Brown sauce (meat stock based)
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.
ingredient
Wikipage disambiguates
primaryTopic
Brown sauce (meat stock based)
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.
has abstract
Brun sovs (por vezes também gr ...... is como hakkebøf ou gåse steg.
@pt
In classical French cuisine, a ...... though other varieties exist.
@en
thumbnail
Wikipage page ID
15,167,322
Wikipage revision ID
741,462,759
comment
Brun sovs (por vezes também gr ...... is como hakkebøf ou gåse steg.
@pt
In classical French cuisine, a ...... though other varieties exist.
@en
label
Brown sauce (meat stock based)
@en
Brun sovs
@pt