Espagnole (pronounced as the Spanish: español) is a brown sauce and one of the five mother sauces of classical cuisine. It can become a flavorful sauce called demi-glace, which is traditionally served with red meats, among other delicious dishes.
Espagnole is made with brown stock and includes additional ingredients such as tomato and diced veggies. These create a LOT of flavor and aroma in the sauce.
Join Chef Valerie and explore this mother sauce and see just what culinary wonders it can go on to become.