A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter). Some chefs suggest using arrowroot to thicken the sauce however, it can be thickened according to personal preference and taste with ingredients best suited for the food being prepared. A traditional brown sauce used in Asian cooking is also made that is commonly used to flavor meats and vegetables, specifically broccoli. The Asian brown sauce consists mainly of molasses, corn syrup, and water.