Au Blanc

Au blanc (oh blonk) is to keep white while cooking by using a blanc, the French name for a solution of salted water, lemon juice and flour, which is used for the preliminary cooking of any food which discolours. The term au blanc also applies to food cooked or served in a white sauce.

Au Brun

Au brun (oh broon) is the French term for a dish cooked in or served with a brown sauce. This sauce is sometime called ESPAGNOLE and accompanies steak, cutlets, game, some vegetables and eggs.

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