Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉 I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
yeap a good redwine sauce takes time. Some places reduce it for 24 hours in low heat. But star anis and rosemary was a first for me. I would have put those flavors after IF wanted those flavors
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce. You can count ME in to buy!
Hi mate, about 15 years ago in my first kitchen, I was told to avoid putting mushrooms into stocks as it can make the stock cloudy even if skimmed properly, and it's something I've just always stuck to. Take it this is a complete myth? I've never wanted to take the risk to find out due to the amount of effort that goes into a good stock 😂 love the videos chef
Something I found when making mushroom ketchup & sauces as well as stocks is don't blend or chop mushrooms too small as it will make it cloudy. Also certain fungi have spores & gills that will break down too small, again leading to cloudiness. Finally simmer gently; a heavy rolling boil not only gives a bad taste, it breaks things down quite quickly, again leading to cloudiness. If you do muck it up & yet have to have a clear stock you can always clarify it. This adds another layer of faffing about though, so unless making a consommé or a sauce for a posh meal I don't bother.
Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
It may seem like a lot of time & steps. But once the prep is done, most of the time is simmering on the stove or cooling off. I just go & do other things while that's happening.
if it takes stock to make your stock is it a 2 stage process, or are you using the last batch every time like some kind of perpetual sourdough starter stock?
demi glace sauce always uses stock twice. the whole idea is to reduce one stock til its intense as fuck and then add fresh stock and reduce it again so the flavour becomes crazy. restaurant cooking is not for everyday eating lol
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
![Megan Thee Stallion - Otaku Hot Girl [Official Audio]](http://i.ytimg.com/vi/USxIYOaIpig/mqdefault.jpg)
I have no intention of making these step by step cooking videos, but I enjoy watching them still 😂
Im always imagining cooking them whenever I get enough money to do so 😂
I wanna make this but the way my life set up right now I'll keep dreaming of making it😂
I don't know why you wouldn't make it. It only takes 30secs in video.
Breaking down half day of prep and ccoking into two minutes! LOL
😂 100%...
The second I saw carrots, I was thinking too much work
That's why they have a saucier in restaurants. Shit takes time
Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
It's a pretty basic sauce
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@@-godsspeed-9159You're confusing time with complexity.
Tropic thunder 😂 Black downy jr “I WAS A SAUCIER IN SAN ANTONI.. YAH MAN”
I would love to make this sauce but I can’t be arsed
Me neither
Same I love cooking but I'll just use a squeeze bottle instead, sorry chef.
That's why we go to restaurants.
This is a fucking expensive sauce to make
😂😂 best comment I’ve seen in a while. Ditto.
Awesome! Just sold my car to buy all the ingredients 😆
Brilliant 😂😂😂
😅😂😂😂😂 my thoughts exactly
That's why even some fancier restaurants don't do it like that anymore. The ingredients add up quite a bit.
Thanks for showing us how to do this properly. Theres hundreds of shortcut videos, but I want to learn the chef way!
"Here's how you can create a red wine sauce in just 58 steps, 82 ingredients and 4 days".
They lose sight of what 'simple' is for average people.
I've been a chef 25 years - I'm ok with this, but it certainly isn't for the general public!
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉
I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
I like how he adds stock to make what's essentially a stock
I bought a bottle of red wine tonight in order to make one of your dishes tomorrow.... but I've gone and bloody drunk it 😆
Honestly not a bad choice😂
Yeah that's why you always buy two, one to cook with and one to cook alongside with.
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
In only 47 steps and 16 hours you can have a nice red wine sauce!
Did you not hear the 'like a chef' part or do you have the 'Tiktok attention span'?
Worth it
that's why you go to these restaurants
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
Love this series!
Man raided the vineyard for this one! 😅😅😅
Can we please have the recipe for the chelsea tart (caramelised whey) ... it was the most delicious thing I've ever had
OMG I'm in love with this sauce ❤ absolutely beautiful recipe.
Those guys are 1 of 2 actual good food creators on YT shorts.
Fuck me dead. Process was so long the video cut off before they could finish the sauce 🤣
This seems less like a cooking video and more like an alchemist tutorial
If you can't do all this I suggest looking into Thomas Keller's beurre rouge recipe its a little simpler and its also nice red wine butter sauce.
It would be really helpful to get some approximate measurements/weights in the description
Through his content it’s like a light 💡 bulb turned on. Fine food equals great sauces……ohhhhhh!!!😂
Fantastic classic technique there,best videos ive seen in years well done
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
That better be one freaking awesome tasting sauce after all that work.
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
This sauce series is amazing. Thank you!! Do you do anything with the scraps that you sieve out?
This man loves tarragon
A process is a bit of an understatement. 😂😂😂
yeap a good redwine sauce takes time. Some places reduce it for 24 hours in low heat. But star anis and rosemary was a first for me. I would have put those flavors after IF wanted those flavors
I just wanna eat that stew at the beginning!
Some chefs are just geniuses
So simple. I'll whip it up now as I'm watching 😂❤
One of the best chefs said use a knorr stockpot
no one of the best chefs got paid to say use knorr stockpots
and a generous amount of olive oil
Well Marco Pierre White uses it in all his dishes.@@BobaPhettamine
Must be a TV chef.
he's talking about marco pierre white @@xPandamon
"SKIM THE SCUMMMMM!" - MATTY MATHESON
My red wine sauce is a mushroom stockcube and lots of love.
“Food wishes” has a way easier method using chicken wings and just a couple of bits of beef.
Simply excellent. ❤❤❤❤❤
Best RUclips chef
Bro didn't make a sauce. He made an entire meal for a family of 4.
so much flavor!!!!!
That is the best looking tarragon I have ever seen.
Can you make the famous Entercote steak sauce the quick way which just 4-5 ingredients instead of 16
Could you please do a red wine and chocolate sauce for Beef Wellington?🙏🏻
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce.
You can count ME in to buy!
❤
Yeah I think I’ll pass with this one 😂
no chef I ever worked with worth his salt!
star anise? ok, thats a surprise, will give it a go.
wow. and so good for us!
Love it! I know theres pro chefs on here so what uses for the hardened fat that was removed?
can use it for roasting potatos or other veg.
It looks wonderful. Iam just curious why every demiglaze i have made or seen is a lot thicker than the one here.
Hi mate, about 15 years ago in my first kitchen, I was told to avoid putting mushrooms into stocks as it can make the stock cloudy even if skimmed properly, and it's something I've just always stuck to. Take it this is a complete myth? I've never wanted to take the risk to find out due to the amount of effort that goes into a good stock 😂 love the videos chef
If you’re gonna whisk in loads of butter, does it matter if it’s clear? Or does it really matter anyway unless you’re making a crystal clear consommé?
Something I found when making mushroom ketchup & sauces as well as stocks is don't blend or chop mushrooms too small as it will make it cloudy. Also certain fungi have spores & gills that will break down too small, again leading to cloudiness. Finally simmer gently; a heavy rolling boil not only gives a bad taste, it breaks things down quite quickly, again leading to cloudiness. If you do muck it up & yet have to have a clear stock you can always clarify it. This adds another layer of faffing about though, so unless making a consommé or a sauce for a posh meal I don't bother.
That's quite a process for sauce.
Demi-glacé, to make:
1. Have a power station exclusively supplying you with electricity...
Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
Thank you chefs.
Is there a reason why there's no seleri on the beef jus?
Only a chef would go to those lengths. No wonder it’s delicious though…..
Can you use sage as well as the parsley, rosemary and thyme?
Can you please do a video on demi glacé
Yeah sure theres loads of steps involved but its a labour of love. Thats the point of cooking, for the love of food and cooking!
It may seem like a lot of time & steps. But once the prep is done, most of the time is simmering on the stove or cooling off. I just go & do other things while that's happening.
@@Getpojke yeah exactly, and just keeping an eye on it
i make demi once every 6 months and keep it in the freezer. it’s such a labor intensive process, idk if it’s worth it anymore 💀
You can also buy a sachet of pepper sauce for 1€ if your in a hurry 😂
You can keep your sauce bro there's no way I'm fking around like that for a sauce 😂
So reduce a red, add stock and cold butter.
if it takes stock to make your stock is it a 2 stage process, or are you using the last batch every time like some kind of perpetual sourdough starter stock?
demi glace sauce always uses stock twice. the whole idea is to reduce one stock til its intense as fuck and then add fresh stock and reduce it again so the flavour becomes crazy. restaurant cooking is not for everyday eating lol
Nice 😊
Do you absolutely need to remove the fat off during the boiling stage, or can it all together be removed the next day?
I wish to God I could learn how to like wine.
It’s easy, all you have to do is follow these 128 steps!
In this sauce I think the tarragon is the herb star. Tarragon in a reduced red wine sauce,,, enough said.
For fallows tasting sheet, what separates a good from a bad sauce
I need to take a week off work to do this one
Hard
I like the sauce but i'll skip the effort making it😂
This is why people buy the packet sauces
Don't set the wine on fire, if you reduce it that much, the alcohol cooks off anyways.
Well, if I make a nice chicken soup from scratch, I just reduce two cups with half a cup red wine to a demi glaze. Season it, done... 😅😅😅
Do you need to mante au beurre is it 100% nessacery?
Can you tell me where I can buy your ice cube stock?
Great idea Fallow products available at Iceland
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
looking to commis or kp.
Yeahhhh nevermind I'll just make kraft dinner
What do you do with the seperated fat?
Complex
Was that a bottle of Tignanello going into the sauce? 😳
What’s a good replacement for any of the alcohol used?
there isnt. the only way to make red wine sauce is with red wine. you could make a very nice beef jus with no wine but it would taste very different
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
How to make a sauce complicated to look ace
Woah. Nothing how College teaches you 💀 Gonna have to try this, looks and sounds much better 🤤
Yesssssss
Can I use the fat solids to sauté with?
star anise in a demi glace? get tae fook!
Shit! That looks like a lot of work!
Wow
Can I just use an oxo cube ?
Who would seriously do this at home to day
How could you use this with a red curry?
Why too complicated for a simple red wine sauce? Probably tastes amazing though.
Nah g you slopped up that steak
bro ill get old trying to make it
That sauce is far too thin. Im sure it taste great, but if you made that in class, I'd fail you.
Bruh sauces are on another level... 🤣 Love it