Brown Sauces Movie Review 199?

Demonstrates the making of brown sauces, including espagnole, demiglace, au jus and more, as well as thickening with roux or a slurry. Part of the Basics of Sauce Making Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 24 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To