Espagnole sauce, another classic
Espagnole sauce, pronounced ‘ehs-pah-NYOHL’ , meaning Spanish sauce.. Espagnole is one of Auguste Escoffier’s five mother sauces. As a mother sauce, it serves as the starting point for many classic sauce descendants. The basic method of making Espagnole is to prepare a very dark brown roux, to which bone broth is added. The classic recipe […]