Espagnole or Brown Sauce

As one glance at the procedure for making espagnole will tell you, this sauce is more complicated than béchamel or velouté. Because it is the starting point for the hearty, flavorful sauces that accompany red meats, it is necessary to give it extra flavor and richness with mirepoix. Some chefs even add more browned bones and cook the sauce as long as a stock.