espagnole
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See also: Espagnole
English[edit]
Etymology[edit]
From French (sauce) espagnole (“Spanish [sauce]”).
Noun[edit]
espagnole (countable and uncountable, plural espagnoles)
- (cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.
See also[edit]
French[edit]
Pronunciation[edit]
Audio (file)
Adjective[edit]
espagnole