Espagnole sauce (note the spelling) is commonly known as brown sauce in English.
I am Spanish. (Or cooked in a spanish manner jk)
See this link: http://en.wikipedia.org/wiki/Espagnole_sauce#Preparation
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.
Spanish man/boy and espagnole is a Spanish lady/girl
L'heure espagnole was created in 1911.
All i know is one's pasta sauce
The duration of L'Auberge espagnole is 2.03 hours.
Secondary sauces are derived from the five mother sauces. Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce
L'Auberge espagnole was created on 2002-05-17.
La Fête espagnole was created in 1920.
L'auberge espagnole was released on 05/16/2003.
The Production Budget for L'auberge espagnole was $5,900,000.