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The resulting sauce should coat the back of a spoon, indicating the proper consistency. One can use Velouté as a base for various variations, such as a mustard-infused version to complement a chicken breast or a vibrant herb sauce suitable for drizzling atop fish.
3. Espagnole: The Rich and Robust
The third sauce, Espagnole, or "Spanish," is a meat-based sauce that underscores complexity and richness. It begins with bacon and mirepoix (onions, carrots, and celery), allowing the flavors to meld and develop a deep sweetness. Once the vegetables soften, the next step involves integrating a roux and adding a robust beef stock.