 The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.In Danish cuisine brown sauce ("brun sovs") is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as "brun kulør" (literally, "brown colouring") or "madkulør" (literally, "food colouring").It is similar to what is known in the U.S. as a brown gravy.