Tess’s Kitchen Cooking Classes: French Sauces Part II- Brown Sauces

Many people feel that the meat-based brown sauces are the peak achievement of French

cooking.

The most important ingredient is a well-made Beef Stock, rich with marrow bones.

We will turn this into a “simple” Brown Sauce, which has many uses,

especially as a base for many more elaborate sauces,

including Sauce Diable, with shallot, white wine and black pepper,

Sauce Robert, with onion, wine and mustard, and

Sauce Brune à l’Estragon with

shallots, wine and fresh herbs.