Espagnolesaus

Espagnolesaus

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Espagnole sauce ( French pronunciation: ​ [ɛspaɲɔl] ) is a basic brown sauce, and is one of Auguste Escoffier 's five mother sauces of classic French cooking . This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, [1] and Escoffier popularized the recipe, which is still followed today. [2]

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How To Make Espagnole (Brown Sauce) and Demi Glace

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