An especially utilized sauce on the list is the Spanish born espagnole. Essentially a dark roux (don't confuse it with a slurry), this sauce comes together by reducing veal stock with carrots ...

The Ultimate French Sauce Base Demi-glace is the cornerstone of classic French cuisine—a deeply flavorful, velvety brown ...

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 ...