Brown stock is a cooking liquid used widely in European cooking, especially in the French tradition. It is made by browning bones, usually beef and chicken with a mirepoix, and then simmering them in water with herbs.

Characteristic of: French cuisine
Categories: Sauce
Used to derive: Glace de viandefr
Also known as:
French: Fond brun
Wikidata ID: Q3075310
Wikipedia title: Stock (food)
References:
Wikipedia article: Stock (food)
Inbound Links
Demi-glace
Glace de viande
Silesian sauce
Victor Hugo sauce


Unlinked Mentions
Mock Turtle Soup
Mother sauce

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