A beautiful sauce that Julia claimed was one of the best savory sauces
About this recipe
A brown sauce that Julia uses for several dishes (see HERE to check out some recipes)
This sauce starts with a roux and a long time of simmering with a stock
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 !
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"
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 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
Le Film "Julie et Julia"
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams
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 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
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...
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
Modifications to the original recipe
● I use 3 Tablespoons or 40 g of Butter instead of 6 tablespoons
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
3. Cook for 10 minutes and give it a stir frequently
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 !
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 Chicken stock or Beef stock from the groceries store
● or use your own stock
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
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
Your brown sauce is ready to use ! Congrats !