Bifalgorithm post

Hey, we are on day five of our week of mother sauces. So today's culinary word of the day is Salsa Espanol. Salsa Espanol is classified as a brown sauce. I prefer to do it in the oven just because it's much easier to get color on everything. But it starts by roasting some mirepoix until it's deeply caramelized. You then add some tomato paste, brown the tomato paste. It'll turn sort of a rusty color. You can add aromatics like garlic, thyme, bay leaf. You would then sprinkle some flour in there, creating a roux. You can add wine to this, but then you would add veal stock. Make sure to scrape all the brown goodness out of there once you add the veal stock. It should become the texture to sort of coat the back of a spoon. Once you reach this texture, you pass it through a strainer straining all the solids out and you're left with this beautiful velvety deep flavored sauce that you can add to soups, sauces, or just eat as it is.

Hey, we are on day five of our week of mother sauces. So today's culinary word of the day is Salsa Espanol. Salsa Espanol is classified as a brown sauce. I pre…