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Published 1991
Sauces that are not derived directly from the cooking juices of the main ingredient. Such sauces are based on stock or its derivatives such as demi-glace or meat glaze (stock-based sauces are designed to emulate integral sauces), or on completely unrelated ingredients, as in salsa, called simple sauces. See also Integral Sauces and Simple Sauce.
Copyright ยฉ 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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