What are derivatives of espagonal sauce?

Answer 1

Espagnole sauce, one of the five mother sauces in classical French cuisine, serves as the base for several derivative sauces. Notable derivatives include Sauce Bordelaise, made with red wine, shallots, and bone marrow, and Sauce Chasseur, which incorporates mushrooms and white wine. Other variations include Sauce Bolognese, often used in meat dishes, and Sauce Robert, which features mustard and onions. Each derivative builds upon the rich, complex flavors of the original espagnole sauce, adapting it for different culinary applications.