At one time the term brown sauce was equated exclusively with the classic sauces espagnole and demi-glace. Today it may also indicate jus de veau lié, pan sauces, or reduction style sauces based on a brown or fortified stock.
via Chef Essentials: Brown Sauce – Chef’s Blade.
Friday, February 19th, 2010, 12:05 | 
Chef Brad's Blog Post, Food Information Blog | 
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