Brown Espagnole Sauce is a grand sauce made from which two components?

Brown Espagnole Sauce is a grand sauce made from which two components?

• A. Brown stock and brown roux
• B. White stock and lemon juice
• C. Tomato puree and cream
• D. Fish stock and cornstarch

Answer: (A)

Brown Espagnole is a grand sauce built from two components: brown stock for deep, meaty flavor and body, plus a brown roux to thicken and add a nutty richness. The sauce gains its characteristic color and thickness from cooking the roux until dark, then combining it with the roasted-bones stock. This base is foundational for many derivatives, like demi-glace. The other options don’t fit because they pair different stocks or thickeners (or both) and would produce lighter, tomato-based, or seafood sauces rather than the classic brown Espagnole.

Brown Espagnole is a grand sauce built from two components: brown stock for deep, meaty flavor and body, plus a brown roux to thicken and add a nutty richness. The sauce gains its characteristic color and thickness from cooking the roux until dark, then combining it with the roasted-bones stock. This base is foundational for many derivatives, like demi-glace. The other options don’t fit because they pair different stocks or thickeners (or both) and would produce lighter, tomato-based, or seafood sauces rather than the classic brown Espagnole.