The making of espagnole is a very long simmering process of about an hour and you end up with a rich sauce of a deep brown colour. This comes not only from the browns veg and bacon but also from the browned flour that is used. I never heard of that before. But apparently you just put it in the oven and the flour takes on colour which then shows in the sauce. However, it must be just the right amount of browning - not too much and not too little. The one in the middle is the right one:
Espagnole is a mother sauce which can then be used to make daughter sauces like Madeira sauce or Sauce Robert which we tastes with spatchcoked griller poussin and an watercress and orange salad:
Velouté is also a mother sauce. But here the flour is not browned and also cooked for less time. We had the velouté sauce turned into a mushroom sauce which then was served with guinea fowl and mash:
Finally we had chicken breast with a watercress and leek liason sauce - a sauce that always has egg yolk mixed with cream in it.
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