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, ...
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.
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 ...
Jul 15, 2014 ... Get this recipe: http://www.escoffieronline.com/how-to-make-sauce-espagnole/ In
this online cooking class, we teach you how to make one of ...
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a
plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock
Nov 13, 2013 ... How to Make a Sauce Espagnole-Mother Sauces-Brown Sauces-Online cooking
Classes Video tutorial on Mother Sauces-Sauce ...
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.
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.
Noun, 1. sauce Espagnole - brown sauce with tomatoes and a caramelized
mixture of minced carrots and onions and celery seasoned with Madeira.