I have just finished the 3-4 day process required to make genuine Sauce Espagnol. I have made it before for a local gourmet restaurant, but this time I have made it for my own use. The Escoffier recipe I used tells me I can freeze the Fonds Brun, but says nothing about freezing the resulting Sauce Espagnol in small lots.
Is there someone out there who has done this please? I can probably keep the 1250g resulting from all the reductions in the refrigerator for a while, but I'd really like to freeze some.
Thanks
Daisy
Carthage demands an explanation for this insolence!
I have just finished the 3-4 day process required to make genuine Sauce Espagnol. I have made it before for a local gourmet restaurant, but this time I have made it for my own use. The Escoffier recipe I used tells me I can freeze the Fonds Brun, but says nothing about freezing the resulting Sauce Espagnol in small lots.
Is there someone out there who has done this please? I can probably keep the 1250g resulting from all the reductions in the refrigerator for a while, but I'd really like to freeze some.
No problem. I've frozen it, then thawed it again to use in several preparations, including demi glace. It all came out fine.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
I have just finished the 3-4 day process required to make genuine Sauce Espagnol. I have made it before for a local gourmet restaurant, but this time I have made it for my own use. The Escoffier recipe I used tells me I can freeze the Fonds Brun, but says
nothing about freezing the resulting Sauce Espagnol in small lots.
Is there someone out there who has done this please? I can probably keep the 1250g resulting from all the reductions in the refrigerator for a while, but I'd really like to freeze some.
Thanks
Daisy
Though i admire your willingness to take the time and care to prepare the Espagnol I have never cared for frozen stocks or sauces, they never seems as good as the fresh to me. I have an old (1930's) cook book by Edgar de Gouy a student of Escoffier and former head chef of the Waldorf Astoria hotel in N.Y.C. he recommends the refrigeration rather than freezing of the Espagnol for up to 3 weeks. If my conversion of grams to ounces is correct i estimate your 1250g to be a little over 2 pints. 33.75 ounces? I should think that amount could be used judiciously in a few weeks.
Perhaps you might freeze a small experimental cup or so and keep the rest refrigerated and after a week compare the two. --- JL
Quoted message said:
Carthage demands an explanation for this insolence!
