Espagnole / Brown Stock / Fond Sauce Examples, Variations & Accompaniments:
Espagnole (Rich Brown Sauce) Variations:
Bourguignonne (Red Wine + Shallots + Bouquet Garni): Beef Roasts, Fried Steak.
Bigarade (Bitter Orange Juice + Peel & Red Currant Jelly): Rich Game Meats & Duck.
Bordelaise + Espagnole (Red Wine + Shallot + Spice + Beef Bone Marrow): Steak
Breton (Onion + White Wine + Buter + Garlic + Parsley): White Meat.
Chasseur (Called “Hunter Sauce”, Shallot + Mushroom + White Wine + Tomato Puree + Parsley): Game, Lamb Cutlets, Fried Steak & Chicken.
Champignons (Mushroom): White Meat.
Charcutière (Robert + Chopped Gherkins): Beef Roast.
Sauce a la Diable (Reduced White Wine + Vinegar + Cayenne Pepper + Herbs): Roasts, Grilled Fish.
Piquant: Diable Sauce + Chopped Gherkins + Herbs): Roasted Meat.
Italienne (Mushrooms + Onions + Lean Ham + Tomato Puree + Parsley): White Meat, Vegetables, Pasta Sauce Flavourant.
Madeira (Madeira Wine): Beef Roast, Ox Tongue, Fried Steak, Cutlets
Perigueux (Madeira + Truffles): Fillet of Beef
Poivrade (Black or Green Pepper + Herbs + White or Red Wine): Veal, White Meat, Rabbit, Venison.
Moscovite (Poivrade + Sultanas + Pine Kernels + Juniper Berries): Rabbit, Veal, Chicken
Lyonnasie (Chopped Onions + Vinegar + White Wine + sometimes Tomato Puree): Red Meat
Venison (Burgundy Red Wine + Vinegar + Sugar + Lemon Juice + Red Currants or Jelly): Game
Africaine (Tomato + Onion + Peppers + Herbs): Steak, lamb Cutlets, Roast Chicken.
Sauce Robert (Demi-Glace + Mustard): Roasts, Fried Steak, Pork Cutlets, Lamb Cutlets etc.
Sauce au Porto (2 Tbsp or Port Wine): Roasted or Fried Meats.
Sauce Xérès (2 Tbsp Sherry Wine): Fried Chicken, Pork Cutlets, Veal or Rabbit etc.