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 ...

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 ...

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 ...

Sauce Espagnole, and Hollandaise. In addition to inducing anxiety in young culinary school students, these sauces are also the base of every sauce in traditional French cooking. While we still ...

A bad sauce can wreck a fine cut of beef ... names those important sauces as tomato, espagnole, veloute and béchamel. Hollandaise and mayonnaise have been added more recently.