A rich brown sauce in French cuisine made from meat stock, vegetables, and tomato, used as a base for many other sauces.
French word meaning 'Spanish,' though the sauce is actually a cornerstone of French classical cooking. The name reflects European culinary exchange where techniques and ingredients traveled across borders.
Called 'Spanish' sauce by the French, espagnole shows how food history involves claims and counter-claims—the Spanish might have contributed techniques, but the French codified it into their five mother sauces!
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