Brown sauce (meat stock based) sauce, onions, mustard, allspice, tomato puree or other ingredients to add flavor. It is available as ready-to-use or in dehydrated form in stores. 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
Colombian cuisine quitoense"), uchuva ("Physalis peruviana"), papayuela ("Vasconcellea pubescens"), passion fruit, borojó ("Borojoa patinoi"), curuba ("Passiflora tarminiana"), mamoncillo ("Melicoccus bijugatus"), guanábana ("Annona muricata"), guava ("Psidium guajava"), tomate de arbol (tamarillo), noni ("Morinda citrifolia"). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian