from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.
from the GNU version of the Collaborative International Dictionary of English
- A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. white sauce made with stock instead of milk
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