James Peterson on craftsy.com

Brown Sauce

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Created in this Craftsy class

A Modern Take on the Mother Sauces taught by James Peterson

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Other projects made as part of this class:

Food & Cooking
My First Aioli
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Here are some details about my project:
Category Food & Cooking
Type French
Method Simmer
James Peterson on craftsy.com

I interested to learn how to cook meat with French mother sauce! Thanks for Craftsy, more power to share!

10/25/2013 Flag

Dear Dolorez, There are many ways to go about it. The easiest is to deglaze a pan used for sauting meat. Ideally, you should have some reduced chicken or beef stock on hand (it should be reduced to a syrupy glaze) that you can whisk into the sauce to give it body.

01/09/2015 Flag

01/08/2015 Flag