The Braisage à Blanc Process

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  • Prepare the piece by larding and, if needed, tying with butcher’s twine.
  • Season.
  • Sear the meat without coloration (raidir).
  • Add the braisière sweated in butter.
  • Deglaze and add white stock to three-quarters the height of the solids.
  • Cook and seal (luter), if needed. Place in the oven.
  • Remove pieces from the cooking liquid (décanter).
  • Finish the sauce with demi-glace.
  • Glaze whole or individual pieces or slices.

© 2010 All rights reserved. Published by Le Cordon Bleu.