Sauce Espagnole
Sauce Espagnole, also known as Spanish sauce, is one of the five mother sauces in classical French cuisine. It is a rich, brown sauce made from a base of brown stock, roux, and tomato purée, often flavored with mirepoix, which is a mixture of onions, carrots, and celery.
This sauce serves as a foundation for many other sauces, such as Bordelaise and Chasseur. Traditionally, it is used in various dishes to enhance flavor and add depth, making it a staple in both professional kitchens and home cooking.