ESPAGNOLE
Espagnole, sauce Espagnole
(noun) brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
Source: WordNet® 3.1
Etymology
Noun
espagnole (uncountable)
(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.
Source: Wiktionary
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Word of the Day
7 March 2025
INTERTRIGO
(noun) chafing between two skin surfaces that are in contact (as in the armpit or under the breasts or between the thighs)
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