Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I was taught to make the same sauce by my grandmother never knew it's name till today, it was always "Oma's parsley sauce" and to me it always will be. Oma always poured this sauce over new potato's with a glazed ham and asparagus when in season. It's amazing how food can bring memories back to life, remembering the smell the taste and texture rekindle memories to crystal claratiy. Take care, God bless one and all.
This is the first time I've ever heard of this sauce. I definitely going to make this. Just for kicks and giggles, I might just try it over some steamed shrimp with a side of garlic bread. Thanks for sharing!
Sounds delish! Question: I've been looking for a hot (temp not spice) sauce that uses mustard flavor. Do happen to know one? P.S. I did kinda cringe when you used the sharp side of your knife to scrape the garlic off the metal press. I use the back side, it works just as well without potentially damaging the blade.
We are just 2 and that’s a lot of sauce. Can it be prepared in advance and can it be frozen? Or can the ingredients be cut in half using a small egg yolk?
Very nice channel, just found it today and watching through your videos. I have a question. The egg liaison method you use at the end, will that thicken the sauce further? I am wondering if by itself adding a tampered egg yolk to a sauce that way can be used to thicken sauces if you are not making a roux.
Welcome to the channel! Yes, an egg yolk by itself can be used to thicken a sauce. It’s perfect way to thicken a sauce for those that may have a gluten intolerance. Thanks for watching 😊
if that's an induction stove top cooker, buy an induction cook top mat. not only will it protect the stove surface, it'll stop pans from spinning on you
New to the channel... I used to waitress at a very very popular restaurant on the border of Mass/NY where Chef Paul Bock had a dish called Chicken Villroy. It was my FAV! That was 30 years ago and since then have never been able to find that recipie anywhere. Do you know what it is?
Why has it become a thing to try to act like your food is on a burner when it isn’t? Chuds Does the same thing. I honestly don’t get it. Like it’s OBVIOUS that your shit isn’t on a burner. Lol
Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I was taught to make the same sauce by my grandmother never knew it's name till today, it was always "Oma's parsley sauce" and to me it always will be. Oma always poured this sauce over new potato's with a glazed ham and asparagus when in season. It's amazing how food can bring memories back to life, remembering the smell the taste and texture rekindle memories to crystal claratiy. Take care, God bless one and all.
I love that I am part of the “Sauce Community”… so intriguing.
Can’t wait for your book to arrive.
Oh! That sauce looks amazing! Can't wait to try it. Egg tempering lesson much appreciated 😮
Many Blessings to you & your family!
Thank you 😊
your a Master, Johnny!
Looks luscious! Grating your own parmesan is the only way to go, ever. 👍⬆✔
Amazing yummy and refreshing sauce for my salmon Wellington !! And great with noodles too. I add a splash of lemon when serving
Sounds great!
Oh yes it does mmmmm
Thanks for something new!
Love the humor ❤
It’s like Al Fredies sauce but better. Yummy
This is the first time I've ever heard of this sauce. I definitely going to make this. Just for kicks and giggles, I might just try it over some steamed shrimp with a side of garlic bread. Thanks for sharing!
Yummmm that sounds good 🔥👍
Looks great. Thanks.
Looks really good!
Thanks 👍 😊
That looks soooooo good!
I hope you have a chance to try it out . Thanks for watching 😊👍
Looks delicious. What is the best use for this sauce?
Johnny, crack the egg on a piece of paper towel, on your counter. No disintigration. It'll crack all around and fairly easily.
…your flex made me laugh, thanks.
👍👍
Thanks 😊👍
Can I use dried parsely?
Yes, that would work - I would recommend 2 tsp. You can always add more if needed. Thanks for watching. Keep me posted on how you like the sauce.
@@thesauceandgravychannel The sauce was great with fried fish. Thank you.
What do you put this sauce on?
Sounds delish!
Question: I've been looking for a hot (temp not spice) sauce that uses mustard flavor. Do happen to know one?
P.S. I did kinda cringe when you used the sharp side of your knife to scrape the garlic off the metal press. I use the back side, it works just as well without potentially damaging the blade.
I have an Aegir Sauce - that has a mustard flavor - that will be posted on Sept 30th 😊 Thanks for watching
@@thesauceandgravychannel Oh, thanks, I look forward to that one! Just found your channel yesterday. Now subscribed.
Can i add white wine to this sauce?
Can it be made ahead and kept fridge? How long does it last in the fridge?
It should last roughly a week in the refrigerator.
@@thesauceandgravychannel Thanks!
😃💜
We are just 2 and that’s a lot of sauce. Can it be prepared in advance and can it be frozen? Or can the ingredients be cut in half using a small egg yolk?
Yes, it can be made in advance and put in the fridge or frozen if needed. I hope you enjoy it! Thanks for watching😊👍
Very nice channel, just found it today and watching through your videos. I have a question. The egg liaison method you use at the end, will that thicken the sauce further? I am wondering if by itself adding a tampered egg yolk to a sauce that way can be used to thicken sauces if you are not making a roux.
Welcome to the channel! Yes, an egg yolk by itself can be used to thicken a sauce. It’s perfect way to thicken a sauce for those that may have a gluten intolerance. Thanks for watching 😊
Hi
I thought 1tbl spoon was 15g so 3 would be 45 g
That would be correct for a liquid like water. But for a solid it is a bit different 😊👍
The trick most prominent Is the sauce's heath in that case
if that's an induction stove top cooker, buy an induction cook top mat. not only will it protect the stove surface, it'll stop pans from spinning on you
This one is not an induction cooktop, but I do have one that i occasionally use - Great tip 👍
❤❤💙💙❤❤💚💚❤❤💜💜❤❤
New to the channel... I used to waitress at a very very popular restaurant on the border of Mass/NY where Chef Paul Bock had a dish called Chicken Villroy. It was my FAV! That was 30 years ago and since then have never been able to find that recipie anywhere. Do you know what it is?
Could you do a good avgolemeno?
Can you add lemon?
Dude has a lot of utensils in his back pocket
Gotta always be prepared😂👍
Why has it become a thing to try to act like your food is on a burner when it isn’t? Chuds Does the same thing. I honestly don’t get it. Like it’s OBVIOUS that your shit isn’t on a burner. Lol