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 ...

Read on to learn how to make each one. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his ...

If a velouté isn’t bold enough for you, espagnole is the intensified roux-based sauce you might be searching for. It’s also called “brown sauce” (“espagnole” certainly has more ...

Termed mother sauces, béchamel, Hollandaise, espagnole, velouté, and sauce tomat set the foundation for French sauce-making and, subsequently, French cuisine. The concept of mother sauces was ...

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.

A good main-course meat can be made great with a complementary finishing sauce. This might look like a drizzle of an espagnole sauce, a buttery pan sauce, an easy board sauce, or maybe a bright vi ...

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 ...