[Balgair]

Aside: Holy crap, are those french sauces hard to prep at home.

During lock downs I got into french sauces. The mother sauces, specifically the fond brun, are quite time consuming to make. I'm talking 2-3 days worth of time.

I mean, the pay off is amazing. I've had guests literally licking the china. But my lord, is it hard to do.

If anyone out there is looking to really up their cooking game but not also spend days in the kitchen, I recommend this: https://www.amazon.com/More-Than-Gourmet-16-Ounce-Packages/d...

It's not as good as home made, but it's ~85% the way there, 90% with filtered tap water (in my experience).

Do be careful with a demi glace though, you do need to get their product for that. Just trying to reduce the water by half for the fond brun and calling it demi glace doesn't taste the same, at least to me.