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espagnole

[es-puh n-yohl, -pan-; French e-spa-nyawl]
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noun
  1. brown sauce.
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Origin of espagnole

1835–45; < French: literally, Spanish
Also called espagnole sauce.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for espagnole

Historical Examples

  • For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.

    The Century Cook Book

    Mary Ronald

  • These must be added to one third the quantity of Espagnole, or Spanish sauce, given in the foregoing recipe.

    Choice Cookery

    Catherine Owen

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

  • If you like, leave out the risotto and serve the veal with Espagnole sauce mixed with cooked peas and chopped truffle.

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