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Sauté 1 chopped shallot and 3 chopped or sliced mushrooms in a little butter. Add 100 mls of white wine and the Espagnole. You can also add some a skinned and de-seeded chopped tomato (known as a concasse) with the mushrooms and finely chopped herbs such as parsley, thyme etc. Season to taste. Often cooked directly into a pan that had just fried meats. Add 1 chopped shallot and fry gently until soft in an pan-fat, then add 100mls of red wine and the Espagnole. When hot, whisk in 1 tsp of butter to enrich the sauce and season to taste. You can add a sprinkling of cayenne pepper to add flavour. This is frequently used in larger formal kitchens. Make a brown beef stock first and simmer until it has reduced and thickened slightly. Make and then add the Espagnole to a 1 to 1 ratio of sauce to stock, continue to simmer to reduce the sauce to a desired consistency. This sauce is best made in a large amount as it stores very well in the fridge or freezer for future use. Heat the espagnole and add 100ml of white wine, or a light red wine. Add the zest and juice of 1 orange and a tablespoon of redcurrant jelly or jam. Finely chop 50g of gherkins and stir into the Espagnole sauce.

Summary:
Sauce Chasseur. Sauce Bourguignonne. Demi-glace. Orange & Redcurrant - another classic. Sauce Charcutière.