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Home brown sauce

espagnole-basic · sauce · French

About

A brown sauce built from brown stock and a darker roux, often with aromatic vegetables. It is the teaching parent of demi-glace and many brown derivatives.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Described in classical French sauce curricula as the brown mother sauce. Specific historical attributions are not asserted in this foundation entry.

Sources

Classical French mother-sauce teaching (general)

Skill ladder

Uses

Preparations used

Diced onion

Used in

Expert polished espagnole plate dish

Similar in this layer

Full raw-ingredient roll-up

Secondary view: every leaf ingredient with its path.

364.7 g Water
path espagnole-basic → brown-beef-stock → water
182.4 g Beef bones
path espagnole-basic → brown-beef-stock → roasted-beef-bones → beef-bones
40.0 g Unsalted butter
path espagnole-basic → brown-roux → blond-roux → raw-roux → unsalted-butter
40.0 g All-purpose wheat flour
path espagnole-basic → brown-roux → blond-roux → raw-roux → wheat-flour
40.0 g Yellow onion
path espagnole-basic → diced-onion → yellow-onion
22.8 g Yellow onion
path espagnole-basic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
20.0 g Tomato paste
path espagnole-basic → tomato-paste
11.4 g Carrot
path espagnole-basic → brown-beef-stock → mirepoix → diced-carrot → carrot
11.4 g Celery
path espagnole-basic → brown-beef-stock → mirepoix → diced-celery → celery
7.3 g Tomato paste
path espagnole-basic → brown-beef-stock → tomato-paste
3.0 g Salt
path espagnole-basic → salt