Brown sauce (meat stock based)

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.


In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a thickening starch agent, such as flour or cornstarch, and colored a rich, deep brown with a product known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring"). It is similar to what is known in the U.S.A. as a brown gravy. Variations include mushroom sauce, onion sauce, herbed brown sauce, and man juice, another very common Danish dish (especially in southern areas)

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