I spent almost everyday watching cooking show and reading cooking blogs and i have to say you are one the best instructor so far.. very informative and scientific ( well... that's another perspective of cooking that I love )
Fantastic Video. Just made this and it's brilliant! Follow her instructions exactly, and don't forget to throw the single bay leaf in at the start with the celery, carrot and onion.
It is better to freeze the stock vs. the sauce. However it can be done. Sometimes a sauce can separate or "break" if it's been frozen and reheated, which means the texture will not be desirable. If you choose to freeze the sauce, you can simply add a little more roux and stock to the sauce if needed during the reheating process and it should come back together nicely.
@SirBrutus07 We finish the sauce with butter here to give it sheen and richness. The term "liason" is the process of thickening, which is done with roux in this particular sauce. It can also be done with egg yolks, but that's generally more appropriate for white sauces. We like butter to finish beef sauces.
Hi, great videos...I've made veal stock and froze it. Is it alright to make this brown sauce with the frozen veal stock and when done, freeze the brown sauce? Thanks!
We don't use a copper pan in this recipe. It just requires a heavy saucepan. However, we do love to cook with copper because it is the best heat conductor. Copper is excellent for any type of dish where you need precision heat control - for example, risottos. It responds well to changes in the heat intensity, so you can go from rapid boil to simmer quite quickly. The only downsides are the expense and that it can take some work to keep it looking shiny and bright.
@socraticproblem86 Espagnole is one of the mother sauces that are the basis of sauce-making in classic French cooking. You can make many different variations of sauces based on this technique by altering flavors and ingredients.
@maztah010101 There are many variations on making a brown sauce. This is just one way to do it. However, monte au beurre is the classic French way of finishing a sauce with butter.
Using white wine instead of red will affect just the color. Using vermouth is going to give the sauce a bit different flavor but you could certainly try it to see if you like it.
Thanks for the feedback. This is one of our older videos in which we used a Flipcam (remember those?). Now we use a lavalier microphone so you can actually hear Shelley much better.
you did not reduce the wine .. you added the stock too quickly .. the wine has not got rid of the alcohol and the sauce may be too acidic. in my opinion this is a mistake.
i think RUclips are using the term brown sauce to loosely ... some videos is referring brown sauce as a A1 steak sauce type thing that you would find in a bottle in the store and others are referring a brown sauce as beef stock based sauce for meats and potatoes ... this is a brown sauce but more than that its a traditional gravy ...
This is actually a classical French sauce called Espagnole but not very many people know what that is, so we chose to use a more common term of a basic brown sauce. You are correct that it can definitely mean different things.
I spent almost everyday watching cooking show and reading cooking blogs and i have to say you are one the best instructor so far.. very informative and scientific ( well... that's another perspective of cooking that I love )
Nice video. Love the way you get to the point.
Fantastic Video. Just made this and it's brilliant! Follow her instructions exactly, and don't forget to throw the single bay leaf in at the start with the celery, carrot and onion.
Thanks for watching Tom!
I tried it. Excellent recipe. Thanks.
this is what I must say !
this lady look professional
and her food look delicious
Thank you so much for the kind words! Thanks for watching.
it's my honor to watch this
Very nice
thanks great sauce
It is better to freeze the stock vs. the sauce. However it can be done. Sometimes a sauce can separate or "break" if it's been frozen and reheated, which means the texture will not be desirable. If you choose to freeze the sauce, you can simply add a little more roux and stock to the sauce if needed during the reheating process and it should come back together nicely.
I love the vid and also like that off set wooden spatula. Where'd you get that?
Sounds delicious!
Good vid! What kind of pan is that?
We carry the offset wooden spatula at The Chopping Block, of course!
@SirBrutus07 We finish the sauce with butter here to give it sheen and richness. The term "liason" is the process of thickening, which is done with roux in this particular sauce. It can also be done with egg yolks, but that's generally more appropriate for white sauces. We like butter to finish beef sauces.
actually the term 'liason' is just the french word for connection.Nice and informative video tho.
Hi, great videos...I've made veal stock and froze it. Is it alright to make this brown sauce with the frozen veal stock and when done, freeze the brown sauce? Thanks!
We don't use a copper pan in this recipe. It just requires a heavy saucepan. However, we do love to cook with copper because it is the best heat conductor. Copper is excellent for any type of dish where you need precision heat control - for example, risottos. It responds well to changes in the heat intensity, so you can go from rapid boil to simmer quite quickly. The only downsides are the expense and that it can take some work to keep it looking shiny and bright.
is it possible, or would it alter the taste to add some laision to that to give it a nice sheen, and richness?
When you were straining the sauce you mentioned bay leaf. When did you put that into the pot?
+gourmetmn Add the bay leaf when you add the stock.
cool! thanks!
Wow
What is the culinary use to Espagnole?
@socraticproblem86 Espagnole is one of the mother sauces that are the basis of sauce-making in classic French cooking. You can make many different variations of sauces based on this technique by altering flavors and ingredients.
@ndktube It's a Le Creuset cast iron saucepan.
@maztah010101 There are many variations on making a brown sauce. This is just one way to do it. However, monte au beurre is the classic French way of finishing a sauce with butter.
Could you use white wine or vermouth instead?
Using white wine instead of red will affect just the color. Using vermouth is going to give the sauce a bit different flavor but you could certainly try it to see if you like it.
i don't take wine..can i use grape juice?
@maymeegal Thanks so much!
The stock will deglaze the pan instead of the wine so you don't need to add anything else.
thak god you not usin sugar? i do like your recepy..
why copper?
The only thing that's missing is better audio quality (And no, I am not talking about the recipe :D)
Good tutorial though, thanks.
Thanks for the feedback. This is one of our older videos in which we used a Flipcam (remember those?). Now we use a lavalier microphone so you can actually hear Shelley much better.
You can just omit the wine if you like.
Ah, okay thanks. Still learning a lot about cooking.
you did not reduce the wine .. you added the stock too quickly ..
the wine has not got rid of the alcohol and the sauce may be too acidic.
in my opinion this is a mistake.
i think RUclips are using the term brown sauce to loosely ... some videos is referring brown sauce as a A1 steak sauce type thing that you would find in a bottle in the store and others are referring a brown sauce as beef stock based sauce for meats and potatoes ... this is a brown sauce but more than that its a traditional gravy ...
This is actually a classical French sauce called Espagnole but not very many people know what that is, so we chose to use a more common term of a basic brown sauce. You are correct that it can definitely mean different things.
Wow, more copper than the telephone company . . .
Grape juice? Wow, I'd hate to try your cooking.
Thats a lot of copper pan
Not a mince, but okay.
That's a shit load of butter....