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Espagnole sauce is a basic brown sauce, and is one of the mother sauces
In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine
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By Daniel Lucas/Alessandro Panattoni
4.9
4949 ratings
In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine
Hosted on Acast. See acast.com/privacy for more information.
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