Brown Sauce 1 French recipe Easy- LateChef.com
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Short Description

A good brown sauce may have as its thickening agent a brown roux offlour and butter, or cornstarch, potato starch, rice starch, or arrowroot. A flour thickenedbrown sauce must be simmered and skimmed for two hours at leastif it is to develop its full flavor. Starch and arrowroot thickenings take but a few minutes; and when properly made they are very good indeed


Ingredients


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