1. Mother Sauces Espagnole & Tomato
Soup and Sauce Basics
Session Five - Espagnole and Tomato

2. Session Five - Espagnole and Tomato
Today’s Agenda
Quiz Review
Key Concepts
Master Recipes
Recipe Research (Moments of Demonstration)
Culinary Lab
Student Presentations
Recipe Execution
Soup and Sauce Basics
Session Five - Espagnole and Tomato

3. Session Five - Espagnole and Tomato
Key Concepts
Jus de Veau Lie
Rendering
Sange
Depouillage
Simmer
Sauce Espagnole
Sauce Escoffier
Italian Tomato Sauce
Sugu
Soup and Sauce Basics
Session Five - Espagnole and Tomato

4. Session Five - Espagnole and Tomato
pomme de l’amor
Soup and Sauce Basics
Session Five - Espagnole and Tomato

5. Tomato Products overview
Application
Fresh Tomatoes
Tomato Juice
Chopped Tomatoes
Tomato Puree
Tomato Paste
Soup and Sauce Basics
Session Five - Espagnole and Tomato

6. Tomato Sauces overview
Sauce Escoffier
French Tomato Sauce
“Roux” Thickened, stock based tomato flavored
Italian Tomato
Roasted tomatoes with no thickening agent
Sugu
Essentially a tomato stock
Soup and Sauce Basics
Session Five - Espagnole and Tomato

7. Master Recipe Sauce Escoffier – French Tomato
Salt Pork
Mire Poix
Tomatoes – Fresh and Puree
Dried thyme and Bay leaf
Parsley Stems
Garlic
Peppercorn
White Stock
Pork Bones
Salt and Sugar
Soup and Sauce Basics
Session Five - Espagnole and Tomato

8. Master Recipe Italian Tomato
Fresh Tomatoes
Olive Oil
Parsley
Garlic
Soup and Sauce Basics
Session Five - Espagnole and Tomato

9. Session Five - Espagnole and Tomato
Master Recipe Sugu
Pork Product (including Italian style sausage)
Pork Bones (spare ribs)
Tomato puree
Crushed tomato
Garlic
Onion
Dried herbs
Red wine
Crushed Red Pepper
Soup and Sauce Basics
Session Five - Espagnole and Tomato

10. Tomato Sauce Derivatives
French Tomato
Milanaise
Spanish
Italian Tomato
Puttanesca
Marinara
Sugu
Arrabiatta
Bolognese
Soup and Sauce Basics
Session Five - Espagnole and Tomato

11. Definition - Espagnole Demi Glace and Meat Glaze
Soup and Sauce Basics
Session Five - Espagnole and Tomato

12. Session Five - Espagnole and Tomato
Brown Sauces overview
Sauce
Use
Espagnole
Demi -Glace
Meat Glaze
Soup and Sauce Basics
Session Five - Espagnole and Tomato

13. Master Recipe Espagnole
Brown Roux
Brown Stock
Salt Pork
Carrots
Onions
Thyme Sprigs and Bay Leaves
Tomato Puree – Roasted
White Wine
Soup and Sauce Basics
Session Five - Espagnole and Tomato

14. Master Recipe Demi Glace
Espagnole
Brown Stock
Meat Glaze
Note: Jus de Veau Lie
No Espagnole
Should be white or light
Frequently replaces demi w/ addition of caramel coloring (This is Bush League)
Soup and Sauce Basics
Session Five - Espagnole and Tomato

15. Master Recipe Meat Glaze
Brown Stock
Variety of pan sizes
Patience
Soup and Sauce Basics
Session Five - Espagnole and Tomato

16. Brown Sauce Derivatives
Veal Stock
Meat Glaze – Alternative
Jus de Veau Lie – Alternative (white Stock)
Espagnole
Bordelaise
Demi Glace
Robert (pronounced “row-bear”)
Soup and Sauce Basics
Session Five - Espagnole and Tomato

17. Session Five - Espagnole and Tomato
Sauce Pairing Today
Robert – Grilled Pork
Bordelaise – Parisienne Potatoes
Milanese Tomato – Chicken
Spanish Tomato – Fish
Marinara – Grilled Bread
Puttanesca – Spaghetti
Soup and Sauce Basics
Session Five - Espagnole and Tomato

18. Moments of Demonstration Lab Preparation
Review the Recipe
Identify the Keys to Success
Create a demonstration around each key step where the class should be called over so they can all “see” what it takes to execute your recipe
Soup and Sauce Basics
Session Five - Espagnole and Tomato

19. Session Five - Espagnole and Tomato
Today’s Lab
Please take 10 minutes to research and review your assigned recipes
Identify 3-5 “Moments of Demonstration”
Write down these “m.o.d” and share with the instructor before leaving class
Soup and Sauce Basics
Session Five - Espagnole and Tomato

20. Session Five - Espagnole and Tomato
Review - True or False
Demi Glace is a derivative of sauce Espagnole
TRUE
Meat Glaze should be simmered in order to achieve the best results
Soup and Sauce Basics
Session Five - Espagnole and Tomato

21. Session Five - Espagnole and Tomato
Review - True or False
French Tomato sauce and Italian Tomato sauce are significantly different
TRUE
Jus de Veau Lie can be used as a replacement for Demi Glace
TRUE – but WHY?
Soup and Sauce Basics
Session Five - Espagnole and Tomato

22. Session Five - Espagnole and Tomato
Review – True or False
Sange is a beautiful Middle Eastern Dance wherebouts you stir the soup.
FALSE
“Napper” means “to coat” in French
TRUE
The word “demi” means “fast” in French (Like “hemi” means fast in American)
Soup and Sauce Basics
Session Five - Espagnole and Tomato

23. Session Five - Espagnole and Tomato
Homework
Read information concerning Hollandaise and the other Emulsions
Take the next Quiz:
Soup and Sauce Basics
Session Five - Espagnole and Tomato