Le recipe ye-espagnole, noma emsundu we-sauce, ingenye yamahlanu, ama-sauces omama ajwayelekile we-French cuisine. Yenziwa ngokumisa imirepoix, utamatisi we-puree, amakhambi, kanye nenyama yenkomo . Amahemuhemu asele iminyaka eminingi ukuthi i-French brown sauce ibizwa ngamatamatisi aseSpain asetshenziswe kwenye yezinguqulo zayo zangaphambili, noma ukuthi ukudla kwaseSpain kwadlala ingxenye enkulu ekuziphendukeleni kwayo kulokho esikwaziyo namuhla. Ngokuphambene nomcabango odumile, i-spagnole sauce ayihlangene neze neSpain, kodwa kunalokho ngenxa yezinkolelo zamaFrance zaseSpain ngaleso sikhathi.
Okuzokwenza
- 1/2 ibhotela ibhotela
- Isanqante esiphakathi (oqoshiwe oqoshiwe)
- 1 encane
- anyanisi (oqoshiwe oqoshiwe)
- 1 ukunamathela kwesilimo esidliwayo esidliwayo esinamagatsha anamanzi (okuqoshiwe okuqoshiwe, izikhwebu ezinamagatsha afakiwe)
- Ufulawa wekhamera we-1/4 (yonke inhloso)
- 4 izinkomishi stock (yenkomo, hot)
- 1/4 inkomishi utamatisi (ehlanzekile)
- 2 clove garlic (ehlutshiwe futhi oqoshiwe)
- 1/8 isipuni omnyama pepper (umhlabathi)
- I-bouquet encane encane
Indlela Yokwenza
Indlela yokwenza u-brun saju:
Esikhathini esikhulu esiphundu esabekwe phezu komlilo ophakathi, gcoba ibhotela bese ususa izaqathe, u-anyanisi, nesilimo esidliwayo esinamagatsha anamanzi ebhokisini elicibilikile kuze kube yilapho imifino iphendulela. Ufafaza ufulawa ngokufanele ngaphesheya kwemifino bese uyishukumisa, kuze kube yilapho ufulawa uhlanganiswe ngokuphelele ebhotela. Vumela ingxube ukuthi ipheke futhi ikhuphuke ibe yilabo; lokhu kuthatha imizuzu engama-1 ukuya kwemibili.
Ukuhlambalaza njalo, uthele inyama yenkomo eshisayo kanye ne-tomato puree ibe yi-roux.
Engeza i-garlic, i-peppercorns, ne-bouquet i-garni ku-sauce iphinde iyimise, ivuliwe futhi igqugquzele ngezikhathi ezithile, imizuzu engu-45 kuya kwehora elingu-1. Susa i-bouquet i-garni bese uyilahla. Sebenzisa i-sauce njengesisekelo se-demi glace noma amanye ama-sauces.