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Remouillage

Gastronomy  Relish  Remoulade

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


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
revenir: to brown or soften ...

See also: See also: What is the meaning of Cooking, Knife, Pancake, Turkey, Fish?

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