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espagnole sauce

Pronunciation: [ehs-pah-NYOHL]

A rich, reduced (see reduce) brown stock containing herbs, tomato purée or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. Espagnole is one of the four original "mother sauces" (see sauce).

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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