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|---|---|---|---|---|
| Letters | Answer | Clue | ||
| 99% | 9 | Exact Match! | ||
noun • brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira | ||||
| 93% | 11 | A classic French brown sauce made with shallots, white wine, and demi-glace | ||
noun • creamy white sauce with horseradish and mustard | ||||
| 72% | 9 | Used as a base for demi-glace, bordelaise, and other sauces | ||
noun • sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry | ||||
Spanish In Name But French By Nature A Classic Escoffierian Sauce Mre Of Brown Roux Tomatoes And Veal Stock Often Used As A Base For Demi Glace
We've checked our database and believe the answer is
ESPAGNOLE which was last seen in the Telegraph Giant General Knowledge crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
ESPAGNOLE
Updated: December 22, 2025
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| Telegraph Giant General Knowledge26 Apr 2025 | Across 20 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A classic French brown sauce made with shallots, white wine, and demi-glace | |
2 | A smooth white sauce or “blanc” of roux blond enriched with stock
Telegraph Giant General Knowledge -
22 Jul 2023 | Telegraph Giant General Knowledge / 22 Jul 2023 |
3 | Italian meal of veal knuckle cooked with olive oil, wine and tomatoes
The Guardian Speedy -
23 Aug 2015 | The Guardian Speedy / 23 Aug 2015 |
4 | Sauce made with roux, milk and cheese
New York Times -
23 Apr 2015 | New York Times / 23 Apr 2015 |
5 | The "M" in MRE, during Desert Storm
New York Times Bonus -
01 Nov 1997 | New York Times Bonus / 01 Nov 1997 |
6 | Used as a base for demi-glace, bordelaise, and other sauces | |
7 | ___-glace (rich sauce)
New York Times -
12 Feb 2015 | New York Times / 12 Feb 2015 |