What You Need to Know
À blanc uses sucrose inversion to create syrup (hydrolysis into glucose/fructose), while à brun employs caramelization (pyrolysis of sugars at 160°C+). Both methods create osmotic pressure that partially dehydrates cell walls.
Creates glossy, flavorful vegetable garnishes with balanced sweetness and structural integrity.
Key Parameters
Temperature
160°C
110°C - 175°C
Time
7 minutes
3 minutes - 12 minutes
Equipment
Heavy-gauge sautoir (copper preferred)Wooden spatula (non-reactive)Infrared thermometer
Steps
- 1.
Carottes Vichy (Auvergne, France): Creates signature lacquered surface
- 2.
Oignons Glacés (Lyonnaise cuisine): Balances allium pungency
The Science
Primary Reaction
Caramelization (à brun) / Sucrose inversion (à blanc)