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Nonintegral sauces

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By James Peterson

Published 1991

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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.

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