In cooking, espagnole sauce ( )'s one of the mother sauces that're the basis of sauce-making in classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which's still followed today. Origin of the name Although espagnole's the French word for Spanish, the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook: "There's a story that explains why the most imp… (More on Espagnole)