| 1. an all-purpose brown sauce |
| The Way To Cook by Julia Child (1989) |
| 2. basic brown sauce |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 3. basic brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 4. basic brown sauce |
| LaVarene Pratique by Anne Willan (1989) |
| 5. brown butter and pine nut sauce |
| Cook's Illustrated #04 - September/October 1993 |
| 6. brown butter hollandaise |
| LaVarene Pratique by Anne Willan (1989) |
| 7. brown butter or beurre noisette |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 8. brown butter sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 9. brown butter sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 10. brown curry sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 11. brown curry sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 12. brown deglazing sauce with wine |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 13. brown game sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 14. brown gravy |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 15. brown herb or tarragon sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 16. brown madeira sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 17. brown madeira sauce with truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 18. brown mushroom sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 19. brown mushroom sauce with fresh tomatoes, garlic, and herbs |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 20. brown mustard sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 21. brown roux and the classic brown sauce |
| The Way To Cook by Julia Child (1989) |
| 22. brown roux for the classic brown sauce |
| The Way To Cook by Julia Child (1989) |
| 23. brown sauce |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 24. brown sauce |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 25. brown sauce |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 26. brown sauce |
| Better Homes and Gardens Complete Step-by-Step Cookbook (1978) |
| 27. brown sauce |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 28. brown sauce |
| LaVarene Pratique by Anne Willan (1989) |
| 29. brown sauce fines herbes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 30. brown sauce for venison |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 31. brown sauce or sauce espagnole |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 32. brown sauce with pickles and capers |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 33. brown sugar butter sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 34. brown sugar butter sauce |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 35. brown sugar hard sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 36. brown sugar hard sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 37. brown sugar orange sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 38. caramelized brown sugar sauce |
| Bon Appetit - April 1985 |
| 39. chinese brown gravy |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 40. creole brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 41. diable sauce (brown devil sauce) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 42. diable sauce (brown devil sauce) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 43. dill brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 44. espagnole sauce (brown) |
| LaVarene Pratique by Anne Willan (1989) |
| 45. espagnole sauce (brown) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 46. flour-based brown sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 47. flour-based brown sauce with giblets |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 48. herbed brown sauce |
| Better Homes and Gardens Picture Perfect Home Cooking (1994) |
| 49. hot brown sugar sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 50. hot brown-sugar sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 51. jiffy brown sauce or gravy |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 52. lemony brown butter sauce with chives |
| Fine Cooking Magazine - #78 - May 2006 |
| 53. lyonnaise sauce (brown onion sauce) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 54. lyonnaise sauce or brown onion sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 55. lyonnaise sauce or brown onion sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 56. master brown sauce (quick method) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 57. mushroom brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 58. old-fashioned brown gravy |
| The Way To Cook by Julia Child (1989) |
| 59. olive brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 60. peppery brown sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 61. piquant brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 62. polonaise or browned butter crumb sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 63. port wine brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 64. quick brown sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 65. rich brown sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 66. rich brown-sugar sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 67. sauteed mushrooms in brown madeira sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 68. savory horseradish brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 69. spanish brown sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 70. starch-thickened brown sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 71. tomato brown sauce |
| LaVarene Pratique by Anne Willan (1989) |