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Integral sauces

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By James Peterson

Published 1991

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Sauces derived directly from the juices released during the cooking of the main ingredients. The liquid from stews and braises, the jus or gravy from a roast, the reduced or bound poaching liquid for seafood or meat are all integral sauces or bases for integral sauces. See also Nonintegral Sauces and Simple Sauce.

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