What are derivatives of espagonal sauce?

It seems you might be referring to "Espagnole sauce", not "espagonal sauce". Espagnole sauce is a classic French brown sauce that forms the base for many other sauces. Here's a breakdown of its derivatives:

Direct Derivatives:

* Demi-glace: This is the most famous derivative of Espagnole. It is made by further reducing the Espagnole sauce to a very thick consistency. It is incredibly rich and flavorful, often used as a base for other sauces or as a glaze for meats.

* Velouté: This sauce is made by combining Espagnole with a white roux. It's lighter than Espagnole and commonly used as a base for cream sauces.

* Béarnaise sauce: This classic sauce is made by emulsification of egg yolks, clarified butter, tarragon, and white wine vinegar. It's a popular accompaniment to grilled meats and fish.

Indirect Derivatives:

* Many other brown sauces: Espagnole forms the base for numerous other brown sauces, such as:**

* Bordelaise sauce: Espagnole with red wine

* Madeira sauce: Espagnole with Madeira wine

* Robert sauce: Espagnole with red wine, shallots, and herbs

* Hunt sauce: Espagnole with red wine, tomatoes, and mushrooms

* Mushroom sauce: Espagnole with mushrooms and cream

Key takeaway: Espagnole sauce is a versatile base for many other sauces, both direct and indirect derivatives. It allows for a wide range of flavor variations, making it a staple in French cuisine and beyond.