sauce espagnole

sauce espagnole

[saws es-puhn-yohl, -pan-; French soh ses-pa-nyawl]
noun

Origin:
< French: Spanish sauce

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sauce espagnole

noun
1. brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira [syn: Espagnole
2. bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc. [syn: brown sauce
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