+Espagnole is a foundational [Mother Sauce](/wiki/mother-sauce) in [French Cuisine](/wiki/french-cuisine), known for its deep, savory character. Crafted from a rich brown stock and roux, it serves as a robust base for countless derivative sauces.
+## See also
+- [Béchamel](/wiki/bechamel)
+- [Velouté](/wiki/veloute)
+- [Demi-Glace](/wiki/demi-glace)
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