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BROWN SAUCE IN FRENCH CUISINE 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 examples are Espagnole Sauce and Demi-glace , though other derivatives of those two exist. BROWN SAUCE IN UK CUISINE Brown sauce is a Condiment popular in the United Kingdom. There exist a number of different Brands and generic versions, of which HP Sauce is the best known. All feature a Malt Vinegar base blended with Fruit and Spice s. Brown sauce is usually eaten as an adjunct to hot or cold Savoury food, or used as an ingredient in Soup s or Stew s. Around Edinburgh a combination of Spirit Vinegar and brown sauce, known simply as "sauce" or "chippie sauce", is popular on Fish And Chips . Brands of brown sauce Most UK Supermarket s also sell generic Own-label brown sauces. |
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