sauce espagnole การใช้

• Would they use it afterwards to cut cheese leaving streaks of " sauce espagnole " ? . . . or peel fruit?
• Though not as quickly prepared as some other sauces, its basic method is the same as most other " small " brown sauces : special flavorings are cooked ( tomatoes, onion, bell pepper, with herbs such as basil, thyme, and bay leaf ), reduced in wine, then combined with the sauce Espagnole.
• Common variants of demi-glace use a 1 : 1 mixture of beef or chicken stock to sauce espagnole; these are referred to as " beef demi-glace " ( " demi-glace au boeuf " ) or " chicken demi-glace " ( " demi-glace au poulet " ).