Espagnole is one of the five mother sauces that are considered the foundation of French cuisine. Here's how to use this savory brown sauce in every day cooking.

Pour sauce through a fine-mesh sieve into a bowl, discarding solids. *Available at some specialty foods shops and (stock requires a dilution ratio of 1/4 cup concentrate to 4 cups water).

These baseline recipes allow you to riff indefinitely, and create well-matched sauces for any flavor profile. Each sauce only requires a few ingredients, and the method is nearly the same every time.

From this sauce comes sauce africaine, sauce bigarade, sauce bourguignonne but most importantly it is the basic foundation of demi-glace. ESPAGNOLE SAUCE ...

Rania Harris stopped by Pittsburgh Today Live to share her beef tenderloin recipe. Beef Tenderloin with Mushrooms and Espagnole Sauce 2 (2-pound) pieces trimmed center-cut beef tenderloin roast 1 ...

Espagnole sauce The Espagnole sauce, also sometimes called brown sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with a roux.