Espagnole

In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. Even though espagnole is the French word for Spanish, the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook: "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators."
See more at Wikipedia.org...

adj. Spanish, of or pertaining to the people or language of Spain

n. Spanish, people of Spain, Spaniard, resident of Spain

A mother sauce. Basic brown sauce.

espagnole
danh từ nước chấm Tây-ban-nha
(C) 2007 www.TừĐiểnTiếngViệt.net