French pan sauces explained plus demonstration on how to make a madeira wine steak sauce
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2024
- In this video we break down the components of French pan sauces and use the technique to make a madeira wine steak sauce that will pair beautifully with any meats.
👩🍳 Check my cooking course : bit.ly/2QZM7TX
Order my cookbook : amzn.to/4bhKmJa
🍴 RECIPE : www.thefrenchcookingacademy.c...
CHAPTERS:
intro: 00:00
What are pan sauces: 00:26
Recipe: 07:00
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. / frenchcookingacademy
✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter for recipes and updates
www.thefrenchcookingacademy.com
👋 CONNECT WITH US 👋
/ frenchcookacademy
/ frenchcookingacademy
www.pinterest.com.au/frenchco...
(affiliates links)
🛒 Check our cookware and book store on amazon 🛒
amzn.to/2sQZd9z.
🍳 MY FAVOURITE COOKWARE 🍳
- Cast Iron Pan: amzn.to/343Pvn4
- My favourite Mauviel Pan: amzn.to/2RHSACP
- Starter Cookware Set (tri-ply clad): amzn.to/2DWJD2a
- Nonstick Pan: amzn.to/2VW02OF
- Cast Iron Enameled French (Staub): amzn.to/302BvXi
- All-round Cutting Board (polypropylene): amzn.to/2POc0Ei
- Heavy Duty Cutting Board (wood): amzn.to/2H4J5ZR
- Essential Utensil Set: amzn.to/2Y3eIc2
- Kitchen Scales (Imperial & Metric): amzn.to/2Vj0Flx
- Measuring Cups Set: amzn.to/2ViYkqT
🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
- Forged Knife Set (Mercer Culinary): amzn.to/2WuDZvs
- Fibrox Knife Set (Victorinox): amzn.to/2DRrbaV
📓 MY GO TO CULINARY GUIDES 📓
- Escoffier culinary guide (English): amzn.to/2PP8ZUr
- Larousse gastronomique: amzn.to/2H4HWBK
- Le repertoire de la cuisine (English): amzn.to/2H3TKE5
- World atlas of wine: amzn.to/2VLiB84
Note: These links are affiliate links, which means that if you use our links to purchase these products, we earn a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:
🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb
Find local producers near you in Oz
- Sustainable Table: www.sustainabletable.org.au/map
- Open Food Network: openfoodnetwork.org.au
📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron
"If you don't have enough sauce you'll die, surely." I like the way this man thinks.
I was going to post the same comment, then I was going to look for it, then I found it. All within about five seconds.... :D
I need to put that line on some art in our kitchen or on my apron. It’s too good not to use.
😅😅
"If you don't have enough sauce you'll die surely." I couldn't agree more.
I really love this channel and I'm so glad to see your subscribers 📈. Very well deserved, thank you.
As a French, hearing the "if you don't have enough sauce you'll die surely" made my day!
After searing my ribeye I'll saute some onion in the pan with a sprinkle of flour, add beef both, a little wine and a pat of butter for a nice pan sauce.
Your videos are brilliant. You have the remarkable ability to make traditional techniques accessible to today's home cook. Can't thank you enough.
no problem always happy to see everyone interested in cooking it’s great 🙂
@@FrenchCookingAcademyMerci c'est intéressant ces videos avec les différentes sauces. Delicieux ! J'ai essayé la sauce avec du bouillon de boeuf en boîte mais la sauce reste très liquide... J'ai essayé de réduire et monté au beurre mais non je ne sais pas pourquoi ma sauce reste liquide. Est ce possible avec les bouillons du marché ou il n'y a pas assez de gelatine dans ces bouillons preparés?
singer !@@EntertainMeNow
This brother is the bomb of French cuisine. Thank you so much bro for your recipes and insight!
i find it comforting that there is no separating a french fur trader from the delightful comfort of this age.
Thank you, I appreciate that you explained what you do and more importantly why you do it. This was really helpful for me.
"If you don't have enough sauce you'll die, surely." Agreed.
Now the shallots from my garden will have new jobs in the kitchen.
I can recall about a dozen sauces you’ve taught. I look forward to the other 188. :)
😅😅yes let’s get saucing everyone
Great video. A series dedicated to sauces would be amazing.
🙂 i have a whole course on sauce already but i am sure we can make a few more 🙂never enough sauce in life 👍
When I discovered stock prep a few weeks ago, I realised that I had missed out on a lot in my previous life
Looks delicious. Pan sauces look so easy but for some reason I've always been afraid to try and make them.
Your videos are getting better. I enjoyed this one. Continue comme ça.
merci
This is certainly an area where French cooking excels. I think they invented sauce!
(Of course the Asians have their own they make sauce with fermented soy beans and other fermented products, but they did not generally create fond, or use butter and cream for thickening.)
"If you don't have enough sauce you'll die, surely.", that sounded so French, LOL
Of course you die if there is not enough sauce! Everyone knows that 🙂 Great tutorials! I already tried a few and there are some "astuces" that really help for your cooking journey for whatever meal you are preparing! Thanks for this great content!
This is a wonderful lesson, and the sauce looks delicious. Can’t wait to try. Stephane, your work is so appreciated. Merci.
my pleasure
When I think of French cooking, I think of French sauces immediately.
The French have a knack for sauce, more than anybody else.
One of my favorite food channels. I learn so much. Thank You sharing your knowledge! 🙏
Your bistrot steak recipe has been my go-to for maybe a couple years now.
Wow. New subscriber here. Just found this channel as recently I've gotten really into various sauces. This is amazing. Ive always noticed the difference between exquisite restaurants and just standard ones is the better ones almost always have various sauces for the different proteins. It truly makes a great meal incredible. Cant wait to try different ones. I really want to find some lemmon ones and mustard ones, 2 of my favorite flavors.
Thank you chef you are amazing I studied French cousin almost 12 years ago and your videos helped me remember everything now the I want to work at a French restaurant
I am 41 but i will never want to stop learning and you are a great teacher thank you chef again
Agreed. Fruitier wines create more complex and interesting sauces, besides being richer and polyphenols. Cab Francs are under appreciated.
How about buckfast as fruit wine..
Shallots are more aromatic vs onions - hence why they're good for quick pan sauces - the flavour is intact against say a long cook where you should use onion which will endure the heat and time more than shallots
Nice, I haven't been getting my notices for your channel. Looking forward to it.
great to hear you got them 👍👍
Ahahha very cool and funny video thanks!
Is that an Openiel knife? Great video and very informative!
Well I know what I’m making for supper…enjoyed the video
I love your channel Stephane ! No one nails the sauce like the French!
thanks so much 👍⭐️
thank you, chef
Glad I found this channel. Can’t wait to try this recipe
Oh yummy👌👌👌👌
Brilliant!
Made this last night...YUM!
Excellent video, thanks.
You see its all about zee sauce love it . ❤
Excellent ! Thank You Chef!
Ha, I think I heard a growl at the end when you were mauling that steak. Awesome
Love madiera. Havent done a steak
Excellent video.
Thank You!
Excellent lesson and sauce
Beautiful.
Very nice, thank you Chef
Excellent learning video! Thank you!
Best cooking channel ever! Thank you so much.
You are the best!
Thank you so much!
Love it. I really like these little in depth videos on a specific subject. Pan sauces & other sauces really make a meal for me.
love them too
Superb. I love pan sauces.
Just bought your book - can’t wait!
Stefan all your cooking is soo good
Very, very clear (and looked delicious) thank you.
This video is so good. I love your work - thanks for sharing the secrets of French cooking!
Love it and look forward to new sauces.
great news
This looks so good! I tried making a pan sauce in the past but was unsure about how best to reduce it, and I added the butter much too soon. Now I can go back and do it right.
Never more than two tbsp, keep it moving in the pan on low heat. Butter is an emulsion and you just want to disperse that emulsion without breaking it with heat. I would have liked for the video to explain this a bit more for new folks, and that you know you've done it right when the body of the sauce is thickened by the butter and there's no layer of fat floating on top
So beautiful!
Excellent teacher.
👍👍🙂
Saucy Frenchman
I made this sauce and it is delicious! I was so excited to taste it that I forgot to get a picture of it but will make it later this week.
mille merci
you are my hero
Simple yet sophisticated. Something that must be experienced. This will be a wonderful series.
That is the finest food, yes?
Truly great Chef Stephane, we love Madeira sauce!
one of my favorite 😋😋
Looks absolutely delicious. I have also pre-ordered your new/first book. Thanks Stephane
thanks so much 🙂🙂
Monsieur le chef...parfait ;)!
Just noticed this channel and of course immediately subscribed.
Will be back for more for sure ;).
Au revoir, a bientôt.
I have a pan sauce recipe that I use that is similar but I add some thyme and rosemary after I add the stock.
Thankyou ❤
pleasure
Thank you so much for this video. It’s really helpful. I need a good saute pan though; which specific Mauviel pan is this? Is it the 3.2 Qt 5Ply one with the cast stainless handle? I must have that exact one! I love it.
Yummy
Top!👍👍👍
Explain how you made your stock. Half and half! It looks fabulous . Love you channel.
that’s a recipe from our upcoming cookbook but no worries i will share it on the channel 👍
Butter at the end! That is a great idea, thanks (:
always helps
Great clip, I have learned a lot so far. Where can I find the powerhouse of taste stock recipe and the little trick?
I love the look of that sauce. I am so looking forward to receiving your book that I bought. I’m in the UK and Amazon advise me that it should be released here around 16 December. Just in time Christmas.
that’s great news and yes exciting book launch for us too 🙂🙂
"If you don't have enough sauce you'll die, surely."
Stated so matter-of-fact 🤣
Greetings from Tokyo, I enjoy watching this food show. I have question In this episode that must not use grilled fish to make sauce because its fishy smell. Only use grilled meat to make sauce. Whats the difference between meat and fish? I thought once grill the fish does not smell fishy does not it?
That looks amazing. I don´t have that kind of pans, but I do have a nice set of cast iron pans which I uses a lot for meat or Chicago style pizzas. Do you think I can use them to make this kind of pan sauce?
I don't even need the steak. A fresh baguette and I'd be in heaven.
do you by any chance make videos in french? Not that I dislike those videos, far from it. It's just that every time I hear you speak in french, I'm a bit happier!
It need some fries 😂 best compliment to that beautiful sauce!! Great video
😄
If you cut an onion the same size as the shallots, the shallots will cook faster? I am amazed.
It's gravy.
The sauce looks and sounds like it is absolutely delicious, and as a complete neophyte, I'm probably asking a question most everyone knows the answer to but... Didn't the steak get cold while you worked on the sauce? How do you keep it warm without overcooking it?
covered in foil itvis usually fine but you can keep in the oven as well covered at 50 degrees celsius when making the sauce .
Thank you! I'll try that.@@FrenchCookingAcademy
Any shallot substitutes? They are out of season where I live
Stephane, I'm very happy you make these videos because eventually someone will have to take Jacque Pepin's place and who can be better than you for the job.
well like jacques i guess what matters the most is passing on the knowledge 🙂
Do you always serve onto hot plates or cold plates
What spoons are you using
How do you prevent the steak from going cold? While making the pan sauce
Undercook then throw in the oven to keep warm. Make pan sauce Add sauce and serve.
Most Chefs will cook they steak to the required temperature. Rest it and then flash it for two seconds on each sides before serving with the hot sauce served over the meat.
“If you don’t have enough sauce, you’ll die, surely.” 😂
Looks so good! Where can I find the stock recipe?
that’s in our upcoming book but i will share it on the channel
14:41 “if you don’t have enough sauce, you’ll die…surely” 🙌
The list of ingredients on the web and printed versions is missing shallots: how much is needed?
I am a retired chef and I just love your videos. I’m also in recovery and cannot have alcohol. Can you suggest a substitute that might work for the flavor?
the easiest is just to skip the alcohol
Why not try to replicate the flavor profile and complexity of Madeira (I realize you can’t taste the original) by adding to the broth: caramel for flavor and sweetness, hazelnuts for nuttiness, orange zest for tanginess, raisins for fruitiness and a light acid then trust your palate when you find a balance with good flavor and sufficient complexity?
Could experiment with adding say a teaspoon of something like fig chutney, or redcurrent jelly nd drop of balsamic? Thinking off the top of my head here!
The alcohol evaporates during the cooking so it might not be a problem.
❤❤❤
What if I cook all my steaks on the outdoor grill? How would I make pan sauce to go with it.
Can you substitue Marsala for Madeira?
yes
Pan sauces or as my grandma called it gravy
👏