Velouté - MASTER The 5 Essential Sauces Every Home Cook Needs to Know! (Part 2/5)
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- Опубликовано: 21 авг 2024
- Welcome to our sauce-making series! In this episode, we're diving into the essentials of crafting five classic sauces that every cook should master. Whether you're an experienced chef or just starting out, these sauces will elevate your culinary skills and impress your guests.
In this video, you’ll discover:
🍳 The secrets to a smooth and creamy Hollandaise sauce (Sunday 14/7/24)
🍗 Techniques for a silky and savoury Velouté sauce (Monday 15/7/24)
🍲 How to perfect a rich and versatile Béchamel sauce (Tues 16/7/24)
🧈 Step-by-step guide to making a luscious Beurre Blanc (Weds 17/7/24)
🍷 Tips for creating a deep and flavourful Red Wine Jus (Thursday 18/7/24)
These sauces are the foundation of many gourmet dishes and will take your cooking to the next level. Don’t forget to like, comment, and subscribe for more recipes, tips, and culinary inspiration. Tell us which sauce you’re excited to master!
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For full recipes and more cooking tips, visit my website: www.auntielizc... / www.meimei.uk
Ingredient List:
Hollandaise: Egg yolks, butter, lemon juice, white wine vinegar
Béchamel: Butter, flour, milk, nutmeg
Red Wine Jus: Red wine, beef stock, shallots, garlic, thyme
Velouté: Butter, flour, chicken stock
Beurre Blanc: White wine, butter, shallots, lemon juice
Here are links to the products I used. These are affiliate links, a great way for you to support our channel and cook along!
Saucepan Set - UK amzn.to/4bLEwyG / USA amzn.to/3xT1HJG
Whisk Set - amzn.to/4eYRoo2 (UK) / amzn.to/3XZaunW (USA)
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These series are it. Hope to see more staple technique series in the future!
I just made some gravy using your technique for veloute with drippings from some roasted chickens. It came out super smooth. Family says that it was "the best gravy you have ever made"! Thank you for your instructional video.
💪🏻🔥 🙌🏻
Chemistry and creativity. I love this couple and channel.
fantastic good to see you both in these videos..
More to come!
Velouté is a cream soup from France,is like a smouth creamy texture from carrots,onions, french garlic,and cabage and more vegetebles ❤
my future self thanks you for this series aunty!
Well done Chef! I really enjoy watching your channel. Keep up the great work!
Nice.. when I cook. I never use packages of gravy anymore. I always make them from scratch. They taste so much better.
Thanks for the video
Love this series!
When my mum taught us how to make gravy for mashed potatoes, her base was veloute: Roux, chicken or turkey stock, maybe mushrooms. She would take the roux to peanut butter colored.
“Let me help you out” proceeds to be unhelpful with the flour 😂😂 1:05
This is great ❤
Chef sassy in the home kitchen
Genius video idea having a novis to ask questions a lot of your novis viewers may have. Also, I would imagine that it makes it more encouraging for them. 👏 BTW, could you please share the red curry chicken you find in hawker centers across SG and MY?
Simple yet important, glad this format and the approach we’re taking is making sense 🙏🏻
Also we did a chicken curry video towards the end of last year - is this the one you were thinking of ruclips.net/video/EtR2bBCYQsk/видео.htmlsi=nUMFL0l1FwHf1yND
Hot roux, cold stock = no lumps!
Veloute + chicken stock + chicken drippings = chicken gravy. Or Beef stock + Roasted Beef dripping = beef gravy. Etc., etc. You can call it something else, but that's the way this southern boy makes gravy.
thought she was florence pugh for a second. this is Aunty neh. oh hi Aunty.. fantastic video
10inch mafter whisk great for any sauce, pro or home cook, last lifetime
Gravy
Peanut allergy guy can eat nutmeg ❤
Technically nutmeg isn’t a nut 🤪
@@natashafrance717 peanuts aren't either
Douse roux keep? Maybe, freeze roux cubes, and defrost as needed or is it not worth making ahead of time?
I guess you could but easier to make the sauce and. Freeze
Melt the butter first then add the flour.
I mean who doesn't like a lovely and sexy aunt like Auntie liz (fuiyoh!) When they teach you something in a
Spicy way to spice things up 🔥 🔥🔥
Peanut Allergy Guy can't pronounce "velouté". Failure... Sorry aunty Liz I couldn't resist. :)
Do we have to use that ridiculous stirring implement?
Jeez, give some room to your man
Chef Liz you look tiring. 😢Pls take care❤
I'm sure the husband tires her out 😂