Espagnole sauce

My recipe for Espagnole Sauce cooks low-and-slow for a flavor you'll want to come back to again and again!

With its rich dark color and gravy-like flavor, Espagnole Sauce is a delicious choice to serve with meat and potatoes. This French classic is also a great base for other sauces, soups, stews, and more.

Discover the secrets of the perfect sauce Espagnole recipe with our easy-to-follow recipe. This classic French sauce is the mother of all mother sauces.

Espagnole belongs to Escoffier’s brown sauces, and is distinguished with tomatoes introduced by Spanish cooks who arrived in the entourage of Infanta Ana María Mauricia, eldest daughter of Philip III of Spain, on the occasion of her marriage to Louis XIII in 1615. Espagnole is the base for wine-enriched daughter sauces such as bourguignonne and hussarde, a variation of marchand du vin lavished atop one of our favorite Creole brunch dishes from Brennan’s Restaurant in New Orleans, where the…

This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you’re nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the…

Espagnole sauce is one of the 5 mother sauces, and in my opinion it’s super delicious especially with grilled chicken or beef. When you have this sauce in your hand all you need to do is blanch some vegetables, grill the meat and enjoy.

Create an Espagnole Sauce with your All-Clad Cookware following this easy recipe.

This traditional French recipe is quick and easy to make at home. The versatile, strong flavor of Espagnole Sauce is great for building rich, savory dishes such as soups, stews, and anything requiring brown gravy.

These five basic sauces, classified by French chef Auguste Escoffier, can be enjoyed as is, but they can also serve as a starting point for a variety of other sauces used to complement countless dishes.

Demi-glace is a rich brown sauce that is typically made with stock, espagnole sauce, an herb sachet, and a splash of dry sherry. Spoon it over steak, duck breasts, chops or to enhance other sauces.