Then, stock (typically beef or veal) and ingredients such as garlic, peppercorns, bay leaves, and a little tomato puree are added to the roux to turn it into espagnole sauce. This process is ...

Béchamel, aka white sauce, is one of five mother sauces in French cuisine, with the others being hollandaise, velouté, Espagnole ... and flour. The process involves making a white roux by ...