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Remouillage

Gastronomy  Relish  Remoulade
04/23/2014

Remouillage
By Danilo Alfaro
Definition: A weak stock made by resimmering bones that have been used to make stock once already.


Remouillage French for rewetting and used to describe a stock produced by reusing the bones from another stock.

remouillage: "rewetting;" a secondary stock made from bones that have already been used to made stock
rémoulade: sauce consisting of Mayonnaise, capers, Dijon mustard, anchovies, and gherkins
restaurateur: owner or operator of a restaurant ...

See also: See also: Dice, Pepper, Pickle, Pasta, Red pepper

Gastronomy  Relish  Remoulade
04/23/2014

 
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