Sauce Africaine IPA: [sos a.fʁi.kɛn] is a "small" brown sauce, derived from Sauce Espagnole IPA: [ɛs.pa.ɲɔl] (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].

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