About Brown sauces

Brown sauces are made using a brown stock, usually a brown veal stock and are used to make sauces for all kind of meats. However, for example, other brown stock such as brown lamb stock can be used for lamb sauces, or brown duck stock can be used for duck sauces, etc.

Today, Chefs do not cook sauces the same way as in classic French Cuisine. Chef use brown veal stock, remouillage, ½ glace and glace de viande in order to make their sauces. But before you decide to cook modern style, lighter and thinner sauces, use less Roux and thickening agent, you must learn the basics.

In brown sauces, it starts with knowing what you do with your brown veal stock. In classic French Cuisine, it starts with Espagnole sauce that is used to make many derivative sauces.