Easy Creamy Mushroom Sauce | Chef-Jean Pierre
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- Опубликовано: 3 окт 2021
- Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/sa...
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan: chefjp-com.3dcartstores.com/S...
❤️ Porcini Salt: chefjp-com.3dcartstores.com/P...
❤️ Traditional 18 year Old Balsamic Vinegar: chefjp-com.3dcartstores.com/T...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Развлечения
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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?
"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
“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 😋
I cannot even begin to express in words how much I appreciate your manner of teaching.
Thank you
You are very welcome 🙏😊
i love they way he explains WHY you do this and that, so much better than most cooking videos I've seen.
Loving these two per week episodes
Made my day better instantly
he’s spoiling us!
Yes.
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
What a dude, "This is not a TikTok recepie where you put everything, here, we explain"😂😂
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
“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.
"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
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
This guy is national treasure
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.
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!
My husband only likes mushrooms when I make them because I make them by getting rid of the water, learned it from you! Chef JP is the best teacher. I’m genuinely shocked this level of education is free
I’m going to try this for my wife who also claims not to like mushrooms. Wish me luck!
Jean Pierre is now saving marriages :)
@@hipporage18 how did it go? :)
"You can serve it with whatever makes you happy!" *serves it with Chef-Jean Pierre*
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
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!
"Whatever makes you happy" love this man!
WATER IS THE ENEMY! I wasn't expecting the edit and music. got a good laugh out of me with that!
What I really love 💕 is Chef’s insistence on the viewer altering the recipe to fit their lifestyle, tastes 👅 , or dietary restrictions
Chef is so funny and entertaining. His enthusiasm, passion, and energy are wonderful. I love his facial expressions when he tastes the sauce. He is like a cross between Emeril Lagasse and Martin Yan. Great personality. He's so smart and teaches you so many things.
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
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🤩🤩🤩
Chef was fired up for this one! He is a Great educator.
I like how he just dumps that wine in there and then tells you to measure carefully
"We are not sending people to the moon😂😂😂 is just cooking!!" The humble statement I love it ❤
I love listening to this man as much as he loves his butter! He lights up my day!
"Thumbs up!" Of course, we like the channel! Thank you, Chef, for sharing your 50+ years of of knowledge and experience!
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'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
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
"Whatever makes you happy!"
That's the beauty of it...there no right or wrong...
Thanks a lot Chéf!
This man's enthusiasm is infectious. I like it!
I love how this guy is more forgiving with recipes.
I want a woman to look at me the way Chef Jean looks at butter...
Hahaha! Very funny.
Hahahahahaha, your comment is really hilarious!! :)
Ha, ha
Hahahahahaha!!
can you afford plastic surgery
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
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.
Made this with porcinis, thyme, and port for our date-night steaks tonight. Wife is pretty picky, and she absolutely loved it. Thanks, Chef!
Hi again chef! You probably remember me now, lol. I would suggest you make a video about knives, please. I’ve been watching you since the Portobello Mushroom video, and noticed your knife skill is ON POINT (of course, you’ve been a chef for over 50 years lol). No need to try to make it short like other people’s tutorials; We’re perfectly willing to watch a 50 minutes video about whatever you do.
No need to rush though. Take all the time you need. You’re the best at what you do. We love you chef!❤️
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 🙏
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.
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!
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.
50 years of experience, this sauce worth it. It's so delicious.
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!
Love the way you teach. Thank you, outstanding as usual.
"Measure carefully okay!"
*Sloshes in a load of wine*
"It's about...I dunno...about a cup of wine."
Love this man already.
"Let me gives you ze exack measumons..."
Or 2
I never get tired of watching your videos, they are addictive!
Uncomplicated brilliance. A real masterchef.
The music when you revealed the enemy that was water had me in stitches. I always look forward to your videos!
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.
It’s a Sunday morning here in gloomy Rainy London, But this Video brightened the day in a heartbeat.
elated that I have finally found the Ultimate Cheff.
Thankyou ❤
🙏❤️
'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.
It"s a good day when Chef uploads a video, and your exams are all over
Nice, enjoy your free time :)
#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!
The best chef ever!
Thanks for explaining all the steps so thoroughly, it is always joyous to hear from Chef John-Pierre.
That sauce is magic on the plates..
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
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
I love the sauces with any meat! Always looking for new ideas and Chef Jean-Pierre is just so entertaining and brings my joy in food making again!
🙏❤️
Chef…I’ve made so many of your recipes and all are amazing. I made this sauce for Christmas Eve dinner and everyone was blown away. Once again, thank you for sharing such incredible and memorable recipes!
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!.
Dear Chef Jean-Pierre, you dont only prepare a sauce, you also show us what "I love what I do" looks like.
I would eat whatever this man is cooking, I don't care... I'm in love with him! God bless! 🤗🙏🏻
I stumbled onto the channel tonight, this is my 2nd video. Im hooked. I love the interaction
A fantastic sauce. Cooked with just the right amount of passion!!
Thanks so much!
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
Where have you been my whole life Jean-Pierre. 👍👍👍 I love the passion and humour. Thank you. This put a smile on my face. 🙏
Here is the chef school that I needed 60 years ago.😊
I love this guy. He's a REAL artist!
"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...
I could taste the sauce watching this… incredible explanations too!!
First time seeing this gentleman, he's a great teacher and his lessens are mouth watering. Thank you so much, I'll be watching often now.
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
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 😀
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.
in the past couple of years I have learned stews and other wonderfiul dishes from you but today I tasted this sauce and I am delighted once more. I used port for this as I thought that was what you recommended but could not see it again after shopping so I went with it anyway and it was a great success. My wife is on her way home now and I know she is going to love it. Thanks again chef Jean Pierre.
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!!! 🙏😊
Finally, something positive to look forward to every Monday. aside from your class Chef, there is nothing exciting about the Mondays.
Thank you for showing the whole process. people need to see all of it for learn.
He is so cute! I love his explanation on how and what to do ! ❤ makes it’s so personable!
Ty Chef, another favorite ingredient of mine. Blessings, Houston, TX
As always, thank you Chef!
Love your channel. When I am doing mushrooms for my steak, I do the onions then add the mushrooms. When they are ready I add amaretto and light it on fire. Lip smacking good.
Absolutely love this guy's videos. Perfect amount of playful antics with expert advice.
“We’re not landing a man on the moon, we’re just making a sauce”
Love this guy!
This channel is PERFECT. Love the content and explanations.
I hope you will live forever Chef! The passion, the love for cooking and life is amazing! Long live the king! I mean long live the Chef!
I'm a first timer viewer, I want you to know that I loved the recipe, your presentation, and you! You explain why certain steps are important and why the flavor may not be as flavorful as desired if, for example, the alcohol didn't boil off or the mushrooms never released their water and the sauce is diluted.
Also, I appreciate your very open flexibility with the recipe ingredients because many times people will not try a recipe because they don't have all of the ingredients. You rightfully focus on the cooking techniques. The techniques and flexibility of ingredients help people feel comfortable trying the recipe with the ingredients they have on hand. The variations of the recipe will still be delicious because of your excellent guidance.
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!!😘💕
🤣🤣🤣
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.
Chef JP Talks completely normally his entire videos. except when theres butter involved. That's when he talks in bold italics.
Methinks he uses butter for more than cooking.
Funny comment! Thank you! 😀
Rule 1 : too much butter is not possible
Rule 2 : Add more butter as you can be sure it lacks some 😁😂
Or onions
@@micmacleones or shallots or garlic or... 😂
I love how chef Pierre is so much specific in his videos so we can know every steps of the process. I have learned a lot. Thank you sir!
I love watching your channel. Not only do I learn lots every time but there is something about watching someone do what they are passionate about that is very satisfying :)
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!
Great to see Chef still using Onyo in the recipes. It wouldn't be the same without Onyo, IMHO.
We're not sending a man to the moon - Very informative and humorous. Will try this soon
50 seconds into the video, and i already in love with your energy