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Brown Sauce 2
The general term for French 'meat-flavoured' sauces generally based on Espagnole or Demi-Glace. They include the likes of Bordelaise, Bigarade and Poivade. See 'Sauces; French'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.