Acronyms that contain the term espagnole sauce 

Espagnole sauce

Espagnole sauce (French pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of Auguste Escoffier's mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in Le Guide culinaire, but doubted its necessity. T==Preparation== The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces of beef, vegetables, brown sugar and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.Another version can be made with white stock and butter by adding onion, ham, red pepper, celery, cayenne pepper and parsley, with flour as thickener.

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