espagnole
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See also: Espagnole
English
[edit]
Etymology
[edit]From French (sauce) espagnole (“Spanish [sauce]”). Doublet of Española.
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