What is Espagnole sauce used for?

What is Espagnole sauce used for?

An Espagnole, also known as a Brown Sauce, is a mother sauce found in classical French cuisines. This is an intermediary sauce, meaning it is used further in the production of more decadent sauces such as demi-glace. An Espagnole, also known as a Brown Sauce, is a mother sauce found in classical French cuisines.

Where can I use Espagnole sauce?

Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace.

Where did Espagnole sauce come from?

Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced.