Italian is my background and we at "spaghetti sauce" as we called it twice a week as kids growing up. As an adult, it's probably on my table once every 10 years, I rarely make tomato sauce....ever....but I will definitely try the French version when tomatoes are in full swing next growing season....this looks fantastic! Whether you realize it or not, you are always challenging me to try new techniques, new foods, and new ways of making foods I've cooked in certain ways for years, and if that's your objective with this channel, or one of them, then you've succeeded! Thanks for sharing this great recipe and technique.
+ Daniel Myers HI Daniel and thanks for watching. In that recipe It says you need to use 1 liter of vegetable or chicken stock so you have use either a ready made stock or make your own. But, if you want to use water instead you can. So you could do half liter water half liter stock or only 1 liter of water of you like. Just keep in mind that the taste will suffer if you only use water. Regarding the nudge of butter at the end, based on the recipe you can use anything from a chestnut to a walnut size of Butter (depends on how much you like butter really) this is also not absolutely necessary. if you are health conscious, you don't have to add butter at the end. Hope it helps
I just recently found your channel. You need more subscribers! I've fallen back into my Marie-Antoinette obsession, and with that comes a nice dose of French history, specifically the French Revolution, but moreso the fashions and culture of Prerevolutionary Paris. As an aside, you are so handsome and your personality is so friendly, and your use of butter is wonderful. Honestly, I don't know much about French cooking, so learning from you is awesome.
HI daniel. yeah its quite different if you try it, I think personally it goes really good with egg on toast. Take Fresh slice of white bread Slightly pan fried in a bit of olive oil. then spread the toasted bread with that tomato sauce, two fried eggs on top, bit a salt and pepper, a bit of more sauce on top (or Not depending how much sauce you wan). done!!. love it.
I'm American Sicilian...I use the mother sauces and French technics often, I think French cooking can be used with pretty much any style of cooking, part of cooking is creating, experimenting, and sometimes even failing which is valuable if you learn from it, Italian and French pair well imo, sending some love France ❤️
Very good lesson. I will probably never make the Escoffier’s more complicated recipes, but I value your lessons on the basic sauces and cooking methods. I appreciate your simple explanations of the physics and chemistry of food preparation. You’re fortunate to live in Australia. You are able to get fresh seafood, vegetables and meat at reasonable cost and with high quality. I am from rural Illinois, so obtaining fresh ingredients is more challenging. Thanks again for your informative videos, and I think they are very well presented.
This is more elaborate than I would have thought to make it; nevertheless, I will attempt it, as your guidance has always been good in anything I have tried of yours. I think I will try canned Italian tomatoes, however, to make it a bit easier.
A wonderful demonstration. Is this a Soup Or is it like a stock. Do I freeze it to use it foe a sauce for Pasta dishes . Must I add something else to it to make a sauce for pasta or do I use it as it is. . Must I use it now when I make this sauce or freeze it to make soup. I am sorry for not understanding you. I watch your channel all the time & I always enjoy it, This time I am a bit confused, Please help Thank you. 🤥🙂🤔🤔🤔
It's a year late, but you can do both methods. It's just easier to not burn the bottom of the sauce in the oven. You won't have to baby-sit your simmering sauce as much.
+Mihai Burlibasa Thanks for that its a bit long to make but once you get use to making it is a really good sauce to use. especially with eggs on toast.
Hi there, and thanks for watching the channel. yes why not but the result won't be the same. you can even skip the meat altogether if you prefer. this is the recipe the way it was made originally but feel free to make it yours and see what works. :o) enjoy
French Cooking Academy Made this today with some pasta and went with the concasse idea, turned out great!! A lot of work though 😂 The Escoffier method always produces luxurious and delicious food, but it sure is time consuming..
What's the difference between espagnole and tomate sauce..i followed both of them done by you and they both were the same from first to last step and they both are mother sauces.. Can u explain
Espagnole is based on brown stock - beef/veal stock. This is not. This also contains raw/canned tomatoes whereas an espagnole contains only a hint of tomatoes, usually in the form of paste or puree.
An Espagnole is totally different - it's a brown sauce based on estouffade (aka brown stock, from beef and veal.) Really, in an espagnole the salt pork, aromatics etc. are almost secondary to the meat... in this sauce tomate, the meat is secondary to the red roux. Also you can make a sauce tomate in a very short amount of time, even if you make the chicken stock yourself. To make an espagnole... well, best leave a weekend free :) (I did one a few weeks ago from scratch, and further made a demi-glace.)
Chef, I love your videos and your format, just about watched them all :) I notice a propensity to use extra steps which dirty extra dishes without apparent necessity. Could you explain why it was necessary to remove the tomato roux into a different vessel and cool it and to clean the main pot? Seems you could've just added the stock to deglaze. AFAIK the roux would've thickened the stock anyway. Now, I've heard "hot roux - cold milk", but if you are using hot stock, do you really need cold roux?
hi there and thanks for watching some many videos ;O) to answer your question some all those steps are part of the French fine dining culinary teaching (on "proper" ways of working with food) stated on the culinary school book I am using . The Culinary guide teaches to be cooks the: "clean taste & cooking approach," which uses indeed a lot of pans as you must always start with a clean pan as you progress in your preparation (except some time like making a pastry cream for instance.) Now of course at home you can use the same pan to avoid having to many dishes to wash its not a problem at all but in a nutshell this is the reason why you see those changes of pans all the time. As for the roux its always either cold roux and hot liquid or hot roux and cold liquid. (this is to avoid clumps forming). have a good day and take care.
Considering that he skipped out on sugar in this vid, carrots are there for two reasons, the first of which being that basically any (or atleast many) cooked dishes derived from traditional french cuisine start out with butter and a mirepoix (a flavor base normally including but not limited to: carrots celery and onion), which produces that very french flavor we are all accustomed to, and the second reason being, very simply put- carrots contain LOADS of sugar and help deal with the natural acid found in tomatoes, which is especially prominent in store bought tomato juices and purees.
I evidently did something wrong. When I took the pot out of the oven and lifted the lid, all the tomatoes pieces had floated to the top and had not cooked down. My sauce was really thin. Kinda like tomato soup. It had great flavor though. Maybe I used the wrong tomatoes (from the garden). I did drain the tomatoes. I also probably should have peeled them. I thought I had cut them relatively small maybe about 1.5 cm cubes.
The tomatoes should be peeled and cored. You want meaty, summer tomatoes. If the tomatoes are too watery, so too will be the sauce. If they're too watery used canned tomatoes and use your own tomatoes for other purposes (a salsa cruda, maybe. Or lightly press them, salt them, and serve as-is if they have flavor.)
And when is it "not necessary"? :) All of haute cuisine is "not necessary, yet here we are. The so called evils of fat has been debunked and put to rest. Butter and lard and bacon are all natural healthy ingredients, essential nutrients, not to mention delicious.
Tomato sauce is not haute cuisine and butter, in my opinion, and all of Italy's should not be used. Not because of the evils of it but because of the flavor of it. You assumed wrong my friend.
I wasn't saying that tomato sauce is haute cuisine (not everything traditionally French is haute cuisine). I was saying that many things we do culinarily are "not necessary". If you don't like the taste of butter, that is your preference. You retain the ability to exclude it. Why project your own preference on all of the French? Italian cuisines are also regional - they'll use whatever is local and customary, olive oil in the south and butter and lard in the north. I don't know if they'll consult you about how you feel ;) Honestly, I hope this doesn't turn into an argument, I was pulling your leg in a friendly way :)
There is no argument here Alex. I think we misunderstood each other. In any event, none of this stuff warrants the kind of horrible, disagreeable things that are said to one another these days. Have a good one!
As with other sauces, don't just say "use on whatever you want", let us know what use the sauce has. What dishes are enhanced by this sauce? We need to know precisely .
So I made this mother sauce a few weeks ago and added Guajillo and Anaheim chilis (dried + roasted + soaked + blitzed) and it made a fantastic sauce for chili rellenos. I then put the extra sauce in the fridge and forgot about it. Yesterday, my wife wanted stew so I made a Russian chicken stew, but instead of using tomato paste, I used this left over sauce and my god it might be the best soup I have ever made.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Soooo delicious! Is anyone else thinking of adding some creme fraiche, a crouton, a glass of French wine and enjoying a beautiful dinner?
Italian is my background and we at "spaghetti sauce" as we called it twice a week as kids growing up. As an adult, it's probably on my table once every 10 years, I rarely make tomato sauce....ever....but I will definitely try the French version when tomatoes are in full swing next growing season....this looks fantastic! Whether you realize it or not, you are always challenging me to try new techniques, new foods, and new ways of making foods I've cooked in certain ways for years, and if that's your objective with this channel, or one of them, then you've succeeded! Thanks for sharing this great recipe and technique.
+Radar DiMaria thanks a lot but still italians will stay the masters of tomato based dishes . I love italian tomatoes
A match in heaven for eggs on toasts!
Why was i surprised the sauce started with butter?.
But, more surprising is it doesn't start with clarified butter!
+ Daniel Myers
HI Daniel and thanks for watching. In that recipe It says you need to use 1 liter of vegetable or chicken stock so you have use either a ready made stock or make your own.
But, if you want to use water instead you can. So you could do half liter water half liter stock or only 1 liter of water of you like. Just keep in mind that the taste will suffer if you only use water. Regarding the nudge of butter at the end, based on the recipe you can use anything from a chestnut to a walnut size of Butter (depends on how much you like butter really) this is also not absolutely necessary. if you are health conscious, you don't have to add butter at the end.
Hope it helps
hi chef! is this similar to Sauce Tomaté? thank you chef😊
I just recently found your channel. You need more subscribers! I've fallen back into my Marie-Antoinette obsession, and with that comes a nice dose of French history, specifically the French Revolution, but moreso the fashions and culture of Prerevolutionary Paris. As an aside, you are so handsome and your personality is so friendly, and your use of butter is wonderful. Honestly, I don't know much about French cooking, so learning from you is awesome.
almost a million in 2024 :)
Pretty interesting! Quite different than an Italian tomato sauce, I gotta give this a shot.
HI daniel. yeah its quite different if you try it, I think personally it goes really good with egg on toast. Take Fresh slice of white bread Slightly pan fried in a bit of olive oil. then spread the toasted bread with that tomato sauce, two fried eggs on top, bit a salt and pepper, a bit of more sauce on top (or Not depending how much sauce you wan). done!!. love it.
I'm American Sicilian...I use the mother sauces and French technics often, I think French cooking can be used with pretty much any style of cooking, part of cooking is creating, experimenting, and sometimes even failing which is valuable if you learn from it, Italian and French pair well imo, sending some love France ❤️
Brings back memories of my friend who moved to Basel and made this as a sauce for pasta when she came home.
Oh my Dios!!!! If for not his recipes.... YUMMY and .....
Traditional way how i learned at le cordon bleu🔝❤
I made this and it was incredible
Very good lesson. I will probably never make the Escoffier’s more complicated recipes, but I value your lessons on the basic sauces and cooking methods. I appreciate your simple explanations of the physics and chemistry of food preparation.
You’re fortunate to live in Australia. You are able to get fresh seafood, vegetables and meat at reasonable cost and with high quality. I am from rural Illinois, so obtaining fresh ingredients is more challenging.
Thanks again for your informative videos, and I think they are very well presented.
Thanks a lot for watching too 🙂🙂
This is more elaborate than I would have thought to make it; nevertheless, I will attempt it, as your guidance has always been good in anything I have tried of yours. I think I will try canned Italian tomatoes, however, to make it a bit easier.
Excellent
Thanks, you have a great cooking style, i am learning a lot from you. Thanks!
looks great, i will have .to make this when my tomatoes get ripe. thanks for the video.
Надо будет попробовать.
Super Yummy 👍
How is it different than the espaniol Sauce?? Just the brown stock and mushrooms?
How u make Thick tomato puree ??and which stock you use ?
Very interesting. Ten thousand Italian nonnas just died watching this, but still very interesting. 😉
If you add cream, you have a great Tomato soup!
Totally amazing. I had no idea ever this would be the way. I’m seeing why mine never was good.
thank you for the video. Just what i need to satisfy my pallets.
Also, how big is the "nudge of butter" at the end?
It looked like about a rounded teaspoon.
About the size of your elbow. Just kidding... about the size if the first joint of your thumb.
A wonderful demonstration. Is this a Soup Or is it like a stock. Do I freeze it to use it foe a sauce for Pasta dishes . Must I add something else to it to make a sauce for pasta or do I use it as it is. . Must I use it now when I make this sauce or freeze it to make soup. I am sorry for not understanding you.
I watch your channel all the time & I always enjoy it,
This time I am a bit confused,
Please help
Thank you. 🤥🙂🤔🤔🤔
I wonder why it's necessary to cool the red roux before adding broth.
I was wondering that aswell. I never cool my roux and don't heat my liquor either. If you wisk you'll not get any lumps
so it mixes in and doesn't remain lumpy
either the roux needs to be hot and stock cold, or vice versa, otherwise it won't break down properly
Perfect
Just curious, why the oven and not just finish the sauce on the stove top?
It's a year late, but you can do both methods. It's just easier to not burn the bottom of the sauce in the oven. You won't have to baby-sit your simmering sauce as much.
I always finish my dishes (the ones involving sauces) in the oven. The aromas blend better and the end result is .....delicious :)))))
Fantastic!
+Mihai Burlibasa
Thanks for that its a bit long to make but once you get use to making it is a really good sauce to use. especially with eggs on toast.
is there difference adding corn starch instead of flour ( is that all purpose flour ? )
Hi chef, can i subtitute the bacon with grounded beef?
Hi there, and thanks for watching the channel. yes why not but the result won't be the same. you can even skip the meat altogether if you prefer. this is the recipe the way it was made originally but feel free to make it yours and see what works. :o) enjoy
The original isnt really bacon. Any pork would work fine
Hi chef. Is there any substitute other than meat? And how to make the stock?
Kenny Shun hi there you can skip the meat altogether and I have videos on how to make stock in my playlists
Hi, I would like to ask what is different between tomatoes sauce and tomato fondu?
I am very glad that i found your channel 🙂 i am studying cookery. ( Pantry chef )
A nudge of butter. Wonderful, up there with a suspicion of garlic (£10 for who coined that one)
If i want a chuncky tomato sauce should I follow all the steps and add a tomato concasse when finishing the sauce?
You can but perhaps you can use a fondue of tomatoes then which is chuncky I will that recipe when tomatoes are in season soon
French Cooking Academy Made this today with some pasta and went with the concasse idea, turned out great!! A lot of work though 😂 The Escoffier method always produces luxurious and delicious food, but it sure is time consuming..
yes that’s true well done on adapting the recipe
Super
This sauce looks like it would be great for braising some nice beef short ribs
What is the ratio of water to stock?
Hi, why do you have to put it in the oven? cant you just finish it in the stove?? thanks.
I'm guessing, so you don't have to stir it to prevent burning at the bottom.
What's the difference between espagnole and tomate sauce..i followed both of them done by you and they both were the same from first to last step and they both are mother sauces.. Can u explain
Espagnole is based on brown stock - beef/veal stock. This is not. This also contains raw/canned tomatoes whereas an espagnole contains only a hint of tomatoes, usually in the form of paste or puree.
How far removed is this from being a soup or a bisque? And would you be able to pass this off as a soup in and of itself?
I guess by adding white consome you could
Hi there, could you explain the difference between this sauce and a sauce Espagnole, please?
An Espagnole is totally different - it's a brown sauce based on estouffade (aka brown stock, from beef and veal.) Really, in an espagnole the salt pork, aromatics etc. are almost secondary to the meat... in this sauce tomate, the meat is secondary to the red roux.
Also you can make a sauce tomate in a very short amount of time, even if you make the chicken stock yourself. To make an espagnole... well, best leave a weekend free :) (I did one a few weeks ago from scratch, and further made a demi-glace.)
This is tomato sauce. Espangole is a spanish brown meat sauce
How is French bacon made?
what would you use this for other than eggs?
William Hendrix pasta, rice, fish, pork, grilled cheese sammiches.
Chef, I love your videos and your format, just about watched them all :)
I notice a propensity to use extra steps which dirty extra dishes without apparent necessity. Could you explain why it was necessary to remove the tomato roux into a different vessel and cool it and to clean the main pot? Seems you could've just added the stock to deglaze. AFAIK the roux would've thickened the stock anyway. Now, I've heard "hot roux - cold milk", but if you are using hot stock, do you really need cold roux?
hi there and thanks for watching some many videos ;O) to answer your question some all those steps are part of the French fine dining culinary teaching (on "proper" ways of working with food) stated on the culinary school book I am using . The Culinary guide teaches to be cooks the: "clean taste & cooking approach," which uses indeed a lot of pans as you must always start with a clean pan as you progress in your preparation (except some time like making a pastry cream for instance.) Now of course at home you can use the same pan to avoid having to many dishes to wash its not a problem at all but in a nutshell this is the reason why you see those changes of pans all the time. As for the roux its always either cold roux and hot liquid or hot roux and cold liquid. (this is to avoid clumps forming). have a good day and take care.
Thank you, appreciate the response. Looking forward to more classic video recipes.
Hello. Is French bacon smoked?
usually yes its called poitrine fumee in French ( smoked pork belly)
just curious what the carrots add?
Considering that he skipped out on sugar in this vid, carrots are there for two reasons, the first of which being that basically any (or atleast many) cooked dishes derived from traditional french cuisine start out with butter and a mirepoix (a flavor base normally including but not limited to: carrots celery and onion), which produces that very french flavor we are all accustomed to, and the second reason being, very simply put- carrots contain LOADS of sugar and help deal with the natural acid found in tomatoes, which is especially prominent in store bought tomato juices and purees.
Thanx for the info
Slight amount of color as well especially if you puree the sauce before straining it.
I evidently did something wrong. When I took the pot out of the oven and lifted the lid, all the tomatoes pieces had floated to the top and had not cooked down. My sauce was really thin. Kinda like tomato soup. It had great flavor though. Maybe I used the wrong tomatoes (from the garden). I did drain the tomatoes. I also probably should have peeled them. I thought I had cut them relatively small maybe about 1.5 cm cubes.
The tomatoes should be peeled and cored. You want meaty, summer tomatoes. If the tomatoes are too watery, so too will be the sauce. If they're too watery used canned tomatoes and use your own tomatoes for other purposes (a salsa cruda, maybe. Or lightly press them, salt them, and serve as-is if they have flavor.)
@@ignoblesurfer6281 You could just thicken the sauce by reducing it over the stove!
Is this not essentially tomato soup?
i wish you were also on Rumble, one day youtube will be dead.
they're after political dissidents mate not French chefs
it's like rehydrating survival food ... I think I'm gonna stick to the Italian method on this one!
Tomatto pure, carrots, tragedy :(
The French are so addicted to using butter they use it when it's not necessary.
And when is it "not necessary"? :) All of haute cuisine is "not necessary, yet here we are. The so called evils of fat has been debunked and put to rest. Butter and lard and bacon are all natural healthy ingredients, essential nutrients, not to mention delicious.
Tomato sauce is not haute cuisine and butter, in my opinion, and all of Italy's should not be used. Not because of the evils of it but because of the flavor of it. You assumed wrong my friend.
I wasn't saying that tomato sauce is haute cuisine (not everything traditionally French is haute cuisine). I was saying that many things we do culinarily are "not necessary". If you don't like the taste of butter, that is your preference. You retain the ability to exclude it. Why project your own preference on all of the French? Italian cuisines are also regional - they'll use whatever is local and customary, olive oil in the south and butter and lard in the north. I don't know if they'll consult you about how you feel ;)
Honestly, I hope this doesn't turn into an argument, I was pulling your leg in a friendly way :)
There is no argument here Alex. I think we misunderstood each other. In any event, none of this stuff warrants the kind of horrible, disagreeable things that are said to one another these days. Have a good one!
Likewise. Very refreshing! :-)
That piece of tomato and onion at the counter near the pot is really bother me. I wish you pick it up.
As with other sauces, don't just say "use on whatever you want", let us know what use the sauce has. What dishes are enhanced by this sauce? We need to know precisely
.
So I made this mother sauce a few weeks ago and added Guajillo and Anaheim chilis (dried + roasted + soaked + blitzed) and it made a fantastic sauce for chili rellenos. I then put the extra sauce in the fridge and forgot about it. Yesterday, my wife wanted stew so I made a Russian chicken stew, but instead of using tomato paste, I used this left over sauce and my god it might be the best soup I have ever made.