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.

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… ...

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.

Espagnole Sauce (Sauce Espagnole) Makes about 3 cups sauce. 4 tablespoons oil. 3 ounce piece of smoked bacon, diced. 1 onion, diced. 1 carrot, diced. 5 tablespoons flour. 4 cups brown veal stock. 1 ...

In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes ...