---------- exported from cookworks for meal-master, v7.0
      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