Garlic is very easy to grow...I did it in California, and now doing it in SW Washington. Plant in November and harvest in mid-June to July. I grow most of my vegs, mushrooms, herbs, and a lot of fruit...then I can, dehydrate, and freeze-dry most of what I don't eat or give away/trade/barter. The Inchelium Red garlic is a favorite of many...large, pungent, tasty bulbs. And, I'm 74 with the same aches and pains of every old goat and started doing this at 63...if I can do it, so can you...really, so can you! Plus it's fun, relaxing, gives you food, and makes you much more attractive to whom you're attracted, your skin will glow and your hair shine like never before. I can't tell how it works, but, by golly, it does. Maybe it's magic. Don't delay, do it today!
Tried it today. Very nice. Garlic is subtle, so it doesn’t overwhelm the dish. I also added lemon zest, which was a nice addition. Will definitely cook it again.
Hi Jae, broke up with alcohol 25 weeks ago, feeling so much better, fitter, happier and stronger. Preparing for my first ever sober holiday/vacation in a few weeks. It will be a big test for me as it’s always been my weakness. Great video as always. C❤️
Hey Stephane! When my late father found out I wanted to be a chef (never really happened but the passion remains) he told me to learn my sauces first. I think the French call the sauce person in the commercial kitchen the saucier. Thank you so much for adding to my culinary education ( a life long pursuit...and happily so!) with this beautiful and simple sauce. Bon appetite!
My brother kept telling me that the chefs he worked with all thought they were amazing cooks, but absolutely buckled when they were asked to make any sauce at all. Your dad might have had a point.
To all the doubting Thomases here... BLANCHING is the french way! Whatever your favorite flavor might be: Blanche it and at the end, just add a little bit of exactly THAT "whatever" FRESH, some seconds right before serving, and Tadaa: You will be introduced to the all-over perfect french cuisine (and always mind that nudge of butter before placing it on the plate :) I love this channel and all of the gourmets/gourmands here...
I would probably roast the garlic or even lightly fry the garlic to keep that garlicky taste, and purée it just like you demonstrated. I love that garlic flavor myself.
I was just thinking of a white sauce my mother used to make when we were kids. She would put it over asparagus, but only used I think, milk, flour butter salt pepper! Okay for kids. Now I have something great for anything, I see this over pasta! 😍 That steak…my mouth was watering lol. Thank you!
This sauce is called béchamel in French. You start with a Roux and then add milk and cook slowly while stirring until it thicken. Some people add Megnut in it. Have a try it s worth it! Sorry a Roux is melted butter at low heat, you add then wheat. I Don t have the quantities in mind, about 50gr of butter, same of wheat and around half a liter of milk.
@@khaelamensha3624 Yes it sounds exactly same, very similar. I love nutmeg (if that’s what you meant) or that’s how it’s said in America. Thank you I’ll try it!
Sorry yes it is nutmeg. If you search recette béchamel you can find videos. It takes around 10 minutes to prepare it. Used a lot in French cuisine. Have a nice day!
Trés interssant Stefan. I wonder if you could season with nutmeg as well almost like a bechamel,maybe you could try that. Or maybe piment d'espelete or ras el hanout.
Is there a reason you prefer to boil the garlic in the water and puree before adding to the cream? I was thinking you could save some time and perhaps lose less flavor if you add the garlic to the cream to boil, let it reduce about halfway, use the immersion blender and then reduce the rest of the way. It would probably require more cream or maybe adding water to the cream to allow it to soften the garlic enough and I do realize it would be harder to adjust the taste so you may need some garlic puree on hand, just a thought. Love the channel, really makes me miss my restaurant days.
You should try a variation here; confit garlic, that you then purée and add to the cream instead of the boiled stuff. If you can confit the garlic in duck/goose fat, you're golden. Confit the garlic at 120 celcius for 2 hours (let them caramelize) and then keep them in the fat you used. It is so easy, and you can just add whole garlics to stews, smash it over toast, blend or chop it for marinades and so on.
Thank you chef. That's a great sauce. Now i am going to add a few drops of tabasco and toss my fried chicken wings in it and top it with grated parmesan. ✌️
Yes, you want the more mellow, rounded flavour of the blanched garlic as the base of your sauce. Doing it with just raw garlics would make the taste too harsh.
Would've been hilarious if Chef cooked the beef steak well done and then added bottled steak sauce ! I'll be using this method for garlic sauce on salmon steak, with german potato salad (I just made), asparagus and sauteed mushroom. thanks for the video. Flan is only sugar and cream and it usually costs a grip (more than it should) in restaurants. Thank you.
Garlic sauce also increases your appetite, and you eat your food with more wanna eat. Some shawarma makers also allow the smoke of meat to go to the sauce which makes it even better.
Superb! Going to have to try this one with some pommés des frites. But I have to say, I'm relieved you added the extra garlic. I mean, is it really a garlic sauce if it doesn't vaporise vampires at 30'?? 👍🏻😜 Congrats on another great video!
Good morning, Stephane..I'm presuming you've used the heaviest cream ou there.. About 52? Here at home (Canada), we have 52%, another about 35% and of course, 10% butterfat. You can cook the two heavier creams without it curdling, but the 10% would curdle when heated .. I learned that the hard way a few years ago. ;/. Love your channel. When I cook salmon or Swedish meatballs, I add whipping cream (35%) to finish off the dish. Both of which have had onions and garlic in the pan. ... bring it to a gentle bubble, and voila! Deliseuse.. That's French for delicious. ;)
I was told to add the salt when the water is boiling in stainless steel pan, to avoid corrosion spots on the bottom. Especially, if you use coarser salt.
Potential method hack - instead of blanching the garlic to start, reduce the cream to around the initial sauce consistency, and then put the garlic in to "cook". Then use the stick blender after it has softened. Then reduce further?
it's a good alternative to the lebanese tohum (garlic emulsion from hell!), it can be so so great as a sauce on lamb or on adana-style skewers. I think it can be great to introduce garlic taste for young children, as an alternative to mayonnaise or ketchup. Garlic is life, it is never too soon to get children into it !
Thanks for your recipe, influenced by the original french style of cooking, which I think is the best in the world. But, as in your recipe for the garlic soup, why do you have to boil the garlic in a pot? It reduces the taste and the strenght of the garlic too much. There is no need to do that. Don't cut the garlic in sclices. leave it as it is and use only warm but not cooking water before blending. You will have a better result.👍
Did I miss something, not a chef but love the taste of garlic and use it in almost every thing I cook. Can I just skip the boiling of garlic and just use my zester tool to get the fine paste consistency? As I do not want to reduce the taste.
Taste can be transformed by proper cooking... True for garlic, onion, anchovy, etc... Many people who says "I don't like so-and-so" can be won over... What could be the name of this sauce, without including the word garlic?
I think excluding water for blanching and basic seasoning from your ingredient list is fine. At that point you might aswell start adding pans and kitchen appliances to your ingredient list.
@@Patrick-go8ub Haha... You forgot to mention the costs for energy and housing... not to forget charging the life time for preparing the meal.... good comment, Patrick!! Like ya
I think it depends on the amount and the type of garlic used... if the germs are green... always out. If it comes close to a bulb, remove ALL the germs, no matter what color... my experience :) Unless you like the bitterness, of course...
The germ doesn"t add bitterness, you can remove it if you want but it won't change the taste. It's just one of those stupid trends... and people just keep spreading it without searching if it's true.
La La La: So now we are adding brand name cream and suggesting that only foreigners add 'chemicals' to their garlic. Of course, best to grow yourself, but I will be upset, and I will abandon your new videos, if you are going with the branding. I watch and respect for technique and tradition. Respectfully..... k
Stephane, your channel has grown so much since I first discovered your tutorials. Congratulations.
Garlic is very easy to grow...I did it in California, and now doing it in SW Washington. Plant in November and harvest in mid-June to July. I grow most of my vegs, mushrooms, herbs, and a lot of fruit...then I can, dehydrate, and freeze-dry most of what I don't eat or give away/trade/barter. The Inchelium Red garlic is a favorite of many...large, pungent, tasty bulbs.
And, I'm 74 with the same aches and pains of every old goat and started doing this at 63...if I can do it, so can you...really, so can you! Plus it's fun, relaxing, gives you food, and makes you much more attractive to whom you're attracted, your skin will glow and your hair shine like never before. I can't tell how it works, but, by golly, it does. Maybe it's magic.
Don't delay, do it today!
IMO, this is one of the 3 best cooking shows on RUclips.
That sauce would be ideal with chicken, fish, shrimp, or pasta. Cheers, Stephane!
Pasta is an interesting idea 👌🤓
Tried it today. Very nice. Garlic is subtle, so it doesn’t overwhelm the dish. I also added lemon zest, which was a nice addition. Will definitely cook it again.
Hi Jae, broke up with alcohol 25 weeks ago, feeling so much better, fitter, happier and stronger.
Preparing for my first ever sober holiday/vacation in a few weeks. It will be a big test for me as it’s always been my weakness.
Great video as always.
C❤️
Thank you so much for this recipe! This is exactly the type of garlic cream sauce that I've been searching for.
Hey Stephane! When my late father found out I wanted to be a chef (never really happened but the passion remains) he told me to learn my sauces first. I think the French call the sauce person in the commercial kitchen the saucier. Thank you so much for adding to my culinary education ( a life long pursuit...and happily so!) with this beautiful and simple sauce. Bon appetite!
My brother kept telling me that the chefs he worked with all thought they were amazing cooks, but absolutely buckled when they were asked to make any sauce at all. Your dad might have had a point.
@@blackknightjack3850 all 4 off too too see if
oh
all 444
@@blackknightjack3850 44th
I’ve made this sauce for simple fried fish. It really enriches a taste of fish. Thanks for receipt.
🙂
It looks delicious ...3/ 4 cooked and the garlic sauce ...the wood table , and everything!!..for a portrait !!..Thank you Chef Stephan!!.
To all the doubting Thomases here... BLANCHING is the french way! Whatever your favorite flavor might be: Blanche it and at the end, just add a little bit of exactly THAT "whatever" FRESH, some seconds right before serving, and Tadaa: You will be introduced to the all-over perfect french cuisine (and always mind that nudge of butter before placing it on the plate :)
I love this channel and all of the gourmets/gourmands here...
Chef I will do this today, Friday and sunday. Thank you for doing this
Love this channel thanks for all the great recipes and techniques! My son and I love garlic, going to make this next time we grill steaks!
I would probably roast the garlic or even lightly fry the garlic to keep that garlicky taste, and purée it just like you demonstrated. I love that garlic flavor myself.
How pleasant to learn from him!
I was just thinking of a white sauce my mother used to make when we were kids. She would put it over asparagus, but only used I think, milk, flour butter salt pepper! Okay for kids. Now I have something great for anything, I see this over pasta! 😍
That steak…my mouth was watering lol. Thank you!
This sauce is called béchamel in French. You start with a Roux and then add milk and cook slowly while stirring until it thicken. Some people add Megnut in it. Have a try it s worth it!
Sorry a Roux is melted butter at low heat, you add then wheat. I Don t have the quantities in mind, about 50gr of butter, same of wheat and around half a liter of milk.
@@khaelamensha3624 did you mean to say nutmeg (and got spell corrected?)
@@khaelamensha3624 Yes it sounds exactly same, very similar. I love nutmeg (if that’s what you meant) or that’s how it’s said in America. Thank you I’ll try it!
Sorry yes it is nutmeg. If you search recette béchamel you can find videos. It takes around 10 minutes to prepare it. Used a lot in French cuisine. Have a nice day!
Bravo tbark lah alikom
I will definitely be making this sauce! I love garlic.
As I was watching, I kept asking myself how this would taste made with roasted garlic. I might have to try it.
Very interesting. I would not have added that extra garlic at the end. However this is a very great video and I have learned a lot.
Thankyou so much for the elegant garlic sauce.What type fish filet you recomend to serve with garlic sauce.
Maybe trout!
Trés interssant Stefan.
I wonder if you could season with nutmeg as well almost like a bechamel,maybe you could try that.
Or maybe piment d'espelete or ras el hanout.
Sounds good
I'm going to try that and maybe add some fresh tarragon.
Is there a reason you prefer to boil the garlic in the water and puree before adding to the cream? I was thinking you could save some time and perhaps lose less flavor if you add the garlic to the cream to boil, let it reduce about halfway, use the immersion blender and then reduce the rest of the way. It would probably require more cream or maybe adding water to the cream to allow it to soften the garlic enough and I do realize it would be harder to adjust the taste so you may need some garlic puree on hand, just a thought. Love the channel, really makes me miss my restaurant days.
You should try a variation here; confit garlic, that you then purée and add to the cream instead of the boiled stuff. If you can confit the garlic in duck/goose fat, you're golden.
Confit the garlic at 120 celcius for 2 hours (let them caramelize) and then keep them in the fat you used. It is so easy, and you can just add whole garlics to stews, smash it over toast, blend or chop it for marinades and so on.
wow! Do you break the cloves apart and remove the skins? is it a very strong garlicky taste?
@@dnmurphy48 yes, break them and peel them into individual pieces. I call it garlic umami in flavour
In a few words, how to confit the garlic? thank you!
@@FM74 ovendish, cover garlic with duckfat or goosefat, 120 degrees for 2 hours.
My thought exactly. You would lose the sharp garlic taste but lots of garlic flavour.
Amazing as usual, can we use confit or roasted garlic instead?
Cheers ✌
Thank you chef. That's a great sauce. Now i am going to add a few drops of tabasco and toss my fried chicken wings in it and top it with grated parmesan. ✌️
But if the fresh garlic at the end makes such a difference, is it really necessary to put the blanched garlic before it?
Yes, you want the more mellow, rounded flavour of the blanched garlic as the base of your sauce. Doing it with just raw garlics would make the taste too harsh.
@@Patrick-go8ub I agree with you 100%. I do like some harsh garlic though 🤠
Soupe d'ailes. Is also very tasty
Thank you!!!
You could always try the Chef John approach and add a quarter pinch cayenne. Surprisingly it usually does improve a dish.
Everything needs a pinch of cayenne... including ice cream.
This Video Stephane is really going passionate :D
Totally salivating over the sauce :)
Would've been hilarious if Chef cooked the beef steak well done and then added bottled steak sauce ! I'll be using this method for garlic sauce on salmon steak, with german potato salad (I just made), asparagus and sauteed mushroom. thanks for the video. Flan is only sugar and cream and it usually costs a grip (more than it should) in restaurants. Thank you.
We used to grow enough for the year in the SW France
Garlic sauce also increases your appetite, and you eat your food with more wanna eat. Some shawarma makers also allow the smoke of meat to go to the sauce which makes it even better.
Superb! Going to have to try this one with some pommés des frites. But I have to say, I'm relieved you added the extra garlic. I mean, is it really a garlic sauce if it doesn't vaporise vampires at 30'?? 👍🏻😜
Congrats on another great video!
I will be trying this out❣️
I buy diced and/or minced garlic in quart sized jars at the market. Can I utilize this garlic?
What would you think of adding some nutmeg?
I made it! You're right, it needed a little hit of fresh garlic at the end. I served it with seafood and it was divine. Thank you!
Am watching from nigeria I can not find the cream please is there any other cream that I can use
Good morning, Stephane..I'm presuming you've used the heaviest cream ou there.. About 52? Here at home (Canada), we have 52%, another about 35% and of course, 10% butterfat. You can cook the two heavier creams without it curdling, but the 10% would curdle when heated .. I learned that the hard way a few years ago. ;/. Love your channel.
When I cook salmon or Swedish meatballs, I add whipping cream (35%) to finish off the dish. Both of which have had onions and garlic in the pan. ... bring it to a gentle bubble, and voila! Deliseuse.. That's French for delicious. ;)
Oh my gosh I almost made it without blanching it. Its like he read my mind 😂
Garlic AND cream. Well, now I have seen everything!
Chef, beginner cook question how long do you blanch the garlic? HELP!
I was told to add the salt when the water is boiling in stainless steel pan, to avoid corrosion spots on the bottom. Especially, if you use coarser salt.
A better way to do this is to simmer the garlic in whole milk and then blend together. Retains all the garlic flavor without the bite.
Maybe use some of the oil from garlic confit at the end. That might be good.
Potential method hack - instead of blanching the garlic to start, reduce the cream to around the initial sauce consistency, and then put the garlic in to "cook". Then use the stick blender after it has softened. Then reduce further?
Would love to try this but how can I veganized the cream part? coconut cream would ruin this beautiful sauce 😅
How long dose it last 🤔
Nice
4:50-5:01 I agree!
More fresh garlic for me.
I’ve seen a version of this recipe that uses milk and cream with garlic and it’s served with slow roasted shoulder of lamb as a sauce
it's a good alternative to the lebanese tohum (garlic emulsion from hell!), it can be so so great as a sauce on lamb or on adana-style skewers. I think it can be great to introduce garlic taste for young children, as an alternative to mayonnaise or ketchup. Garlic is life, it is never too soon to get children into it !
no pommes frites were harmed in the making of this video...
Freedom to all the pommes frites.. yeah
~I grow my own garlic~Ive never seen a cream sauce made with just cream, no butter?!?~
You should try that Lebanese toum. Great for fried chicken
A small shot of Worchester sauce and a dab of Dijon mustard.
Thanks for your recipe, influenced by the original french style of cooking, which I think is the best in the world. But, as in your recipe for the garlic soup, why do you have to boil the garlic in a pot? It reduces the taste and the strenght of the garlic too much. There is no need to do that. Don't cut the garlic in sclices. leave it as it is and use only warm but not cooking water before blending. You will have a better result.👍
Did I miss something, not a chef but love the taste of garlic and use it in almost every thing I cook. Can I just skip the boiling of garlic and just use my zester tool to get the fine paste consistency? As I do not want to reduce the taste.
Look how tender that steak is. No resistance to the cut.
Won't it be more better if we add bit thyme or tarragon in it?
French thyme, yum
You realize that garlic is an aphrodisiac for foodies, right? Making a garlic sauce is basically food porn! 😛😋❤️❤️❤️
"To Finish the test I have cooked a steak" Now we are talking!!! Mmmmm, this is nice recipe.
I was thinking add a touch of white wine
🏆Minimum effort - Maximum satisfaction
Elephant garlic is the mildest I’ve found.
I ADORE READING
Taste can be transformed by proper cooking... True for garlic, onion, anchovy, etc... Many people who says "I don't like so-and-so" can be won over... What could be the name of this sauce, without including the word garlic?
Perhaps if, in the beginning, you used the 'purple' garlic, instead?
I came here ready to dislike this video if the two ingredients were mayonaise and garlic. I subscribed and liked instead. Love your cooking.
Salt in a pan of cold water will eventually pit the bottom of your very expensive pans.
👍👌👏
The biggest thing i learned from this video is that the French can't count...
My only objection is that you did not re introduce you splashed on the side of the pan
💖😊💖
8:17 is that tinned copper?? If yes, ARGHHH, don't use the metal spoon, pls!!!!
Bilivet no double souse perfect doskonaly vspanialy nie sos roznica vsyp kolendre
Need to change title to 5 ingredients...Water, Salt, White Pepper, Garlic and cream.
I think excluding water for blanching and basic seasoning from your ingredient list is fine. At that point you might aswell start adding pans and kitchen appliances to your ingredient list.
@@Patrick-go8ub Haha... You forgot to mention the costs for energy and housing... not to forget charging the life time for preparing the meal.... good comment, Patrick!! Like ya
Das recept braucht ciel zeit
Garlic: Garlic are supreme. Exterminate!
Tatrapilotomy. Cutting the hair in four.
Marcella Hazan says to remove the germ, Jacque Pepin says it doesn’t matter. I hate it when my heroes disagree.
I think it depends on the amount and the type of garlic used... if the germs are green... always out. If it comes close to a bulb, remove ALL the germs, no matter what color... my experience :) Unless you like the bitterness, of course...
The germ doesn"t add bitterness, you can remove it if you want but it won't change the taste.
It's just one of those stupid trends... and people just keep spreading it without searching if it's true.
La La La: So now we are adding brand name cream and suggesting that only foreigners add 'chemicals' to their garlic. Of course, best to grow yourself, but I will be upset, and I will abandon your new videos, if you are going with the branding.
I watch and respect for technique and tradition.
Respectfully.....
k
Chinese garlic is the worst, i always go with French and Italian or localy grown garlic.
Thanks!