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: Dice, Pepper, Pickle, Pasta, Red pepper