I think this is the first time I have seen this chef but I have made enough sauces in the traditional French method to know that this would end up being absolutely delicious. I think I am going to make this next time I pick up a couple filet mignons (Filet Mignons are great but demand a sauce, in my opinion). I also like the way Jean-Pierre makes the process approachable. Also, if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique.
GREAT comment Jonathan "if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique" THANK YOU! 😀
He has me mesmerized & smiling at the same time .. I wish I caught chief Jean Pierre’s video the other night when I thought I was making mushroom sauce!
Never forget that chefs have done this so many times that they have "a compass in the eye" meaning they know the quantity. Like my butcher, when I say 400gr, the game is to be as close as possible. He never is more than 20gr away and that s his bad days 😁
@@khaelamensha3624 I'm a cabinetmaker and through many years of experience I can guess a measurement within one centimeter...I don't know how I do it, but I just can. I can now make a mushroom sauce 😋
This channel is pure joy. We're living in a great time where, even though I'm miles away in another country, I can enjoy Jean-Pierre's personality and skills, taking my cooking to the next level
I totally agree.. I was just thinking the same thing about checking the consistency of a sauce by how "it sticks to the back of a spoon"... its like burned on my brain now forever.
@@ozgott1415 Yeah. At this point it drives me crazy to see other chefs on RUclips zesting a lemon like a ding dong! Scrape, scrape,stop,look,tap,scrape, scrape, stop,look,tap.🙄
I love this man's videos because he seems to not only genuinely love cooking and teaching, but he seems to love making cooking relatable and accessible to all. I always end up smiling and laughing at some point while watching him.
Totally agree. Just watched beef Wellington video and things happened like it always does but she just showed how to power through it and the final product was exactly what he made the whole time. Did say "here's one we already finished". The end product was the same thing he made the entire time. Which takes more time to tape but it was great!!
I love when he said "a little butter" and scoops up like a 1/4+ cup and the looks up and says "or however much you want" with that almost guilty look on his face. Chef Jean-Pierre, you are always a joy to watch and inspire me to go cook some goodies! Thank you so much! *Big hug*
Years ago I commented on every sauce that this one chef made at an Italian restaurant, and I was asked if I wanted to meet the chef. I did. I said his sauces were unbelievable, and he told me that his secret was a little cream in every sauce he made. I have been doing it that way forever, and I get nothing but accolades on my cooking. I LOVE YOU!
The best teachers are the ones who can naturally hold your attention, add an element of fun to their lessons and who have such a love and passion for what they do that you can see how much it means to them to pass on their knowledge through their enthusiasm alone. Thank you Chef!
I have made this sauce 20 times. I’ve watched this step by step video each time. Every time I make it the sauce is better than the last. CJP is a true RUclips treasure! A Chef with dimension!
“Don’t worry about it, we’re not sending a man on the moon, we’re making a mushroom sauce” Wise words for so many things in life - learning life lessons here
There were many explenations and expressions that made me speechless: - I add the beefstock. Don't worry I'm going to give you the EXACT measurements. It's ABOUT a cup and a half. - You have to follow the order and the recipe. But it's your sauce, you make it like you want. - I love a reduction pan. But I don't want to reduce it , so I'm going to thicken it. - You want to make sure you get ALL the water out of it, water deludes the taste.... Just put a little bit of water in. - You can serve it on anything like that. Or you can add butter in it, or cream. Let's put cream in it. - You put a little bit of cream in it.I'm not going to measure it, I want you to see it. See how little that was? Let's put a little but more. - Now comes the most important part, we'll put a little in butter in there, oh yeah. - you can put some extra parcely in it for extra flavour, no for extra colour. The contradictions come in layers, they keep in coming...layer after layer. A bit like his sauce.
Jean-Pierre isn't just a master chef, he's also a master teacher who encourages experimentation and putting your own spin on dishes. Just a fabulous channel and the best cooking show on RUclips that caters to pros and novices alike!
I consider myself a pretty decent home cook, but I've watched a couple of videos of Chef Jean-Pierre in the past few days, and learned things I didn't know each time. Bravo Chef!
Chef JP... for years now, after viewing many, many videos, and in each, you've called me "friend." I've come to expect it... It's the (my): 'wait for it...' moment I look for. Thank you JP for all your instruction, and fun antics, and for your friendship!
I loved how relaxed you are in this video... it was like hanging out with an old friend, cooking, teaching and telling stories... better than just a recipe video, much better
Such a wonderful and experienced Chef! But what draws me in the most is the fact he's so humble instead of intimidating you he is actually motivating you to go into the kitchen and learn. Keep it up Chef!!
Imagine how the world would be if everyone was as passionate and loving about what they do as the great chef Jean-Pierre. His love for cooking and the awesome recipes are the reason I love this channel!
When I left school I spent 4 years in college, HND, hotel and catering management, then 4 years working for a high class catering company. I was passionate about food. But I was also passionate about motorbikes. Soooo, I took a chance, gev it all up and served an apprenticeship in panel beating and spray painting. Got a job with a mercedes repairers, they would let me do my own work. Eventualy got a job in Ireland as a technition for an automotive paint company. I'd put as much effort into painting a bike as icing a wedding cake. When I see someones eyes light up when they recieve my creation, job done, and I'm happy.
Made the mushroom sauce yesterday evening using coconut cream. Adding the sauce to my seasoned beef patties and fettuccine with baby bok choy on the side. Served to my family of 7. They all loved it. Including the those who were not crazy about mushrooms in the past. They now love it. A game changer💯 Thank you💕
@@lucyclark1301 I steamed the bok choy for a few mins. I have a canola oil that is mixed with habanero, garlic , onions , shallots, green onions, ginger and salt. I would drizzle a tiny bit because it's very spicy. I would then mix in a little of our good old Canadian Maple syrup- not too much and then squeeze a small bit of lemon at the end, et voir la. You need to add flavour. Experiment a little and your food will taste better🙂
P Jazzy What a great idea! I like using coconut cream as an alternative, especially in baking. It didnt make the sauce taste coconutty? Did you still use butter?
@@shheih285 i just made something like this tonight and I used plain oat milk creamer. Turned out great. I think you would have to really love coconut to use coconut cream. I love the texture of it but for me it only fits in curries and desserts
Did I say how much he lights up my day? Well…I re-watched it tonight, took notes and I love him just as much (if not more) at night. He is dreamy and so full of culinary knowledge and humor. Sigh……what a dreamboat! 😍
I learned, laughed and started to love Chef Jean-Pierre and his videos. I've watched many other cooking videos and they don't hold a candle to Chef Jean-Pierre for passion, knowledge and engagement with what he's doing and us at home.
I love when he says measure carefully. Then he says "i dont know, maybe a cup of wine?" or "im not gonna measure it but i want you to see it" 😄😄😄. This guy is priceless🤩🤩🤩
Outstanding recipe. My 92 yo father is a very fussy eater, he could not get enough of the sauce. Served with Chefs creamy garlic mash potatoes, and Chefs meatloaf. Never saw my father go back for seconds, never mind using bread to clear his plate
Chef Jean Pierre, I cannot thank you enough! My friends and family used to say I was a great cook and since I started learning from you since late 2020, they refer to me as “Chef.” You’ve brought my cooking skills to a whole new level. 😃 I ordered your Fig Balsamic Vinegar and will arrive any minute now, but everything else is “Mise en Place.” Getting ready to make Steak w/Mushroom Sauce, Roasted Sweet Potatoes, and Asparagus.😉 Loving the Chef Jean Pierre University. I even have a school notebook where I keep notes and recipes you’ve taught us and I have tried. Thank you!!!
Chef, I am astounded at your timing of the episodes , of the tenderloin roast, and now this delicious sauce. Showing us how the most important aspects of each. Who else pours a good sauce over a mouth watering roast .??? Another example of a Pro at work... explaining everything.. a well lit and equipped kitchen along with an Experienced Chef with energy galore. Well done Still Chef... just well done....
he didn't cool down the sauce before tasting... he just took a spoonful of boiling liquid and put it right into his mouth and his only reaction was "oh, it's hot." this man is a legend
I made this sauce last week and my husband loved me even more after he ate it ❤😂 And today, second Christmas Day in the Netherlands, I will make it again, 🎉
A 21 minute video for making mushroom sauce? I LOVE IT!!!! Best sauce video I’ve ever seen. After watching this I feel very confident that I can make it with all the details I learned watching this. So thorough so much information. Thank you Chef. I sincerely appreciate it
"Measure carefully, ok! This is about...I don't know...maybe about a cup." :-D Chef, you do make cooking fun! Thank you for that! I've already tried this procedure several times. Each time the result was great and now that I feel a bit more confident, I am starting to experiment with it . I change some spices, put some additional ingredients in it, etc. I would say that with every time I make this sauce, I am beginning to understand it a tiny bit better and better.
Once again I am forced to reiterate - This is THE most entertaining cooking show. It's so darn entertaining I end up watching the videos all afternoon until waaay past dinnertime, and then end up having a bowl of cereal for supper. LOL I love you, Chef!!😘💕
Not only did I learn, but I laughed. He is funny and genuine. I cannot wait to try this sauce, but I don't think I'll be as entertaining while cooking it.
Chef Jean Pierre, thank you for showing us this sauce! It looks delicious, everything you make looks delicious. I’ve come to realize that sauce is the key, you can make the same meat and completely change the meal by using a different sauce. My mother taught me how to cook and not measure anything unless it’s baked. It’s the best way to cook, it makes you taste what you’re cooking and adjust your spices etc.
I like to listen to Chef JP at least once a week. I took his cooking classes for years and passed on his recipes and techniques to my grandchildren. He is a joy to watch. His cooking is delicious !!!!!!
Oh boy, I can smell it from here. Chef you are an inspiration, the joy and the fun you bring to cooking is contagious. I love doing the sauce (while s.th. is in the oven) because that is the moment where I need to taste the wine ;-) So I pour myself a glas, give the dog some leftovers from the meatpreparing and enjoy creating a sauce and you know what: my little dog enjoys the saucemaking as well. Oh the good life. Thank you guys for bringing us so much joy.
I made yesterday your mushroom sauce almost exactly as you Chef Jean-Pierre. I only added a 1/2 cup of dried Porcini. It was truly amazing the perfume in the kitchen… and the taste … omg! You have describe the many important steps to follow in a very particular order and that’s really what makes this sauce great! Thank you! What really changed for me was when you showed me how to make broth. I am only an amateur cook but when I started to make batches of different broth and use those in the recipes, it made a world of difference in my cooking! Goodbye water ! Hahaha 😂 Thanks again Chef Jean-Pierre. Please continue to teach us and be an inspiration to all amateur cooks. A good meal for the family is gem.
Chef I just made this sauce tonight to go with a pork loin. The star of the show was this sauce! Thank you so much for sharing! This isn't the first time I've made one of your recipes - but I wanted to say thank you for all you do, all you share, and all of the pearls of wisdom you share!
It's great to watch and confirm my own cooking has been correct for all these years ...because i read all his books! I'd like to see an episode on garnishing. His are amazing !!
I like your "It's really hot!" face.... haha! Cooking with experience, teaching with clarity, and sharing it all with humor. Chef Jean-Pierre, your videos are a treasure :-)
I love mushrooms, now even more that I was shown I need to caramelize them too! You always make me laugh. The pause when you said "A little butter" as you grab a huge mound on your spoon was perfect! I literally laughed out loud.
I love your style or teaching, Chef Jean-Pierre! I took a chef class so I could serve the homeless and the hungry in a way that I would serve my Savior and KING: JESUS CHRIST of Nazareth. I had been dreaming about becoming a saucier or sauté chef. Now, I can become one because of your great generosity to teach us! I think that you are a marvelous chef and person, Chef Jean-Pierre! I thank our LORD JESUS for you!
Chef, I just made this for dinner this evening. Once again, I have to thank you for giving me something incredible for my repertoire. My wife loves you for teaching me new things. Thank you, yet again.
Yesterday I made my first mushroom souce guided by this video. My family's reactions were like "did you really make this on your own?" I didn't use vinegad, no wine, but I used my pre-prepared buglione, cream, pepper, basil, oregano. Thank you, what else to say.
I made this last night and knocked it out of the park. Mise en place and not getting hung up on measurements made it easy, and understanding how to layer the flavors and reduce the wine, tasting as I go, made it tasty.
Chef, for my Christmas dinner, I made this mushroom sauce with fillets. My guest raved about this sauce!! This was the greatest sauce I've ever made. Thank you for sharing this. Loved it! 😍
I just found this wonderful man last week... I cannot get enough. I (we) love cooking in my family, and although I consider us pretty good... now we can be damn good...and understand some of the methods. His approach, heart and charm cannot be underscored - his skills are some of the finest. Thanks for sharing. Can't wait to try this (will make a large batch and freeze some for sure.)
This is now one of the favorite recipes of my family. Simply put: Chef, you're a culinary god. Thank you! I just made that sauce with pasta. I should have met you earlier in life, then I had started cooking so much better at a younger age!!!
I agree, I wish I had seen these videos long ago while I struggled trying to learn on my own! Chef JP's instructions are so easy to follow and I love how he explains WHY we are to cook a certain way. So important to understand the dynamics!!
#112 comment - CHEF! Ahahhahahaaaa OH THANK YOU for seeing us on. A Monday, With my most fave sauce MUSHROOM 🍄 SAUCE!! I LUV LUV it with my fave pork chops!!!!!!!! 😋😋😋 ❤️u Chef!
I just wanted to let you know that my wife and I made your stock especially for this sauce. We made this sauce last night along with some very good 24 hour dry brined ribeye steaks and your creamy mashed potatoes. After eating the amazing food I poured the sauce all over my body ;) thank you chef for taking the time to share your knowledge!
You know, something I truly admire Chef-Jean Pierre for is the way he makes you confident in the fact that "anyone can cook". It takes a true master of their craft to be able to explain and teach in a way that you have no problem learning from them and applying what you've learned. Thanks again!
Just love how you explain everything for a novice who loves to cook such as myself it helps tremendously. I have made several of your dishes for guests and its always a hit.
Chef this was amazing! We did 1/2 shallot and 1/2 sweet onion and sage, splash of Riesling, white/portobellos, with a couple of homemade rotisserie chicken leg quarters, Brussels sprouts, and crispy roasted potatoes cooked in tallow and sprinkled in flaky sea salt. 😊
Such a perfect sauce!!! I have two filet mignons in the freezer... they've only been there for 17 years, so I'll be sure to get them out and make this!!! LOL. I made your beef stew yesterday. THE BOMB. Thank you, Chef!!!
I've watched all of Chef Jean-Pierre's videos and one thing that is increasingly clear to me is that there are certain things that Jean-Pierre does routinely regardless of what he is making. It's very much a kind of "core" set of ideas, the caramallisation of things one at a time, removal of water, adding the garlic in before the moisture is added etc. I see other videos from other chefs and some of them do that, but I've not seen someone do it repeatedly this way, and the best part is that it all makes sense why to do it that way!
Thank you Daniel. The techniques I was taught by classically trained Chef some 50 years ago , remain true today. They are the bases for any recipe. At the end of the day it's all about ingredients and how to extract the maximum amount of flavor out of each one. It does not matter what recipe you are preparing an onion is almost the same is every country in the word and 95% of the recipe call for the same way to cut and to cook them. 😀
'Measure carefully' followed right after by 'it's about I don't know, a cup' had me chuckling. I love watching and learning on this channel. I can't wait to make this sauce.
This is by far the best chef I've ever seen, he doesn't shy away from the butter that's for sure, but being that I'm an experienced cook myself he does everything right.
I love sauces, I just have never been instructed and let's face it the French are sauce masters. You mentioned putting this on pasta. I am always looking for new things to put on my pasta besides tomato based sauces.
"Use shallots or onyo... whatever makes you happy..." 12:37 - Ahh OMG that is the sauce - that is the sauce with dimension otherwise... pfffpp" Love your recipe and videos JP... You are an inspiration... made your fish and chips with Alaskan Cod... my family finished it without I could have had my hands on it... keep up the good work...
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I think this is the first time I have seen this chef but I have made enough sauces in the traditional French method to know that this would end up being absolutely delicious. I think I am going to make this next time I pick up a couple filet mignons (Filet Mignons are great but demand a sauce, in my opinion). I also like the way Jean-Pierre makes the process approachable.
Also, if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique.
GREAT comment Jonathan "if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique" THANK YOU! 😀
@@ChefJeanPierre Coming from a French Chef, I can't imagine a better compliment! Thank you!
Pierre is a great chef. You can see he loves to share his technique and cooking.
He has me mesmerized & smiling at the same time .. I wish I caught chief Jean Pierre’s video the other night when I thought I was making mushroom sauce!
@chef jean-pierre - What about adding a small hit of acid (squeeze of lemon juice?) right at the end for brightness?
I cannot even begin to express in words how much I appreciate your manner of teaching.
Thank you
You are very welcome 🙏😊
“Measure carefully”
“idk about a cup n a half or something”
I love this man
When he first said "... measure carefully !", I laughed out loud.
Still do when he repeats this important practice of every true cook ...
Jean-Pierre & Jacques Pepin both measure this way, and both caution you to "measure carefully!" Lol Perhaps something about we French...
Never forget that chefs have done this so many times that they have "a compass in the eye" meaning they know the quantity. Like my butcher, when I say 400gr, the game is to be as close as possible. He never is more than 20gr away and that s his bad days 😁
This is the Way :D
@@khaelamensha3624 I'm a cabinetmaker and through many years of experience I can guess a measurement within one centimeter...I don't know how I do it, but I just can.
I can now make a mushroom sauce 😋
"And remember, measure carefully. This is, I don't know, a cup" 😂😂This man is a treasure.
I lol’ed so hard at that one lol
I adore him! He is approachable and just a love!
When you try to cater to american viewers, but you're metric and end up with liquid ouncelsius units....
@@asbjrnfossmo1589 yea I guess mate lol
I believe that after 50 years he knows when he's poured a cup of wine simply by feel, no measuring needed
This channel is pure joy. We're living in a great time where, even though I'm miles away in another country, I can enjoy Jean-Pierre's personality and skills, taking my cooking to the next level
Glad you enjoy it! 🙏👍❤️
who is jean pear
Chef you really have great skills of teaching, and the strongest point of you I think you are hundred percent practical
The reason I love watching this channel is that he explains why he does something. Even its is a little tidbit like "water dilutes flavor"
I totally agree.. I was just thinking the same thing about checking the consistency of a sauce by how "it sticks to the back of a spoon"... its like burned on my brain now forever.
I also hear his techniques are so good that you can use them for the next 17 years.
@@macgyvercohen1223 😂
@@ozgott1415 Yeah. At this point it drives me crazy to see other chefs on RUclips zesting a lemon like a ding dong! Scrape, scrape,stop,look,tap,scrape, scrape, stop,look,tap.🙄
Exactly
I love this man's videos because he seems to not only genuinely love cooking and teaching, but he seems to love making cooking relatable and accessible to all. I always end up smiling and laughing at some point while watching him.
Yes!!! He definitely helped me connect some dots.
Yes I'm now reduced to watching his videos a second time because the first time was great and the second time is even more wonderful.
Totally agree. Just watched beef Wellington video and things happened like it always does but she just showed how to power through it and the final product was exactly what he made the whole time. Did say "here's one we already finished". The end product was the same thing he made the entire time. Which takes more time to tape but it was great!!
Thank you for inviting us to your kitchen. Thank you Chief
Me too. Great teacher.
I love when he said "a little butter" and scoops up like a 1/4+ cup and the looks up and says "or however much you want" with that almost guilty look on his face. Chef Jean-Pierre, you are always a joy to watch and inspire me to go cook some goodies! Thank you so much! *Big hug*
Came to comment on exactly this. Provided a great laugh.
My friend, he is French for sure he will put butter even on the butter 😂
for ze french that was a lil
@@oshintaoo ahh mais oui that is the secret ingredient to all french cooking that makes it the best
shouldn't be guilty. eating butter is good for you. that it being bad is a myth
Years ago I commented on every sauce that this one chef made at an Italian restaurant, and I was asked if I wanted to meet the chef. I did. I said his sauces were unbelievable, and he told me that his secret was a little cream in every sauce he made. I have been doing it that way forever, and I get nothing but accolades on my cooking. I LOVE YOU!
Is there a way to make ANY sauce without the cream in the first place, I wonder. At least I don't know of any such case
You are an alchemist, turning simple ingredients into pure gold! Bravo!
exactly my thoughts ...😂
abracadabra!
Thank you so much 😊
Did any alchemist succeed turning anything to gold?
@@krikortersakian7139 ummm...Rumplestiltskin?
The best teachers are the ones who can naturally hold your attention, add an element of fun to their lessons and who have such a love and passion for what they do that you can see how much it means to them to pass on their knowledge through their enthusiasm alone. Thank you Chef!
Thank you for making it all so approachable
"Thumbs up!" Of course, we like the channel! Thank you, Chef, for sharing your 50+ years of of knowledge and experience!
I have made this sauce 20 times. I’ve watched this step by step video each time. Every time I make it the sauce is better than the last. CJP is a true RUclips treasure! A Chef with dimension!
"You can serve it with whatever makes you happy!" *serves it with Chef-Jean Pierre*
Loving these two per week episodes
Made my day better instantly
he’s spoiling us!
Yes.
WATER IS THE ENEMY! I wasn't expecting the edit and music. got a good laugh out of me with that!
Thanks you chef, because I have learned a lot from you in the last week that I've been watching you. You are very knowledgeable, funny and cute.
Thank you 🙏 ❤️
"Whatever makes you happy!"
That's the beauty of it...there no right or wrong...
Thanks a lot Chéf!
“Don’t worry about it, we’re not sending a man on the moon, we’re making a mushroom sauce”
Wise words for so many things in life - learning life lessons here
chef jean-pierre is a humble man
Lol 😆 🤣 😂
I love the accent. Don rory bao ee
@@maranathawatch1618 j
There were many explenations and expressions that made me speechless:
- I add the beefstock. Don't worry I'm going to give you the EXACT measurements. It's ABOUT a cup and a half.
- You have to follow the order and the recipe. But it's your sauce, you make it like you want.
- I love a reduction pan. But I don't want to reduce it , so I'm going to thicken it.
- You want to make sure you get ALL the water out of it, water deludes the taste.... Just put a little bit of water in.
- You can serve it on anything like that. Or you can add butter in it, or cream. Let's put cream in it.
- You put a little bit of cream in it.I'm not going to measure it, I want you to see it. See how little that was? Let's put a little but more.
- Now comes the most important part, we'll put a little in butter in there, oh yeah.
- you can put some extra parcely in it for extra flavour, no for extra colour.
The contradictions come in layers, they keep in coming...layer after layer. A bit like his sauce.
Jean-Pierre isn't just a master chef, he's also a master teacher who encourages experimentation and putting your own spin on dishes. Just a fabulous channel and the best cooking show on RUclips that caters to pros and novices alike!
You are so right, He is a master teacher!!
A master chef and teacher at the same time. Happy cooking qll episodes!.
I consider myself a pretty decent home cook, but I've watched a couple of videos of Chef Jean-Pierre in the past few days, and learned things I didn't know each time. Bravo Chef!
I love listening to this man as much as he loves his butter! He lights up my day!
Chef Jean-Pierre, I really appreciate your ENERGY....that energy translates into your cooking 'essence'. Don't change... I subscribed!
He is the Best
Thank you 🙏
What I really love 💕 is Chef’s insistence on the viewer altering the recipe to fit their lifestyle, tastes 👅 , or dietary restrictions
Chef JP... for years now, after viewing many, many videos, and in each, you've called me "friend." I've come to expect it... It's the (my): 'wait for it...' moment I look for. Thank you JP for all your instruction, and fun antics, and for your friendship!
All the pleasure is mine. I’m glad you are enjoying the videos and I am grateful for your friendship and your loyal support!!!🙏❤️
I loved how relaxed you are in this video... it was like hanging out with an old friend, cooking, teaching and telling stories... better than just a recipe video, much better
Such a wonderful and experienced Chef! But what draws me in the most is the fact he's so humble instead of intimidating you he is actually motivating you to go into the kitchen and learn. Keep it up Chef!!
Just love his recipes.
Imagine how the world would be if everyone was as passionate and loving about what they do as the great chef Jean-Pierre. His love for cooking and the awesome recipes are the reason I love this channel!
Thank you! 😀
When I left school I spent 4 years in college, HND, hotel and catering management, then 4 years working for a high class catering company. I was passionate about food. But I was also passionate about motorbikes. Soooo, I took a chance, gev it all up and served an apprenticeship in panel beating and spray painting. Got a job with a mercedes repairers, they would let me do my own work. Eventualy got a job in Ireland as a technition for an automotive paint company. I'd put as much effort into painting a bike as icing a wedding cake. When I see someones eyes light up when they recieve my creation, job done, and I'm happy.
@@cunobelinusX31 Happy for you! But I really, really like eating great food! You can do both!
You call us "friends" and I feel like we really are. It's like I'm cooking with a favorite uncle. I have so many videos to watch and so much to try!
A person who spends a lifetime perusing their passion is compelled to share the simplistic essence of the joy found.
Thank you 🙏
"This is not a Tik Tak Tok recipe" Haha I love it! Golden commentary.
This comment is the best warranty, you know this is going to be a great video!
I was gonna comment this, you beat me to it! 😂
its gerat isnt it? No hard and fast rules except for the essentials, saute your onions for enough time etc,
Chef is so personal and I love his commentary along with his wonderful recipes!
I love it... he’s the best lmao
Made the mushroom sauce yesterday evening using coconut cream. Adding the sauce to my seasoned beef patties and fettuccine with baby bok choy on the side. Served to my family of 7. They all loved it. Including the those who were not crazy about mushrooms in the past. They now love it. A game changer💯 Thank you💕
bok choy has flavor? next thing you'll say is raisins are dessert
@@lucyclark1301 I steamed the bok choy for a few mins. I have a canola oil that is mixed with habanero, garlic , onions , shallots, green onions, ginger and salt. I would drizzle a tiny bit because it's very spicy. I would then mix in a little of our good old Canadian Maple syrup- not too much and then squeeze a small bit of lemon at the end, et voir la. You need to add flavour. Experiment a little and your food will taste better🙂
P Jazzy
What a great idea! I like using coconut cream as an alternative, especially in baking.
It didnt make the sauce taste coconutty?
Did you still use butter?
I don't like coconut, milk doesn't like me, so I'm also curious if you could taste the coconut.
@@shheih285 i just made something like this tonight and I used plain oat milk creamer. Turned out great. I think you would have to really love coconut to use coconut cream. I love the texture of it but for me it only fits in curries and desserts
“We are not sending a man to the moon”. Love this chef and his technique of teaching. Thank you sir for all your cooking videos. Much appreciated. .
Did I say how much he lights up my day? Well…I re-watched it tonight, took notes and I love him just as much (if not more) at night. He is dreamy and so full of culinary knowledge and humor. Sigh……what a dreamboat! 😍
Frenchmen are the best. Find yourself one.
@@boatdesigner12😂😂😂
I learned, laughed and started to love Chef Jean-Pierre and his videos. I've watched many other cooking videos and they don't hold a candle to Chef Jean-Pierre for passion, knowledge and engagement with what he's doing and us at home.
First time watching here, great video. Hope the rest are similar quality.
I love when he says measure carefully. Then he says "i dont know, maybe a cup of wine?" or "im not gonna measure it but i want you to see it" 😄😄😄. This guy is priceless🤩🤩🤩
Outstanding recipe. My 92 yo father is a very fussy eater, he could not get enough of the sauce. Served with Chefs creamy garlic mash potatoes, and Chefs meatloaf. Never saw my father go back for seconds, never mind using bread to clear his plate
Chef Pierre, calling us all your friends is an honour unto itself. You're a treasure to watch and learn from, it's just so fun. Thanks and much love.
Chef Jean Pierre, I cannot thank you enough! My friends and family used to say I was a great cook and since I started learning from you since late 2020, they refer to me as “Chef.” You’ve brought my cooking skills to a whole new level. 😃
I ordered your Fig Balsamic Vinegar and will arrive any minute now, but everything else is “Mise en Place.” Getting ready to make Steak w/Mushroom Sauce, Roasted Sweet Potatoes, and Asparagus.😉
Loving the Chef Jean Pierre University. I even have a school notebook where I keep notes and recipes you’ve taught us and I have tried. Thank you!!!
Thank you Maria! Your friends and family a are lucky to have you!!! 🙏😊
Chef, I am astounded at your timing of the episodes , of the tenderloin roast, and now this delicious sauce. Showing us how the most important aspects of each. Who else pours a good sauce over a mouth watering roast .???
Another example of a Pro at work... explaining everything.. a well lit and equipped kitchen along with an Experienced Chef with energy galore. Well done Still Chef... just well done....
Thank you Lee 😀
Yes his production quality is first rate too!
"Whatever makes you happy" love this man!
he didn't cool down the sauce before tasting... he just took a spoonful of boiling liquid and put it right into his mouth and his only reaction was "oh, it's hot." this man is a legend
Finally, something positive to look forward to every Monday. aside from your class Chef, there is nothing exciting about the Mondays.
Chef was fired up for this one! He is a Great educator.
I made this sauce last week and my husband loved me even more after he ate it ❤😂
And today, second Christmas Day in the Netherlands, I will make it again, 🎉
The music when you revealed the enemy that was water had me in stitches. I always look forward to your videos!
A 21 minute video for making mushroom sauce? I LOVE IT!!!! Best sauce video I’ve ever seen. After watching this I feel very confident that I can make it with all the details I learned watching this. So thorough so much information. Thank you Chef. I sincerely appreciate it
Glad you liked it !!😀
"Measure carefully, ok! This is about...I don't know...maybe about a cup." :-D Chef, you do make cooking fun! Thank you for that! I've already tried this procedure several times. Each time the result was great and now that I feel a bit more confident, I am starting to experiment with it . I change some spices, put some additional ingredients in it, etc. I would say that with every time I make this sauce, I am beginning to understand it a tiny bit better and better.
Watching Chef Jean Pierre is like a fever dream of culinary excellence.
🙏❤️
Once again I am forced to reiterate - This is THE most entertaining cooking show. It's so darn entertaining I end up watching the videos all afternoon until waaay past dinnertime, and then end up having a bowl of cereal for supper. LOL I love you, Chef!!😘💕
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Forced by whom?
@@adamgrimsley2900 By the sheer pleasure of reiterating...,it is just a way of speaking, take it on board.
🤣that's a good one.
I would watch even if he was deep frying rubber boots.
A truly inspirational teacher. Engaging, enthusiastic, funny and full of real, meaningful information.
Not only did I learn, but I laughed. He is funny and genuine. I cannot wait to try this sauce, but I don't think I'll be as entertaining while cooking it.
He is a chef by trade but he is also a class act showman!
🙏🙏🙏😊
This Chef is an EXCELLENT teacher. He teaches technique as well as the appropriate steps. Great site.
Chef Jean Pierre, thank you for showing us this sauce! It looks delicious, everything you make looks delicious.
I’ve come to realize that sauce is the key, you can make the same meat and completely change the meal by using a different sauce.
My mother taught me how to cook and not measure anything unless it’s baked. It’s the best way to cook, it makes you taste what you’re cooking and adjust your spices etc.
Yes, everything looks delicious, it also taste delicious. :-)
I like to listen to Chef JP at least once a week. I took his cooking classes for years and passed on his recipes and techniques to my grandchildren. He is a joy to watch. His cooking is delicious !!!!!!
Always nice to read your comment Georgia ! We miss seeing you as well! Do not forget that we ship our oils and vinegar free of charge in Florida! 😀
Made this with porcinis, thyme, and port for our date-night steaks tonight. Wife is pretty picky, and she absolutely loved it. Thanks, Chef!
Love the way you teach. Thank you, outstanding as usual.
A fantastic sauce. Cooked with just the right amount of passion!!
Thanks so much!
Oh boy, I can smell it from here. Chef you are an inspiration, the joy and the fun you bring to cooking is contagious. I love doing the sauce (while s.th. is in the oven) because that is the moment where I need to taste the wine ;-)
So I pour myself a glas, give the dog some leftovers from the meatpreparing and enjoy creating a sauce and you know what: my little dog enjoys the saucemaking as well.
Oh the good life.
Thank you guys for bringing us so much joy.
I made yesterday your mushroom sauce almost exactly as you Chef Jean-Pierre. I only added a 1/2 cup of dried Porcini. It was truly amazing the perfume in the kitchen… and the taste … omg! You have describe the many important steps to follow in a very particular order and that’s really what makes this sauce great! Thank you! What really changed for me was when you showed me how to make broth. I am only an amateur cook but when I started to make batches of different broth and use those in the recipes, it made a world of difference in my cooking! Goodbye water ! Hahaha 😂 Thanks again Chef Jean-Pierre. Please continue to teach us and be an inspiration to all amateur cooks. A good meal for the family is gem.
I love how he explained everything. He is like a teacher to me, feel like I’m in culinary class ☺️🙏🏻
You are... 😁
you are
he explains this like explaining chemistry
Chef I just made this sauce tonight to go with a pork loin. The star of the show was this sauce! Thank you so much for sharing! This isn't the first time I've made one of your recipes - but I wanted to say thank you for all you do, all you share, and all of the pearls of wisdom you share!
Thank you so much it is my pleasure! 😀
I really like they way Chef Jean-Pierre explained "why" you do everything in a certain order. Very good.
He's not only a good chef, he is a good life teacher, liked and subscribed
👍👍👍❤️
Im from indonesia.. I agreed with you..God bless this senior master chef..Jean- Pieree
Greetings from fellow indonesian. Both guga and jean pierre are my favorite chef
It's great to watch and confirm my own cooking has been correct for all these years ...because i read all his books! I'd like to see an episode on garnishing. His are amazing !!
I like your "It's really hot!" face.... haha! Cooking with experience, teaching with clarity, and sharing it all with humor. Chef Jean-Pierre, your videos are a treasure :-)
Thank you 🙏
It"s a good day when Chef uploads a video, and your exams are all over
Nice, enjoy your free time :)
This guy is the best medicine.
Jack! More close ups of chef’s knife skills!! I could watch a 30min loop of that mushroom roll.
“We’re not landing a man on the moon, we’re just making a sauce”
Love this guy!
I love mushrooms, now even more that I was shown I need to caramelize them too! You always make me laugh. The pause when you said "A little butter" as you grab a huge mound on your spoon was perfect! I literally laughed out loud.
The sauces are bosses!!!...Thank you chef!..
After watching these episodes, I feel so happy , almost giggly because of his enthusiasm….
Mushrooms are good for you also
I laughed too. Also when he said "a little cornstarch and water (the enemy)"
I love your style or teaching, Chef Jean-Pierre!
I took a chef class so I could serve the homeless and the hungry in a way that I would serve my Savior and KING: JESUS CHRIST of Nazareth.
I had been dreaming about becoming a saucier or sauté chef. Now, I can become one because of your great generosity to teach us!
I think that you are a marvelous chef and person, Chef Jean-Pierre!
I thank our LORD JESUS for you!
Thanks! You are just amazing 🤩 A real inspiration ❤Thank you 🎉
This man is an inspiration to cooking. ☺️ His intense passion and light-heartedness are infectious. Thank you Chef!
I love that he gives alternatives for ingredients and the expressions while tasting hot sauce soooo cuteeee
Chef, I just made this for dinner this evening. Once again, I have to thank you for giving me something incredible for my repertoire. My wife loves you for teaching me new things. Thank you, yet again.
You make my life worth living
Wait until he teaches you how to make a Ménage à trois. Your wife will love u even more 🤣
Yesterday I made my first mushroom souce guided by this video. My family's reactions were like "did you really make this on your own?" I didn't use vinegad, no wine, but I used my pre-prepared buglione, cream, pepper, basil, oregano. Thank you, what else to say.
I love how this guy is more forgiving with recipes.
Thank you, Chef Jean-Pierre. I'm already in the fifth dimention by seeing you preparing this sauce.
You are perfect as always
I made this last night and knocked it out of the park. Mise en place and not getting hung up on measurements made it easy, and understanding how to layer the flavors and reduce the wine, tasting as I go, made it tasty.
Chef, for my Christmas dinner, I made this mushroom sauce with fillets. My guest raved about this sauce!! This was the greatest sauce I've ever made. Thank you for sharing this. Loved it! 😍
Hey, if you liked this guy's mushroom sauce, try his meat loaf. Who could have imagined a meat loaf worth seeking out?
Chef makes cooking so much fun! And every video we learn so much more!
I just found this wonderful man last week... I cannot get enough. I (we) love cooking in my family, and although I consider us pretty good... now we can be damn good...and understand some of the methods. His approach, heart and charm cannot be underscored - his skills are some of the finest. Thanks for sharing. Can't wait to try this (will make a large batch and freeze some for sure.)
New to this channel. I think this is the best cooking video I've ever seen 😂
This is now one of the favorite recipes of my family. Simply put: Chef, you're a culinary god. Thank you! I just made that sauce with pasta. I should have met you earlier in life, then I had started cooking so much better at a younger age!!!
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I agree, I wish I had seen these videos long ago while I struggled trying to learn on my own! Chef JP's instructions are so easy to follow and I love how he explains WHY we are to cook a certain way. So important to understand the dynamics!!
#112 comment - CHEF! Ahahhahahaaaa OH THANK YOU for seeing us on. A Monday,
With my most fave sauce MUSHROOM 🍄 SAUCE!!
I LUV LUV it with my fave pork chops!!!!!!!! 😋😋😋
❤️u Chef!
I just wanted to let you know that my wife and I made your stock especially for this sauce. We made this sauce last night along with some very good 24 hour dry brined ribeye steaks and your creamy mashed potatoes. After eating the amazing food I poured the sauce all over my body ;) thank you chef for taking the time to share your knowledge!
You know, something I truly admire Chef-Jean Pierre for is the way he makes you confident in the fact that "anyone can cook". It takes a true master of their craft to be able to explain and teach in a way that you have no problem learning from them and applying what you've learned. Thanks again!
So affable. Personality shines and very warmly, with this chef. Great video!
For those of us who don't drink I'm glad when you say "you don't need to put it in...". But the butter! Can't get by without that!
Tried this last night. Great Sauce!!!! My wife loved it! That means success! Can not wait for more sauce videos.
Just love how you explain everything for a novice who loves to cook such as myself it helps tremendously. I have made several of your dishes for guests and its always a hit.
He's brilliant!!
@@lesleybrown1583 he is that for sure. But I think his affliction to butter needs to be addressed. HAHAHA Funniest part is I'm the same.
Don McCormick
You’re not the spice guy, are you?
😜
@@gramirez72 no such luck
@@donmccormick856 me too, but I am Danish. kinda comes with the territory, lol...1 pound of butter, a pound of sugar, etc...lol
Chef this was amazing! We did 1/2 shallot and 1/2 sweet onion and sage, splash of Riesling, white/portobellos, with a couple of homemade rotisserie chicken leg quarters, Brussels sprouts, and crispy roasted potatoes cooked in tallow and sprinkled in flaky sea salt. 😊
Such a perfect sauce!!! I have two filet mignons in the freezer... they've only been there for 17 years, so I'll be sure to get them out and make this!!! LOL. I made your beef stew yesterday. THE BOMB. Thank you, Chef!!!
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Only 17 years? These filets will be perfect ;-)
We’re talkin’ some aged beef, eh? ;-)
I remember selling you that cut of filet !!!!
I've watched all of Chef Jean-Pierre's videos and one thing that is increasingly clear to me is that there are certain things that Jean-Pierre does routinely regardless of what he is making. It's very much a kind of "core" set of ideas, the caramallisation of things one at a time, removal of water, adding the garlic in before the moisture is added etc.
I see other videos from other chefs and some of them do that, but I've not seen someone do it repeatedly this way, and the best part is that it all makes sense why to do it that way!
Thank you Daniel. The techniques I was taught by classically trained Chef some 50 years ago , remain true today. They are the bases for any recipe. At the end of the day it's all about ingredients and how to extract the maximum amount of flavor out of each one. It does not matter what recipe you are preparing an onion is almost the same is every country in the word and 95% of the recipe call for the same way to cut and to cook them. 😀
@@ChefJeanPierre When I go to a restaurant now and I order my food I often notice little things like they didn't caramelize the onions!
Haha
'Measure carefully' followed right after by 'it's about I don't know, a cup' had me chuckling. I love watching and learning on this channel. I can't wait to make this sauce.
My best teacher. Many greetings from europe. I learn alot from you. Thank you for your kind heart to teach people
This is by far the best chef I've ever seen, he doesn't shy away from the butter that's for sure, but being that I'm an experienced cook myself he does everything right.
I love sauces, I just have never been instructed and let's face it the French are sauce masters. You mentioned putting this on pasta. I am always looking for new things to put on my pasta besides tomato based sauces.
Mushrooms & pasta are a perfect match.
Why don't you try a blue cheese sauce on your pasta. It's delicious :-)
My. Very first lesson on cooking a sauce and using a reduction pan -- thanks 😊
Saw recently sauce me from red bell peppers
"Use shallots or onyo... whatever makes you happy..."
12:37 - Ahh OMG that is the sauce - that is the sauce with dimension otherwise... pfffpp"
Love your recipe and videos JP... You are an inspiration... made your fish and chips with Alaskan Cod... my family finished it without I could have had my hands on it... keep up the good work...
This is one of my favorite sauces, everybody who tries it, loves it.