How to Make the 5 French Mother Sauces
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- Опубликовано: 23 авг 2024
- In this video, I will walk you through how to make each of thee Five French Mother Sauces or Grand Sauces used in Classical French Cuisine. These sauces are very important to aspiring chefs, as it is one of the first topics discussed when attending Culinary School. The techniques used when making these sauces translate to every other type of cuisine and all other types of sauces. I go through the classical preparations, modern style sauces and practical uses for the home cook when making these sauces. The 5 Sauces are Bechamel, Veloute, Hollandaise, Tomato, and Sauce Espagnole.
#french #frenchmothersauces #frenchfood #cookingtips #cookingtutorial #frenchcuisine #culinaryskills #howtocook #cookingtricks #bechamel #tomatosauce #hollandaise #espagnole #veloute
Steak with Marchand De Vin Sauce Video:
• Pan Seared Steak with ...
Bechamel Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz Milk
Small Piece of Onion
1 Bay Leaf
1 Clove
Dash of Nutmeg
Salt to Taste
Veloute Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz White Stock
2 oz Mirepoix (2 Parts Onion, 1 Part Carrot, 1 Part Celery)
2-3 Thyme Sprigs
2-3 Parsley Stems
1 Bay Leaf
Salt to Taste
Hollandaise Sauce Ingredients:
1 oz White Wine
1 oz White Wine Vinegar
3-4 Cracked Peppercorns
1 Diced Shallot
1 oz Water
2 Egg Yolks
4-6 oz Butter or Clarified Butter heated to 145 F
Tomato Sauce Ingredients:
2-3 oz Medium Diced Onions
2-3 Minced Garlic Cloves
1 Tablespoon Tomato Paste
1 Can Tomato Puree or Diced Tomatoes
Salt to Taste
Espagnole Sauce Ingredients:
1/2 oz Butter
2 oz Mirepoix(2 Parts Onion, 1 Part Celery, 1 Part Carrot)
1 Tablespoon Tomato Paste
8 oz Brown Stock
1-2 oz Brown Roux
2-3 Thyme Sprigs
2-3 Parsley Stems
1 Bay Leaf
Salt to Taste
Music in the Video from RUclips Studio Audio LIbrary:
Artist: Track Tribe
Title: Lawrence
Fantastic mini seminar! Beautiful education! Thank you.
Hey I appreciate the feedback and kind words. I am glad you enjoyed the video
Excellent. P.S.: Please get rid of the annoying background noise pretending to be music. Makes it harder to follow the video.
I am still dialing this thing in for sure. the music helps my pacing at this point. Unfortunately I still dont have any subscription based sources for sound effects and music and such. In time, I will have all that figured out. I hope you still find the channel informative. I intend on being the most educational food channel on youtube. Other channels leave a lot out with what they do. I do appreciate your viewership and feedback, and I hope you stick around to see what this evolves into. It's going to get better and better
@@foodandcooking101 you may not need music at all.
@@tanikokishimoto1604 I totally agree. If you want music just place a little intro and a little at the end before you start to talk
Awesome! This is one of the few vids with all the sauce recipes.
Im happy you enjoyed the video and I hope you found it useful
SUCH a helpful video!! I love the way you explain things in a very approachable way. Thank you so much for posting this!
I always appreciate the feedback from someone who knows how hard it is to organize and put this stuff together. I have so much more I want to cover in future videos
For me, this might be the most helpful video you've made so far. I've always avoided french cuisine/mother sauces, etc, because it has always come off as stuffy, overly complicated and inaccessible. The is the most newbie-friendly and accessible take on the subject i think i've seen on YT so far. So good job and thanks!
I am glad I was able to put the video together that gave a good explanation of the mother sauces. That is the whole point of this channel, I saw things left out in other channels before I started this channel. And they know a lot of this stuff, I see it like they're giving me a layup. And I am gonna take it. I intend on covering every topic in this way. I am going to start working on the topic of Ice Cream here soon and I should have that one out sometime this summer
Glad I just found your channel- looking forward to watching more videos.
I am glad you found the channel and very happy that you are finding it to be helpful. I am still relatively new to this youtube thing, and I have a lot planned for this channel. Thank you for the kind words and for your viewership. I appreciate it
This was excellent! Thanks so much, just subbed
Hey I greatly appreciate it, it means a lot. Glad you found it useful, I intend on covering pretty much every culinary topic in this manner. That will take a bit of time for sure, but it will get there
Instant subscription. Love this video, very informative, well structured, cutting straight to the point, no BS.
I would second the comment requesting to reduce the volume of the background music.
hey I appreciate it for sure, seeing people saying the videos are helpful means a lot to me. I thought I might have something with doing the channel this way. And I intend on covering every topic in that way, sort of giving a similar spiel that you would get in culinary school, and without all the stupid life story shit you get when reading recipe articles. And ya, on the audio part, I am still dialing that in and i appreciate the constructive criticism. It is definitely a massive learning curve and I dont have a team of people. It is just me doing everything. It will get there soon enough.
@@foodandcooking101 You're doing great. Keep up the instructional detailed content and I'm sure you'll steadily increase your audience. Thanks Chef.
Great info! Definitely bookmarking this video.
For some reason, he reminds me of what Bob Backlund would look like if he was a chef.
I greatly appreciate that type of feedback, people finding my videos useful means a lot to me. And I love the retro wrestling reference. I still love Bob Backlund's heel character in the mid 90s quizzing everyone all the time
Superb content mate! just one small bit of criticism: on the bits that you are explaining in front of the whiteboard, your voice came completely panned out to the left channel, but when you went into the cooking footage that problem dissapeared, you might want to look into that bc it can be a bit distracting. Other than that, excellent content, keep it up!
Ya a lot of people are giving me this feedback, and I greatly appreciate the constructive critique. I am still trying to figure it all out. The voice over is recorded directly into the editing software(divinci resolve) and the on camera portions are recorded into audacity, which is a free software. I have been recording and putting the settings as mono in both, but one seems to be having issues. Perhaps I will try stereo and see how it turns out. Of course I still don't have editing speakers lolol. Shit is so damn expensive
Excellent video, chef. I want to make the original tomato sauce just to see how it compares.
It's a pain in the ass to be honest. I sort of look at tomato sauces as 2 types, fresh and canned. I try to cook my fresh tomato sauces for a short time to preserve the fresh flavor. And if a sauce is cooked longer, I will use canned tomatoes. And thanks for the view and feedback, I am glad the video and channel are reaching people who enjoy it
Another awesome video! Very well done
Glad you enjoyed it, and I always appreciate the engagement and feedback. Got another steak one next, a smoked Tri tip steak made into sandwiches
Thank you! Very helpful!
Hey thanks for the feedback and view. I am glad people are finding my videos helpful and useful. I hope you stick around on the channel. I am still new to this but I have a lot planned for the channel. I have a similar video on Ice Cream I am working on now
The star!
i put it in a place where no one will ever see it
You mentioned that both Bechamel and Tomato sauce are the easiest sauces to make. Which one would you say is easier?
ya I noticed that little slip up after uploading as well. Honestly tomato has the least that can go wrong. If you slightly undercook or overcook the onions, it not a big deal. With bechamel, you can make a lumpy sauce or burn the roux. so in that sense, tomato is the easiest. But comparing these to the others. Obviously with Espagnole the Stock and Brown Roux are both very tedious. Veloute does involve stock which if it is homemade, it is time consuming. With hollandaise, eggs can overcook very easily so a lot of people might have issues getting that one down. Thanks for pointing that out though, and feel free if you have any more questions. I don't use an AI like a lot of other youtubers, so it will have a few errors from time to time.
For the first 6 minutes, audio only comes through one side of a stereo set up (headset and speakers) first then splits speech one eat and background music the other ear. Switches throughout the video.
Good content, annoying audio issue.
Ya a lot of people have mentioned that, and I don't really know why that happened. I am not an audio expert by any means either, but I will figure it out. Thanks for the feedback too, that's how I learn about these issues and can address them. Thanks for the view too, I hope you stick around and see the channel improve
I liked the video, but please fix the audio so it's 2-channel/stereo when you're in "lecture" mode. I'm going to go check out your other videos...
Ya I am still dialing this thing in for sure, in time it will be perfected. I hope you like the other stuff, I try to make these as informative as i can
the $0.90 big can of tomato paste at walmart is the superior form of tomato paste
but storing the tube afterwards is infinitely easier, and it seems to last longer
What would you call the light brown roux you made?
So the stages are White, Blonde, and Brown. Some people say there are a few stops in between. For Bechamel, white roux is used and is only cooked for a minute or 2. I made blonde roux for the veloute, so that cooks for a few minutes and is a shade or 2 darker. Hey thanks for the view and feedback. I hope you stick around on the channel. I am still new to this and I have a lot planned for this channel. I have a similar video coming out next weekend on the topic of Ice Cream
@@foodandcooking101ice cream? I’d love to see that video, but I don’t see it here?
@@LisaNix2 I am currently working on that one as we speak. It will be up sometime on sunday
I agree with the poster below; please ditch the elevator music; not only is it annoying, it is distracting. Just relax and don't worry so much about the pacing. On the plus side, you demystified French sauces, making them very approachable and unintimidating. Thank you, I've liked and subscribed.
Ya I have some tuning to do for sure. the masses have spoken. I uploaded a panini video with the music in the title intro portion, but then I lowered the volume of it considerably. see if that one comes out better. I am glad you are finding the usefulness of the content in spite of my errors. I will get better at this the more I do it
@@foodandcooking101 Thanks, I'll check it out; you'll do fine, it takes a bit of time to find your rhythm!
good video but all of your audio when you're micd up is panned wierdly
Ya I am still working on that. I am having trouble picking up on audio editing, but I will get there. It's definitely a large learning curve and I am the only one doing the channel. Still appreciate the feedback, and thanks for the view and support. Even though the audio is subpar currently, things will always be informative
How about mayonnaise
Sauce bernaise
Creme patissier
To name af -yoo...
Oops
A
Few
Those aren't mother sauces, I will be featuring those in future videos though
Should the butter be clarified?
It doesn't have to be, but the formula for roux is 50/50 fat to flour. so technically if someone is being a stickler on it then clarified would be correct as whole butter contains water and milk solids. In hollandaise sauce, they can both be used. but clarified butter is the answer that was in the culinary textbooks and that was what was expected on the tests. But that ends up being very thick and hard to whisk, so you have to end up having to add water to get it to the right consistency. Thanks for the question and foodback too, I greatly appreciate it and hope i answered what you were looking for
Cant watch because of annoying background "music"
I don't really know what to say here. I am still trying to figure the whole thing out. I do appreciate the feedback, and I hope you still give the channel a chance because I am new to this and there will be imperfections. I make the videos very informative and I hope that will help you reconsider your initial thoughts
@@foodandcooking101 Please make videos without music!
In the intro to the tomato sauce, you say it's tomato + stock, but then in the recipe, there's no stock at all.
That was referring to the older recipes which also contained pork bones or ham bones. We didn't make that one when I did this stuff when I went to culinary school, we did the simpler sauce base. I hope you stick around on the channel, I've got some good stuff coming up
Dude is a good teacher, but bro needs to take a couple of French classes. Those French names got butchered.
I think it's sometimes better to anglasise then it is to have terrible and pretentious attempts at french pronunciations.
But yeah Sauce Alla-man-d haha.
lol. I can't hide the fact that I grew up in the middle of nowhere in Iowa. And I agree with you on that, pretentious attempts and random accent changes are more cringe than butchering words.
Ya I should point out my butcherings perhaps. I just genuinely hope people find value in what I am doing.