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Julia Child’s Brown Sauce

2017-07-31
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday July 31, 2017
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
A beautiful sauce that Julia claimed was one of the best savory sauces 





Beef Stock of Julia Child

About this recipe

A brown sauce that Julia uses for several dishes

 

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

Beef Stock of Julia Child


 
Julia Child

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 Child

Her book, a masterpiece

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

After she moved back to the United States, Julia Child wrote 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
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).

When 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

 

Julia in Pasadena

I learned about Julia Child quite late : While I was living shortly in Pasadena for a class at the Cordon Bleu, my teachers mentioned Julia and her book.

Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris).

While in Pasadena, I decided to visit her place

House of Julia Child
625 Magnolia Avenue
Pasadena, California

Julia Child House in Pasadena

 
This house is not a museum but a private house

 
Julia Child House in Paris

Julia in Paris

And when I later visited Paris, (see my post 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 Movie
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams.

To see the movie, you may buy it on DVD for instance HERE

 

A movie that you must see, I insist !.

Meryl Streep plays Julia Child, and delivers a great acting performance, as always...

Julia Child Movie

 

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

Julia Child Movie

 

Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris

Julia Child Movie

 

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 Movie at rue de seine in Paris

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

 
Beef Stock of Julia Child

Source of the recipe

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

To purchase online, see HERE

 
Beef Stock of Julia Child
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

 
Beef Stock of Julia Child

The recipe is on page 67

 

Recipes using Brown Sauce

Julia Child’s Sautéed Mushrooms in Madeira Sauce

All the recipes using Brown Sauce are HERE



 

Modifications to the original recipe

  • I use 3 Tablespoons or 40 g of

    Butter

    instead of 6 tablespoons


 

Ingredients

Beef Stock of Julia Child
 
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)

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

 

Steps

Beef Stock of Julia Child
Melt the the

Butter

(3 Tablespoons or 40 g) in a heavy pan,

on medium/high heat



 
Beef Stock of Julia Child
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



 

Cook for

10 minutes

and give it a stir frequently

Beef Stock of Julia Child

 
Beef Stock of Julia Child

The Roux

Blend in the

Flour

(¼ Cup or 40 g) and stir continually for

10 minutes

(it actually took me less time to brown)

 
Beef Stock of Julia Child
the

Flour

should turn golden, "nut brown", but not too dark !

 

Here's the color you want to obtain

Beef Stock of Julia Child

 
Beef Stock of Julia Child
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

 
Beef Stock of Julia Child
Add in the

Tomato Paste

(2 tablespoons) and the bouquet: the

Parsley

(A small quantity), the

Thyme

(A small quantity), the

Laurel (Bay) leaf

(1)

 

Cooking the sauce

Cook, partially covered,

on very low heat (simmer)



Beef Stock of Julia Child

 
Beef Stock of Julia Child
Cook for about

2 hours

, while giving it a stir from time to time

 

After

2 hours

, the color and the taste have developped

Beef Stock of Julia Child

 

Strain, pressing juice out of vegetables.

Correct seasoning with the

Salt

and the

Pepper



Beef Stock of Julia Child

 

Your sauce is ready to use ! Congrats !

Beef Stock of Julia Child

 


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Cooking with the same Chef ?

All recipes of Julia Child

Recipes from the same Book!

All recipes from the book "Mastering the Art of French Cooking, Vol.1"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Carrots


What else to cook with Celery


What else to cook with Tomato paste


What else to cook with Beef stock


What else to cook with Laurel (bay) leaves


What else to cook with Onions


What else to cook with Parsley


What else to cook with Thyme

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



⅓ Cup Carrots (45 g)

⅓ Cup Onions (45 g)

⅓ Cup Celery (45 g)

3 Tablespoons Diced Ham (28 g)

3 Tablespoons Butter (40 g)

¼ Cup Flour (40 g)

6 Cups Beef Stock (1.36 kg)

2 tablespoons of Tomato Paste

1 pinch of Salt

1 pinch of Pepper

A small quantity of Parsley

A small quantity of Thyme

1 Laurel (Bay) leaf