Take, for instance, the basic black pepper sauce used in Western cuisine. Traditionally, it is prepared by first frying onions, then adding garlic and pepper, stir-frying briefly before flambeing with brandy, so that the alcohol is driven off but the scent retained, and finally adding a broth made by simmering bones with spices for a day.
以西餐最基本的黑胡椒醬為例，傳統作法是先將洋蔥炒過，再加入大蒜、黑胡椒拌炒，然後加入一點白蘭地「放火」，揮發酒精而保留酒香，最後再加入由大骨頭與香料熬煮一天的肉汁，才算大告功成。