espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today.
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Espagnole sauce
A rich brown sauce of meat, vegetables, and seasoning
Extract ...
Espagnole sauce (Fr.): "Spanish sauce." Brown sauce made with brown stock, caramelized mirepoix and tomato puree, and seasonings.
Espagnole Sauce - This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux.
An Espagnole sauce with onions.
Brewer's Yeast:
The inactive yeast remaining after beer-making. It is used as a nutritional supplement for humans, providing high-quality protein, thiamin, riboflavin, iron and phosphorus.
a basic espagnole sauce with the addition of wine, vinegar, shallots and red or black pepper - served with broiled meat or poultry ...
An Espagnole sauce with onions. Brick Cheese
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This pale yellow semi-soft cheese comes from Wisconsin and is brick shaped. When young, it has a mild flavor; as it ages, however, it becomes almost as strong as Limburger cheese.
Bretonne - An Espagnole sauce with onions.
Brine - Salt and water solution used for pickling and preserving.
Brinjal - [India] Eggplant.
So the first order of business is the Espagnole sauce. A couple of carrots, celery and onions are chopped into a mirepoix, and sautéed in butter until the onions are golden brown. Add 2 tablespoons tomato paste and continue cooking gently.
Demi-Glace - A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming.
Brown (demi-glace) or Espagnole sauce - Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made.
DEMI-GLACE
A rich brown sauce that starts with Espagnole sauce. Beef stock, made from beef and or veal bones and vegetables with wine, slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many small sauces.
demi-glace (DEHM-ee glahs) - French word meaning "half-glaze." A mixture of equal proportions of brown stock and brown sauce that has been reduced by half until it can coat a spoon. See Espagnole sauce (brown sauce) for more information.
Espagnole sauce (brown) - Traditionally made from beef or veal stock, aromatics, herbs, and tomato.
Hollandaise sauce - An emulsion of fat and egg yolks, either hot or cold (mayonnaise based sauces fall into this category).
 See also: Sauce, Flavor, Wine, Vegetable, Brown sauce
  
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