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 ...

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 ...

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 ...

The sauce is then flavored with salt and nutmeg and simmered until it is creamy and velvety smooth. The Espagnole sauce, also sometimes called brown sauce, is a slightly more complex mother sauce.

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 ...