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Learning without distractions

Cooking School: Espagnole Sauce

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Tom Sokoly 176 tutorials here
Cooking

Chef Adam Swedberg of the Historic Davenport Hotel kicks off the Spokesman-Review’s Cooking School series with one of the five “mother sauces” of French cooking, Espagnole, a combination of pan drippings, broth, herbs and roux. Follow the series to learn how to create all of the sauces, which are the basis for most sauces you’ll find in cuisines around the world.