espagnole
Classic French sauce
Espagnole is one of the five French "mother sauces" in classical cuisine—a rich brown sauce made from brown stock, tomatoes, and a dark roux, typically flavored with mirepoix and herbs.
It serves as a base for other sauces like demi-glace and bordelaise.
The word is French for "Spanish," though the connection to Spain is unclear.
Cooked fat-flour paste
- demi-glaceConcentrated French brown sauce
- veloutéStock-based white sauce
- mirepoixFrench aromatic vegetable base
- caramelizationSugar's heat transformation
reduction · simmering · thyme · butter · flour · braising · consistency · bordelaise
roux
Cooked fat-flour paste
- demi-glaceConcentrated French brown sauce
- veloutéStock-based white sauce
- mirepoixFrench aromatic vegetable base
caramelization · reduction · simmering · thyme · butter · flour · braising · consistency · bordelaise · chasseur
Madrid
Spain's governmental seat
- BarcelonaCatalan capital city
- SevilleAndalusia's capital city
- AndalusiaSpain's southernmost autonomous community
Castilian · Iberian · flamenco · paella · tapas · Cervantes · Alhambra · Gaudí · Catalonia · Basque
espagnolebéchamel
Milk-thickened flour sauce
white sauce · velouté · hollandaise · cream sauce · tomate