<p>Sauce espagnole ili tamni španjolski umak spada među osnovne umake Internacionalne kuhinje.</p>
<p> ;</p>
<table>
<tbody>
<tr>
<td colspan="2" width="130"><b>Za tamni španjolski umak:</b></td>
<td width="132"></td>
<td width="66"></td>
<td width="85"></td>
</tr>
<tr>
<td width="54">1.</p>
<p>2.</p>
<p>3.</td>
<td colspan="2" width="208">Ulje</p>
<p>Brašno</p>
<p><a href="https://majstorkuharslasticar.com/fond-de-veau-sauce-tamni-temeljac/">Tamni temeljac</a></td>
<td width="66">ml</p>
<p>grama</p>
<p>ml</td>
<td width="85">200</p>
<p>200</p>
<p>8000</td>
</tr>
</tbody>
</table>
<p> ;</p>
<h2><strong>Priprema:</strong></h2>
<h6><b>Za tamni španjolski umak:</b></h6>
<p>U prikladan lonac stavimo ulje da se zagrije. Dodamo brašno i napravimo tamnu zapršku. Zalijemo sa osam litara tamnog temeljca i lagano kuhamo tri sata na laganoj vatri. Dobiveni umak procjedim kroz fino cjedilo. Procjeđeni umak poprskam reduciranim maslacem da se ne stvori kora na umaku.</p>
<p> ;</p>
<p>12.2.2018 by Stjepan Hornung</p>
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