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 ...

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. As Americans, we don’t think of “sauce” so much ...

The sauce is then flavored with salt and nutmeg and simmered until it is creamy and velvety smooth. The Espagnole sauce, also sometimes called brown sauce, is a slightly more complex mother sauce.

This is the third installment in a series of five stories featuring Spokane chef Adam Swedberg discussing how to make the five mother sauces. Espagnole is a basic brown sauce, made from beef or ...

No one is simmering a rich brown Espagnole sauce for eight hours to serve with ... The ingredient prep is a bit of a process, but it's quite easy once you get everything in the food processor.