It’s also called “brown sauce” (“espagnole” certainly has more panache, but you pick), and is made with a dark roux, and a dark stock, like beef or veal stock.

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. Why you need to learn this As Americans, we don&#821… ...

The five mother sauces are foundational to French cooking, but not everyone is familiar with them -- meaning making them can be even more intimidating.

Espagnole Sauce Espagnole sauce is all about building flavor. To start, beef bones are simmered with various aromatics and vegetables for hours to create beef stock.

Also known as brown sauce, Espagnole begins with a mirepoix (carrots, celery, and onions), beef stock, and deglazed brown bits (fond) from beef bones. From there, tomato paste and spices may be added.

Some of the sauces made from Espagnole are - Robert sauce, Bercy sauce, Marchand de vin sauce (red wine reduction), mushroom sauce, port wine sauce and Madeira sauce. 5 / 7. Velouté sauce.