This is the base of all of the brown sauces. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then cooked with a mirepoix, bouquet garni, and wine.

The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine sive. Demi-glace and glace de viande are all structured around a fine espagnole sauce