Julia Child’s Brown Sauce2017-07-31
A beautiful sauce that Julia claimed was one of the best savory sauces
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
After writing her book, Julia appeared on American television in a series called "The French Chef"
|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
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...
The movie shows Julia's life, including her days at the Cordon Bleu Paris
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
Recipes using Brown Sauce
All the recipes using Brown Sauce are HERE
Modifications to the original recipe
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
The RouxBlend in the
Flour(¼ Cup or 40 g) and stir continually for
10 minutes(it actually took me less time to brown)
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: the
Parsley(A small quantity), the
Thyme(A small quantity), the
Laurel (Bay) leaf(1)
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
What else to cook with Thyme
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