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[es-puh n-yohl, -pan-; French e-spa-nyawl] /ˌɛs pənˈyoʊl, -pæn-; French ɛ spaˈnyɔl/
Also called espagnole sauce.
Origin of espagnole
1835-45; < French: literally, Spanish Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for espagnole
Historical Examples
  • These must be added to one third the quantity of espagnole, or Spanish sauce, given in the foregoing recipe.

    Choice Cookery Catherine Owen
  • For piquante sauce No 2, to two cupfuls of espagnole sauce add capers and pickles.

    The Century Cook Book Mary Ronald
  • If you like, leave out the risotto and serve the veal with espagnole sauce mixed with cooked peas and chopped truffle.

  • Cook for half an hour over a hot fire, turn the salmon occasionally, and if it gets dry, add a cup of espagnole sauce.

  • Make the sauce from the bones and cuttings of the birds, add six spoonfuls of espagnole sauce and a glass of Marsala.

    Dressed Game and Poultry la Mode Harriet A. de Salis
  • In another saucepan put two cups of espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.

  • The espagnole once made, with no two meats is it served alike in flavor, and in this matter of flavor the artist appears.

    Culture and Cooking Catherine Owen
  • Place the sweetbreads on the risotto and fill in the centre with quenelles of fowl and espagnole sauce (No. 1).

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