This chef is brilliant and a master teacher. I have been cooking over 50 years,CIA, the Europe time spent learning ,etc. Chef Jacob is a master , innovative, instructor. Practice,preactice what he teaches and you will be an star!
As a trainee cook (calling myself a trainee Chef would be an overstatement at this point), your videos/site/forum are what I use to study on the side and I have the deepest gratitude towards your material sir. You, you are doing a great job, thank you.
I just wanted to let you know that I recently can a cross your channel, I spent my whole life in the kitchen Hilton,Sheraton,The Ritz Carlton, I love all I have seen you are a great teacher ;/
Been crushing your videos thank you! I am currently a cook in the United States, but 4 months ago I moved to France. I have been cooking for 4-5 years, but have never been in culinary school. I am currently cooking here at a 1 Michellin Star, but most of this stuff I know but just not the correct terms or science around it, and I appreciate you giving me all the info!! Thank you.
These videos are fantastic and a huge thank you to Jacob and his team. I never had any idea what other chefs were talking about when they'd use any science in their recipes/descriptions. Breaking down a triple helix into collagen? Using citrus to balance sweet? Why, when and how much salt/pepper? This was like a foreign language. However, these videos unlocked it all, not to mention the mother sauces, the more universal interpretation through the new mother sauces, etc. Really great!!!! And for free. Yes, Flower Girl is right. Heart of Gold.
I've watched several of your Stella culinary videos. Using this video I was able to make a really good chicken reduction for some cutlets I made. Your videos are very helpful and they've taught me a lot!
trav4oilers Very cool. If you're interested in being a chef, I would also recommend hanging out over on the Stella Culinary forums. Lots of good discussions there, and I frequently do audio responses for the larger discussion threads. Best of luck in your journey.
you're a Little eager beever!!! being a top Chef is more about just watching Videos son....anyone can turn on a fry pan and throw something on it...to be a real masterchef first requires an inherit love for People. Something that most Chefs lack and you can see the results on the Food they serve.
Chef, this is fantastic. I'm an instructor that is about to teach sauce making. I love this way if thinking! It makes so much more sense! Plus, it's more practical for the modern day chef!
I learned the mother sauces last year...it was obvious that roux-based sauces were all the same thing. At this point, my favorite way of making mac & cheese is with a roux, mixed with 70% milk and 30% reduced stock (I usually use a light chicken stock). When the bechaloute is made, I add an aged chevre (microplaned; otherwise you risk grittiness), some white wine - or straight sodium citrate; the chemical helps with cheese emulsification, and some don't drink/object to cooking with wine - and some white pepper. Add cheese in steps until the sauce just starts to feel gritty. Strain through a fine sieve and reserve the strainer junk for an omelette, if you're concerned about loss of cheese. Smooth, fantastic base for a cheesy-pasta sauce.
This content was just what I was looking for. Was considering going to culinary school but now I think I might just watch your videos over and over 😁 thank you sir
Why would anyone thumbs down this video? It is a great learning tool and it's free.... Anyway thanks for all of my our videos and thanks for sharing your talent and passion.
This made so much sense to me, as a line cook w/ no formal training I have to do a lot of sauces regularly and it really does come down to three techniques. The flavor is irrelevant really, as long as you know what pairs well and balance. You can make literally any sauce you want and it just works. Nice vid, thanks chef.
Great video. Thanks Jacob. I love to cook and here in Ireland we are blessed with the finest produce. Your methods, technical as they are, deliver fantastic results. Thank you for making these videos.
Excellent chef! I consider myself to be a fairly good cook and thoroughly enjoy myself in the kitchen but what I am now learning from you is opening my eyes and tastebuds to a whole new level. Thank you.
Due to quarantine, I started learning how to cook. When I started reading about sauces, it was very confusing to me as a mathematician and engineer because the classification to 5 "mother sauces" doesn't seem logical -- some of them are too similar, and the 5th one seems really off. Your approach seems to be more logical to me, so thank you sir!
What would タレ "tare" (a Japanese sauce made by extracting flavour from konbu, katsuobushi, bonito ect.) that is used in ramen and other Japanese foods, be considered in the 3 modern sauces. you dont really reduce, emulsify, or puree anything in it so I'm just curious how you would classify it. thank you so much for this video and everything else you put out, it has helped me out so much.😁
Dude ive learned so much from you. You're good for the world man. Today i cooked for a very tired dad. It made his day. Im happy, youre cool, we're cool
I've been looking for a video like this for ages! I always thought that roux was really unnecessary, and you're not really developing flavor. Just adding stock to flour and butter. I'm on garde manger at my job, and I've been looking for a sauce video like this so I can get onto the hot line!
SlightyStuupid Right on, glad you found it helpful. We have a lot more info over at StellaCulinary.com/Sauces. Also, you should join our forum and ask questions; I'm always willing to help young cooks work their way up in the kitchen. Best of luck.
Hi Jacob. Thanks for creating a video based just on sauces. I love cooking for my girlfriend and this is going to take my dishes to another level. I owe you one!
As somebody whose level of cooking is "microwave." I found this a really interesting video in a cerebral way. I enjoy and appreciate cooking theory, and you explain things very well. Great vid.
Thank you very much for this video and for all the videos that you have posted. It is the most lucid presentation of sauces that I have seen. Suddenly everything that I have read or seen about sauces makes sense. This video should be required viewing for any aspiring cook or chef. You are an excellent chef/teacher!
great stuff. I laughed when you noted that the mother sauces (except hollaindaise/bearnaise) are all the same because I thought the same thing when I was learning.
Best explanation chef! For reals all you need to know in one place and very well explained. I'm getting ready to take my acf certification test! Thank you so much I love your channel
Thanks! Very good explanations and done in a practical way. I am sure most home cooks as well as professional chefs will look at that and say wow! it is always nice to know why things work or don't work as well as to understand what you're really doing thereby allowing you to be more creative as you said. thanks again!
Great video... many thanks Jacob. This is how I've cooked my entire life (recipes are for inspiration only, make it your own way). But I have always been inconsistent in my technique and often miss the mark in what I'm trying to achieve. Your teaching method is exactly what I've been missing. I just watched this video and have subscribed. I will be watching. Can't wait to learn more!
Thank you Jacob I absolutely love your videos! I love your technical approach to cooking it really helps me understanding the tecniques etc. of cooking.
Awesome video Chef! you freaking Rock!!! this is Tony From Brazil! keep doing the videos, you inspire soooo many people because you teach sooo good!!! thanks very much Chef! Godspeed!!!
First, I love you. Second, I'm looking at the sauce page and there's a lot of info. Is the written portion the guide or is there a download for the guide? I'm about to start watching the in depth reduction video and wanted to make sure I'm not missing anything.
If using fresh herbs, for best results, you'll add them usually during the last 10 minutes of simmering, especially if tender herbs like tarragon, parsley, chive, etc. Woodier herbs, like thyme, rosemary and oregano, about 20 minutes our from being done. Dry herbs, you want to simmer for at least 20 minutes plus.
I love your videos. Very good instruction. One thing I need to mention: It has been discovered that there was an error when the translation of Escoffier's Book was made. The translator called the fifth sauce "Hollandaise", but it should have been Mayonaise. Check out the video by Alex. This has caused a lot of problems over the years. Keep up the good work. I love your take on sauces.
This is an excellent approach for teaching novice cooks. one small suggestion though, describing reduction, emulsification, & purée as mother sauces is a slight misnomer. The classic mother sauces of Escoffier are meant to incorporate method, technique, flavor profile, and use together as the fundamental principles of cooking as we know it today. still, kudos for your approach!
I think this is about the coolest video or videos i have ever seen around the mark 700 i was almost on the floor laughing .... Love these videos keep em coming..... gotta go back and get the flavors ...
i am going through escoffier online..they don't mention the three modern souses.. can u take the chicken,beef and pork to make a for all intense purpose a universal sauce i understant the diff in each sauce..but i plan to open a small brick and mortar as well as a mobile kitchen..can i use a universal sause for proteins except beef and still keep the same flavor profile for white meats
Hi Jacob. Where would you place gastrique within these three sauces? Is it a variant of reduction, or is the thickening property of the caramelised sugar a separate category?
+albedo0point39 Any sauce that is thickened through particulate matter would fall under the reduction category. In this case, the sugar is the particulate matter thickening the sauce, just like the exploding starch granules in a roux thickened sauce. Great question, please let me know if you have any follow ups.
this man is very well spoken, it's like listening to an audiobook. Idk if he's just riffing or reading a script, but he just sounds like he's read a lot of books 😆
First of all, thanks for making these videos, haven't tried emulsion sauces with eggs yet, won't dry deglazing wine have enough acid, or do you still need some added acid, and does for example, orange give enough acid for like a duck l'orange?
MrPassetti It all comes back to flavor structure, and tasting the sauce for balance right at the end before serving. So yes, wine will add some acid to the sauce. But that acid can become muted with the reduced stock and finishing fat. So once you add the fat at the end, taste the sauce. If it seems a little flat, a tiny bit of acid will brighten it up. For duck l'orange, you're usually using duck stock, which isn't going to be as rich as veal stock, and you're using it in small amounts so the orange juice can shine through. You can deglaze with white wine or an orange liquor, and then add in fresh orange juice and reduce, or just add in the orange juice sans wine/liquor during the deglazing step. A lot of classic recipes call for sugar; this helps to cut the acidity of the juice, making it sweet, but will also help to thicken the sauce as it is reduced. Most recipes also call for white vinegar, which will help to balance the sugar, giving you a sweet & sour effect. As you can see, there's lots of different approaches just for this simple classic dish, but when you simplify it to just flavor structure + technique, all you have to do is apply the reduction sauce technique and then adjust the flavors as you see fit. So here might be my approach: Saute some shallots and ginger in a pan. Deglaze with Grand Marnier (orange cognac) and reduce until it's almost gone. Add reinforced and reduced duck stock. Reduce until it starts to thicken, then add in fresh orange juice and zest, along with a little spoonful of sugar. Reduce again until a glaze is formed. Strain out zest, swirl in a pat of butter, squeeze in a little fresh orange juice to reinforce that fresh orange flavor, and taste. If it's too sweet/rich, you can add a dash of vinegar or lemon juice to bring the sauce into balance. Because there is already a lot of orange in the sauce, a little bit of citric acid (from the lemon) will help to brighten the sauce, while reinforcing the orange/citrus flavor profile. Let me know if you have any more questions.
Also what is everyone's opinion of making a stock of shellfish? I have done it a few times. Mostly with shrimp/prawns. Once with balmain bugs. Which is a type of butterfly fan or slipper lobster relatively common and cheap here in Australia, and which tastes about twice as good as our regular lobsters, and with much more meat and much easier to prepare. In all cases the results were tasty but really quite overpoweringly salty, fishy and umami. In the case of the balmain bugs it was also perhaps inadvisable. Soon after eating I had some strange neurological symptoms. Like tremors, sweats and weakness, although I soon recovered....
I'd like to suggest that you call these the three "stepmother sauces". Regardless I love what you're doing, and that your'e passing your knowledge on to those that want to improve in the kitchen. Thank you
Good video but what about Foams/Espuma possibly missed out stabilisers as “modern mother sauce number 4” although I’m not really a fan it’s often used in the world of gastronomy.
tonymc11 depending on how they’re formulated, foams and Espumas would fall under emulsification or reduction. Reductions use various hydrocolloids as thickeners and stabilizers, the most common being flour and starch, but xanthan gum, agar, gelatin, lecithin are all hydrocolloids. Foaming or frothing is just applied technique but doesn’t necessitate a completely different category. Think whipped cream.
This man has a heart of gold. He is giving what took him years to sound simple because he is caring. God bless you sir!
Absolutely! Because when you truly love something...you have to give it away :-)
This chef is brilliant and a master teacher. I have been cooking over 50 years,CIA, the Europe time spent learning ,etc. Chef Jacob is a master , innovative, instructor. Practice,preactice what he teaches and you will be an star!
This is actually quite amazing. Extremely impressive. One of the best approaches I have ever seen.
As a trainee cook (calling myself a trainee Chef would be an overstatement at this point), your videos/site/forum are what I use to study on the side and I have the deepest gratitude towards your material sir. You, you are doing a great job, thank you.
I just wanted to let you know that I recently can a cross your channel, I spent my whole life in the kitchen Hilton,Sheraton,The Ritz Carlton, I love all I have seen you are a great teacher ;/
Awesome, thanks Michael!
This man's videos are a damn gold mine of information, even for chefs like myself who just need a refresher course
So much knowledge dropped in 30 mins. Helpful stuff! I'm gonna have to rewatch this a few times to really absorb everything.
Been crushing your videos thank you! I am currently a cook in the United States, but 4 months ago I moved to France. I have been cooking for 4-5 years, but have never been in culinary school. I am currently cooking here at a 1 Michellin Star, but most of this stuff I know but just not the correct terms or science around it, and I appreciate you giving me all the info!! Thank you.
Excellent teacher. He makes the complicated seem simple.
You can tell this man has a passion for cooking by the way he explains everything, great video!
wish i could just put watching your vids on my resume
yesss he needs a certification
This comment came out 7 years and only has 51 likes. An injustice!
This is exactly what I was looking for regarding the steps of making sauces instead of just basic ingredients.
You are an excellent teacher. The little videos down in the corner of the screen really illustrate your words. Thanks for sharing your knowledge.
These videos are fantastic and a huge thank you to Jacob and his team. I never had any idea what other chefs were talking about when they'd use any science in their recipes/descriptions. Breaking down a triple helix into collagen? Using citrus to balance sweet? Why, when and how much salt/pepper? This was like a foreign language. However, these videos unlocked it all, not to mention the mother sauces, the more universal interpretation through the new mother sauces, etc. Really great!!!! And for free. Yes, Flower Girl is right. Heart of Gold.
I've watched several of your Stella culinary videos. Using this video I was able to make a really good chicken reduction for some cutlets I made. Your videos are very helpful and they've taught me a lot!
Fantastic Video chef! I;m only 18 years old and videos like this are what are going to set me light years ahead of everybody else.
trav4oilers Very cool. If you're interested in being a chef, I would also recommend hanging out over on the Stella Culinary forums. Lots of good discussions there, and I frequently do audio responses for the larger discussion threads. Best of luck in your journey.
Jacob Burton I would reccomend changing reduction to dehydration.
trav4oilers
you're a Little eager beever!!! being a top Chef is more about just watching Videos son....anyone can turn on a fry pan and throw something on it...to be a real masterchef first requires an inherit love for People. Something that most Chefs lack and you can see the results on the Food they serve.
*inherent
I like the way Jacob talks about cooking. There's a lot of useful information to go through and bring your cooking to the next level. Thanks a lot.
Chef, this is fantastic. I'm an instructor that is about to teach sauce making. I love this way if thinking! It makes so much more sense! Plus, it's more practical for the modern day chef!
As you say in the video, anyone can cook.
Being a really good teacher, however, is rare and amazing; Thank you so much!
I learned the mother sauces last year...it was obvious that roux-based sauces were all the same thing. At this point, my favorite way of making mac & cheese is with a roux, mixed with 70% milk and 30% reduced stock (I usually use a light chicken stock). When the bechaloute is made, I add an aged chevre (microplaned; otherwise you risk grittiness), some white wine - or straight sodium citrate; the chemical helps with cheese emulsification, and some don't drink/object to cooking with wine - and some white pepper. Add cheese in steps until the sauce just starts to feel gritty. Strain through a fine sieve and reserve the strainer junk for an omelette, if you're concerned about loss of cheese.
Smooth, fantastic base for a cheesy-pasta sauce.
This content was just what I was looking for. Was considering going to culinary school but now I think I might just watch your videos over and over 😁 thank you sir
Why would anyone thumbs down this video? It is a great learning tool and it's free.... Anyway thanks for all of my our videos and thanks for sharing your talent and passion.
Anti Sauce Squad
I love how much he calls me out for being lazy. This has literally opened my eyes to my cooking skills and style
I love your teaching style. You have to teach from the abstract and modular components to truly get the foundation of any practice.
This made so much sense to me, as a line cook w/ no formal training I have to do a lot of sauces regularly and it really does come down to three techniques. The flavor is irrelevant really, as long as you know what pairs well and balance. You can make literally any sauce you want and it just works. Nice vid, thanks chef.
Thank you. Glad you enjoyed the video.
Great video. Thanks Jacob. I love to cook and here in Ireland we are blessed with the finest produce. Your methods, technical as they are, deliver fantastic results. Thank you for making these videos.
+Mel Hughes Thanks Mel, glad you are enjoying the videos.
I missed this one. Some great information here and very well explained. A proper chef. Not many on TH-cam.
Excellent chef! I consider myself to be a fairly good cook and thoroughly enjoy myself in the kitchen but what I am now learning from you is opening my eyes and tastebuds to a whole new level. Thank you.
great video I'm a self taught..from mother to son chef ....you pieced up the jigsaw puzzle for me....keep up the good work... thank you sooooo much
Due to quarantine, I started learning how to cook. When I started reading about sauces, it was very confusing to me as a mathematician and engineer because the classification to 5 "mother sauces" doesn't seem logical -- some of them are too similar, and the 5th one seems really off. Your approach seems to be more logical to me, so thank you sir!
You are imparting knowledge that can only be gained through many years of experience. I love you chef. 😍
Thank you. Glad you're enjoying the content.
You, Chef, are an outstanding teacher. Thank you.
What would タレ "tare" (a Japanese sauce made by extracting flavour from konbu, katsuobushi, bonito ect.) that is used in ramen and other Japanese foods, be considered in the 3 modern sauces.
you dont really reduce, emulsify, or puree anything in it so I'm just curious how you would classify it. thank you so much for this video and everything else you put out, it has helped me out so much.😁
whoa yeah!! big applauses chef
sauces never made so clear
you helped me in my final exam at my culinary school
Dude ive learned so much from you. You're good for the world man. Today i cooked for a very tired dad. It made his day. Im happy, youre cool, we're cool
I've been looking for a video like this for ages! I always thought that roux was really unnecessary, and you're not really developing flavor. Just adding stock to flour and butter. I'm on garde manger at my job, and I've been looking for a sauce video like this so I can get onto the hot line!
SlightyStuupid Right on, glad you found it helpful. We have a lot more info over at StellaCulinary.com/Sauces. Also, you should join our forum and ask questions; I'm always willing to help young cooks work their way up in the kitchen. Best of luck.
God bless you chef for giving us new ideas 🙏🙏🙏
Hi Jacob. Thanks for creating a video based just on sauces. I love cooking for my girlfriend and this is going to take my dishes to another level. I owe you one!
Nick Singh (blackchilliwing) Right on nick. Glad you found the video helpful.
As somebody whose level of cooking is "microwave." I found this a really interesting video in a cerebral way. I enjoy and appreciate cooking theory, and you explain things very well. Great vid.
linkdude64 Thank you. Glad you enjoyed the video.
Now what he said at the beginning of this video is what I was looking for in an teacher. I would love to learn more on making sauce👏🏿👍🏿👍🏿
Thank you very much for this video and for all the videos that you have posted. It is the most lucid presentation of sauces that I have seen. Suddenly everything that I have read or seen about sauces makes sense. This video should be required viewing for any aspiring cook or chef. You are an excellent chef/teacher!
Francisco Chaves Thank you, that means a lot. Glad you enjoyed the video!
great stuff. I laughed when you noted that the mother sauces (except hollaindaise/bearnaise) are all the same because I thought the same thing when I was learning.
Best explanation chef! For reals all you need to know in one place and very well explained. I'm getting ready to take my acf certification test! Thank you so much I love your channel
Thanks! Very good explanations and done in a practical way. I am sure most home cooks as well as professional chefs will look at that and say wow! it is always nice to know why things work or don't work as well as to understand what you're really doing thereby allowing you to be more creative as you said. thanks again!
Thank you for taking the time to watch and comment. I'm glad you enjoyed this video!
Thanks for composing such professional videos chef!
Great video... many thanks Jacob. This is how I've cooked my entire life (recipes are for inspiration only, make it your own way). But I have always been inconsistent in my technique and often miss the mark in what I'm trying to achieve. Your teaching method is exactly what I've been missing. I just watched this video and have subscribed. I will be watching. Can't wait to learn more!
Thank you Jacob I absolutely love your videos! I love your technical approach to cooking it really helps me understanding the tecniques etc. of cooking.
TheImbame I'm glad you found this video enjoyable. Thanks for watching.
Absolutely excellent teacher.
Wow - you are an exceptional teacher! Thank you very much!
Awesome video Chef! you freaking Rock!!! this is Tony From Brazil! keep doing the videos, you inspire soooo many people because you teach sooo good!!! thanks very much Chef! Godspeed!!!
thank you so much for your courses they allow just that next level insight.
Thank you for such in an depth knowledge of sauces
You, sir, are amazing!
Thank you so much for these amazing tutorials!
AWESOME. seriously awesome. thanks Jacob
great video, I should've saved 2 years and a ton of money on culinary school and just learned on TH-cam, hahahah
This is terrific. Very practical.
First, I love you. Second, I'm looking at the sauce page and there's a lot of info. Is the written portion the guide or is there a download for the guide? I'm about to start watching the in depth reduction video and wanted to make sure I'm not missing anything.
Thank you Chef. You and Chef John from “Food Wishes” are perfect in combination.
Thank you sir for sharing such great knowledge.I appreciate your teaching very much.
Great video. Thank you so much for sharing this information!
I'm currently working in the catering industry! this helped me thanks m8!
You are good man and best chef in the world
Just started watching your videos, very interesting and informative, thanks! - from over here in England.
Really informative. Thx. Just wondering at what stage do you add the herbs?
If using fresh herbs, for best results, you'll add them usually during the last 10 minutes of simmering, especially if tender herbs like tarragon, parsley, chive, etc. Woodier herbs, like thyme, rosemary and oregano, about 20 minutes our from being done. Dry herbs, you want to simmer for at least 20 minutes plus.
I love the way you teach! This is exactly the philosophy I have with cooking and these are kind of videos I can really learn something useful from
Fabulous. I appreciated for this lesson
thank you so much Jacob I learned so much tonight.
I love your videos. Very good instruction. One thing I need to mention: It has been discovered that there was an error when the translation of Escoffier's Book was made. The translator called the fifth sauce "Hollandaise", but it should have been Mayonaise. Check out the video by Alex. This has caused a lot of problems over the years. Keep up the good work. I love your take on sauces.
This is an excellent approach for teaching novice cooks. one small suggestion though, describing reduction, emulsification, & purée as mother sauces is a slight misnomer. The classic mother sauces of Escoffier are meant to incorporate method, technique, flavor profile, and use together as the fundamental principles of cooking as we know it today. still, kudos for your approach!
I freaking love Your channel, great scientific view on cooking. Keep them coming! :)
pawsup93 Thank you!
Thank you so much for your videos and sharing your knowledge
love it love it love it... this info is golden!
awesome video chef and very informative too
I love how you detailed your "bang, bang, bang". Its a good refresher course.
I think this is about the coolest video or videos i have ever seen around the mark 700 i was almost on the floor laughing .... Love these videos keep em coming..... gotta go back and get the flavors ...
+redroadkd Awesome. Glad you enjoyed the lecture.
Excellent info and super high production quality
+akumasan707 Thanks. Glad you enjoyed the video.
i am going through escoffier online..they don't mention the three modern souses.. can u take the chicken,beef and pork to make a for all intense purpose a universal sauce i understant the diff in each sauce..but i plan to open a small brick and mortar as well as a mobile kitchen..can i use a universal sause for proteins except beef and still keep the same flavor profile for white meats
Jacob - as the finishing step to get even more thickening, would you ever use a Buerre Manie technique to add the butter?
This is amazing!! Thanks so much for all this
Hi Jacob. Where would you place gastrique within these three sauces? Is it a variant of reduction, or is the thickening property of the caramelised sugar a separate category?
+albedo0point39 Any sauce that is thickened through particulate matter would fall under the reduction category. In this case, the sugar is the particulate matter thickening the sauce, just like the exploding starch granules in a roux thickened sauce. Great question, please let me know if you have any follow ups.
great info, thanks so much for your effort. i just shared with my 2500 fans on my catering website.
Rich S Thanks for the share and glad you enjoyed it!
this man is very well spoken, it's like listening to an audiobook. Idk if he's just riffing or reading a script, but he just sounds like he's read a lot of books 😆
First of all, thanks for making these videos, haven't tried emulsion sauces with eggs yet, won't dry deglazing wine have enough acid, or do you still need some added acid, and does for example, orange give enough acid for like a duck l'orange?
MrPassetti It all comes back to flavor structure, and tasting the sauce for balance right at the end before serving. So yes, wine will add some acid to the sauce. But that acid can become muted with the reduced stock and finishing fat. So once you add the fat at the end, taste the sauce. If it seems a little flat, a tiny bit of acid will brighten it up.
For duck l'orange, you're usually using duck stock, which isn't going to be as rich as veal stock, and you're using it in small amounts so the orange juice can shine through. You can deglaze with white wine or an orange liquor, and then add in fresh orange juice and reduce, or just add in the orange juice sans wine/liquor during the deglazing step.
A lot of classic recipes call for sugar; this helps to cut the acidity of the juice, making it sweet, but will also help to thicken the sauce as it is reduced. Most recipes also call for white vinegar, which will help to balance the sugar, giving you a sweet & sour effect.
As you can see, there's lots of different approaches just for this simple classic dish, but when you simplify it to just flavor structure + technique, all you have to do is apply the reduction sauce technique and then adjust the flavors as you see fit.
So here might be my approach:
Saute some shallots and ginger in a pan. Deglaze with Grand Marnier (orange cognac) and reduce until it's almost gone. Add reinforced and reduced duck stock. Reduce until it starts to thicken, then add in fresh orange juice and zest, along with a little spoonful of sugar. Reduce again until a glaze is formed. Strain out zest, swirl in a pat of butter, squeeze in a little fresh orange juice to reinforce that fresh orange flavor, and taste. If it's too sweet/rich, you can add a dash of vinegar or lemon juice to bring the sauce into balance. Because there is already a lot of orange in the sauce, a little bit of citric acid (from the lemon) will help to brighten the sauce, while reinforcing the orange/citrus flavor profile.
Let me know if you have any more questions.
Please chef. Is this video is about the technique of the mother sauces execution?!
Also what is everyone's opinion of making a stock of shellfish? I have done it a few times. Mostly with shrimp/prawns. Once with balmain bugs. Which is a type of butterfly fan or slipper lobster relatively common and cheap here in Australia, and which tastes about twice as good as our regular lobsters, and with much more meat and much easier to prepare. In all cases the results were tasty but really quite overpoweringly salty, fishy and umami. In the case of the balmain bugs it was also perhaps inadvisable. Soon after eating I had some strange neurological symptoms. Like tremors, sweats and weakness, although I soon recovered....
You are the man!... Thanks for that great class.
I'd like to suggest that you call these the three "stepmother sauces". Regardless I love what you're doing, and that your'e passing your knowledge on to those that want to improve in the kitchen. Thank you
Would blanching habaneros before making hot sauce make a difference?
I appreciate you and your videos. Very informative.
Thank you Kyle.
Good video but what about Foams/Espuma possibly missed out stabilisers as “modern mother sauce number 4” although I’m not really a fan it’s often used in the world of gastronomy.
tonymc11 depending on how they’re formulated, foams and Espumas would fall under emulsification or reduction. Reductions use various hydrocolloids as thickeners and stabilizers, the most common being flour and starch, but xanthan gum, agar, gelatin, lecithin are all hydrocolloids.
Foaming or frothing is just applied technique but doesn’t necessitate a completely different category. Think whipped cream.
Impressive inspiring tutorial.
thank you chef，i am CDP de chef,this is video, is useful,i really learn sauce detail,,thank you so much
+li jamson Thanks. Glad you enjoyed the video.
great video chef very helpful
Thank you for sharing your knowledge! Tomate has an e on the end of it though. It’s feminine.
I need to get you a lap dance Chef! You earned it :) thank you once again.
whoa...I learned alot. thanks
Bài somewhere (July) rất hay, mong một ngày cô hướng dẫn bài này
Thank you so much sir your video is really helpful
I agree with most of what you said my only concern is when you said you add roux with tomato sauce.
I’ve had it at a very nice restaurant, but I’ve never been able to recreate it. It’s kinda like my search for the holy grail.
There's a French guy who has a video on YT where he makes it. Search "sauce tomat mother sauce" and you should find it