A sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction; includes sauce espagnole, demi-glace, jus de veau lié, and pan sauces.

Accessibility

Background Colour

Font Face

Font Kerning

Font Size

Image Visibility

Letter Spacing

Line Height

1.2

Link Highlight

Text Colour