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Brown sauce: Revision history

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28 December 2023

8 December 2023

  • curprev 07:1807:18, 8 December 2023‎ FoodBookSysop talk contribs‎ 452 bytes +452‎ Created page with "In classical French cuisine, a brown sauce is generally 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.[1] https://amzn.to/3Tgv54J https://m.media-amazon.com/images/I/51eOzMSP39L._AC_SX679_.jpg Category:Condiments"
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