Brown Sauces – LIPAVI

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.

Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.

This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged sauce section.

Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make the most of it.

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you don't have to go to culinary academy to execute a restaurant style sauce.

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