On Apr 4, 5:56*pm, (Victor Sack) wrote:
> Michael Horowitz > wrote:
> > Made two gallons of veal stock with a nice body and taste and then
> > went on to make Sauce Espagnol.
> > The instructions were to reduce by half or simmer for an hour.
>
> > An hour passed and it wasn't reduced by half and the taste just didn't
> > seem finished, so I continued.
>
> > I reduced six cups of stock to two cups of Sauce. I like the taste,
> > but don't know if I went too far.
>
> > Any guideline for how much to reduce? - Mike
>
> What you describe does not sound like sauce espagnole at all. *It
> appears to be something between demi-glace and glace, judging by the
> ratio of the reduction. *How much reduction a demi-glace requires
> depends on its further use, particularly on how delicate or
> strong-tasting further ingredients are.
>
> Sauce espagnole is made with stock, brown roux and tomato paste. *Making
> it involves multiple skimmings and strainings to get rid of the fat and
> impurities added by the roux. *Jacques Pépin considers it outdated and
> suggests using starch like arrowroot instead of roux, resulting in an
> almost instant, clear sauce.
>
> Victor


Victor-
th
you're suggesting simply thickening the veal stock?-Mike