broth to the resulting mass and cook over low heat until the mixture becomes brownish and thick. Tips Chef: Significantly improves the taste of the Italian dish "ravioli", if you serve it with sauce espanol. Store the sauce best in the refrigerator in a sealed container.

Servings: 2