Summary: In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion segment we go over the evolution of sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espganole as a base sauce and the influence it's had on modern sauce making. And in the culinary quick tip, the three finishing components of a pan sauce and why they're important.
