The Braisage à Blond 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 until lightly colored.
  • Add the garniture aromatique, sautéed with some color.
  • Deglaze and add white stock to three-quarters the height of the solids.
  • Cover and seal (luter), if needed. Place in the oven.
  • Remove piece from cooking liquid (décanter).
  • Finish the sauce.
  • Glaze whole, or individual pieces or slices.

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