Tess’s Kitchen Cooking Classes: French Sauces Part II- Brown Sauces
|FRENCH SAUCES, PART II – BROWN SAUCES|
Many people feel that the meat-based brown sauces are the peak achievement of French
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.
115 Mill Street Grass Valley