Click here if you missed that episode. On Tuesday we made Espagnole Sauce and Chicken Chasseur with it, along with learning how to perfectly 'pipe' potatoes. Click here if you missed that episode.

Click here if you missed that episode. Today we make Espagnole Sauce and hunt down Chicken Chasseur to make with it, and learn how to perfectly 'pipe' potatoes. These recipes were shared by Chef Rene ...

traditional bordelaise sauce features dry red Bordeaux wine, bone marrow, butter and shallots combined with demi-glace, which itself is a partial reduction of meat stock and espagnole sauce ...

Traditionally made by reducing brown stock and espagnole sauce until thick and glossy, it may sound intimidating—but this easy-to-follow recipe breaks it down step by step, so you can master ...

Roasting the bones brings out a deep, rich flavor that really elevates your sauce. It’s simple but oh-so-important. While veal stock is the classic choice, you can also experiment with beef or chicken ...

Sauce Espagnole, and Hollandaise. In addition to inducing anxiety in young culinary school students, these sauces are also the base of every sauce in traditional French cooking. While we still ...

First recorded by Marie-Antoine Carême and later modified by August Escoffier, the quintet now includes: Velouté, Béchamel, Espagnole, Tomato and Hollandaise. It performs not only on its own but also ...