I just made my first batch of espagnole sauce. Overall it's very good but I can slightly taste and feel the texture of the brown roux. Is that a part of the flavor profile? Should I strain it? I used the following recipe scaled by 1/2:
3 fl oz vegetable oil
1 lb standard Mirepoix, medium-size, separate
6 oz tomato paste
5 qt Brown Veal Stock, hot
1 lb Brown Roux
1 Standard Sachet d’Épices
Salt and pepper, as needed
When making sauces such as bordelaise, robert etc. Do I use espagnole or demi glace as my base? I've attached a picture below. It looks consistent with how a brown sauce should look like BTW, it was in the refrigerator.
Also, there is a variant to the above recipe where I would just add flour to the pincage. After it browns they add the veal stock. Which is the better way?
I thank you in advance for your input