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
Murri Cuisine the main garnishing on the plate, assuming the likeness of fecund earth to complement the appearance of the meats. "The aim is to present the best of Mother Earth, in close to what we are used to seeing, the soil, leaves, ocean and sky. That is when we form a connection with the universe." said Thibault. Relatively new and still in its experimental stages, other chefs have begun to experiment with murri/fossilised cuisine. These include renowned French chef Andrea Toulouse and Kim Salinger from New York. Chefs who have presented full menus of murri cuisine have commented that force and