How to Make Brown Sauces
French chefs are known for their splendid sauces — sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth.
While it makes good sense to at least begin with an excellent cooking recipe for a French sauce and complimentary menu, you’ll soon learn you can whip up a sauce quickly without looking at a recipe.
Here’s how to make a quick brown sauce (or, as the French say, ) and a simple deglazing sauce suitable for any meat or poultry:
What you need:
Cornstarch
Beef stock
Madeira, cognac, or port (optional)
1. Blend in 2 cups of stock.
2. Simmer the mixture for about 5 minutes, or until the sauce is lightly thickened.
3. Salt and pepper to taste.
4. If desired, add 1/4 cup Madeira, cognac, or port. Simmer about 3 minutes.
5. Sauce may be served immediately, or reheated later.
6. You may add to this sauce shallots or green onions (minced and cooked in the sauce for about 2 minutes), parsley or other herbs (up to 3 T.), pickles and capers (about 2 T. each), and/or a little butter.
For a simple deglazing sauce, cook meat or poultry. When the meat is done, scrape the pan it was cooked in, getting up the bits and pieces left behind in the juices. If necessary, place the juices into a saucepan.
1. Add a little stock or wine (up to ½ cup) and place over medium heat, stirring occasionally.
2. Once the sauce is reduced by half, remove from heat and add up to 1 T. of butter. Stir until melted.
3. Serve immediately.
