Sauce africaine

Sauce Africaine [sos afʁiˈkɛn] is a "small" brown sauce, derived from espagnole sauce [ɛspaˈɲɔl] (basic brown sauce), one of the five "mother sauces" of French cooking. As its name suggests, sauce africaine gets its flavor from African/Creole seasonings. This hearty sauce complements steak, chops, and chicken.

Though not as quickly prepared as some other sauces, its basic method is the same as most other "small" brown sauces: special flavorings are cooked (tomatoes, onion, bell pepper, with herbs such as basil, thyme, and bay leaf), reduced in wine, then combined with the sauce Espagnole.^[1]

References

^ http://chefsrecipecatalog.blogspot.com/2007/02/mother-saucesespagnole.html Ingredients of Sauce Africaine listed with other brown sauce derivatives

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[1] ttp://chefsrecipecatalog.blogspot.com/2007/02/mother-saucesespagnole.html Ingredients of Sauce Africaine listed with other brown sauce derivatives

[1]

v t e Brown sauces
Meat-based	Bordelaise sauce Breton sauce Chasseur sauce Chaudfroid sauce Demi-glace Espagnole sauce Rouennaise sauce Sauce africaine Sauce bourguignonne Sauce Robert Sauce charcutière
Vinegar-based	British brown sauce Daddies HP Sauce OK Sauce Steak sauce A.1. Sauce Henry Bain sauce