leave your inhibitions at the door
Yo yo yo! Y’all missed me? It’s your boy – Sir Mix-a-Lotta-Ingredients – coming back at y’all with another recipe. Seems The Food and Wine Hedonizzle is getting all lazy-assed on y’all and asked me to write another post on another mother sauce. Lookie here, Sir Mix-a-Lotta-Ingredients is a lot of things – pimp, chef, rapper, automobile afficiado, ladies man – but sucka-assed fool isn’t one of them. I told Hedonizzle that if I’m writing this shit, I better be seeing some dead presidents come my way. Knowumsayin? He being the reasonable type was quick to agree.
So the next Mother Sauce I’m going to write about is Espagnole, the French word for “Spanish”. There’s no official explanation to why the hell they chose to call it that, they just do. Some haters around here try to take the French out of it and call it just “brown sauce.” But that’s like calling a Ferrari just “a car.” Y’all ask me, if ya’ll want a name for something thick, rich, delicious, and dark brown y’all call it “Oprah.”
This isn’t that hard to make, but it takes a looooonnnggg time and there are more steps to it than the Cupid Shuffle.
So here’s what I’m gonna do. I’m gonna teach y’all how to make brown stock as that’s the main component. Then I’m gonna come back in a later post with how to actually make Espagnole. And since the sucka’s gonna pay me per post, pretty soon I’m going to be knee-deep in bitches and benjamins.
Adapted from my boy – Emeril Lagasse
Let me let y’all in on a lil secret to storing stock for later use. Way back when I was still learning my skillz, I’d store the stock like this:
Then I was got a tip from the finest-looking ladies that ever touched a frying pan – Martha Stewart. She showed your boy here how to do it up proper. She said to put that shit into freezer bags, 4 cups at a time. If you take out all the air, it’ll lay flat and not take up space in y’all’s freezer.
Alright, that’s it for now. I gotta go bust up that fool Hedonizzle for my money. Y’all come back for the Espagnole part.