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A Quick Overview Of How To Say Sauces Brunes
'Les Sauces Brunes', which is French for 'The Brown Sauces', is one of the 5 categories of 'Sauces Mères' ('Mother Sauces') of French Cuisine. The foundation of 'Sauces Brunes' is brown stock - 'fond brun'. The basic brown stock is skimmed and purified to extract all impurities and leave maximum flavor. If you continue to reduce this purified stock, you are eventually left with 'glace de viande' or meat glaze - a rich, flavorful syrup that can add flavour to sauces, soups and stews.
The Brown sauces are based on 'Sauce Espagnole' - which is the 'mother' of 'Sauces Brunes'. Sauce Espagnole consists of a basic well-skimmed brown stock, to which a mirepoix and tomato are added - the cooking and skimming continues. Finally the stock is strained and, if desired, can be thickened with a 'roux brun'. A Sauce Espagnole which is further clarified becomes the basis for 'Sauce Demi-Glace'.
The sauce can be used as is. Variations in seasonings and method to this basic recipe creates the various 'Sauces Brunes', which include:
- Sauce Robert
- Sauce Chasseur
- Sauce Bordelaise
- Sauce Madère
- Sauce Poivrade
- Sauce Périgueux
- Sauce Bigarade
- Sauce Lyonnaise
I know grammar sends shudders down most people's spines, but looking at 'fond brun' and 'sauces brunes' gives you an opportunity to learn some very useful French grammar quite painlessly. The reason you have 2 forms of brown, which are pronounced differently, is because the word changes depending on whether it is describing a masculine or feminine noun. 'Fond' is masculine, 'sauces' is feminine plural, so 'brun, brune' gets adjusted to agree with each. Click on the link for more examples.
- sauces brunes
- sauce brewn