Tess Kitchen: FRENCH SAUCES, PART-II BROWN SAUCES

FRENCH SAUCES PART II, BECHAMEL AND IT’S RELATIVES

 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.

 

 

Cost $60.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley