Espagnole Sauce – Definition

Tagged: roux | Related topics: , , ,

[ehs-pah-NYOHI] A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. Espagnole is one of the four original “mother sauces”.

(Or as I like to refer to them: OGMS, Original gansta’ mother sauces.)

Roux – Definition

Tagged: roux | Related topics: , , , , , ,

[ROO] A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such a soups and sauces. There are three classic roux-white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. ti’s cooked to a deep golden brown and used for rich, dark soups and sauces. CAJUN and CREOLE dishes use lard based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark base is indispensable for specialties like GUMBO.

Gumbo – Definition

Tagged: roux | Related topics: , , , , ,

[GUHM-boh] The CREOLE specialty is a mainstay of New Orleans cuisine. It’s a thick, stew-like dish that can have any of many ingredients, including vegetables such as OKRA, tomatoes and onions, and one or several meats or shellfish such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all good gumbos begin with is a dark ROUX, which adds an unmistakable, incomparably rich flavor. Okra serves to thicken the mixture, as does FILE POWDER, which must be stirred in just before serving after the pot’s off the fire. The famous gumbo z’herbes (with herbs) was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. The name gumbo is a derivation of the African word for “Okra.”