In cooking, espagnole sauce is one of Auguste Escoffier's five mother sauces that
are the basis of sauce-making in classic French cooking. These types of sauce ...
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix,
and tomatoes, and thickened with roux. Given that the sauce is French in origin, ...
Mar 8, 2015 ... Learn how to make espagnole (brown sauce) and demi-glace from the pros as
we show you the secrets that the restaurant industry doesn't ...
Get Chicken Skewers with Espagnole Sauce Recipe from Food Network.
Feb 15, 2017 ... 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 ...
May 15, 2011 ... Classical demi glace is one part Brown Sauce (Espagnole) and one part Brown
Stock (Such as Roasted Veal Stock), combined in a pot and ...
How to Make Espagnole Sauce. Espagnole sauce is another one of the classics
of base sauces. Its very similar to a velouté, but has extra additions to make it ...
Jul 15, 2014 ... In this online cooking class, we teach you how to make one of Escoffier's prized
posessions, Sauce Espagnole. Take the recipe, use our ...
Espagnole (or brown sauce) is one of the mother sauces, the sauces that are the
basis of sauce-making in classic French cooking.
Dec 23, 2009 ... Like any French mother sauce, espagnole is not meant to be served as is. Rather
, it's a base for any number of other, more complex sauces.