Vegan Espagnole Sauce
The original version of this classic ‘mother’ sauce from Carême (and later Escoffier) combined a small amount of tomato with a richly flavored beef stock. It was mainly used as a basis for a large number of derivative sauces – the classic French sauces – or to flavor soups, stews or braised dishes.
My vegan version comes very close to the original in its color, how it tastes and how it’s used in the vegan kitchen…provided it is made using my umami broth as its base. The broth can be thickened with a starch…something like arrowroot or even cornstarch,
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