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Brown sauce: Difference between revisions
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(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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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. | 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. | |||
https://amzn.to/3Tgv54J | https://amzn.to/3Tgv54J | ||
Latest revision as of 05:22, 28 December 2023
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.
