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Espagnole sauce

Espagnole sauce

Brown sauce in French cuisine.

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First pulled by Stéphane 🏌️, Nov 2, 2026

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  1. French mother sauces

    Class of primary sauces in French cooking.

    24%

  2. Roux

    Mixture of thickening agent and fat for thickening.

    15%

  3. Demi-glace

    Sauce in French cuisine.

    6.6%

  4. Auguste Escoffier

    French chef and writer (1846–1935).

    5.9%

  5. Sauce Robert

    French brown mustard sauce.

    5.4%

  6. Stock (food)

    Savory cooking liquid.

    5.4%

  7. Crème anglaise

    Light sweetened pouring custard.

    5%

  8. Bordelaise sauce

    French wine sauce.

    4%

  9. Brown sauce (meat stock based)

    Sauce made with brown meat stock.

    3.8%

  10. Sauce bourguignonne

    French red wine sauce.

    3.3%

Readers come from

Share of the 16,773 readers arriving from another article

  1. French mother sauces

    Class of primary sauces in French cooking.

    45%

  2. Demi-glace

    Sauce in French cuisine.

    35%

  3. Roux

    Mixture of thickening agent and fat for thickening.

    2.6%

  4. Sauce Robert

    French brown mustard sauce.

    2.1%

  5. Sauce andalouse

    Belgian sauce.

    2.1%

  6. Brown sauce (meat stock based)

    Sauce made with brown meat stock.

    1.9%

  7. Marie-Antoine Carême

    French chef (died 1833).

    1.5%

  8. Chasseur (sauce)

    French sauce.

    1.5%

  9. Nouvelle cuisine

    Approach to food cooking and presentation.

    1.4%

  10. Sauce poivrade

    Cooking sauce.

    0.82%