Espagnole sauce

Espagnole sauce (French pronunciation: [ɛspaɲɔl] ^ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cuisine. It is a strong-flavoured brown sauce, made from a dark brown roux and brown stock—usually beef or veal stock—and tomatoes or tomato paste.

In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine.