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Julia Child’s Brown Sauce
2017-07-31
- This Recipe
- Chef: Julia Child
- Cuisine: French Cuisine
- Course: Base, Savory Base, Sauce, Brown Sauce
- Difficulty: Easy
- Category: Base
- Preparation Time: 30 Minutes
- Cooking Time: 2 H
- This Post
- Chef : François
- Category: Recipe
- Posted on: Monday July 31, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Carrots, Celery, Tomato paste, Beef stock, Ham, Laurel (bay) leaves, Onions, Parsley, Thyme,
La version Française se trouve ICI |
A beautiful sauce that Julia claimed was one of the best savory sauces |
 | About this recipeA brown sauce that Julia uses for several dishes |
This sauce starts with a roux and a long time of simmering with a stock |
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 | Julia Child, we owe you respectThis 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 |
 | Her book, a masterpieceJulia 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 |
 | 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" |
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Julia in PasadenaI 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 |
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| This house is not a museum but a private house |
 | Julia in ParisAnd 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 |
 | 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... |
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The movie shows Julia's life, including her days at the Cordon Bleu Paris |
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Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris |
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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 |
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 | There are other film locations to discover while in Paris : This article talks about those places |
 | Source of the recipeJulia 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 |
 | The recipe is on page 67 |
Recipes using Brown Sauce  All the recipes using Brown Sauce are HERE |
Modifications to the original recipe
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Ingredients
 | 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 Paste1 pinch of Salt1 pinch of Pepper Bouquet A small quantity of ParsleyA small quantity of Thyme1 Laurel (Bay) leaf |
Steps
 |  Melt the the Butter (3 Tablespoons or 40 g) in a heavy pan,on medium/high heat |
 | Cook the Diced Ham (3 Tablespoons or 28 g) and theCarrots (⅓ Cup or 45 g), theOnions (⅓ Cup or 45 g), theCelery (⅓ Cup or 45 g) (all minced)on medium/high heat |
Cook for 10 minutes and give it a stir frequently |
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 | The RouxBlend in theFlour (¼ Cup or 40 g) and stir continually for10 minutes (it actually took me less time to brown) |
 | the Flour should turn golden, "nut brown", but not too dark ! |
Here's the color you want to obtain |
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 | 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 |
 | Add in the Tomato Paste (2 tablespoons) and the bouquet: theParsley (A small quantity), theThyme (A small quantity), theLaurel (Bay) leaf (1) |
Cooking the sauce Cook, partially covered, on very low heat (simmer) |
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 | Cook for about 2 hours , while giving it a stir from time to time |
After 2 hours , the color and the taste have developped |
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Strain, pressing juice out of vegetables. Correct seasoning with the Salt and thePepper |
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Your sauce is ready to use ! Congrats ! |
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The 2 other recipes of Sauces  |
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" |
|
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 |
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What else to cook with Thyme |
Recipes...
Easy and Delicious French Crêpes Recipe
French Madeleines Recipe
Cyril Hitz’s French Fougasse Bread
Lenôtre’s Pistachio Raspberry Cakes
Julia Child’s Leek Quiche (“flamiche”)
Christophe Felder’s Strawberry Tiramisu
Lenôtre’s Raisins Grand Marnier Bread
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
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Homemade Honolulu style Poke Bowl
Pierre Hermé’s Pistachio Crème Brûlée
Julia Child’s Sautéed Mushrooms in Madeira Sauce
French Saint-Michel Cookies
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Rabbit Stew, a French delicacy
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
The Canelé Recipe («Canelé de Bordeaux»)
Paul Bocuse’s Boeuf Bourguignon
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
French Mango Coconut Charlotte
French Fish Bouillabaisse (Stew)
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Claire Heitzler’s Rhubarb Strawberry Tart
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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
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