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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Espagnole

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, espagnole means: A classical brown sauce made with brown stock, brown roux and aromatic ingredients.

In Turkish: kahverengi ana sos, espanyol sos

How it is used

Usually discussed as a mother sauce and a base for other brown sauces.

Example sentences

  1. The lesson used espagnole to introduce brown sauce derivatives.

    This sauce serves as a foundation for related preparations.

  2. The espagnole gained body from the brown roux.

    Brown roux gives the stock-based sauce thickness as well as a darker colour.

Common collocations

  • espagnole sauce
  • brown espagnole
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: bĂ©chamel, veloutĂ©, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • rouxA mixture of equal amounts of fat, usually butter, and flour cooked together and used to thicken sauces and soups.

More terms: Ingredients, Stocks & Sauces

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