This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

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.

Reviews / Comments

Not yet reviewed

Be the first to add a review