Russet-red (kitchen)

types of sauces

If one takes again the reading of my kitchen by Escoffier one can read " The preparation of sauces requires much care. One should not forget that it is by the refinement brought to our sauces that the French Kitchen enjoys a fame mondiale"

According to him there exist three fundamental sauces, which are sauces " mères" who are used as a basis for all small made up sauces.

brown the sauce known as Spanish sauce , brown juice bound by russet-red brown.
the velvety where the juice is a white zone bound by russet-red a as white as possible
the sauce bechamel sauce or queen of the sauces

The russet-red traditional one

To dissolve gently butter or margarine.
To add flour.
To let cook gently until obtaining bubbles on the surface.
for the russet-red brown one it is necessary to let cook the flour while stirring up until obtaining a beautiful brown color.
to add of a blow all liquid or juice

Alexandre Dumas

According to Alexandre Dumas in the large dictionary of kitchen

The russet-red one is of a great use in the kitchens to make cook the braised meats, with ember, etc; that increases their sapidity and retains inside part of juices which differently would be watered in the mouillements. The russet-red one is quite simply of the flour which one makes fry in butter or grease while always stirring up so that it is not formed into grumeaux. One also makes use of it to color and bind sauces.

juice

Bruns or white they are drawn from juices from meats, ox, calf or poultries. They are called funds of meat
in some receipts it is a juice of fish cooking or shells (moulds)
milk in the sauce bechamel sauce

connection

In some receipts one dregs either with egg or with the cream fraiche

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