I-Espagnole (ebizwa njengegama lesiSpanishi: español ) iyinhlangano eyisisekelo sauce ensundu ukuthi ingenye yama- ayisihlanu amaqanda omama we-classical cuisine. Futhi kuyisiqalo se-sauce ecebile futhi enomsoco othakazelisayo okuthiwa i- half-glace , ejwayele ukukhonzwa ngezinyama ezibomvu.
Ukwenza i-spagnole sauce akufani kakhulu nokwenza i-velouté-kokubili kuyi-sauces esekelwe esitokisini ihlanganiswe ne-roux . Lapho behluke khona ukuthi i-espagnole yenziwa nge-stock stock brown (ie inkomo yenkomo, bese ubona inothi elingezansi), futhi ihlanganisa izithako ezengeziwe, njenge-tomate purée (efaka umbala ne-acidity) kanye ne- mirepoix , igama eliyigugu eliqoshiwe up izaqathe, isilimo esidliwayo esinamagatsha anamanzi kanye anyanisi, okwengeza inani elikhulu flavor kanye iphunga.
Uzobona into ebizwa ngokuthi i-sachet, emane nje amakhemikhali ambalwa omisiwe kanye nezinongo ezihlanganiswe ku-cheesecloth futhi ziboshwe ngepende elide lokupheka i-twine ukuze kube lula ukulidoba ngemuva kwalokho.
Ukwenza i-half-glace, uzohlanganisa izingxenye ezilinganayo ze-spagnole nesitokisi esibomvu kanye ne-mirepoix eyengeziwe (futhi mhlawumbe elinye i-sachet) futhi unciphise ngesigamu (ngakho-ke idamu ). Nanka indlela yokushothikhathi.
Okuzokwenza
- I-1/2 indebe anyanisi, eqoshiwe
- I-1/4 indebe izaqathe, ziqoshiwe
- 1/4 indebe isilimo esidliwayo esinamagatsha anamanzi, aqoshiwe
- I-1 oz ibhotela ecacisiwe
- U-1 oz ufulawa owenzela konke
- Izinkomishi ezi-3 (isb. Stock stock)
- 2 tbsp. utamatisi purée
- 1 leaf leaf
- 1/2 tsp. thyme omisiwe
- 3-4 i-parsley fresh isitshalo
- 7-8 wonke ama-peppercorns amnyama
Indlela Yokwenza
- Fold leaf leaf, thyme, parley neziqu kanye peppercorns esigcawini lesikhumba, futhi tie emaceleni nge ucezu ikhishi twine. Shiya izintambo eside ngokwanele ukuze ukwazi ukuzibopha kwisibambo sebhodini lakho ukuze kube lula ukuyibuyisela.
- Esigumbini esinezinyawo esisindayo, qhafaza ibhotela phezu komlilo ophakathi kuze kube yilapho igubha.
- Engeza i-mirepoix bese usuka emaminithini ambalwa kuze kube yilapho ilula kancane. Ungavumeli ukuthi itshise, noma kunjalo.
- Ngesipuni sezinkuni, gqugquzela ufulawa ube mirepoix kancane kancane ngesikhathi, kuze kuhlanganiswe ngokugcwele futhi udale unamathisela obukhulu (lena roux yakho). Nciphisa ukushisa uphinde upheke i-roux enye imizuzu emihlanu noma ngaphezulu, kuze kube yilapho nje iqala ukuthatha umbala obomvu kakhulu. Ungavumeli ukushisa, kodwa!
- Usebenzisa i-whisk yocingo, faka kancane kancane isitokisi kanye ne-tomate purée ku-roux, u-whisking ngamandla ukuze uqiniseke ukuthi ukhululekile.
- Letha emathumba, ukushisa okuphansi, engeza isakram bese uveza imizuzu engaba ngu-50 noma kuze kube yilapho ivolumu yenani liye linciphisa cishe ingxenye eyodwa kwezintathu, ivuselela njalo ukuqinisekisa ukuthi i-sauce ayifuni phansi kwepani. Sebenzisa i-ladle ukukhipha noma yikuphi ukungcola okuphakama phezulu.
- Susa i-sauce ekushiseni bese uthola i-sachet. Ukuze uthole ukufana okunebushelelezi, khipha ngokucophelela i-sauce ngokusebenzisa i-strainer ye-wire mesh ehlanganiswe nocezu lwe-cheesecloth.
- Khonza ushisayo. Uma ungeke usebenze umsizi ngokushesha, ugcine ugcwele futhi ufudumele uze ulungele ukuyisebenzisa.
QAPHELA: Ungasebenzisa isitokisi sezinyosi esithengwe esitolo ukuze wenze i-espagnole yakho, kodwa njalo, qinisekisa ukuthi usebenzisa i-low-sodium noma, uma kungenzeka, isitoreji esingekho. Noma kunini lapho unciphisa uketshezi ngosawoti kuwo, uzobe ucacisa u-saltiness, ongase ungafuni ukuwenza, ikakhulukazi uma uhlela ukusebenzisa umsizi ophelile ukuze wenze enye i-sauce, yona ngokwayo ingancishiswa. Kungcono ngenkathi ekupheleni kokupheka.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 61 |
| Inani lamafutha | 3 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 8 mg |
| I-sodium | 237 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 2 g |