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1 brown sauce
mass & count nouna) ( thickened stock) salsa f ( hecha con jugo de carne)b) ( spicy relish) (BrE) salsa agridulce con especias* * *mass & count nouna) ( thickened stock) salsa f ( hecha con jugo de carne)b) ( spicy relish) (BrE) salsa agridulce con especias -
2 brown sauce
s.salsa agridulce. Salsa hecha con jugo de carne (thickened stock). (GB) Salsa agridulce con especias (spicy relish). -
3 Velouté
classic sauce based on veal, chicken, or fish stock, thickened with a roux of butter and flour; also, variously seasoned classic soups thickened with cream and egg yolks. -
4 Bercy
fish stock-based sauce thickened with flour and butter and flavored with white wine and shallots. -
5 bercy
fish stock-based sauce thickened with flour and butter and flavored with white wine and shallots. -
6 espagnole sauce
This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. Finally, it is strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce. -
7 jus
( FRANCE)The natural juice of meatjuice; also a reduction or essence used as a sauce♦ A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the dripping within a roasting pan, then that is reduced to achieve the rich flavor desired. jus lie is one that has been slightly thickened with cornstarch or flour. -
8 veloute
a roux thickened white stock; chicken, fish, or veal. "One of the mother sauces" -
9 velouté
A sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone.
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