Maggie教學 法國五大母醬之西班牙醬汁
Tutorial Spanish Sauce (Espagnole Sauce)
Recipe
材料:
褐色高湯 1.5公升
煙燻培根 50公克
紅蘿蔔丁 50公克
洋蔥丁 50公克
番茄丁 300公克(去皮切丁)
番茄糊 40公克
蘑菇丁 1 杯
蒜(去心)2顆
香草束 bouquet garni
奶油麵粉糊:
奶油 30公克+1大匙奶油
麵粉 30公克
鹽、胡椒
做法:
在鍋中加入奶油和培根中火加熱,炒一兩分鐘,
然後加入紅蘿蔔丁、洋蔥丁拌炒幾分鐘。
加入麵粉炒溶至深色,再加入番茄糊拌炒成奶油麵糊拌炒幾分鐘,關火放涼備用。
把褐色高湯煮沸,
把1/3高湯加入麵糊拌勻,然後再加入剩餘的高湯拌勻。
開大火,加入番茄丁、蘑菇、蒜、香草束煮沸,然後轉小火,加蓋煮2小時。
取出香草束。
過濾,然後加入奶油。
最後用鹽、胡椒調味。
Spanish Sauce (Espagnole Sauce)
Ingredients:
1500c.c. brown stock
50g diced smoked bacon
50g diced carrots
50g chopped onions
300g diced tomatoes (peeled)
40g tomato paste
1 cup chopped mushrooms
2 cloves of garlic (chopped)
Bouquet garni
30g + 1 tbsp butter
30g flour
Salt and pepper
Method:
Heat butter in a pot over medium heat, add the bacon and stir-fry for 1 minute.
And then add the carrot and onion and stir-fry for a few minutes.
Stir in the flour and frying until golden brown, add the tomato paste and stir-fry for a few minutes. Off the heat and let cool a bit.
Pour in 1/3 the hot brown stock and mix well, and then pour in the remain hot brown stock and mix well.
Heat the mixture over high heat, add the tomato, mushroom, garlic, bouquet garni bring it to a boil. Lower the heat, cover and simmer for 2 hours.
Remove the bouquet garni.
Sieve the sauce and add 1 tbsp butter, mix well.
Salt and pepper to taste.
Негізгі бет Тәжірибелік нұсқаулар және стиль 法國五大母醬之西班牙醬汁 Spanish Sauce (Espagnole Sauce)
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