Escoffier named it as one of the five sauces at the core of France's cuisine. "Espagnole" is the French for "Spanish". Many French sauces have names of countries...

espagnole and béchamel were replaced by seasonings with fresh herbs, high-quality butter, lemon juice, and vinegar. Regional dishes replaced cuisine classique...

terms grandes sauces and sauce mères). Espagnole Grasse (Fattier Espagnole) Espagnole Maigre (Leaner Espagnole) Velouté Gras (Fattier Velouté) Velouté...

as a "semi-demi-glace" (i.e. sans espagnole sauce). However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their...

French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le...

Look up Espagnole or espagnole in Wiktionary, the free dictionary. Espagnole is a sauce in classic French cuisine. Espagnole (literally "Spanish") may...

in classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise...

which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise)...

mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce (brun sovs)...

Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway and its mountains,...

with black pepper. More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener. List of sauces...

simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base...

the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise...

includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg...

and espagnole sauce. Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon...

sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole saucePages displaying wikidata descriptions as a fallback List of stews...

redirect targets Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions...

sauces – on which classic French haute cuisine is based. His recipes for Velouté, Béchamel, Allemande, and Espagnole became standard for French chefs of...

wrote that mayonnaise was a French mother sauce of cold sauces, like espagnole or velouté. The origin of the name mayonnaise is unclear, though some...

18th century, Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered...

mincing Mongolian barbecue mother sauces In French cuisine, the five "fundamental" sauces: béchamel, espagnole, velouté, hollandaise, and tomate, as defined...

Bradstreet Annie Benveniste, Le Bosphore à la Roquette : la communauté judéo-espagnole à Paris, 1914–1940, L'Harmattan, Paris, 2000, p. 81. Biography of Leon...

considerable virtuosity. His mastery of orchestration is evident in the Rapsodie espagnole, Daphnis et Chloé, his arrangement of Modest Mussorgsky's Pictures at...

(for four hands), the latter eventually incorporated into the Rapsodie espagnole. At around this time, Joseph Ravel introduced his son to Erik Satie, who...

In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms...

"Les Marocains, 1ère communauté hors UE affiliée à la sécurité sociale espagnole". Lemag.ma. 20 February 2014. Archived from the original on 3 March 2016...

cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs...

(1922). Le Pacte de famille et l'Amérique: La politique coloniale franco-espagnole de 1760 à 1792. Paris.{{cite book}}: CS1 maint: location missing publisher...

interpretation of one of Auguste Escoffier's five "mother sauces": béchamel, espagnole, hollandaise, tomate, or velouté. The winner received immunity. Winner:...

Henri-Léon Fey, Histoire d'Oran avant, pendant et après la domination espagnole, Typ. Adolphe Perrier, Oran, 1858, p. 76. Henri Chemouilli, Une diaspora...