What Is Sauce Espagnole? Learn How to Make Sauce Espagnole

Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced. It serves as a starting point for rich, beefy sauces, such as a demi-glace, and is often served with red meat in French cuisine.

Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first. After a sauce espagnole has been made, it can then easily be used in a 1:1 ratio with brown stock, then reduced by half and finished with sherry wine—resulting in an intensely flavored demi-glace sauce. It can then be stirred into soups, stews, and risottos to boost the taste or simply spooned over a sizzling steak.

1. 1. Demi-Glace: A rich brown sauce that combines one part espagnole sauce with one part stock, and is finished with sherry wine.
2. 2. Chasseur Sauce: Sautéed mushrooms, shallots, and white wine reduction simmered in demi-glace.
3. 3. Sauce Africaine: Espagnole sauce flavored with tomatoes, onions, peppers, and herbs.
4. 4. Sauce Bigarade: Espagnole sauce with duck drippings, flavored with orange and lemon juice.
5. 5. Sauce Bourguignonne: Espagnole sauce with red wine, shallots, and bouquet garni.
6. 6. Marchand de Vin Sauce (Red Wine Reduction): Classic French steak sauce with reduced red wine, chopped shallots simmered in demi-glace.
7. 7. Charcutière Sauce: Onions, mustard, white wine, and chopped cornichons, simmered in demi-glace.
8. 8. Lyonnaise Sauce: Onions and white wine vinegar simmered in demi-glace.
9. 9. Bercy Sauce: Reduced white wine with shallots, simmered in demi-glace.
10. 10. Mushroom Sauce: A classic sauce made with sautéed mushrooms, shallots, and a splash of sherry, simmered in demi-glace.
11. 11. Madeira Sauce: Demi-glace that’s enriched with Madeira wine.
12. 12. Port Wine Sauce: Port wine added to a demi-glace.

1. 1. Beef tenderloin with sautéed mushrooms
2. 2. Braised beef short ribs and mashed potatoes
3. 3. Braised lamb shanks and creamy polenta
4. 4. Braised pork shoulder and parsnip purée
5. 5. Steak and a side of crispy french fries