Espagnole

Definition

A rich brown sauce made from brown stock, tomato paste, and a brown roux, then strained. It's one of the five mother sauces and the base for countless French preparations.

Example Usage

Make a batch of espagnole today—we'll use it for demi-glace and several other sauces.

Origin

French, meaning 'Spanish style,' though the actual connection to Spain is murky

Fun Fact

Despite being called 'Spanish' sauce, it's purely a French culinary invention with no Spanish connection

Source: Classical French sauce terminology

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blonde

A roux cooked briefly until it reaches a pale, ivory color but before it develops any brown notes. It's for when you want the thickening power of a roux without commitment to flavor.

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conserve

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