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Espagnole sauce (note the spelling) is commonly known as brown sauce in English.

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Espagnole sauce (note the spelling) is commonly known as brown sauce in English.

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If you are referring to the Five Mother Sauces, then, brown stock can be made into Espagnole sauce, by adding roasted mirepoix (onions, carrots, and celery), as well as a rich brown stock, and a dark roux... Tomato can also be added, if desired. Once you have made the Mother Sauce, there are many derivatives that can be made, such as: Demi-Glace (a reduction of Espagnole, that is much more flavorful), you can add Mushrooms, and Sauce Diable (which is the Demi-Glace, with chiles, tarragon vinegar, and shallots added)... You can pretty much add any of your favorite ingredients to the Espagnole, to create your own sauces.

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Type your answer here... White/Bechamel sauce

Veloute Sauce

Brown / Espagnol Sauce

Emulsified Sauce (e.g. mayonnaise)

Tomato Sauce.

However not everyone regards the above sauces, also know as the grand or mother sauces, as satisfying the definition of a leading sauce. For some, not uninformed people, a leading sauce is a sauce derived from a mother or grand sauce.

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Brown sauce

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