Definition of "espagnole" [espagnole]

• Brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira (noun)

WordNet. Princeton University. 2010.

• "browned roux plus brown stock sometimes called espagnole"
• "But to make a splendid sauce, a good cook goes on to add the basic brown mother sauce called demi-glace (sometimes called espagnole) with a flavoring, as in this chapter’s Fillet of Beef Braised with Mushrooms (page 246)."
• "Even Escoffier, the Father of Modern French Cuisine, had developed a vegetarian espagnole mother sauce based on the original version."