Espagnole sauce
A basic French dark sauce of brown roux, meat stock and mirepoix as a base for demi-glace and meat sauces.
Espagnole sauce is one of the basic French mother sauces of a dark roux (brown roux), beef or veal brown stock, browned mirepoix and tomato paste, of a deep brown colour, rich, with a meaty taste. It is the base for demi-glace and derivative sauces (bordelaise, Robert, chasseur, Madeira) for meat and game.
Calories, proteins, fats and carbohydrates per 100 g of product
Espagnole sauce, Raw: Calories 100.9 kcal, Proteins 0.7 grams, Fats 9.1 grams, Carbohydrates 3.3 grams per 100 g of product.
Recipes with this ingredient
Herb sauce is a refined element of European cuisine with a rich flavor and deep history. It is based on the classic espagnole sauce enriched with fresh mushrooms, parsley, and aromatic wine. Its texture is delicate and the taste is a harmonious balance of earthy, herbal, and slightly spicy notes. Historically, such sauces were used to accompany meat dishes, adding sophistication and richness to them. It pairs perfectly with beef, lamb or even game, elevating their flavors to a new level. Capers and gherkins add a light tanginess while butter provides silkiness. This sauce reflects traditional French gastronomy where every detail matters and the final result is a culinary masterpiece.
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