Brown sauce (meat stock based) Brown sauce (meat stock based) In classical French cuisine, a brown sauce is generally 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 example is espagnole sauce as well as its derivative demi-glace, though other varieties 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 roux, and sometimes
Cuisine of Mauritius Cuisine of Mauritius The cuisine of Mauritius is a blend of Chinese, European and Indian influences in the history of Mauritius. Dishes from French cuisine have grown very popular in Mauritius. Most of the dishes and practices into the culinary traditions are inspired from former slaves, Indian workers and Chinese migrant during the 19th century. Mauritius has strong ties with French culture and exudes a French "savoir vivre". The popularity of French dishes like the bouillon, tuna salad the daube, civet de lièvre or coq au vin served with good wine show the prevalence of French culture in Mauritius even