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Cuisine d'Aubéry
The food blog of FX
Base Savory Base Sauce Brown Sauce

https://www.cuisinedaubery.com/recipe/brown-sauce-julia-child/

Julia Child’s Brown Sauce

A recipe by Julia Child Monday July 31, 2017
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A beautiful sauce that Julia claimed was one of the best savory sauces

FX (François-xavier)

About this recipe

A brown sauce that Julia uses for several dishes (see HERE to check out some recipes)

Julia Child’s Brown Sauce

This sauce starts with a roux and a long time of simmering with a stock

Julia Child’s Brown Sauce

Julia Child, we owe you respect

This is a recipe of Julia Child. I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book

She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris

Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.

When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !

To purchase online, see HERE

Julia Child’s Brown SauceJulia Child’s Brown Sauce

In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle

These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.

After writing her book, Julia appeared on American television in a series called "The French Chef"

Julia Child’s Brown SauceJulia Child’s Brown Sauce

I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)

I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:

This house is not a museum but a private house

House of Julia Child
625 Magnolia Avenue
Pasadena, California

Julia Child’s Brown SauceJulia Child’s Brown Sauce

Julia in Paris

And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...

House of Julia in Paris
81, rue de l'Université
75007 Paris
France

Julia Child’s Brown Sauce

Le Film "Julie et Julia"

You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams

To purchase online, see HERE

The movie shows Julia's life, including her days at the Cordon Bleu Paris

The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States

Julia Child’s Brown SauceJulia Child’s Brown Sauce

The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !

House of Julia (movie)
10, Rue de Seine
75006 Paris
France

Julia Child’s Brown SauceJulia Child’s Brown Sauce

There are other film locations to discover while in Paris : This article talks about those places

Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...

To purchase online, see HERE

I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers

Julia Child’s Brown SauceJulia Child’s Brown Sauce


The recipe is on page 67

Julia Child’s Brown Sauce

Modifications to the original recipe

● I use 3 Tablespoons or 40 g of Butter instead of 6 tablespoons

Julia Child’s Brown Sauce

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Chef: Julia Child Preparation Time: 30 Minutes Cooking Time: 2 H Skill: Easy Level Cuisine: French Cuisine Courses: Base, Savory Base, Sauce, Brown Sauce, 
Carrots Celery Tomato paste Beef stock Ham Laurel (bay) leaves Onions Parsley Thyme
 4
Ingredients
  • For 700 g (1 ½lbs ) of stock

  •   ⅓ Cup Carrots (45 grams)
  •   ⅓ Cup Onions (45 grams)
  •   ⅓ Cup Celery (45 grams)
  •   3 Tablespoons Diced Ham (28 grams)
  •   3 Tablespoons Butter (40 grams)
  •   ¼ Cup Flour (40 grams)
  •   6 Cups Beef Stock (1.36 kilograms). For the recipes, see HERE
  •   2 tablespoons of Tomato Paste
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Bouquet
  •   A small quantity of Parsley
  •   A small quantity of Thyme
  •   1 Laurel (Bay) leaf


  • For 400 g (1 lbs 14 oz ) of stock

  •   3 Tablespoons Carrots (25.7 grams)
  •   3 Tablespoons Onions (25.7 grams)
  •   3 Tablespoons Celery (25.7 grams)
  •   2 Tablespoons Diced Ham (16 grams)
  •   2 Tablespoons Butter (22.8 grams)
  •   2 Tablespoons Flour (22.8 grams)
  •   3 ½ Cups Beef Stock (777.1 grams). For the recipes, see HERE
  •   1.1 tablespoons of Tomato Paste
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Bouquet
  •   A small quantity of Parsley
  •   A small quantity of Thyme
  •   0.5 Laurel (Bay) leaf


  • For 1 kg (2 ¼ lbs ) of stock

  •   ½ Cup Carrots (64.2 grams)
  •   ½ Cup Onions (64.2 grams)
  •   ½ Cup Celery (64.2 grams)
  •   ¼ Cup Diced Ham (40 grams)
  •   ¼ Cup Butter (57.1 grams)
  •   ½ Cup Flour (57.1 grams)
  •   8 ⅔ Cups Beef Stock (1.94 kilograms). For the recipes, see HERE
  •   2.8 tablespoons of Tomato Paste
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Bouquet
  •   A small quantity of Parsley
  •   A small quantity of Thyme
  •   1.4 Laurel (Bay) leaves


  • For 1.5 kg (3 lbs 5 oz ) of stock

  •   ⅔ Cup Carrots (96.4 grams)
  •   ½ Cup Onions (96.4 grams)
  •   ⅔ Cup Celery (96.4 grams)
  •   ½ Cup Diced Ham (60 grams)
  •   ⅓ Cup Butter (85.7 grams)
  •   ½ Cup Flour (85.7 grams)
  •   13 Cups Beef Stock (2.91 kilograms). For the recipes, see HERE
  •   4.2 tablespoons of Tomato Paste
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Bouquet
  •   A small quantity of Parsley
  •   A small quantity of Thyme
  •   2.1 Laurel (Bay) leaves

  • You will need...
    DVD Julie & Julia
    6-Quart Stock Pot with Cover
    Polyglass Spatula
    Large Stainless Steel Fine Mesh Strainer
    Steps

    1.  Melt the the Butter (3 Tablespoons or 40 g) in a heavy pan, on medium/high heat

    2. Cook the Diced Ham (3 Tablespoons or 28 g) and the Carrots (⅓ Cup or 45 g), the Onions (⅓ Cup or 45 g), the Celery (⅓ Cup or 45 g) (all minced) on medium/high heat

    Julia Child’s Brown Sauce Julia Child’s Brown Sauce

    3. Cook for 10 minutes and give it a stir frequently

    Julia Child’s Brown Sauce

    The Roux

    4. Blend in the Flour (¼ Cup or 40 g) and stir continually for 10 minutes (it actually took me less time to brown)

    5. the Flour should turn golden, "nut brown", but not too dark !

    Julia Child’s Brown Sauce Julia Child’s Brown Sauce

    6. Here's the color you want to obtain

    Julia Child’s Brown Sauce

    7. Blend in the Beef Stock (6 Cups or 1.36 kg), and stir with a wire whip

    ● You may use Chicken stock or Beef stock from the groceries store

    ● or use your own stock

    Julia Child’s Brown Sauce

    Cooking the sauce

    8. Add in the Tomato Paste (2 tablespoons) and the bouquet: the Parsley, the Thyme, the Laurel (Bay) leaf

    9.  Cook, partially covered, on very low heat (simmer)

    10. Cook for about 2 hours, while giving it a stir from time to time

    Julia Child’s Brown Sauce Julia Child’s Brown Sauce Julia Child’s Brown Sauce

    11. After 2 hours, the color and the taste have developed

    12. Strain, pressing juice out of vegetables

    13. Correct seasoning with the Salt and the Pepper

    Julia Child’s Brown Sauce Julia Child’s Brown Sauce
    Result

    Your brown sauce is ready to use ! Congrats !

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    Carrots Celery Tomato paste Beef stock Ham Laurel (bay) leaves Onions Parsley Thyme
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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