Brown Sauce (meat Stock Based)
In classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.
Read more about Brown Sauce (meat Stock Based): Scandinavia
Famous quotes containing the words brown, sauce and/or stock:
“A garden is a lovesome thing, God wot!”
—Thomas Edward Brown (1830–1897)
“Epicurean cooks
Sharpen with cloyless sauce his appetite.”
—William Shakespeare (1564–1616)
“In the case of our main stock of well-worn predicates, I submit that the judgment of projectibility has derived from the habitual projection, rather than the habitual projection from the judgment of projectibility. The reason why only the right predicates happen so luckily to have become well entrenched is just that the well entrenched predicates have thereby become the right ones.”
—Nelson Goodman (b. 1906)