+**Espagnole Sauce** is one of the five fundamental [Mother Sauce](/wiki/mother_sauce)s of classical French cuisine. This rich, dark sauce is built upon a base of flavorful [Brown Stock](/wiki/brown_stock), thickened with a robust roux, and aromatically flavored with mirepoix. It serves as a vital foundation for many derived sauces, most notably demi-glace.
+## See also
+- [Demi-glace](/wiki/demi-glace)
+- [Roux](/wiki/roux)
+- [Mirepoix](/wiki/mirepoix)
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