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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
- Author : François (FX)
- 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,
- Print This Recipe
-
Print
La version Française se trouve ICI |
A beautiful sauce that Julia claimed was one of the best savory sauces Don't forget to share your photos once you tried this recipe! HERE |
About this recipeA brown sauce that Julia uses for several dishes (see HERE to check out some recipes) |
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This sauce starts with a roux and a long time of simmering with a stock |
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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
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
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"
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"
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
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
625 Magnolia Avenue
Pasadena, California
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
81, rue de l'Université
75007 Paris
France
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
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
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
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
10, Rue de Seine
75006 Paris
France
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 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
 | For 700 g (1 ½lbs ) of stock⅓ 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 therecipes, see HERE2 tablespoons of Tomato Paste1 pinch of Salt1 pinch of Pepper Bouquet A small quantity of ParsleyA small quantity of Thyme1 Laurel (Bay) leaf |
For 400 g (1 lbs 14 oz ) of stock3 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 therecipes, see HERE1.1 tablespoons of Tomato Paste1 pinch of Salt1 pinch of Pepper Bouquet A small quantity of ParsleyA small quantity of Thyme0.5 Laurel (Bay) leaf |
For 1 kg (2 ¼ lbs ) of stock½ 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 therecipes, see HERE2.8 tablespoons of Tomato Paste1 pinch of Salt1 pinch of Pepper Bouquet A small quantity of ParsleyA small quantity of Thyme1.4 Laurel (Bay) leaves |
For 1.5 kg (3 lbs 5 oz ) of stock⅔ 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 therecipes, see HERE4.2 tablespoons of Tomato Paste1 pinch of Salt1 pinch of Pepper Bouquet A small quantity of ParsleyA small quantity of Thyme2.1 Laurel (Bay) leaves |
You will need...
Steps
1. 
Melt the the
2. Cook the
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 theCarrots
(⅓ Cup or 45 g), theOnions
(⅓ Cup or 45 g), theCelery
(⅓ Cup or 45 g) (all minced)on medium/high heat
3. Cook for
10 minutes
and give it a stir frequently
The Roux |
4. Blend in the
5. the
Flour
(¼ Cup or 40 g) and stir continually for10 minutes
(it actually took me less time to brown)5. the
Flour
should turn golden, "nut brown", but not too dark !
6. Here's the color you want to obtain
7. Blend in the
Beef Stock
(6 Cups or 1.36 kg), and stir with a wire whip● You may use
● or use your own
Chicken stock
orBeef stock
from the groceries store● or use your own
stock
Cooking the sauce |
8. Add in the
9. Cook, partially covered,
10. Cook for about
Tomato Paste
(2 tablespoons) and the bouquet: theParsley
, theThyme
, theLaurel (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
11. After
12. Strain, pressing juice out of vegetables
13. Correct seasoning with the
2 hours
, the color and the taste have developed12. Strain, pressing juice out of vegetables
13. Correct seasoning with the
Salt
and thePepper
ResultYour brown sauce is ready to use ! Congrats ! |
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Recipes using Brown SauceAll the recipes using Brown Sauce are HERE |
The 2 other recipes of Sauces  |
The result and the pix
|
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Share Your Photos
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 Mexican Chicken Tacos
Pierre Hermé’s Orange and Grand Marnier Crepes
Julia Child’s Sautéed Mushrooms in Madeira Sauce
French Fish Bouillabaisse (Stew)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Jacquy Pfeiffer’s Christmas Sablés Cookies
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Rabbit Stew, a French delicacy
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Cyril Hitz’s French Fougasse Bread
Jacquy Pfeiffer’s French Gingerbread
Thomas Keller’s Financiers (French Almond Cookies)
Philippe Conticini’s Rhubarb Tart
Paul Bocuse’s Boeuf Bourguignon
Julia Child’s French Escargots
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Qin’s Chinese Chicken Barbecue
Christophe Felder’s Strawberry Tiramisu
Julia Child’s Leek Quiche (“flamiche”)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Poke Bowl, Honolulu style
Pierre Hermé’s Pistachio Crème Brûlée
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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