How to make the mother sauces | The five classical sauces
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- เผยแพร่เมื่อ 20 มิ.ย. 2024
- On this week's Taste of Retirement, we're teaching you how to make sauces from scratch, more specifically, how to make the mother sauces. Now there are five of them and the five classical mother sauces are, Veloute, Bechamel, Espagnole, Tomato and Hollandaise. Now, you may or may not have heard of these five classical sauces, but the five classical sauces are the basis to almost all of French cuisine, and most of the cuisine around the world. These sauces are bases for various other sauces, such as a hollandaise sauce can be turned into a bearnaise sauce or a bechamel sauce can be turned into a mornay sauce. With that being said, lets get to the sauces!
Espagnole sauce recipe:
3 cups beef stock
Italian flat leaf parsley
Bay leaves
Fresh thyme
Black peppercorns
2 oz clarified butter (unsalted)
3 tbsp all-purpose flour
Diced celery
Diced carrots
Diced onions
2 tbsp tomato paste
Bechamel sauce recipe:
2 oz fat (we used rendered bacon fat)
2 oz unsalted butter
4 tbsp all-purpose flour
2 cups whole milk
Salt & pepper to taste
Veloute sauce recipe:
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups chicken stock
Salt & pepper to taste
Tomato sauce recipe:
2-3 tbsp canola oil
1/2 medium onion, diced
3-4 tbsp chopped garlic
28 oz peeled San Marzano tomatoes
14 oz tomato sauce
Crushed red pepper
Fresh parsley
Oregano
Fresh Basil
Salt & pepper to taste
Hollandaise sauce recipe:
Fresh lemon juice (1 lemon)
3 egg yolks
1 tbsp white wine vinegar
1 stick unsalted butter (melted)
Salt & cayenne pepper to taste
There you have it, the five classical mother sauces! Give them a try for yourself and be sure to check out later videos to come where we take the five sauces and turn them into some savory and delicious meals!
00:00 - Intro
00:51 - How to Make Espagnole Sauce
04:51 - How to Make Bechamel Sauce
07:53 - How to Make Veloute Sauce
09:53 - How to Make Tomato Sauce
13:46 - How to Make Hollandaise Sauce
17:36 - Outro
As a Banquet chef at Montaluce Winery in Dahlonega GA I frequently use all these basic sauces. Thanks for showing the correct way.
The chef I learned from in Ft. Lauderdale Fl back in 76-78, kicked me in the behind because i made scrambled eggs the 1st time I tried to make a hollandaise sauce. Never broke one after that. Subbed
Oh you’re about 2 hours away from me. I work at the Douglasville Conference Center in Douglasville, GA. Currently in training but also getting paid to do so. Chef gave me a birthday present yesterday, a set of knives. He also gave me homework. Which is to study the 5 mother sauces.
Excellent!Thank you Rob!
6:53 You nearly drop the flour but fucking catch it and flip it over all in one fluid motion.. had me rolling! And props to the sound engineer for that absolutely brilliant music cue!
lol yeah
This was a fantastic video. Thanks for sharing your knowledge
Garlic.... you did not use enough. I am German and love garlic. Great video man. love it. love your take on it. adding crushed red pepper flakes and such.... Thanks.
🙏🙏🙏🙏
Thank you! This was great 👍
Thankyou for the knowledge chef👍🏻
Thanks man, you make it so easy...can't wait to try it out.
Yes
Thanks a million...
Excellent, thanks for showing us how !
Absolutely! Thank you for stopping by!
Great vid...on point and makes it fun.
This will help me out at work, I was already doing a lot of this stuff but did not know what it was called
Great video, thanks for demonstrating all of these together!
Absolutely! Thanks for the watch!
thank you chef
Thanks chef
Very good video .this will help plenty of biginners in the galley.God bless you
Nice work chef ,
The video was helping me a lot in my practical
👌👌👌👌
thank you for sharing this boss
He watched TH-cam and made a TH-cam....bless him heart 🙏
Thank you sir
Brilliant
Great chef❤
Nice video!!
Thx a lot!!!!!!
Nice
Im literally eating two of them right now. I’m from Spain and one of our countries staple dishes is croquetas (croquetas), which are basically a thicker bechamel made with onion and any other ingredient. Most typical ones are made with Spanish ibérico ham, chicken, fish… When you have that dough you make little balls, you fry them and cook them. And I’m eating them with mayonnaise, an emulsion, so it’s other of the five mother sauces
I love the mother sauces as well as their derivatives
What
Yes
Nice!
@@PatelHemlataAnimalsvideo hi
what kind of roux is in espagnole?
He makes tomato sauce by adding tomato sauce in it?
Im here thinkin how the fuck did we manage to make tomato sause for the first time if one of the ingredients for makin this shit is tomato sause 🤨
🤣🤣🤣🤣🤣
Yup...in case the tomato isn't really red. He can add it to add the color
T'was a tomato puree
That was Tomato puree 😋
“Valoody” 😂
That Béchamel was super chunky. Isn’t it supposed to be smooth? Glaze?
I want to know what the name of the chef is.
I am studying culinary arts recently and I want to adopt his methods of cooking ❤️❤️❤️
I learned this at 14 or 15. Mostly because my mother hated making gravies or white sauces....just pay attention and they are east..focus, focus...all y9u cheffies.
As for the tomatoes can i substitute with farm fresh or store bought tomatoes?
You could, but you’ll have to seed and skin them, also then really cook them down.
Use italian tomatoes as they have less skin and seeds in comparison to the paste, aswell as less acidity.
This guy went to Cordon Bleu school si wrong I don't even know where to start😂😂😂
So if u need tomato sauce for tomato sauce how do u make tomato sauce from tomatoes? Just blend up tomatoes? That has been reduced or what?
check out Alex the French guy discovering that hollandaise isn't one of the mother sauces but it should be mayonnaise instead! :)
Since when do San marzano tom come from Cali?
can i use evaporated milk or fresh milk for the béchamel sauce?
Try it out for yourself, cooking is all about experimenting
Hi good day 👋 can I can permission to use your video for my educational purposes only?
forgot to tell:
just remember a report I've seen yrs. ago on german TV.
There had been an old lady, living in the italian alps in the "village of the centenarians", no more teeth left,
smoking cigar and being asked how to make "the one an only true tomato sauce".
She smiled talking of only 4 ingrediants to get in: red wine, lots of onions, garlic and red bell pepper.
Well, with that recipe she reached the age of being 100 y.o. ! 🙂
On the California M Tomatoes: Did you do anything to them? I assume you washed and peeled them. Did you boil them? I am sorry, I am asking bc I don't know. They did not look fresh, so I assume you boiled them down a little bit?
28oz indicates a can. San Marzano is the type of tomato but there are many brands of San Marzano.
"you got vellooty"
Awww..Man!!!!! That sawmill gravy though!!!! I'd have NO shame taking that away from you and dump it all over my biscuits and country fried EVERYTHING! "Here's your empty cast iron skillet back chef, Thanks!' lol
Lol, so glad your approve!!!
how much bacon is required for the Bechamel to get 2 oz fat out of it ?
fantastic video...couple tips...
simmer your milk with a béchamel in addition don't add 2 fats butter and oil and again simmer not in cast iron and you will get a smoother sauce. its a BASE sauce the variations takes it completely out of Mother sauce territory
That Bechamel was horrible. Looks more like a pancake batter than a sauce 😂
I've stopped watching on that bechamel... if that's bechamel...then I'm a chef to ! Imagine people actually copying his recipes !?
They should make stand mixers with a double boiler feature underneath it so that you aren't standing there whiping the crap of the eggs yolks.
This is an amazing presentation but I have to ask, WHY oh WHY are you not cooking on a flame?
Basil instead of parsley in the tomato sauce and little lemon.
What do you say about mayo dude
Tempting fate with that knife by the pot handle. Don't do it like that kids.
I'm sure he has watched this back enough now to realise he didn't caramelise the onions or brown the roux anywhere near enough for that to be called sauce espagnole. Also he left half the onions for his miroux poix on the chopping board.
Garlic to keep the vampires away and diseases too!😁
San Marzano tomatoes are from California? Mind blown, pretty sure they’re DOP from Italy only unless you’re talking about some grocery store knock off “San marzano style”
Va looty ! Hahaha!
I just heard on the radio that Mayonnaise is a mother sauce, and hollandaise is not!
That's right
San Marzano tomatoes are a protected designation of origin food, like champagne. that's to say, it's not a San Marzano tomato if it comes from California
Good video, added flour too quickly though and didn’t wait for it to be mixed with the fat properly yet when you added milk when making the bechamel. Otherwise good video
And a little bit of cayenne pepper… 👀
I don’t understand the adding tomato sauce to the fresh peeled San Marzano tomatoes. Why?
Aren’t you making a tomato sauce from scratch? I’ve seen tomato paste added, but not tomato sauce
There's not a 100% right recipe for this sauce, it's an exception of the sauces mères as there's a lot of variations on how to make it.
Pay respects to mayo
VUHLOOTEE????
Wait im so confused by your channel. Is it a cooking channel or a finance channel?
Everyone's going on about how he used tomato sauce to make tomato sauce or that he calls hollandaise a mother sauce but I'm shocked at how badly he butchered that espagnole.
For a true authentic French Bechemel sauce..
Replace the milk with cream.
Note to myself: always wear something black before a black'ish background!
Velou'teh'
teh=té
If you manage to burn a roux, don’t just toss out the pot, toss yourself in to the dumpster
You have some error in your way of cooking the basic mother sauces.
What is that wtong way buddy?
AMAZING 5 SAUCES MOTHER'S THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
It's "Velouté" sauce. You are the only one pronouncing it wrong. If you can say Espagnole, French word for "Spanish" , you can definitely say velouté. Also, Hollandaise is the French word for "Dutch". Put some respect into the French name of the mother sauces, they have a long and fascinating history ...
Don't worry, he's as shit at making them as he is saying the names.
😂
He’s American, probably worked in America most of his life, with Spanish speaking people. So I can see how he’d get “espanol”, since we’re all taught that in America also.
Velouté is not as common as Espanol in America.
Don’t be offended, not everyone knows the language, or speaks it, or grew up in that same country.
Have some patience instead of just invalidating the fact that he’s trying to teach curious cooks how to make these important sauces.
See the content for what it is, not because he said Veloute wrong-In that sense, you’re actually just being a dick.
Also, you didn’t educate anyone on how Veloute is actually pronounced, so your comment is just pure Assholery, ignorance, and cockiness.
Your information saved my life.
A roux will not burn without water or vegetables that have moisture 😂😂❤❤rookie mistakes
I think his stove was too hot. It has to be the right temperature. Too hot and you will ruin your sauce.
Hollandaise isnt a mother sauce although sauce mayo so mayonnaise is a mother sauce
Either way, they both serve up a whole lot of love.
actually it is.... inducted into the mother sauces in the 19th century by Augustine Escoffier it wasn't in the 18th century when Marie Antoinette made the rules but again it was changed when another (Escoffier) took the mantle
@@deon1222 th-cam.com/video/pMXvAjH0Nco/w-d-xo.html&ab_channel=Alex
@@deon1222 en.wikipedia.org/wiki/French_mother_sauces
You're very handsome
Not cook the tomatoe paste with the mirpoix to kill that raw taste
Buy stock??? You don't make your own????
Who doesn't like bacon? Muslims and Jews :)
WTF?
Thanks for the upload but im off to watch an actual chef......you know, the guys that.....thats all they do.........im pretty sure they dont burn anything either. no offense but you should make up your mind......we are watching to learn cooking .....not money advice. a taste of retirement?......wtf......
Stop saying all the time that hollandaise is a classic french mother sauce. It simply is false.
It's not hollandaise, it's a mistranslation.
Canola oil? Really?? Sorry, no way. And you're Italian?
You actually say you bought stock? In a liquid form? I call bs