Or, turn espagnole into a demi-glace, then add shallots and mushrooms to craft a flavorful and thick mushroom sauce. With a dash of white wine, espagnole can also be reduced into Chasseur sauce.

In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes ...

Serve beef with sauce. Espagnole Sauce. 1 small carrot, coarsely chopped; 1 medium onion, coarsely chopped; 1/2 stick (1/4 cup) butter; 1/4 cup all-purpose flour ...

ESPAGNOLE SAUCE. 1 chopped carrot. 1 chopped onion. 1/2 stick unsalted butter. 1/4 cup flour. 4 cups beef stock (use homemade if you can) 1/4 cup tomato puree ...

A good sauce is key to an exceptional meal. It can save a bland dish, moisten dry meats, or star as the main event (creamy mac and cheese, full stop).

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.