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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