Day 5

Espagnole Sauce (Page 134)

The Espagnole sauce could be described as the “Mother Sauce” as it will form a base start for a variety of other sauces. Its colour will be a dark brown or orange depending, again on the ingredients used.

Likewise a white béchamel sauce will form the start of most white sauces.


A Mediterranean style recipe:

Shallots, Butter, Garlic, Capers, Olives, TomatoConcasse (peeled and de-seeded) & Basil Chiffonade (sliced in long thin strips). Add all ingredients to equal amounts of espagnole sauce and stock and heat gently until desired thickness and quantity. YUM!

Tagliatelle& Mussels in Saffron infused sauce (Page 348)


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