@@user-gx1wd9te8dbroken is a very common association with sauce, it means the oil/fat has separated from the rest of the sauce. Don’t really get the comment though given it doesn’t come together until right at the end anyway :/
I made a variation of this sauce and used it in a lobster pasta i did and it was extremely successful in the restaurant i work at. thank you so much for the inspiration and your knowledge you bless us with in these videos
Looks delicious. Loving the recent content, especially when focused on the home cook. I would have never thought of making a sauce like this, even more didn't expect the fish pairing. Even if I never make this sauce, you are still teaching and inspiring along the way!
Question! Generally you guys do really great creative recipes to use everything last scrap… in the case of leftover veggies in the pot after the sauce itself has been drained and set aside, is there anything to be done with that?
There’s no alcohol content in the final product if that’s what you’re concerened about. However, just go ahead and use any kind of stock you prefer, or even water.
The sauce makes the dish. And butter makes everything taste better. Well most things. You don't get a bowl full of sauce just enough to enhance the dish
@@doubletapthatdotty4597*a section of modern western cookery... But this is also untrue in many western cuisines such as traditional southern italian, Mediterranean, etc.
if you use a blender later anyway, I don't think it makes a big difference. In my experience you can normally fix it by blending it, and if that's really not enough, add a bit of corn starch, or another natural emulsifier like mustard, garlic, egg yolk or honey. It could be that the reduction works better without the fat though.
@bobtehdinosaur5622 well you do if you put too much sauce on the fish. A minimal amount helps the dish but too much takes away the natural flavour of the fish.
@@i.m1981 All depends on what you want. I've eaten it with and without and imo I prefer it with. I believe it enhances the already present flavorbwithout overpowering it. All preference in the end. 👍🏽
Get off your high horses, ffs. It, of course, went straight to the trashcan. There is nothing left in these, all the nutrients are in the sauce now. What do you want him to do with it ?!
I'm sorry..bacon butter sauce....how did I reach 46 years on this planet and not know this exists??? Excuse me now. I am off to make 5 gallons of this to live off of.
I was lucky to chef all over the world at some of the nicest restaurants and hotels unfortunately 35 years of eating food like that gave me a cardiac arrest ! downside ! 🇦🇺
Love the food, and vids. But why is this bacon butter sauce? Wine carrots thyme lemon vinegar onions mushrooms garlic mushrooms. I get bit, just never understood why 2 ingredients are picked out of the 10 ingredients when the sane amount of other ingredients are added. I'm not being a dick, I'm just asking the question.
Perhaps it comes down to what the primary flavors are. Could also be for marketability purposes, as bacon butter sauce sounds more intruging to the typical customer. Not sure, just taking a guess.
Chef here, for one, yeah it's partially marketing, a bacon butter sauce sounds the most appetising. But secondly a lot of those ingredients are either to build the "base" of the flavour, they're probably hard to pick out individually in the sauce but they help develop depth to the sauce, the vinegar on the other hand is more for balancing out the richness of the fat with a touch of acid
When you said add the fat back in, I cheered.
Was scared for a second
Lol
Jesus Christ lads. I’d drink that stuff. Get a Peak District branch opened and I’m in for me tea every night.
You’d get about half way before you die of a stroke right then a there.
That sauce looks pretty broken for most of the video 😂
Um where? If you're talking about the finished result served with the seabass then hes added basil oil to the sauce.@@jonslg240
@@jonslg240broken? It’s not an item it’s a sauce how can it be broken? You must be 14?
@@user-gx1wd9te8dbroken is a very common association with sauce, it means the oil/fat has separated from the rest of the sauce. Don’t really get the comment though given it doesn’t come together until right at the end anyway :/
Really enjoy all the content this channel puts out. Visiting the restaurant is definitely on my bucket list next time I'm in London
Book a LONG TIME ahead to avoid disappointment, I learned the hard way!
I made a variation of this sauce and used it in a lobster pasta i did and it was extremely successful in the restaurant i work at. thank you so much for the inspiration and your knowledge you bless us with in these videos
Welcome to episode 2000 of all things BUTTAH
Looks delicious. Loving the recent content, especially when focused on the home cook. I would have never thought of making a sauce like this, even more didn't expect the fish pairing. Even if I never make this sauce, you are still teaching and inspiring along the way!
This is the best thing I've seen all day.I think you should show this to people who are having a bad day!
Wowwww. Never heard of this before. It looks so delicious. Your channel is truly superb.
cheers from america, i made some sauce with my family beecause of you chef
Holt shirtballs! I made this for Super Bowl with my friends. Smothered some chicken wings in it and it can only be described as heavenly!
All of these are so amazing I gotta be careful about binging these my hands gonna be sore from these DELISH RECIPES. Thank you!
You guys are so creative and passionate. Can’t wait to eat at Fallow one day!
that looks amazing with the fish
Question! Generally you guys do really great creative recipes to use everything last scrap… in the case of leftover veggies in the pot after the sauce itself has been drained and set aside, is there anything to be done with that?
been loving the content recently
Looks amazing
Mouth watering stuff
Would this work with chicken? I’m not a fish eater, but I love the sound of this sauce!!
God I wish you guys could sell this stuff 🤤
Could you do this without the white wine? If so, what would you use instead (avoiding the use of alcohol)
There’s no alcohol content in the final product if that’s what you’re concerened about. However, just go ahead and use any kind of stock you prefer, or even water.
Ur videos kind of remind me of the butter guy. Same accent as well.
Looks amazing all you need is some crusty bread
Can u make video about the basics about sauces not mother sauces the components required in it to make our own original sauce
Don't let your cardiologist see this
That looks healthy.
Found the recipe that will induce heart attack in one sitting! *Sits down and pulls out a spoon* ok, hit me!
Looks good but not a fan of thyme is there any other alternative herbs i could use
Love these videos. Can’t wait to visit this place
Been watching for a while now and just wanted to ask.. Do chefs make any sauces that don’t involve a cardiac arrest level of butter? 🧐🤨
Every kitchen uses fuck loads of butter
Nope
No because butter is the base of everything when cooking French. Which is literally modern cookery
The sauce makes the dish. And butter makes everything taste better. Well most things. You don't get a bowl full of sauce just enough to enhance the dish
@@doubletapthatdotty4597*a section of modern western cookery... But this is also untrue in many western cuisines such as traditional southern italian, Mediterranean, etc.
Great video. I always wounder if you can eat the strained solids or will they taste bad?
Tried it. Theres not much flavour left in the strained solids after
Se ve delicioso
Luscious.
Is there any sauce without the wine or alcohol?
Because we live in Iran, there are ban in here?
Чуваки, вы великолепны!
I don't understand, why take the fat out to reduce before adding back in? What happens in between/otherwise? 🧐
I’m not making but where can I buy it!
Is there a recipe/quantity somewhere?
I'm trying this one
I'd do it once a year 😅😅😅
I had this on their muscles holy shit was it good
Is it really necessary to scoop out the cold fat? He just blended it back in
why do you remove the fat just to add it back later? 🤔
So it emulsifies, just like the video says!
It prevents it from splitting, hence why he adds it back in small bits so he can emulsify it.
if you use a blender later anyway, I don't think it makes a big difference. In my experience you can normally fix it by blending it, and if that's really not enough, add a bit of corn starch, or another natural emulsifier like mustard, garlic, egg yolk or honey. It could be that the reduction works better without the fat though.
anglo-frank version of butter chicken sauce
Looks very tasty! But don‘t you kill the taste of the fish with the intense sauce?
No you don't
@bobtehdinosaur5622 well you do if you put too much sauce on the fish. A minimal amount helps the dish but too much takes away the natural flavour of the fish.
@@i.m1981 balance
@@i.m1981 All depends on what you want. I've eaten it with and without and imo I prefer it with. I believe it enhances the already present flavorbwithout overpowering it. All preference in the end. 👍🏽
Yeah totally. For people who like sauce not fish.
Holy fuck I got so fucking excited by this I neeeeed to make this shit
Can you freeze it after its done? If yes, how to defrost it ? Cheers.
Yes you can definitely freeze and treat like any sauce
You don’t defrost it you just toss the frozen sauce in a pot and bring it back to a simmer
Put it in freezer, then to defrost, take it out thw freezer
Honestly might be a weird one to freeze. So much fat I reckon it would go weird or split.
@@callumcolquhoun8501 hmm agreed however it would hold up as much as any other sauce eh?
Buen video
Bloody hell, you never used any sriracha!? It’s either a miracle or had you run out?
Impressive, but I'm looking for something with a little bit more fats.
Healthy.
Who eats out to get a healthy meal? Get your priorities straight.
Don’t feel great about discarding the bacon but damn that looks good.
I doubt they did, they're very anti waste at that restaurant
Discard into your mouth?
Why the refrigeration, then skimming off the fat then reducing and adding it back? Compared to just reducing it?
To emulsify the sauce,you can't reduce fat.
Surprised there’s no siracha mate
Whats the green liquid?
The important question is what do you do with the bacon
Bang it in a sarnie with a fried egg and let the good times roll
What happens to all the stuff that has been sieved out?
Pretty sure thrown out, when they charge such crazy prices, they can afford it
@@szn7548 showing your ignorance there, mate.
Get off your high horses, ffs.
It, of course, went straight to the trashcan.
There is nothing left in these, all the nutrients are in the sauce now.
What do you want him to do with it ?!
Yea, you're basically drinking emulsified grease 😂😂
Delicious looking sauces just that piece of fish makes me sad how small it is
How long would this last in the fridge? Assuming i dont eat it by the spoonful 😂
Any sauces without onion or garlic?
😁 Anglais
Bechamel if you don't infuse the milk, but it always tastes better if you do.
Now we’re talkin
Well done chef
Take a bite and feel your arteries clog instantly
Heart attack sauce.
Your kilIing me 😂
I'm sorry..bacon butter sauce....how did I reach 46 years on this planet and not know this exists??? Excuse me now. I am off to make 5 gallons of this to live off of.
Why do places insist on serving a slice as a portion..
You guys have to make tomorrow's food from today onwards?😂
I was lucky to chef all over the world at some of the nicest restaurants and hotels unfortunately 35 years of eating food like that gave me a cardiac arrest ! downside ! 🇦🇺
Causes like 🎉 😂
Could you make a bunch of this and freeze it?
Why not? The only sensitive ingredient is bacon, but if you do your defrosting and reheating drills properly it should be fine
You could always dehydrate it
Woow
I’ll take “food they’ll definitely find in my coronary artery upon autopsy” for 500, Alex
👍🏻👍🏻
Love the food, and vids. But why is this bacon butter sauce? Wine carrots thyme lemon vinegar onions mushrooms garlic mushrooms. I get bit, just never understood why 2 ingredients are picked out of the 10 ingredients when the sane amount of other ingredients are added. I'm not being a dick, I'm just asking the question.
Perhaps it comes down to what the primary flavors are. Could also be for marketability purposes, as bacon butter sauce sounds more intruging to the typical customer. Not sure, just taking a guess.
Because the main flavours are going to be bacon and butter.
Chef here, for one, yeah it's partially marketing, a bacon butter sauce sounds the most appetising. But secondly a lot of those ingredients are either to build the "base" of the flavour, they're probably hard to pick out individually in the sauce but they help develop depth to the sauce, the vinegar on the other hand is more for balancing out the richness of the fat with a touch of acid
Don't forget me before eat
Wouldn’t it be easier to add a little xanthan gum to emulsify the sauce?
If you wanna do that, just use a roux ffs.
It will have the same result, it just won't destroy your microbiome in the process.
This sauce will make you see Jesus.
Who tf servers bacon sauce with a nice piece of fish?
What happens to the onion bits
There is no way you're being serious rn.
Watch again, pay attention.
Those poor prep cooks🤣
So who's going to pay me full time wage since I apparently have to quit my job to find the time to make just that sauce?
just say you are lazy and move on
Why do you put oil in the pot when the bacon already has the fat. Add some water in the beginning to render it is easier.
Ok lets all just listen to this guy rather than a team of professional chefs in one of the most popular restaurants in London! Absolute dumbass.
For my Americans out there, it’s easier to use pancetta than to find a thick enough cut of bacon like that
Mate 🤤
26:33 phobies2!!!!!1111!!
Sauce looks great but you’ve basically given the fish enough to swim in there. Ease up on the amount of sauce
@@Bobble86 i don’t need to work in a restaurant to see that’s a fuckton of sauce
I'll take a beer stein full and a straw!
Imagine put it in burger
One question No one asked so far, why skim off the fat only to put it Back in?
Lethal. Want.
Fry fatty smokey bacon in oil ?
como
I'm not sold on the idea of bacon flavoured sauce with fish.
That looks like an awesome recipe actually but I wish the guy wasn't so irritating.
Complicated
Remove fat, then add fat
ngl this seems like wasting al lot of ingredients just so you can have intense red meat flavor on white meat fish.
Not wasted my guy.. After that 90 minute simmer, all the good stuff will be in the liquid.
Bacon fat then butter then HEAVY CREAM
Adding oil to bacon? Just render the bacon fat bruh