What's for dinner today?

Choose from over 2,020 recipes!

Be inspired by our delicious recipes from all over the world, so the question ‘what are we eating today?’ becomes easier and easier to answer.

My recipe book Food guide Chicken recipes Popular Cocktail recipes Low carb recipes Main course Pasta recipes Spice mixes Vegetarian recipes

About Ohmydish

Hi! I'm Véronique, I'm from The Netherlands and I live in the south of France. I'm passionate about cooking, baking, my vegetable garden, and sharing recipes.

Ohmydish has been around since 2014 and I post a new recipe or kitchen-related content at least 5x a week. The recipes on Ohmydish are not specifically healthy, vegan, easy or cheap but are all made with love and passion. I hope you enjoy my recipes and other content! Contact us

FREE recipe book

Your personal recipe book with all your favorite recipes Save recipes from Ohmydish, other websites and your own Create collections to sort your saved recipes Create simple and quick weekly meal plans

To my dashboard

Let's get started

Start by making a mirepoix. This is a French term for carrot, onion, celery, and optionally extra leek in this recipe.

Finely chop the vegetables and mix them well. Make sure the vegetables weigh about 230 grams in total.

First, you want to make clarified butter, so melt butter over very low heat. When the butter has melted, you will see foam rising to the top.

Remove the foam from the butter once no new foam is rising. You can do this gently with a spoon. You can also strain the butter with a cheesecloth or a clean kitchen towel, where the foam will stay behind.

Make a brown roux by letting the clarified butter brown well (don't burn it!). Browning the butter gives the roux a nutty flavor and will give the Espagnole sauce a nice dark color. A roux is used as a thickening agent for soups, sauces, and stews.

View full recipe