Tess Kitchen: French Sauces Part II- Brown Sauces



Most people feel that the meat-based sauces are the peak of 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 the 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.

Cost $60.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley