Sauces
Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
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THE LIPAVI KITCHEN
espagnole recipes
3 sous vide recipes tagged “espagnole”, with ingredients and step-by-step methods from the LIPAVI kitchen.
A little inspiration.
A lot of possibility.
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espagnole recipes
3 recipes
Beef
Sous Vide: Chuck Eye Chicken Fried Steak
This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.
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Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
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