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Remouillage

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Remouillage: Definition - Remouillage - Culinary Arts Dictionary Photo © Danilo Alfaro
Definition: A weak stock made by resimmering bones that have been used to make stock once already.
Pronunciation: ruh-moo-YAZH
Also Known As: "Second stock"
Examples:
Remouillage is the French word for "rewetting."

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