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A broth is made by adding vegetables and/or meats and spices to water and simmering.

For juice sauces you add juice to a thickener, fruit pectin or Gelatin works well.

For a reduction sauce you simmer the juice until reduced in volume and thickened.

Juices are made by grinding or crushing the vegetables or fruit and maybe adding water and/or sugar or spices.

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11y ago
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Anonymous

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4y ago

Vegetable juice sauce: Juice extractors make it possible to prepare juice from fresh, uncooked vegetables such as carrots,beets,and spinach.

A broth, which also appear on means as a tea, au jus, essence or nage, is a thin, flavorful liquid served in a pool beneath the main food.

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Anonymous

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4y ago

A juice vegetable sauces are particularly appropriate with pasta ,fish, shellfish and poultry, and they can be useful in vegetarian cuisine or as a healthier alternative to classic sauces.

A broth should not be so abundant as to turn an entree into a soup, but it should provide moisture and flavor.

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Q: What is the differences between a vegetable juice sauce and a broth?
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