In cooking, espagnole sauce (French pronunciation: ɛspaɲɔl]) is one of
Auguste Escoffier's five mother sauces that are the basis of sauce-making in
Find the recipe for Espagnole Sauce and other beef recipes at Epicurious.com.
Get this all-star, easy-to-follow Espagnole Sauce recipe from Emeril Lagasse.
Classical demi glace is one part Brown Sauce (Espagnole) and one part Brown
Stock (Such as Roasted Veal Stock), combined in a pot and reduced by half.
It is made from simmering mirepoix, tomato puree, herbs, and beef stock. Rumors have abounded for years that French brown sauce
was named for the Spanish tomatoes used in one of its earlier versions, or that Spanish cuisine played a large part in its evolution to what ... More »
Espagnole is a basic brown sauce that is one of the five mother sauces of
classical cuisine. It's also the starting point for making the traditional demi-glace.
This recipe is by one of the highest rated restaurants in New York City. It is used
neat and also as a component of many of their other recipes.
Nov 13, 2013 ... How to Make a Sauce Espagnole-Mother Sauces-Brown Sauces-Online cooking
Classes Video tutorial on Mother Sauces-Sauce ...
In cooking, espagnole sauce is one of the mother sauces that are the basis of
sauce-making in classic French cooking. Auguste Escoffier codified the recipe in
Noun, 1. sauce Espagnole - brown sauce with tomatoes and a caramelized
mixture of minced carrots and onions and celery seasoned with Madeira.