Editing Espagnole sauce (section)

==Etymology==
"Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as [[hollandaise sauce]] or [[crème anglaise]]. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain.<ref>{{Cite book <!--|author=Octopus Publishing Group--> |url=https://books.google.com/books?id=lIRnPwAACAAJ |title=Larousse Gastronomique |date=2001 |publisher=Octopus Publishing Group |isbn=978-0-600-60688-8 |language=en}}</ref>

Subsequently, several attempts were created to explain its name. It is said, for example, that [[Anne of Austria]] – who despite her name was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by adding tomatoes.{{sfn|Diat|1979|p=74}} A similar tale refers to the Spanish cooks employed by [[Louis XIV]]'s wife, [[Maria Theresa of Spain]].<ref>Nguyen, Stephane. [https://www.youtube.com/watch?v=FMLp3x7Arnk "French Cooking Academy"], at 1m 05 seconds onwards.</ref> There is no record of Spanish cooks in the kitchens of the French court, therefore, these explanations appear to be baseless.<ref>{{Cite book |last1=nationales (France) |first1=Archives |url=https://books.google.com/books?id=oOcIAQAAIAAJ |title=Répertoire numérique des archives de la Maison du roi : (Série O1) |last2=Curzon |first2=Henri de |last3=roi |first3=France Ministère de la maison du |date=1977 |publisher=Kraus Reprint |language=fr}}</ref> Another suggestion is that in the 17th century, Spanish bacon and ham were introduced as the meat for the stock on which the sauce is based, rather than the traditional beef.{{sfn|Dallas|1877|pp=412–413}}