As an engineer, I love the routines and procedures of french recipes, specially how organised the sauces derivations are, it is almost a science with canons and boundaries of fields. The systematic way in which French cuisine classifies sauces and ranks them speaks to my love of the complexity of thought structures
I like the fact that your not above posting mistakes. I saw a negative comment about that on your channel. They said they wanted a “hero” Not me. I want an instructor humble enough to show me what not to do, as well as one confident enough to admit that they are not “ hero’s”. I prefer the human element you bring in a world filled with “hero’s”
@@bostonbesteats364 I think I got the point. People like Marco Pierre White are mumbling about the "story of the dish" you have to tell with the plate, blah blah blah. Stephane on the other hand is telling us "relax, enjoy your cooking and perfect it as you go". He's not talk gibberish about "telling a story of your childhood with a ragou", but encourages you to embrace your mistakes, treat cooking as a hobby, relax about it and just enjoy both dish and the process of making it. Which is remarkable by the way.
Not only does he bring life to Escoffier, Stephane _demystifies_ his work, and thereby makes it less terrifying to attempt! In fact, he makes it _fun_ ;)
Stéphane, I made the supreme sauce this evening for a dinner of Italian style meatballs, boiled potatoes and steamed broccoli and cauliflower. Long story short, this is the best sauce I’ve ever made! Your instructions are complete and clear making a successful result nearly a foregone conclusion. The family loved the flavor and consistency. I did one thing differently in order to speed up the process. I couldn’t wait for the roux to cool down on its own, so I sped it up by putting the saucier in a cool water bath (used a small roasting sheet) for 5 minutes and it worked fantastic. I now have a new technique to build on. Thank you for this channel.
Lovely sauce thank you for sharing! Made seafood Supreme, added chunks of lobster, shrimp and mushrooms and topped it over pan seared grouper.. was absolutely delicious!
Thank you for explaining that most sauces start with a roux and what stock you add to it determines what sauce you are making. Then anything added is personal choice.
thank you for a nice video.My first job as a teenager was in a Mexican restaurant,and not long after i began learning American BBQ where the meat is smoked low and slow,but not long after i began to have a serious taste for French cuisine because of Emeril and his Creole and Cajun influences,and of course later when i took a six month Culinary course based on the CIAs curriculum which is of course solidly based on French methods applied to all the world's cuisines.Some of the older or first lessons have faded....but your channel is bringing them back to mind.Again,thank you!
I have to say that YOU are amazing! The way you break everything down is wonderful!!! The way you explain it is as well, crazy GOOD! I think for sure you have changed the way I look at cooking!! I for sure am in AWE of your ability to capture the viewer and and as well, teach something in every single video! Thank you for who you are and Thank you for the lifelong wisdom of how to really cook! Absolutely amazing Master of your art and a second to none Teacher! Thank you kind Sir!
Wow, thank you for the nice comment still a lot of things to learn but I love it. French cooking is always fascinating and there are some many interesting techniques
Just made this for a cooking interview but with added Feta and Spinach, executive chef was impressed hopefully I get the job 😅 not a super fancy place figured this good enough
I’ve always believed that sauces were the soul of French cuisine and this proves it. I’d love to see a whole series of exploring sauces. Another great lesson, Stephane. Bravo! A bientot!
I just made this sauce and whipped it up real quick (i.e.- it’s not too hard).I added Taragon and a dash of smoked paprika instead of cayenne, my gang loved it!
I never get tired of watching your videos or listening to you . This sauce (and any others made by the French) is delicious. I would put in on rice or even pasta ooooohh ! how about on eggs? Thank you for teaching so well, so simply . You're a fine teacher .
When making a roux, I was taught by a top chef, to take a small piece and 'grind' it between my fingers. If it felt sandy, gritty, the roux was ready. Bob
Thank you so much for all your videos. You made Escoffier recipes like a breeze. Question though in his book for the recipe (24) he mentioned mushroom cooking liquor . What is it ? Some chefs say it is the sauce resulting from sautéed mushrooms in wine, lemon, and better. Can you please elaborate on this. Thank you so much
I made the sauce this evening from yesterday's chicken stock, took just a short time while chicken cuts in the oven. It was smooth & beautiful & accompanied the chicken perfectly. I can't imagine all the further derivatives that could be created from the base. * * * * *
I love all the French sauces and this one is especially tasty. I have found how important it is to use a concentrated homemade stock. Looks delicious! Thank you for another great recipe, and I see you continue to grow in subscribers (congratulations) you deserve it.
I love your recipes and would kindly suggest to show the ingredients also in cups and spoons as it is boring to be weighing them. Americans are more relaxed at this and use these terms.
I made this to go alongside some fried Hake fillets. I added more lemon juice and some capers. It worked very well. But next time I’m not going to use the roux and just reduce it before adding the cream as I don’t think it needs so much thickening.
I am new to your channel and I find everything you do really easy to follow. Man you do a great job thank you so much for posting videos and after I watch all of your old videos I know I will be looking forward to your weekly posts. Thanks again!
I know this is old but…. I make this sauce all the time. Just made chicken with it for the like 10th time. The cayenne and nutmeg is essential but especially the cayenne. Such a good sauce!!
A technical question; why not add cold stock to the roux while it's still hot? (I know cold roux, hot stock: hot roux, cold stock) Does the final sauce gain something by letting the roux cool?
Chef, thanks for the tips! I just received my copy of Escoffier and i must say that it’s advanced for a home chef such as myself but your vids are really tying the techniques and recipes together! Thank you!
I just discovered your channel and I am loving your content! Could you do a video discussing how to put some recipes together into a French meal? I have read the French prefer only croissants and coffee for breakfast, but I know very little about what a lunch or dinner would look like. I'm also curious how an everyday meal looks vs a nice meal, for say a birthday or other special occasion. Thank you for sharing such great content. Please keep it coming!
Chef, it's so good to have you back on your regular Thursday schedule. I realize I'm being a bit sacrilegious here, but do you have any recommendations for ingredients of roux-based sauces for those who are gluten intolerant? I'm sure Auguste would turn over in his grave, but any suggestions might be appreciated. Don't hate me...
Hey Stephen, Thanks for sharing all the information. You video is very helpful to me but i have a doubt about sauce supreme. I'm a culinary student and in french cooking books supreme is made by simmering mushroom in veloute. But i saw all the video no one using mushroom not even mushroom essence . So my doubt is that in local restaurant (authentic french) supreme is made without mushroom? Or internet just simplifies the recipe without mushroom?
Very easy to follow tutorial and never intimidating which some can be and thank you, I look forward to seeing your videos with great anticipation. However, am I to assume that clarified butter can be used in this and any sauce? Plus, is there any advantage in doing so? A more “pure” butter taste or would the use actually effect the outcome and quality of the texture and taste? Thank you.
Love everything you do, Stephane! My daughter is watching your videos too, as well ww have started doing what you teach us every weekend now. One question though; is Cayenne Pepper commonly used in authentic French Cuisine?
Hello Chef! Thanks for the great explanation. If I wanted to bake some chicken in a sauce supreme, would the additional heat from the oven cause the sauce to thicken too much? If so, should I reduce the sauce less on the stove before adding it with the chicken to the oven? Also I recently came across a recipe online that used a sauce consisting of a blonde roux, chicken stock, and half-and-half. It didn't give a name for the sauce, but I was curious, is this considered a variation of a sauce supreme? Or does it have a completely different name?
Stephane...I read some comment somewhere that if you use a wooden spoon in a professional place, the head chef will shove it up your dark areas !! Something to do with previous flavours in the wood spoiling the sauce. Am I correct? Unless of course, you use it exclusively for a Supreme sauce only, all of the time.
technically i would agree that some residual taste might be present on an old badly cared for wooden spoon but still i use quality wooden spoon at home and never had problem. just don’t make a dish with turmeric then use it in a sauce though. but at the end of the day the good thing is that we are not in a professional kitchen but just at home so we can do what we want 🙂👨🏻🍳
As an American cook I have only ever heard of nap. I have seen it spelled 'nap' and 'nappe'. You want the sauce to nap (lightly coat) the food, so you check its nap consistency on the spoon.
In English we say that a sauce is napping consistency if it coats the back of a spoon. The term nap is the same meaning as in French which I think refers to the act of spooning it over some food like a chicken breast so that it will coat it.
Great presentation of a wonderful sauce. I like how you make these sauces so approachable. One small criticism is how you incorporated the stock into the roux - I believe you want to temper the stock so as to prevent lumps in the sauce. Add the stock little by little, whisking as you do, until the sauce is smooth and velvety. Then you can add the remaining stock without the risk.
That is one thing I really like about this channel - he demystifies classic French cooking. Much of the classic food (in any country) is the down home cooking. My mom, from Arkansas, would make this gravy, but would not of thought to add lemon, and would have used black pepper for the color ha ha.
i was thinking recently, I've bought a lot of cream the last few months to make your recipes, and am i not sure there is anything i like the feel of and taste of in my mouth as much as i like cream
I have a question! Might not be specifically for this video since I can't find the right one but, What's the point of blanching the onion (to remove its sharpness) before sauteeing for a sauce if when you're heating up the milk you're putting a raw onion with cloves in it?
when you added the cream to the veloute you called it a small sauce or a (it sounded like) dozer sauce. would you kindly provide me with the correct word you used?
yes the name was small sauce 🙂 some ressource use the terms great sauces and small sauces for the derivative, other use mother sauce and daughter sauce.
He said "daughter" sauce. There are five basic "mother" sauces in classic French cooking: _béchamel_ (milk-based, thickened with flour), _espagnole_ (veal stock thickened with a brown roux), _velouté_ (light stock thickened with a roux), _hollandaise_ (egg yolk, butter and lemon or vinegar), and _tomate_ -- tomato sauce. Add one or more ingredients to any of these "mother" sauces and you get a "daughter" sauce: for instance, add shredded Gruyère to béchamel and you've got _Mornay_ sauce.
@@TheVetusMores thankyou. I am a bit of a nomenclature nut and for the life of me could not clearly hear "daughter". makes perfect sense now - mother/daughter. I turn to Stephane's vids as sauce preparation is seriously lacking in my cooking repertoire. best wishes to you in your kitchen
Bonjour Stéphane, Great video, as always! Thanks for getting back to basics! I have two little comments if I may. First of all, your video showcases beautifully the classic recipe but I would have add a little more comments on how it can be used. White sauces like béchamel, velouté or Suprême only work with poached proteins or veggies. I think the best classical exemple for this could be Blanquette de Veau or Poule au Pot. It was a bit of a shock to me to see that you dressed roasted meat with it at the end even though I do understand that it was for "educational" purpose. A poached Chicken Suprême with Sauce Suprême would have been more appropriate! 😉 (And you'd have showcased a full dish with a nice Riz au gras, Button mushrooms and Carrots on the side. Classic, Classy, Efficient & Easy!) Next, and that's from a French to a French so please don't take it personally but NO, the sauce is not "napping" (non, la sauce ne fait pas la sieste 😂)... Best to stick with the French word for this. Nappant is Nappant, or like I used to explain it to students: "coating the back of the spoon". As for the "lemonGate", I am totally on your side mate!
hi there thanks for the message i already have a full blown tutorial with the top notch supreme sauce here ruclips.net/video/s-RirdGBA4g/видео.html this one is the quick and easy home version . now i have not tell many people yet bu i am working on a full blown french cooking fundamentals course that will explain all what you mentionnes it will be available for purchase by the end of year ( hopefully ) 🙂🙂👨🏻🍳👍
For those of you interested in a short summary (reminder) of Escoffier's five mother sauces in French cuisine, see en.wikipedia.org/wiki/Sauce#French_cuisine .
As an engineer, I love the routines and procedures of french recipes, specially how organised the sauces derivations are, it is almost a science with canons and boundaries of fields.
The systematic way in which French cuisine classifies sauces and ranks them speaks to my love of the complexity of thought structures
I like the fact that your not above posting mistakes. I saw a negative comment about that on your channel. They said they wanted a “hero” Not me. I want an instructor humble enough to show me what not to do, as well as one confident enough to admit that they are not “ hero’s”. I prefer the human element you bring in a world filled with “hero’s”
hero? strange idee, I think this knowledge is essential for everyone, knowing how to cook is not optional unless you are a junk food junkie
It went right over your head, you did not get it. You probably will not get it. Sorry if I confused you.
Even Julia Child dropped a chicken on the floor and kept right on cooking!
@@bostonbesteats364 I think I got the point. People like Marco Pierre White are mumbling about the "story of the dish" you have to tell with the plate, blah blah blah. Stephane on the other hand is telling us "relax, enjoy your cooking and perfect it as you go". He's not talk gibberish about "telling a story of your childhood with a ragou", but encourages you to embrace your mistakes, treat cooking as a hobby, relax about it and just enjoy both dish and the process of making it. Which is remarkable by the way.
I love how you bring life to Escoffiers Books. Thank you Stephane!
Cheers from Greece
Not only does he bring life to Escoffier, Stephane _demystifies_ his work, and thereby makes it less terrifying to attempt! In fact, he makes it _fun_ ;)
Stéphane, I made the supreme sauce this evening for a dinner of Italian style meatballs, boiled potatoes and steamed broccoli and cauliflower. Long story short, this is the best sauce I’ve ever made! Your instructions are complete and clear making a successful result nearly a foregone conclusion. The family loved the flavor and consistency. I did one thing differently in order to speed up the process. I couldn’t wait for the roux to cool down on its own, so I sped it up by putting the saucier in a cool water bath (used a small roasting sheet) for 5 minutes and it worked fantastic. I now have a new technique to build on. Thank you for this channel.
Just made this sauce... it's the first time I've ever made roux also. It's terrific, and it's not hard; it just requires some patience. Thanks a lot!!
Lovely sauce thank you for sharing! Made seafood Supreme, added chunks of lobster, shrimp and mushrooms and topped it over pan seared grouper.. was absolutely delicious!
You make great, well produced and informative videos that explain the basics that anyone can follow. Thanks for posting!
thanks for the feedback
The best part of this channel is learning the techniques to the point you only need the short description at the very beginning to do it
Thank you for explaining that most sauces start with a roux and what stock you add to it determines what sauce you are making. Then anything added is personal choice.
thank you for a nice video.My first job as a teenager was in a Mexican restaurant,and not long after i began learning American BBQ where the meat is smoked low and slow,but not long after i began to have a serious taste for French cuisine because of Emeril and his Creole and Cajun influences,and of course later when i took a six month Culinary course based on the CIAs curriculum which is of course solidly based on French methods applied to all the world's cuisines.Some of the older or first lessons have faded....but your channel is bringing them back to mind.Again,thank you!
I love every single tutorial you post! Thank you for taking the time to do this my Chef ❤
I have to say that YOU are amazing! The way you break everything down is wonderful!!! The way you explain it is as well, crazy GOOD! I think for sure you have changed the way I look at cooking!! I for sure am in AWE of your ability to capture the viewer and and as well, teach something in every single video! Thank you for who you are and Thank you for the lifelong wisdom of how to really cook! Absolutely amazing Master of your art and a second to none Teacher! Thank you kind Sir!
Wow, thank you for the nice comment still a lot of things to learn but I love it. French cooking is always fascinating and there are some many interesting techniques
Just made this for a cooking interview but with added Feta and Spinach, executive chef was impressed hopefully I get the job 😅 not a super fancy place figured this good enough
I’ve always believed that sauces were the soul of French cuisine and this proves it. I’d love to see a whole series of exploring sauces. Another great lesson, Stephane. Bravo! A bientot!
funny that you are mentioning this , because something big is stewing in the background 😉
@@FrenchCookingAcademy Yay! Looking forward to that, Stephane!
Just Amazing style of making Sauce supreme ❤ Thank you for this one 🙏love from Nepal 🇳🇵
I just made this sauce and whipped it up real quick (i.e.- it’s not too hard).I added Taragon and a dash of smoked paprika instead of cayenne, my gang loved it!
I never get tired of watching your videos or listening to you . This sauce (and any others made by the French) is delicious. I would put in on rice or even pasta ooooohh ! how about on eggs? Thank you for teaching so well, so simply . You're a fine teacher .
When making a roux, I was taught by a top chef, to take a small piece and 'grind' it between my fingers. If it felt sandy, gritty, the roux was ready.
Bob
Very refined and graphic explanation，thank you for all the videos🙏
Another excellent video. Having these basic sauces that you are skillfully demonstrating, is greatly appreciated. Thanks Stephane 👍
my pleasure glad you liked it 🙂
Magnifique sauce 🥰 🙏 merci bcp Chef ! Thank u *
Thank you so much for all your videos. You made Escoffier recipes like a breeze. Question though in his book for the recipe (24) he mentioned mushroom cooking liquor . What is it ? Some chefs say it is the sauce resulting from sautéed mushrooms in wine, lemon, and better. Can you please elaborate on this. Thank you so much
I made the sauce this evening from yesterday's chicken stock, took just a short time while chicken cuts in the oven. It was smooth & beautiful & accompanied the chicken perfectly. I can't imagine all the further derivatives that could be created from the base. * * * * *
thanks for the feedback yes there are so many sauces in french cuisine it is mad🙂🙂👨🏻🍳
I have just found your channel and I love it, will tell my friends about you too. You simplify the whole process of cooking, thanks
very nice video, as always and very tasty sauce.
I love all the French sauces and this one is especially tasty. I have found how important it is to use a concentrated homemade stock. Looks delicious! Thank you for another great recipe, and I see you continue to grow in subscribers (congratulations) you deserve it.
thanks
Just made this for the first time and it's incredible! Thank you for posting this.
lovely and inspiring as always
I love your recipes and would kindly suggest to show the ingredients also in cups and spoons as it is boring to be weighing them. Americans are more relaxed at this and use these terms.
You should not be tied down with weights and measurements. If you the method you free yourself.
I made this to go alongside some fried Hake fillets. I added more lemon juice and some capers. It worked very well. But next time I’m not going to use the roux and just reduce it before adding the cream as I don’t think it needs so much thickening.
I am new to your channel and I find everything you do really easy to follow. Man you do a great job thank you so much for posting videos and after I watch all of your old videos I know I will be looking forward to your weekly posts. Thanks again!
I know this is old but…. I make this sauce all the time. Just made chicken with it for the like 10th time. The cayenne and nutmeg is essential but especially the cayenne. Such a good sauce!!
French cuisine is best !
A technical question; why not add cold stock to the roux while it's still hot? (I know cold roux, hot stock: hot roux, cold stock) Does the final sauce gain something by letting the roux cool?
This looks wonderful; really appreciate the nutmeg technique.
it actually works pretty good 🙂
Chef, thanks for the tips! I just received my copy of Escoffier and i must say that it’s advanced for a home chef such as myself but your vids are really tying the techniques and recipes together! Thank you!
with escoffier at first it is really intimidating but the more you will actually read through the book the more it will start to make sense 🙂👨🏻🍳👍
I just discovered your channel and I am loving your content! Could you do a video discussing how to put some recipes together into a French meal? I have read the French prefer only croissants and coffee for breakfast, but I know very little about what a lunch or dinner would look like. I'm also curious how an everyday meal looks vs a nice meal, for say a birthday or other special occasion.
Thank you for sharing such great content. Please keep it coming!
thanks I will put this the to do list 😀
Really appreciate this tutorial. Huge thanks to the whole team.
thanks if only i had a team 🙂 at the moment it’s kind of me myself and i 😀👨🏻🍳
French Cooking Academy. Ooops, its a you, yourself and your french academy . 👍😂
Excellent, simplicity base sauce.
I make this regularly, but have never come across it with lemon in, I shall definitely by trying it next time.
Chef, it's so good to have you back on your regular Thursday schedule. I realize I'm being a bit sacrilegious here, but do you have any recommendations for ingredients of roux-based sauces for those who are gluten intolerant? I'm sure Auguste would turn over in his grave, but any suggestions might be appreciated. Don't hate me...
You can replace the flour by either cornstarch or buckwheat
Thanks for showing us this beautiful sauce
Made this tonight. Absolutely delicious. Merci beaucoup 👍🏼
Nice recipi 👍
Chef please make a video on Ivory sauce
Hey Stephen, Thanks for sharing all the information. You video is very helpful to me but i have a doubt about sauce supreme. I'm a culinary student and in french cooking books supreme is made by simmering mushroom in veloute. But i saw all the video no one using mushroom not even mushroom essence . So my doubt is that in local restaurant (authentic french) supreme is made without mushroom? Or internet just simplifies the recipe without mushroom?
A lovely sauce. Saved for later.
Thank you for teaching us. I have learned so much
Saw your cooking video for the first time - just loved it
thanks a lot
Always great pedagogy, great channel amigo.
Very easy to follow tutorial and never intimidating which some can be and thank you, I look forward to seeing your videos with great anticipation. However, am I to assume that clarified butter can be used in this and any sauce? Plus, is there any advantage in doing so? A more “pure” butter taste or would the use actually effect the outcome and quality of the texture and taste? Thank you.
Great video, very informative.
thanks for watching
Lovely. Would this be the sauce of choice for any roast poultry? I’m planning a Christmas goose next year.
Excellent.yuumm yummy yummiest sauce.
🙂👍
This is so tasty!
I made it today and everyone loved it 👌
Love everything you do, Stephane! My daughter is watching your videos too, as well ww have started doing what you teach us every weekend now. One question though; is Cayenne Pepper commonly used in authentic French Cuisine?
that’s really nice feedback 🙂🙂😄. yes cayenne pepper s used quite a lot actually
Can any of the blanc sauce be made in big batches and stored in freezer? If yes how do you suggest to freeze it?
Great content as usual!! Thank you so much Stephane. Saving this one for future use :D
🙂👍
Hello Chef! Thanks for the great explanation. If I wanted to bake some chicken in a sauce supreme, would the additional heat from the oven cause the sauce to thicken too much? If so, should I reduce the sauce less on the stove before adding it with the chicken to the oven? Also I recently came across a recipe online that used a sauce consisting of a blonde roux, chicken stock, and half-and-half. It didn't give a name for the sauce, but I was curious, is this considered a variation of a sauce supreme? Or does it have a completely different name?
is this ok to be paired with chicken cordon bleu?? thanks!
I learned all this but I just love going back to basics
I wish you'd taught my class 😂
Stephane...I read some comment somewhere that if you use a wooden spoon in a professional place, the head chef will shove it up your dark areas !! Something to do with previous flavours in the wood spoiling the sauce. Am I correct? Unless of course, you use it exclusively for a Supreme sauce only, all of the time.
technically i would agree that some residual taste might be present on an old badly cared for wooden spoon but still i use quality wooden spoon at home and never had problem. just don’t make a dish with turmeric then use it in a sauce though. but at the end of the day the good thing is that we are not in a professional kitchen but just at home so we can do what we want 🙂👨🏻🍳
Brilliant! I love this sauce. Definitely have to try it out soon!
🙂
French Cooking Academy :)
Miam miam ! Merci Chef pour cette recette 😘
de rien 🙂
Hello, i'm studying English, and i want to know if there is another synonym to "naping the spoon" and how it's the spelling
lol i think i am not the best at this . someone just told me the word to use is coating🙂🙂
@@FrenchCookingAcademy this is the correct answer
As an American cook I have only ever heard of nap. I have seen it spelled 'nap' and 'nappe'. You want the sauce to nap (lightly coat) the food, so you check its nap consistency on the spoon.
In English we say that a sauce is napping consistency if it coats the back of a spoon. The term nap is the same meaning as in French which I think refers to the act of spooning it over some food like a chicken breast so that it will coat it.
Does coconut milk go well with this sauce
À essayer absolument !! Merci ça a l'air délicieux !
thanks for watching 🙂
Nice. If you have leftover roasted chicken and sauce - what do you recommend for reheating the sauce?
to be reheated on low heat and if gets a bit too thick just some stock or cream 👨🏻🍳
@@FrenchCookingAcademy Merci!
Is it a must that my stock has to be hot when mixing in the roux?
This sauce looks really good. Cheers!
thanks for watching
always amazing recipes!
Beautiful. Thank you
Excellent! Thanks!!
🙂👨🏻🍳👍
Great Tutorial!
Instead of the lemon juice, you can also add some white wine!👍
Great presentation of a wonderful sauce. I like how you make these sauces so approachable. One small criticism is how you incorporated the stock into the roux - I believe you want to temper the stock so as to prevent lumps in the sauce. Add the stock little by little, whisking as you do, until the sauce is smooth and velvety. Then you can add the remaining stock without the risk.
It looks lovely
thanks
This is exactly what I grew up with and I don't think my mother ever even heard of France!She just called it "gravy"!
That is one thing I really like about this channel - he demystifies classic French cooking. Much of the classic food (in any country) is the down home cooking. My mom, from Arkansas, would make this gravy, but would not of thought to add lemon, and would have used black pepper for the color ha ha.
JoJo Mama - Plot twist: you are actually siblings 😂🤣
Can you do a video for Entrecôte sauce ?
Love quick and easy.
yeah it’s actually an easy an efficient sauce to make and use🙂
Thank you for this video! Wonderful!
Marvelous... as always.
Very nice Thank you!
i was thinking recently, I've bought a lot of cream the last few months to make your recipes, and am i not sure there is anything i like the feel of and taste of in my mouth as much as i like cream
I have a question! Might not be specifically for this video since I can't find the right one but, What's the point of blanching the onion (to remove its sharpness) before sauteeing for a sauce if when you're heating up the milk you're putting a raw onion with cloves in it?
Pablo Maya if u watch his bresse chicken video he puts the raw onion w inserted cloves in to the milk for infusion
can i use demi glace to replace chicken stock
Merci Stev pour les R7
when you added the cream to the veloute you called it a small sauce or a (it sounded like) dozer sauce. would you kindly provide me with the correct word you used?
yes the name was small sauce 🙂 some ressource use the terms great sauces and small sauces for the derivative, other use mother sauce and daughter sauce.
He said "daughter" sauce. There are five basic "mother" sauces in classic French cooking: _béchamel_ (milk-based, thickened with flour), _espagnole_ (veal stock thickened with a brown roux), _velouté_ (light stock thickened with a roux), _hollandaise_ (egg yolk, butter and lemon or vinegar), and _tomate_ -- tomato sauce.
Add one or more ingredients to any of these "mother" sauces and you get a "daughter" sauce: for instance, add shredded Gruyère to béchamel and you've got _Mornay_ sauce.
@@TheVetusMores thankyou. I am a bit of a nomenclature nut and for the life of me could not clearly hear "daughter". makes perfect sense now - mother/daughter. I turn to Stephane's vids as sauce preparation is seriously lacking in my cooking repertoire. best wishes to you in your kitchen
Bonjour Stéphane,
Great video, as always! Thanks for getting back to basics!
I have two little comments if I may.
First of all, your video showcases beautifully the classic recipe but I would have add a little more comments on how it can be used. White sauces like béchamel, velouté or Suprême only work with poached proteins or veggies. I think the best classical exemple for this could be Blanquette de Veau or Poule au Pot. It was a bit of a shock to me to see that you dressed roasted meat with it at the end even though I do understand that it was for "educational" purpose. A poached Chicken Suprême with Sauce Suprême would have been more appropriate! 😉 (And you'd have showcased a full dish with a nice Riz au gras, Button mushrooms and Carrots on the side. Classic, Classy, Efficient & Easy!)
Next, and that's from a French to a French so please don't take it personally but NO, the sauce is not "napping" (non, la sauce ne fait pas la sieste 😂)... Best to stick with the French word for this. Nappant is Nappant, or like I used to explain it to students: "coating the back of the spoon".
As for the "lemonGate", I am totally on your side mate!
hi there thanks for the message i already have a full blown tutorial with the top notch supreme sauce here ruclips.net/video/s-RirdGBA4g/видео.html this one is the quick and easy home version . now i have not tell many people yet bu i am working on a full blown french cooking fundamentals course that will explain all what you mentionnes it will be available for purchase by the end of year ( hopefully ) 🙂🙂👨🏻🍳👍
Why leaving the roux resting to get back to room temperature ? We wouldn’t have the same result with a hot roux ?
Marc Boissin, with a roux, you always use a hot liquid wit a cold roux, or the other way around. It prevents lumps you can get from the flower
It's ok if i add cheese in Supreme sauce?
Always support you!!
For those of you interested in a short summary (reminder) of Escoffier's five mother sauces in French cuisine, see en.wikipedia.org/wiki/Sauce#French_cuisine .
This sauce is so delicious, I’m thinking of making it into an ice-cream 😁
Muito bom!!! Thank you :)
Chicken & supreme sauce tonight!!
we call it 'chicken supreme', don't forget your sauteed potatoes to mop the last of the sauce up!
Brilliant! Merci!
👨🏻🍳👍
It's important to have accurate, trustworthy captions for your videos for viewers who are hard of hearing.
I love watching you. You're bringing my Le Cordon Bleu training back to me. Thank you for inspiring me.
Dude, love your content, but I have to comment... the new font and graphics on your video cover are great, you should keep them
thanks for the feedback
Why don't you use the hot rue with cold chicken stock? The results will be the same but much less time will expire.