Espagnole

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Definition
  1. Noun:
    • A rich brown sauce: "espagnole" is a fundamental brown sauce in classic French cuisine, made from a brown stock (such as beef or veal), a brown roux, and tomatoes, often enriched with a mirepoix (a mixture of sautéed diced carrots, onions, and celery) and seasoned with herbs and sometimes wine like Madeira.
Usage Examples
  • Noun:
    • The chef prepared the espagnole sauce as the base for the demi-glace.
    • A traditional beef bourguignon often uses espagnole as part of its sauce.
Advanced Usage
  • "Mother Sauce": In classical French cooking, espagnole is considered one of the five "mother sauces" from which many other sauces are derived.
    • Espagnole, along with béchamel and velouté, forms the foundation of sauce-making.
Variants and Related Words
  • Sauce espagnole (n): The full French term for the sauce.
    • The recipe specifically calls for sauce espagnole.
  • Demi-glace (n): A rich brown sauce made by combining and reducing espagnole sauce and brown stock.
    • The demi-glace, reduced from espagnole, coated the steak perfectly.
Synonyms
  • Brown sauce: A general term for sauces based on brown stock and roux.
Related Phrases
  • "To mount with butter" (monter au beurre): A finishing technique often used with espagnole and its derivatives.
    • After reducing, the chef mounted the espagnole with butter for a glossy finish.
Noun
  1. brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira

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