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 ...

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 ...

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 ...

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 ...

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.