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     title: fond lie sauce
categories: professional, sauce
  servings: 1

      1 qt brown stock
      1 oz cornstarch

bring stock to a boil in a saucepot, reduce heat to a simmer dissolve
cornstarch or arrowroot in 1/4 cup or cold water or stock 
add to simmering stock 
heat and stir until thickened and clear 
note: for a full-flavored sauce-reduce stock with browned bones or
mirepoix and tomato before thickening

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