Best 3 Classic French Brown Sauce Recipes
In the vast culinary landscape, few sauces command respect and admiration quite like the classic French brown sauce. This rich, flavorful sauce is a cornerstone of French cuisine, adding depth and elegance to a wide range of dishes. Its versatility is remarkable, as it can be used to enhance everything from hearty meats to delicate fish and vegetables.
This article presents a comprehensive guide to crafting the perfect French brown sauce. We'll delve into the intricacies of the traditional recipe, using a combination of browned butter, flour, and stock to create a velvety smooth sauce with an umami-rich flavor. Additionally, we'll explore variations on the classic, such as the rich and savory espagnole sauce, the tangy and aromatic tomato brown sauce, and the creamy and indulgent mushroom brown sauce. With detailed instructions and helpful tips, this article will equip you with the skills to master this culinary cornerstone and elevate your cooking to new heights.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
CLASSIC FRENCH BEARNAISE SAUCE
Provided by Geoffrey Zakarian
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
- In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.
ESPAGNOLE SAUCE
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
Categories Sauce Beef Vegetable Sauté Christmas Simmer Gourmet
Yield Makes about 2 2/3 cups
Number Of Ingredients 10
Steps:
- Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
Tips:
- Use a good quality beef stock. The better the stock, the better the sauce will be. - Brown the meat well. This will give the sauce a rich, deep flavor. - Don't overcrowd the pan when browning the meat. This will prevent the meat from cooking evenly. - Cook the sauce over low heat for a long period of time. This will allow the flavors to meld and develop. - Don't boil the sauce. This will make it tough and stringy. - Season the sauce to taste with salt and pepper. - Serve the sauce immediately over your favorite grilled or roasted meats.Conclusion:
Classic French brown sauce is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is a relatively simple sauce to make, but it does take some time and patience. By following the tips above, you can make a perfect brown sauce that will impress your family and friends.
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