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Published 1991
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.
Copyright ยฉ 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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