My recipe for Espagnole Sauce cooks low-and-slow for a flavor you'll want to come back to again and again!

With its rich dark color and gravy-like flavor, Espagnole Sauce is a delicious choice to serve with meat and potatoes. This French classic is also a great base for other sauces, soups, stews, and more.

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Espagnole belongs to Escoffier’s brown sauces, and is distinguished with tomatoes introduced by Spanish cooks who arrived in the entourage of Infanta Ana María Mauricia, eldest daughter of Philip III of Spain, on the occasion of her marriage to Louis XIII in 1615. Espagnole is the base for wine-enriched daughter sauces such as bourguignonne and hussarde, a variation of marchand du vin lavished atop one of our favorite Creole brunch dishes from Brennan’s Restaurant in New Orleans, where the…

This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you’re nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the…

Learn how to make Espagnole Sauce – one of the 5 classic ‘mother sauces’ of French cuisine and explore the daughter sauces, as well.

How to make espagnole sauce - Oh my dish

This rich and delicious espagnole brown sauce recipe is one of the five French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.

Discover the secrets of the perfect sauce Espagnole recipe with our easy-to-follow recipe. This classic French sauce is the mother of all mother sauces.

Create an Espagnole Sauce with your All-Clad Cookware following this easy recipe.