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The 5 Sauces Every Chef Needs to Learn
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in every Michelin Star Kitchen there's a
in every Michelin Star Kitchen there's a foundation every Chef is taught to
foundation every Chef is taught to
foundation every Chef is taught to master these techniques have influenced
master these techniques have influenced
master these techniques have influenced modern cuisine around the world more
modern cuisine around the world more
modern cuisine around the world more than any other developed by Augusto
than any other developed by Augusto
than any other developed by Augusto scoffier these sources aren't just
scoffier these sources aren't just
scoffier these sources aren't just recipes they're the basis for
recipes they're the basis for
recipes they're the basis for experimentation and Innovation these are
experimentation and Innovation these are
experimentation and Innovation these are the five mother sources every Chef needs
the five mother sources every Chef needs
the five mother sources every Chef needs to master this is the book that most
to master this is the book that most
to master this is the book that most people get when they go to college as a
people get when they go to college as a
people get when they go to college as a foundations for French cooking and it
foundations for French cooking and it
foundations for French cooking and it covers the five basic mother sources it
covers the five basic mother sources it
covers the five basic mother sources it basically means there's five different
basically means there's five different
basically means there's five different basic sources which you can use for
basic sources which you can use for
basic sources which you can use for different types of recipes and different
different types of recipes and different
different types of recipes and different types of variations scoffier was a
types of variations scoffier was a
types of variations scoffier was a notable Chef in France who used to cook
notable Chef in France who used to cook
notable Chef in France who used to cook for Royals very influential he didn't
for Royals very influential he didn't
for Royals very influential he didn't just come up with this book which is
just come up with this book which is
just come up with this book which is like over 7,000 recipes he also came up
like over 7,000 recipes he also came up
like over 7,000 recipes he also came up with the principles of the French
with the principles of the French
with the principles of the French kitchen it was mirrored on the French
kitchen it was mirrored on the French
kitchen it was mirrored on the French military system so Chef dep party all
military system so Chef dep party all
military system so Chef dep party all the way up to head chef so First Source
the way up to head chef so First Source
the way up to head chef so First Source bashal in his book this is one of the
bashal in his book this is one of the
bashal in his book this is one of the mother sources because there's so many
mother sources because there's so many
mother sources because there's so many different things you can do with a
different things you can do with a
different things you can do with a bashal get this milk warm he says to add
bashal get this milk warm he says to add
bashal get this milk warm he says to add an onion studded with cloves to add a
an onion studded with cloves to add a
an onion studded with cloves to add a different Aroma the key principle of a
different Aroma the key principle of a
different Aroma the key principle of a bashal is it starts with a r and it's a
bashal is it starts with a r and it's a
bashal is it starts with a r and it's a milk-based sauce so there's a point of
milk-based sauce so there's a point of
milk-based sauce so there's a point of difference between a bashal and other
difference between a bashal and other
difference between a bashal and other sauces normally the other sauces contain
sauces normally the other sauces contain
sauces normally the other sauces contain stock but this is basically just a r
stock but this is basically just a r
stock but this is basically just a r with a flavored milk so the bamal sauce
with a flavored milk so the bamal sauce
with a flavored milk so the bamal sauce Rumor Has It historically was uh created
Rumor Has It historically was uh created
Rumor Has It historically was uh created for Louis the 14th bringing up this
for Louis the 14th bringing up this
for Louis the 14th bringing up this butter to like a light nuttiness roughly
butter to like a light nuttiness roughly
butter to like a light nuttiness roughly speaking it's almost equal parts butter
speaking it's almost equal parts butter
speaking it's almost equal parts butter to flour Co and you can start to see
to flour Co and you can start to see
to flour Co and you can start to see where it turns starts to turn all golden
where it turns starts to turn all golden
where it turns starts to turn all golden and that's just the milk solids turning
and that's just the milk solids turning
and that's just the milk solids turning um turning that color so add your flour
um turning that color so add your flour
um turning that color so add your flour now and allow that to cook out turn the
now and allow that to cook out turn the
now and allow that to cook out turn the heat right down otherwise you'll burn it
heat right down otherwise you'll burn it
heat right down otherwise you'll burn it and then the consistency that I was
and then the consistency that I was
and then the consistency that I was always trained to look for is it's
always trained to look for is it's
always trained to look for is it's almost should look like wet sand I think
almost should look like wet sand I think
almost should look like wet sand I think it's a a nice way to saying it but it
it's a a nice way to saying it but it
it's a a nice way to saying it but it does kind of it does kind of make sense
does kind of it does kind of make sense
does kind of it does kind of make sense froy and foamy and also a little bit
froy and foamy and also a little bit
froy and foamy and also a little bit golden always add warm milk to a bashal
golden always add warm milk to a bashal
golden always add warm milk to a bashal and I think that's where a lot of people
and I think that's where a lot of people
and I think that's where a lot of people go wrong with bashal you'll notice that
go wrong with bashal you'll notice that
go wrong with bashal you'll notice that like we're not slicing the onion up so
like we're not slicing the onion up so
like we're not slicing the onion up so it's actually a very sort of delicate
it's actually a very sort of delicate
it's actually a very sort of delicate way to flavor up the milk it's not like
way to flavor up the milk it's not like
way to flavor up the milk it's not like loads of slices of onion so it's like
loads of slices of onion so it's like
loads of slices of onion so it's like tastes like stewed onion and then all of
tastes like stewed onion and then all of
tastes like stewed onion and then all of that lightly season the milk cuz it
that lightly season the milk cuz it
that lightly season the milk cuz it cooked if you're adding a cold liquid
cooked if you're adding a cold liquid
cooked if you're adding a cold liquid into that sauce what can happen is it'll
into that sauce what can happen is it'll
into that sauce what can happen is it'll coagulate way too much um and then it'll
coagulate way too much um and then it'll
coagulate way too much um and then it'll take time to bring it back up to the
take time to bring it back up to the
take time to bring it back up to the right temperature and then that sauce
right temperature and then that sauce
right temperature and then that sauce will get too thick so I've added all of
will get too thick so I've added all of
will get too thick so I've added all of the milk at the same time it wouldn't
the milk at the same time it wouldn't
the milk at the same time it wouldn't cook out nicely and you'd get these like
cook out nicely and you'd get these like
cook out nicely and you'd get these like massive lumps and what happens is when
massive lumps and what happens is when
massive lumps and what happens is when I'm doing it like this the friction of
I'm doing it like this the friction of
I'm doing it like this the friction of beating it together gets rid rid of
beating it together gets rid rid of
beating it together gets rid rid of those lumps and then you can keep adding
those lumps and then you can keep adding
those lumps and then you can keep adding little bits of milk until it's the right
little bits of milk until it's the right
little bits of milk until it's the right consistency if you wanted to just make a
consistency if you wanted to just make a
consistency if you wanted to just make a white sauce which we traditionally serve
white sauce which we traditionally serve
white sauce which we traditionally serve with Christmas pudding in the UK you
with Christmas pudding in the UK you
with Christmas pudding in the UK you remove the onions and you'd have add a
remove the onions and you'd have add a
remove the onions and you'd have add a little bit of nutmeg or if you wanted to
little bit of nutmeg or if you wanted to
little bit of nutmeg or if you wanted to make a a mouret sauce then once this is
make a a mouret sauce then once this is
make a a mouret sauce then once this is cooked out properly then you add in your
cooked out properly then you add in your
cooked out properly then you add in your cheese and that would be used to make a
cheese and that would be used to make a
cheese and that would be used to make a lasagna or something like that this
lasagna or something like that this
lasagna or something like that this probably been about 5 minutes and what
probably been about 5 minutes and what
probably been about 5 minutes and what you got this beautiful consistency quite
you got this beautiful consistency quite
you got this beautiful consistency quite thick and Rich and glossy but you can
thick and Rich and glossy but you can
thick and Rich and glossy but you can also see those lightly brown little bits
also see those lightly brown little bits
also see those lightly brown little bits of butter in there as well but what
of butter in there as well but what
of butter in there as well but what we're going to do is quickly turn this
we're going to do is quickly turn this
we're going to do is quickly turn this into a a sawu beast it's really simple
into a a sawu beast it's really simple
into a a sawu beast it's really simple I've sweated down some onions without
I've sweated down some onions without
I've sweated down some onions without any color so they always talk about with
any color so they always talk about with
any color so they always talk about with a bashal uh line in the back of a spoon
a bashal uh line in the back of a spoon
a bashal uh line in the back of a spoon and what does that exactly mean when I
and what does that exactly mean when I
and what does that exactly mean when I trace my finger through it the line that
trace my finger through it the line that
trace my finger through it the line that goes through is perfectly left inside
goes through is perfectly left inside
goes through is perfectly left inside the sauce so suis is just one of the
the sauce so suis is just one of the
the sauce so suis is just one of the variations of a bashal so just blending
variations of a bashal so just blending
variations of a bashal so just blending up the
up the
up the bashal with the onions
bashal with the onions
bashal with the onions the onions are basically all they're
the onions are basically all they're
the onions are basically all they're going to do to that is just add this
going to do to that is just add this
going to do to that is just add this really nice sweetness they're not going
really nice sweetness they're not going
really nice sweetness they're not going to break down fully because they're not
to break down fully because they're not
to break down fully because they're not properly caramelized so I'm just passing
properly caramelized so I'm just passing
properly caramelized so I'm just passing it for a fine shiv into a into the same
it for a fine shiv into a into the same
it for a fine shiv into a into the same pan that I used before okay so this is
pan that I used before okay so this is
pan that I used before okay so this is our subis so I just whack it into a pan
our subis so I just whack it into a pan
our subis so I just whack it into a pan small amount of um your subie sauce
small amount of um your subie sauce
small amount of um your subie sauce little bit of leak oil on there now just
little bit of leak oil on there now just
little bit of leak oil on there now just a nice bit of salmon nice and
a nice bit of salmon nice and
a nice bit of salmon nice and crispy very simple it's not going to
crispy very simple it's not going to
crispy very simple it's not going to overpower any sort of flavor uh you
overpower any sort of flavor uh you
overpower any sort of flavor uh you could add lots of different things to
could add lots of different things to
could add lots of different things to that fresh ches at the end maybe you
that fresh ches at the end maybe you
that fresh ches at the end maybe you could even add a splash of white wine
could even add a splash of white wine
could even add a splash of white wine into the
into the
into the base number one of mother
base number one of mother
base number one of mother sauces
sauces
sauces bashal right next source so we're going
bashal right next source so we're going
bashal right next source so we're going to do a volut now so a volut has
to do a volut now so a volut has
to do a volut now so a volut has actually got very similar principles to
actually got very similar principles to
actually got very similar principles to a bashal it starts with a room probably
a bashal it starts with a room probably
a bashal it starts with a room probably my favorite of the foundational
my favorite of the foundational
my favorite of the foundational sauces because it's the most versatile
sauces because it's the most versatile
sauces because it's the most versatile whereas Bal is using milk here you're
whereas Bal is using milk here you're
whereas Bal is using milk here you're using St you're not really reliant on
using St you're not really reliant on
using St you're not really reliant on the butter flavor like you are in a
the butter flavor like you are in a
the butter flavor like you are in a bashal you're more reliant on
bashal you're more reliant on
bashal you're more reliant on the flavor of your stock or whatever
the flavor of your stock or whatever
the flavor of your stock or whatever you're finishing your Volute with so
you're finishing your Volute with so
you're finishing your Volute with so same ratio you've got in the with the
same ratio you've got in the with the
same ratio you've got in the with the bashel it should still look a little bit
bashel it should still look a little bit
bashel it should still look a little bit like wet sand but just a little bit
like wet sand but just a little bit
like wet sand but just a little bit lighter in color than a bashal what I've
lighter in color than a bashal what I've
lighter in color than a bashal what I've got here is just white chicken stock two
got here is just white chicken stock two
got here is just white chicken stock two different types of stock white chicken
different types of stock white chicken
different types of stock white chicken stock or brown chicken stock white
stock or brown chicken stock white
stock or brown chicken stock white chicken stock just means that I've not
chicken stock just means that I've not
chicken stock just means that I've not roasted the bones a much more delicate
roasted the bones a much more delicate
roasted the bones a much more delicate flavor the term valute comes from the
flavor the term valute comes from the
flavor the term valute comes from the French velour which essentially means
French velour which essentially means
French velour which essentially means velvet and that's quite a large part of
velvet and that's quite a large part of
velvet and that's quite a large part of what this sauce is I mean it it it's if
what this sauce is I mean it it it's if
what this sauce is I mean it it it's if when done properly it's an incredibly
when done properly it's an incredibly
when done properly it's an incredibly smooth sauce and it can look really
smooth sauce and it can look really
smooth sauce and it can look really really elegant on a plate so all I'm
really elegant on a plate so all I'm
really elegant on a plate so all I'm doing is just adding stock bit by bit
doing is just adding stock bit by bit
doing is just adding stock bit by bit just like with the bashal what I want is
just like with the bashal what I want is
just like with the bashal what I want is I want something that lines the back of
I want something that lines the back of
I want something that lines the back of the spoon so it's got a nice body to it
the spoon so it's got a nice body to it
the spoon so it's got a nice body to it but at the same time it's not too claggy
but at the same time it's not too claggy
but at the same time it's not too claggy and it's got that stunning velvety
and it's got that stunning velvety
and it's got that stunning velvety texture you could easily turn this into
texture you could easily turn this into
texture you could easily turn this into a mustard Volute add a bit of mustard
a mustard Volute add a bit of mustard
a mustard Volute add a bit of mustard and serve it with a chicken breast okay
and serve it with a chicken breast okay
and serve it with a chicken breast okay so perfect we've got here is finished
so perfect we've got here is finished
so perfect we've got here is finished voluto super shiny and glossy on the
voluto super shiny and glossy on the
voluto super shiny and glossy on the back of the spoon still leaves a trace
back of the spoon still leaves a trace
back of the spoon still leaves a trace I've just added a little bit of salt I'm
I've just added a little bit of salt I'm
I've just added a little bit of salt I'm going to turn this into a herb green
going to turn this into a herb green
going to turn this into a herb green sauce return it bright green with a bit
sauce return it bright green with a bit
sauce return it bright green with a bit of spinach which I'll just blanch first
of spinach which I'll just blanch first
of spinach which I'll just blanch first to release the chlorophyll and a
to release the chlorophyll and a
to release the chlorophyll and a tablespoon of
tablespoon of
tablespoon of mustard easy peasy okay so to finish
mustard easy peasy okay so to finish
mustard easy peasy okay so to finish this valute really simply what I'm going
this valute really simply what I'm going
this valute really simply what I'm going to
to
to do some spinach to a pan and blanch it
do some spinach to a pan and blanch it
do some spinach to a pan and blanch it all you're doing is just look to release
all you're doing is just look to release
all you're doing is just look to release the chlorophyll we'll take that out some
the chlorophyll we'll take that out some
the chlorophyll we'll take that out some herb so I've got some parsley and I'm
herb so I've got some parsley and I'm
herb so I've got some parsley and I'm just going to pick some taragan as well
just going to pick some taragan as well
just going to pick some taragan as well so all onto the same board so a couple
so all onto the same board so a couple
so all onto the same board so a couple of chops and then that can all just go
of chops and then that can all just go
of chops and then that can all just go into blanch as
into blanch as
into blanch as well so there's a few more stalks inside
well so there's a few more stalks inside
well so there's a few more stalks inside the
the
the uh the herbs so just they'll just need
uh the herbs so just they'll just need
uh the herbs so just they'll just need to be cooked up slightly longer than you
to be cooked up slightly longer than you
to be cooked up slightly longer than you would the
would the
would the spinach and then these can go into the
spinach and then these can go into the
spinach and then these can go into the ice as well you could use this as the
ice as well you could use this as the
ice as well you could use this as the base for a really beautiful fish pie or
base for a really beautiful fish pie or
base for a really beautiful fish pie or just a nice fish dish and just squeeze
just a nice fish dish and just squeeze
just a nice fish dish and just squeeze all of the excess moisture out of there
all of the excess moisture out of there
all of the excess moisture out of there can be quite liberal with the herbs cuz
can be quite liberal with the herbs cuz
can be quite liberal with the herbs cuz it literally does go down to absolutely
it literally does go down to absolutely
it literally does go down to absolutely nothing perfect so that's all our
nothing perfect so that's all our
nothing perfect so that's all our taragan parsley spinach mix in there the
taragan parsley spinach mix in there the
taragan parsley spinach mix in there the Volute goes on top so mix is just a high
Volute goes on top so mix is just a high
Volute goes on top so mix is just a high power blender so got this beautiful
power blender so got this beautiful
power blender so got this beautiful bright green herb Volute just going to
bright green herb Volute just going to
bright green herb Volute just going to finish that with a little bit of mustard
finish that with a little bit of mustard
finish that with a little bit of mustard that's been blitzing for about 2 minutes
that's been blitzing for about 2 minutes
that's been blitzing for about 2 minutes to be honest the thermom mix is a really
to be honest the thermom mix is a really
to be honest the thermom mix is a really good bit of kit but I've had just a sort
good bit of kit but I've had just a sort
good bit of kit but I've had just a sort of similar uh similar outcomes with a
of similar uh similar outcomes with a
of similar uh similar outcomes with a neutri buet at
neutri buet at
neutri buet at home so once you've added the mustard in
home so once you've added the mustard in
home so once you've added the mustard in there that's going to be basically a
there that's going to be basically a
there that's going to be basically a form of acidity so typically what you do
form of acidity so typically what you do
form of acidity so typically what you do in restaurants is you'll make the base
in restaurants is you'll make the base
in restaurants is you'll make the base sauce which is the best the herb bashal
sauce which is the best the herb bashal
sauce which is the best the herb bashal and then you'll acidulate it to order so
and then you'll acidulate it to order so
and then you'll acidulate it to order so you'll add a little bit of uh vinegar
you'll add a little bit of uh vinegar
you'll add a little bit of uh vinegar just before you send it acid in the
just before you send it acid in the
just before you send it acid in the vinegar gets rid of all the greenness
vinegar gets rid of all the greenness
vinegar gets rid of all the greenness out of the sauce so best served with
out of the sauce so best served with
out of the sauce so best served with some sort of white protein cuz it's a
some sort of white protein cuz it's a
some sort of white protein cuz it's a nice green sauce I've just got a nice
nice green sauce I've just got a nice
nice green sauce I've just got a nice chicken breast here and then just start
chicken breast here and then just start
chicken breast here and then just start from the center chicken goes on you
from the center chicken goes on you
from the center chicken goes on you could serve that with wilted spinach or
could serve that with wilted spinach or
could serve that with wilted spinach or anything like that tiny little bit of
anything like that tiny little bit of
anything like that tiny little bit of truffle oil a proper solid dish but that
truffle oil a proper solid dish but that
truffle oil a proper solid dish but that is just sauce and protein super easy
is just sauce and protein super easy
is just sauce and protein super easy foundational
foundational
foundational sauce okay number three Espagnol
sauce okay number three Espagnol
sauce okay number three Espagnol actually didn't originate in Spain it's
actually didn't originate in Spain it's
actually didn't originate in Spain it's a French sauce basically it just means
a French sauce basically it just means
a French sauce basically it just means Spanish in French essentially this is
Spanish in French essentially this is
Spanish in French essentially this is just a meat-based sauce it could be very
just a meat-based sauce it could be very
just a meat-based sauce it could be very versatile first in the pan is bacon then
versatile first in the pan is bacon then
versatile first in the pan is bacon then you're going to add a miror p to that
you're going to add a miror p to that
you're going to add a miror p to that we've got some celery we're just going
we've got some celery we're just going
we've got some celery we're just going to really nicely and very finely chop up
to really nicely and very finely chop up
to really nicely and very finely chop up so miror is just terminology for celery
so miror is just terminology for celery
so miror is just terminology for celery onion carrot vegetable combination in
onion carrot vegetable combination in
onion carrot vegetable combination in France much as the Italians have safo so
France much as the Italians have safo so
France much as the Italians have safo so dicing up your vegetables we'll just do
dicing up your vegetables we'll just do
dicing up your vegetables we'll just do half a white onion as well so we got
half a white onion as well so we got
half a white onion as well so we got this beautiful foam in bacon at the
this beautiful foam in bacon at the
this beautiful foam in bacon at the moment diced onions goes in and then the
moment diced onions goes in and then the
moment diced onions goes in and then the moisture from the onions is going to
moisture from the onions is going to
moisture from the onions is going to almost Del glaze the pan the reason
almost Del glaze the pan the reason
almost Del glaze the pan the reason you're adding all of these different
you're adding all of these different
you're adding all of these different aromat and vegetables is just
aromat and vegetables is just
aromat and vegetables is just essentially for sugar so you want to
essentially for sugar so you want to
essentially for sugar so you want to cook them down and you can see that we
cook them down and you can see that we
cook them down and you can see that we had that bacon fat on the bottom of the
had that bacon fat on the bottom of the
had that bacon fat on the bottom of the pan and now that's all been rendered
pan and now that's all been rendered
pan and now that's all been rendered away so now what we're going to do is
away so now what we're going to do is
away so now what we're going to do is just add a tiny a little bit of color to
just add a tiny a little bit of color to
just add a tiny a little bit of color to these onions add in the rest of our
these onions add in the rest of our
these onions add in the rest of our vegetables and then we'll proceed to add
vegetables and then we'll proceed to add
vegetables and then we'll proceed to add in our thickener which is in this case a
in our thickener which is in this case a
in our thickener which is in this case a r Okay so we've added a little bit of
r Okay so we've added a little bit of
r Okay so we've added a little bit of color to those onions and most of the
color to those onions and most of the
color to those onions and most of the residual waterers sort of disappeared
residual waterers sort of disappeared
residual waterers sort of disappeared now so I'm just going to add in the rest
now so I'm just going to add in the rest
now so I'm just going to add in the rest of the vegetables so in terms of this
of the vegetables so in terms of this
of the vegetables so in terms of this sauce this is the base for a lot of
sauce this is the base for a lot of
sauce this is the base for a lot of other sauces say a bord la which has got
other sauces say a bord la which has got
other sauces say a bord la which has got like mushrooms a little bit of bow
like mushrooms a little bit of bow
like mushrooms a little bit of bow marrow in there and then something like
marrow in there and then something like
marrow in there and then something like a chicken shash chasser
a chicken shash chasser
a chicken shash chasser something like a a Dian sauce so it it
something like a a Dian sauce so it it
something like a a Dian sauce so it it can be the base of a demig glass as well
can be the base of a demig glass as well
can be the base of a demig glass as well so once all of those vegetables have
so once all of those vegetables have
so once all of those vegetables have softened just going to add in the butter
softened just going to add in the butter
softened just going to add in the butter but I'm not going to go crazy cuz I've
but I'm not going to go crazy cuz I've
but I'm not going to go crazy cuz I've got a nice a nice beef stock here to
got a nice a nice beef stock here to
got a nice a nice beef stock here to allow that to sweat off so once our
allow that to sweat off so once our
allow that to sweat off so once our Butters
Butters
Butters melted I added about 50 g I'm just going
melted I added about 50 g I'm just going
melted I added about 50 g I'm just going to add just under that in flour cook
to add just under that in flour cook
to add just under that in flour cook that out
that out
that out slightly okay so that's cooked out
slightly okay so that's cooked out
slightly okay so that's cooked out lightly and now I'm just going to add my
lightly and now I'm just going to add my
lightly and now I'm just going to add my beef stock so I've got a nice Rich beef
beef stock so I've got a nice Rich beef
beef stock so I've got a nice Rich beef stock that we use in the restaurant if
stock that we use in the restaurant if
stock that we use in the restaurant if you're doing this at home you could
you're doing this at home you could
you're doing this at home you could always just use some stock cubes release
always just use some stock cubes release
always just use some stock cubes release most of the sauce from the bottom of the
most of the sauce from the bottom of the
most of the sauce from the bottom of the pan just make sure there's absolutely
pan just make sure there's absolutely
pan just make sure there's absolutely nothing by way of fond left of the
nothing by way of fond left of the
nothing by way of fond left of the bottom just reduce the the heat right
bottom just reduce the the heat right
bottom just reduce the the heat right down now what you want to do is cook
down now what you want to do is cook
down now what you want to do is cook this for a long time in order to get rid
this for a long time in order to get rid
this for a long time in order to get rid of any sort of flour that's left in
of any sort of flour that's left in
of any sort of flour that's left in there but also so that the vegetables
there but also so that the vegetables
there but also so that the vegetables can release all of the sweetness as well
can release all of the sweetness as well
can release all of the sweetness as well so it's slightly different to to what we
so it's slightly different to to what we
so it's slightly different to to what we were doing with the other sources with a
were doing with the other sources with a
were doing with the other sources with a sauce like this it's really difficult
sauce like this it's really difficult
sauce like this it's really difficult because there's different levels of
because there's different levels of
because there's different levels of Sweetness in different types of
Sweetness in different types of
Sweetness in different types of vegetables and that can change depending
vegetables and that can change depending
vegetables and that can change depending on season and a sauce like an Espagnol
on season and a sauce like an Espagnol
on season and a sauce like an Espagnol will take a lot more adjusting than just
will take a lot more adjusting than just
will take a lot more adjusting than just uh the bashal or a valute when you hear
uh the bashal or a valute when you hear
uh the bashal or a valute when you hear about a Sauer being one of the most
about a Sauer being one of the most
about a Sauer being one of the most important positions in the kitchen I
important positions in the kitchen I
important positions in the kitchen I think that's because if you take
think that's because if you take
think that's because if you take shortcuts in a in a sauce say you over
shortcuts in a in a sauce say you over
shortcuts in a in a sauce say you over roast the vegetables or you don't take
roast the vegetables or you don't take
roast the vegetables or you don't take time to take the fond off the bottom of
time to take the fond off the bottom of
time to take the fond off the bottom of the pan or any of those little steps you
the pan or any of those little steps you
the pan or any of those little steps you can taste that in the final sauce SAU
can taste that in the final sauce SAU
can taste that in the final sauce SAU will always always be tasting their
will always always be tasting their
will always always be tasting their sauce all the way through not just at
sauce all the way through not just at
sauce all the way through not just at the end this has been simmering now for
the end this has been simmering now for
the end this has been simmering now for about 15 minutes and you can see what's
about 15 minutes and you can see what's
about 15 minutes and you can see what's happened the the sauce is reducing it's
happened the the sauce is reducing it's
happened the the sauce is reducing it's really nice and thick and it's almost
really nice and thick and it's almost
really nice and thick and it's almost got this really nice Sheen and and
got this really nice Sheen and and
got this really nice Sheen and and Clarity to it which is just the butter
Clarity to it which is just the butter
Clarity to it which is just the butter and those natural thickening collagen
and those natural thickening collagen
and those natural thickening collagen juices from the beef stock one of the
juices from the beef stock one of the
juices from the beef stock one of the best ways that I use to serve this is uh
best ways that I use to serve this is uh
best ways that I use to serve this is uh is like a classic duck alange the juice
is like a classic duck alange the juice
is like a classic duck alange the juice of of two nice in seas and oranges if
of of two nice in seas and oranges if
of of two nice in seas and oranges if you imagine I've got all my soft
you imagine I've got all my soft
you imagine I've got all my soft vegetables in here I don't want to get
vegetables in here I don't want to get
vegetables in here I don't want to get too many impurity in my sauce so just
too many impurity in my sauce so just
too many impurity in my sauce so just tapping it by the side obviously the
tapping it by the side obviously the
tapping it by the side obviously the yield of your sauce would be a little
yield of your sauce would be a little
yield of your sauce would be a little bit affected so just one big push don't
bit affected so just one big push don't
bit affected so just one big push don't take it too far you could wash that
take it too far you could wash that
take it too far you could wash that again bring it to the boil and then put
again bring it to the boil and then put
again bring it to the boil and then put that back into the sauce and that's
that back into the sauce and that's
that back into the sauce and that's called what that's what they call it a
called what that's what they call it a
called what that's what they call it a remage so typically when you're making
remage so typically when you're making
remage so typically when you're making sauces in restaurants you
sauces in restaurants you
sauces in restaurants you would you would uh boil all of your
would you would uh boil all of your
would you would uh boil all of your socks for the second boil and there what
socks for the second boil and there what
socks for the second boil and there what you'd get is your sunde gravy or
you'd get is your sunde gravy or
you'd get is your sunde gravy or something like that orange at the end it
something like that orange at the end it
something like that orange at the end it should be thin so that it lines your
should be thin so that it lines your
should be thin so that it lines your mouth and if it's too thick what happens
mouth and if it's too thick what happens
mouth and if it's too thick what happens is it's almost like act as a barrier so
is it's almost like act as a barrier so
is it's almost like act as a barrier so you're uh your taste buds can't properly
you're uh your taste buds can't properly
you're uh your taste buds can't properly taste
taste
taste it so it's delicious does need a touch
it so it's delicious does need a touch
it so it's delicious does need a touch of salt just need a touch of vinegar
of salt just need a touch of vinegar
of salt just need a touch of vinegar just for a little bit of freshness at
just for a little bit of freshness at
just for a little bit of freshness at the
the
the end consistency of the sauce is nice
end consistency of the sauce is nice
end consistency of the sauce is nice nice and shiny cook it on the crown the
nice and shiny cook it on the crown the
nice and shiny cook it on the crown the much more delicate way of cooking the
much more delicate way of cooking the
much more delicate way of cooking the duck hose carve duck is always just down
duck hose carve duck is always just down
duck hose carve duck is always just down the center
so season your duck all over Ladle of
so season your duck all over Ladle of your beautiful sauce just allow it to
your beautiful sauce just allow it to
your beautiful sauce just allow it to cover all of the
cover all of the
cover all of the plate boom es
bagn bang him so next up what I'm going
bagn bang him so next up what I'm going to show you how to do is a Holland days
to show you how to do is a Holland days
to show you how to do is a Holland days which is actually probably my favorite
which is actually probably my favorite
which is actually probably my favorite go-to I've got egg yolks vinegar and
go-to I've got egg yolks vinegar and
go-to I've got egg yolks vinegar and what I always do with my holay is I add
what I always do with my holay is I add
what I always do with my holay is I add a splash of water into the base so
a splash of water into the base so
a splash of water into the base so typically I add about 100 Ms to one
typically I add about 100 Ms to one
typically I add about 100 Ms to one recipe of Holland days then I heat it up
recipe of Holland days then I heat it up
recipe of Holland days then I heat it up over a bamy bamy is literally just a pan
over a bamy bamy is literally just a pan
over a bamy bamy is literally just a pan of simmering water with a metal Bowl all
of simmering water with a metal Bowl all
of simmering water with a metal Bowl all we're going to do is just lightly whisk
we're going to do is just lightly whisk
we're going to do is just lightly whisk it till it starts to fro up and then
it till it starts to fro up and then
it till it starts to fro up and then once it starts to fro we're going to
once it starts to fro we're going to
once it starts to fro we're going to take it a little step further until it
take it a little step further until it
take it a little step further until it turns into what they call a sabion you
turns into what they call a sabion you
turns into what they call a sabion you need to keep this continuously moving
need to keep this continuously moving
need to keep this continuously moving till it resembles almost like a thick
till it resembles almost like a thick
till it resembles almost like a thick mayonnaise it starts to get this sort of
mayonnaise it starts to get this sort of
mayonnaise it starts to get this sort of like thick foam consistency but you want
like thick foam consistency but you want
like thick foam consistency but you want to keep it going past that but this
to keep it going past that but this
to keep it going past that but this probably is hit about 74° which is the
probably is hit about 74° which is the
probably is hit about 74° which is the temperature where egg yolk start to
temperature where egg yolk start to
temperature where egg yolk start to culate enough to mulfy butter into the
culate enough to mulfy butter into the
culate enough to mulfy butter into the water adds a little bit of stability and
water adds a little bit of stability and
water adds a little bit of stability and the vinegar adds a flavor now it's got
the vinegar adds a flavor now it's got
the vinegar adds a flavor now it's got this sort of very thick consistency and
this sort of very thick consistency and
this sort of very thick consistency and what I'm going to do turn the heat off
what I'm going to do turn the heat off
what I'm going to do turn the heat off get your pan you've been simmering away
get your pan you've been simmering away
get your pan you've been simmering away in there and then place it over there so
in there and then place it over there so
in there and then place it over there so this adds stability whilst you're
this adds stability whilst you're
this adds stability whilst you're multiplying your sauce but it also keeps
multiplying your sauce but it also keeps
multiplying your sauce but it also keeps it nice and warm as well which will stop
it nice and warm as well which will stop
it nice and warm as well which will stop it from splitting and then I'm just
it from splitting and then I'm just
it from splitting and then I'm just going to slowly add my clarified butter
going to slowly add my clarified butter
going to slowly add my clarified butter if I in my honest opinion clarifi butter
if I in my honest opinion clarifi butter
if I in my honest opinion clarifi butter how you should technically do clarified
how you should technically do clarified
how you should technically do clarified butter is skim off any impurity with a
butter is skim off any impurity with a
butter is skim off any impurity with a clarified butter especially with hollay
clarified butter especially with hollay
clarified butter especially with hollay I always just melt the butter and add
I always just melt the butter and add
I always just melt the butter and add everything in the reason I do that is
everything in the reason I do that is
everything in the reason I do that is because the butter solids have a lot of
because the butter solids have a lot of
because the butter solids have a lot of flavor I could never really understand
flavor I could never really understand
flavor I could never really understand why you would take them out so if it
why you would take them out so if it
why you would take them out so if it it's getting too thick add a splash of
it's getting too thick add a splash of
it's getting too thick add a splash of water absolutely no problem at all and
water absolutely no problem at all and
water absolutely no problem at all and then continue until you've MiFi all your
then continue until you've MiFi all your
then continue until you've MiFi all your butter into
butter into
butter into it didn't add any salt at the beginning
it didn't add any salt at the beginning
it didn't add any salt at the beginning in because salt into emulsions is is
in because salt into emulsions is is
in because salt into emulsions is is typically a similar principle of
typically a similar principle of
typically a similar principle of scrambled egg the salt sort of holds
scrambled egg the salt sort of holds
scrambled egg the salt sort of holds around the protein particles from the
around the protein particles from the
around the protein particles from the eggs and it can inhibit the sauce from
eggs and it can inhibit the sauce from
eggs and it can inhibit the sauce from thickening so typically to hold a whisk
thickening so typically to hold a whisk
thickening so typically to hold a whisk like
like
like this especially if you know you're going
this especially if you know you're going
this especially if you know you're going to be whisking for a while and you kind
to be whisking for a while and you kind
to be whisking for a while and you kind of just lift lifting it up and adding it
of just lift lifting it up and adding it
of just lift lifting it up and adding it back into the sauce it's just a lot
back into the sauce it's just a lot
back into the sauce it's just a lot easier on the arm got this beautiful
easier on the arm got this beautiful
easier on the arm got this beautiful thick
thick
thick consistency it's nice and pale so you've
consistency it's nice and pale so you've
consistency it's nice and pale so you've got a lot of butter in there so here's
got a lot of butter in there so here's
got a lot of butter in there so here's our Holland days now that's perfect as
our Holland days now that's perfect as
our Holland days now that's perfect as it is you could add a little bit of
it is you could add a little bit of
it is you could add a little bit of paprika so bernes is slightly different
paprika so bernes is slightly different
paprika so bernes is slightly different to a Holland days but also quite similar
to a Holland days but also quite similar
to a Holland days but also quite similar in flavor very similar in in sort of
in flavor very similar in in sort of
in flavor very similar in in sort of consistency to a Holland days but it's
consistency to a Holland days but it's
consistency to a Holland days but it's just a little bit different in sort of
just a little bit different in sort of
just a little bit different in sort of conception the fundamental principle is
conception the fundamental principle is
conception the fundamental principle is they all taste really really good with
they all taste really really good with
they all taste really really good with steak paragan it's traditional in a
steak paragan it's traditional in a
steak paragan it's traditional in a bernes so lots of that in there
bernes so lots of that in there
bernes so lots of that in there beautiful Ana seed consistency just a
beautiful Ana seed consistency just a
beautiful Ana seed consistency just a small amount of brunoise shot Crossways
small amount of brunoise shot Crossways
small amount of brunoise shot Crossways so this is a very fine brunoise it's
so this is a very fine brunoise it's
so this is a very fine brunoise it's going to add that sort of like alium hit
going to add that sort of like alium hit
going to add that sort of like alium hit and you can see it's still really stable
and you can see it's still really stable
and you can see it's still really stable this Holland so this is our sort of
this Holland so this is our sort of
this Holland so this is our sort of fake super quick bernes based on a
fake super quick bernes based on a
fake super quick bernes based on a holiday sauce my favorite way to eat a
holiday sauce my favorite way to eat a
holiday sauce my favorite way to eat a Burnes is with a big fat juicy steak
Burnes is with a big fat juicy steak
Burnes is with a big fat juicy steak I've got a RI eye here cut nice medium
I've got a RI eye here cut nice medium
I've got a RI eye here cut nice medium rare splash of lemon juice just before
rare splash of lemon juice just before
rare splash of lemon juice just before you serve it big plate of chips that is
you serve it big plate of chips that is
you serve it big plate of chips that is an absolute dream for lunch so sauce
an absolute dream for lunch so sauce
an absolute dream for lunch so sauce number four look at
number four look at
number four look at that absolute
that absolute
that absolute Beauty so sauce number five our much
Beauty so sauce number five our much
Beauty so sauce number five our much loved sauce tomat all I've got in there
loved sauce tomat all I've got in there
loved sauce tomat all I've got in there is some olive oil this is a nice sweet
is some olive oil this is a nice sweet
is some olive oil this is a nice sweet French onion varying opinions between
French onion varying opinions between
French onion varying opinions between Italians how much onion to place inside
Italians how much onion to place inside
Italians how much onion to place inside a sauce on the Good Fellows prison scene
a sauce on the Good Fellows prison scene
a sauce on the Good Fellows prison scene don't put too many onions he y always
don't put too many onions he y always
don't put too many onions he y always put too many onions from a historical
put too many onions from a historical
put too many onions from a historical point of view Tomatoes weren't that
point of view Tomatoes weren't that
point of view Tomatoes weren't that prevalent in um in the kitchens in
prevalent in um in the kitchens in
prevalent in um in the kitchens in France at that time basically obviously
France at that time basically obviously
France at that time basically obviously Tomatoes came over last out of most of
Tomatoes came over last out of most of
Tomatoes came over last out of most of the modern vegetables that we have from
the modern vegetables that we have from
the modern vegetables that we have from South America I think at the time this
South America I think at the time this
South America I think at the time this would have been a more modern sauce
would have been a more modern sauce
would have been a more modern sauce lovely white onion this is a roscoff
lovely white onion this is a roscoff
lovely white onion this is a roscoff onion so it's a french onion so I'm just
onion so it's a french onion so I'm just
onion so it's a french onion so I'm just sweating down my onions and now just one
sweating down my onions and now just one
sweating down my onions and now just one garlic clove in this olive oil until
garlic clove in this olive oil until
garlic clove in this olive oil until they're very translucent I'm not doing
they're very translucent I'm not doing
they're very translucent I'm not doing it very quickly I'm taking my time yes
it very quickly I'm taking my time yes
it very quickly I'm taking my time yes this is French sources and French food
this is French sources and French food
this is French sources and French food and french sauces is kind of the these
and french sauces is kind of the these
and french sauces is kind of the these are the mother sauces of a lot of
are the mother sauces of a lot of
are the mother sauces of a lot of European cooking but in Italy and in
European cooking but in Italy and in
European cooking but in Italy and in Spain they kind of have similar similar
Spain they kind of have similar similar
Spain they kind of have similar similar things the aito is basically just a Mara
things the aito is basically just a Mara
things the aito is basically just a Mara um but slight in a slightly different
um but slight in a slightly different
um but slight in a slightly different way and Saito is is also used in Spanish
way and Saito is is also used in Spanish
way and Saito is is also used in Spanish cooking as well so to be honest it's
cooking as well so to be honest it's
cooking as well so to be honest it's actually just the Brits that were a bit
actually just the Brits that were a bit
actually just the Brits that were a bit further behind than anyone else the uh
further behind than anyone else the uh
further behind than anyone else the uh the French Italian and um the French and
the French Italian and um the French and
the French Italian and um the French and Italians had it lot down as you can see
Italians had it lot down as you can see
Italians had it lot down as you can see our onions are really nicely sweated
our onions are really nicely sweated
our onions are really nicely sweated down they've got no color on them
down they've got no color on them
down they've got no color on them whatsoever but they're really nice and
whatsoever but they're really nice and
whatsoever but they're really nice and soft you got a good amount of olive oil
soft you got a good amount of olive oil
soft you got a good amount of olive oil in there I'm just going to add in my
in there I'm just going to add in my
in there I'm just going to add in my tomatoes now not all of these just half
tomatoes now not all of these just half
tomatoes now not all of these just half of that which is about 1 liter chopped
of that which is about 1 liter chopped
of that which is about 1 liter chopped tomatoes you could 100% do this Yourself
tomatoes you could 100% do this Yourself
tomatoes you could 100% do this Yourself by blanching them deeding them let's cut
by blanching them deeding them let's cut
by blanching them deeding them let's cut the I know that people do this at
the I know that people do this at
the I know that people do this at home and to be quite honest I actually
home and to be quite honest I actually
home and to be quite honest I actually think when tomatoes are harvested at
think when tomatoes are harvested at
think when tomatoes are harvested at Peak time processed in this way the tin
Peak time processed in this way the tin
Peak time processed in this way the tin Tomatoes often have a better flavor than
Tomatoes often have a better flavor than
Tomatoes often have a better flavor than processed tomatoes from the British
processed tomatoes from the British
processed tomatoes from the British supermarkets in the middle of December
supermarkets in the middle of December
supermarkets in the middle of December and then I'm just going to let that cook
and then I'm just going to let that cook
and then I'm just going to let that cook out you got this layer of oil on the
out you got this layer of oil on the
out you got this layer of oil on the bottom that's absolutely not a bad thing
bottom that's absolutely not a bad thing
bottom that's absolutely not a bad thing whatsoever and when you're cooking it
whatsoever and when you're cooking it
whatsoever and when you're cooking it out essentially what you're doing is
out essentially what you're doing is
out essentially what you're doing is trying to get rid of some of the loose
trying to get rid of some of the loose
trying to get rid of some of the loose moisture from those Tomatoes basically
moisture from those Tomatoes basically
moisture from those Tomatoes basically reducing all of that natural MSG that
reducing all of that natural MSG that
reducing all of that natural MSG that you get inside of tomatoes to make it a
you get inside of tomatoes to make it a
you get inside of tomatoes to make it a really intense sauce so I don't need to
really intense sauce so I don't need to
really intense sauce so I don't need to tell you how many different variations
tell you how many different variations
tell you how many different variations you can do on a tomato sauce so one of
you can do on a tomato sauce so one of
you can do on a tomato sauce so one of my favorite variations of tomato sauce
my favorite variations of tomato sauce
my favorite variations of tomato sauce is a romesco peeling down these Peppers
is a romesco peeling down these Peppers
is a romesco peeling down these Peppers I've just blistered these in the oven
I've just blistered these in the oven
I've just blistered these in the oven don't worry if you get a few seeds in
don't worry if you get a few seeds in
don't worry if you get a few seeds in there because ultimately this is going
there because ultimately this is going
there because ultimately this is going to be blended into a really nice puree
to be blended into a really nice puree
to be blended into a really nice puree I'm just going to take off some of the
I'm just going to take off some of the
I'm just going to take off some of the skin so this is a more of a Spanish
skin so this is a more of a Spanish
skin so this is a more of a Spanish variation of the sauce so typically
variation of the sauce so typically
variation of the sauce so typically romesco sauce is found in Catalonia it's
romesco sauce is found in Catalonia it's
romesco sauce is found in Catalonia it's usually served with something like
usually served with something like
usually served with something like seafood so we're just going to serve it
seafood so we're just going to serve it
seafood so we're just going to serve it with a little bit of squid what I always
with a little bit of squid what I always
with a little bit of squid what I always do with tomato sauce is I'll always let
do with tomato sauce is I'll always let
do with tomato sauce is I'll always let it cool down but if you've not got time
it cool down but if you've not got time
it cool down but if you've not got time whack it into an ice bath cuz typically
whack it into an ice bath cuz typically
whack it into an ice bath cuz typically whenever you make a romesco you're
whenever you make a romesco you're
whenever you make a romesco you're adding fat and it can tend to make it go
adding fat and it can tend to make it go
adding fat and it can tend to make it go very uh pale in color I'll typically add
very uh pale in color I'll typically add
very uh pale in color I'll typically add all my ingredients into the blender so
all my ingredients into the blender so
all my ingredients into the blender so that's good amount roasted red peppers
that's good amount roasted red peppers
that's good amount roasted red peppers touch more oil prep in Squid knife down
touch more oil prep in Squid knife down
touch more oil prep in Squid knife down all the way through remove this inside
all the way through remove this inside
all the way through remove this inside bit and then I break it down into little
bit and then I break it down into little
bit and then I break it down into little sections that cook nice and easily flip
sections that cook nice and easily flip
sections that cook nice and easily flip it over onto the tough rougher outer
it over onto the tough rougher outer
it over onto the tough rougher outer side squid can get this reputation of
side squid can get this reputation of
side squid can get this reputation of being quite rough but it's actually just
being quite rough but it's actually just
being quite rough but it's actually just this outside membrane that's really
this outside membrane that's really
this outside membrane that's really tough I'm just going to add our cold
tough I'm just going to add our cold
tough I'm just going to add our cold tomato mix
tomato mix
tomato mix now some beautiful almonds which have
now some beautiful almonds which have
now some beautiful almonds which have just been lightly uh toasted in the oven
just been lightly uh toasted in the oven
just been lightly uh toasted in the oven good SP lash of vinegar some garlic it's
good SP lash of vinegar some garlic it's
good SP lash of vinegar some garlic it's just going to flavor the oil really
just going to flavor the oil really
just going to flavor the oil really lightly Squid goes
in so good pinch of flaky salt so
in so good pinch of flaky salt so particularly with Squid you either want
particularly with Squid you either want
particularly with Squid you either want to cook it really really quickly or
to cook it really really quickly or
to cook it really really quickly or braze it for ages color that really
braze it for ages color that really
braze it for ages color that really nicely in the
nicely in the
nicely in the pan take it off the heat PA of lemon
juice okay so we're mesing our sauce
juice okay so we're mesing our sauce should be nice and nice and smooth but
should be nice and nice and smooth but
should be nice and nice and smooth but with a good amount of texture to it cuz
with a good amount of texture to it cuz
with a good amount of texture to it cuz I'm not going to going to pass this one
I'm not going to going to pass this one
I'm not going to going to pass this one off like we have with the other sauce
off like we have with the other sauce
off like we have with the other sauce this beautifully cooked
this beautifully cooked
this beautifully cooked squid best just dressed a little bit of
squid best just dressed a little bit of
squid best just dressed a little bit of oil so sauce number five variation on a
oil so sauce number five variation on a
oil so sauce number five variation on a sauce Tom
sauce Tom
sauce Tom mat very simple sauce basically just a
mat very simple sauce basically just a
mat very simple sauce basically just a completely basic tomato sauce but we've
completely basic tomato sauce but we've
completely basic tomato sauce but we've turned this into a bit of a romesco
turned this into a bit of a romesco
turned this into a bit of a romesco served with some fresh
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