Rich 'mother sauce' of brown stock, dark roux, mirepoix and tomatoes – quintessentially French and codified by Escoffier, despite its 'Iberian' or 'Hispanic' name
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Related clues
- One of the 'mother sauces' of French cuisine, along with béchamel, hollandaise, tomate and velouté
- Simple stock-based brown sauce in French cuisine used as a base for others such as chasseur, demi-glace and bourguignonne
- French sauce; ale sponge (anag.)
- Spanish in name but French by nature - a classic Escoffierian 'sauce mère' of brown roux, tomatoes and veal stock, often used as a base for demi-glace
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