Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
When I first started learning, sauces was the first thing I focused on. I thought I was at the peak once I learned how to whip together sauces that made anything taste good. I still had/have a long way to go, but once you can make sauces well, you can cover up a lot of other mistakes you make.
Remember with sauces in the French repertoire, excluding emulsion sauces, are drawn from actual dishes. For example, in this dish. A chicken can be cut 'en sautee', dusted with flour and coloured in the butter. After, deglaze with wine and add stock/water. As the chicken is about to be completely cooked, take out and set aside kept warm. Finish the sauce as shown here then add the chicken or pour on to the chicken. This is the bourgeois dish that haute cuisine drew from for this sauce.
This chef is amazing. As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
@@annastinehammersdottir1290 most likely he meant "whisk out until the roux and stock are emulsified / incorporated". Flour, butter and stock are all already cooked before that step
@@01hZ not a chef, a lawyer. But i like cooking as my hobby. I made Chef John comment in this channel IG post before (discover them through IG). If the name Chef John Mizcewitz didnt ring a bell to you, why your opinion matters?
i don’t really agree on that being the intended effect. a roux will thicken a sauce without any additional emulsification (see any cheese sauce recipe) 😊
The mixture there is mostly water+water. The emulsifying properties of mustard (mucilage) barely affect the disolution. If instead of mustard he just added more water or stock it would emulsify anyway. That said the emulsifying properties of the proteins on the cream are way more important.
the mustard does for sure have emulsifying properties, another reason we use it in mayonaises, also help with the emulsion process, thanks :)@@memelord4639
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.
@@mamagracelovelies378 Tarragon has a very subtle anise flavor, like a subdued basil. Good with fish, chicken, pork, or beef, it's sometimes included the "herbs de provence" blend. You can use it with something bland like parsley, but combined with stronger herbs like rosemary, thyme, sage, it tends to be overpowered by them. Does not play well with cumin, curry, chili.
Americans eat so much processed food, many dont know how to cook any more. Good sauces open a new world of satisfaction in food prep. Everybody should know breakfast items, good hamburger dishes, from meat loaf to salisbury steak, roast chicken, pot roastsalads veggies and simple desserts. Memkries of food are some of our longest lasting.😅😅
@JM91x It's an Olde English & subsequently old American trick. Just a spot of fresh ground nutmeg goes the distance. I would add to your cinnamon comment. When preparing wild game such as venison, I use a rub with a slather of English mustard, topped with lots of fresh ground coriander, black peppercorn, black garlic, touch of brown sugar, a spot of nutmeg, and with a kiss of cayenne & cinnamon.
Im going to make this, love the videos. Ive been watching cooking shows solidly since a child and i really love what Fallow is doing. Infact im doing your fried chicken tomorrow.
The dutch make a mustard soup pretty the same way but they make it with mirepoix and dont cook it down as much and serve it with bacon bits. Its my favourite traditional dutch dish, by far
U can put it in a pan with some olive oil some herbs and into the ofen about 80min 160 c Or in the pan roast some onions and garlic Add cream and spices ( bay leaf star anis koriander citron grass )chicken and citron Into ofen Ofc salt and pepper
@@Magneticvortex-kk4gb Nope, an abused battery chicken fed hormones and cheap feeds is nothing like an organic bird happy and ranging free with only corn and no hormones are worlds apart and only someone broke and or with zero taste buds would say something so wrong.
I just heat off white wine Add chicken knor gel stock Add Plain Milk (almond non fructose plain) Add tarragon Add dijon Add lemon squeeze for sweetness. Reduce. It thickens naturally or keep it thinner for a gravy. Goes with spatchcock, chicken, white fish Without unnecessary flour, cream and butter. Enjoy more often.
Hot roux, cold liquid, no lumps. You don’t need to heat up the stock. It thickens the sauce too quickly when you do which is why you have to add it slowly by the spoon full. Just add cold liquid all in one go. Try it. I promise it works.
I just made this and while it was amazing, i think the flour and butter quantities in the recipe are a bit too much? It was very thick and I had to water it down with more stock to get the right consistency.
Might be a stupid question, but why is there no salt in this recipe (or did I miss it). I would have thought checking salt levels would be always a good practice?
The stock would have had seasoning in his recipe but I could be wrong. Yes, tasting is important and this is likely a base sauce that is added to other dishes that are likely contain salt already, so it's important to keep it plain and season in the finished dish.
In France, mustard sauces like this one are most commonly used with rabbit, and it's damn delicious. Even as someone who doesn't like mustard that much it's really good (but needs to be balanced well).
I made this today, ended up coming out a little thicker that yours I think I either used too little stock or I cooked it down too much, either way it was delicious. Thank you
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
Recipe: fallowrestaurant.com/mustard-veloute/
Is your marketing plan to promote your restaurant by teaching us to cook?
It's working.
Sounds and looks very delicious.
Thank you chef, will make it tomorrow
When I heard tarragon I turned around and ran 😂
This is a fire 🔥 🔥 recipe. Creamy , savory with depth. Nicely done.
That looks incredible
Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
When I first started learning, sauces was the first thing I focused on. I thought I was at the peak once I learned how to whip together sauces that made anything taste good. I still had/have a long way to go, but once you can make sauces well, you can cover up a lot of other mistakes you make.
Me too just found these guys today.. can’t wait to use these sauces.
Where do you find the recipe?
Remember with sauces in the French repertoire, excluding emulsion sauces, are drawn from actual dishes. For example, in this dish. A chicken can be cut 'en sautee', dusted with flour and coloured in the butter. After, deglaze with wine and add stock/water. As the chicken is about to be completely cooked, take out and set aside kept warm. Finish the sauce as shown here then add the chicken or pour on to the chicken. This is the bourgeois dish that haute cuisine drew from for this sauce.
Pedestrian
This chef is amazing.
As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
This sauces series is fantastic.
- That looks really good.
How well you describe the process of making this dish!!! Thank you!
Have to say, this is my favourite series on TH-cam. I’ve learned so much and improved my sauce game substantially.
A work of art chef!
You can tell he's good because he manages to cook an entire recipe in a calm tone of voice.
All he did was add mustard to chicken gravy you twat
You do realise it's a voice over, right?
he also did it in under a minute.@@allgreatfictions
You do realize I'm mocking Gordon Ramsay, right?@@allgreatfictions
as i have said before
Hot roux > cold stock = no lumps. Thanks Chef John
Chef John did say that ... btw, what does "Whisk out until you've cooked the butter," mean?
@@annastinehammersdottir1290 most likely he meant "whisk out until the roux and stock are emulsified / incorporated". Flour, butter and stock are all already cooked before that step
and you are chef who??
@@01hZ not a chef, a lawyer. But i like cooking as my hobby.
I made Chef John comment in this channel IG post before (discover them through IG).
If the name Chef John Mizcewitz didnt ring a bell to you, why your opinion matters?
the reverse also works. i often make too much roux just to keep some in the fridge for quicker prep
I love how those dudes take advantage of emulsifying properties of mustard. They use it in a really unique way!
i don’t really agree on that being the intended effect. a roux will thicken a sauce without any additional emulsification (see any cheese sauce recipe) 😊
The mixture there is mostly water+water. The emulsifying properties of mustard (mucilage) barely affect the disolution. If instead of mustard he just added more water or stock it would emulsify anyway.
That said the emulsifying properties of the proteins on the cream are way more important.
Haters gonna hate
the mustard does for sure have emulsifying properties, another reason we use it in mayonaises, also help with the emulsion process, thanks :)@@memelord4639
@gmanGman1200imagine calling someone a hater for giving some facts😂 gtfo here
Looks so damn good 😂
Classic! Spot on and well done!
Made this last night for dinner. Then I made it again for lunch today with an olive baguette. So so good.
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.
Me too, why you gotta dirty another dish lmao
This has got to taste like fucking heaven, I don’t think I’ve ever seen a better sounding sauce on paper
Thank you so much for the short! I just made this for a late lunch and it was so delicious! Perfect balance of rich and tangy :)
Looks so good
I use a dijon sauce like this for cajun seasoned salmon! Delicious
FINALLY!!! A recipe with tarragon! Can't wait to try this. Thanks Chef!
Great point! I never know what to do with this herb.
@@mamagracelovelies378 Tarragon has a very subtle anise flavor, like a subdued basil. Good with fish, chicken, pork, or beef, it's sometimes included the "herbs de provence" blend. You can use it with something bland like parsley, but combined with stronger herbs like rosemary, thyme, sage, it tends to be overpowered by them. Does not play well with cumin, curry, chili.
@@mamagracelovelies378I love it in white wine cream sauce over scallops
Veloute and plain old white sauce went out of fashion for years. So glad they're back, totally delicious 😋
No it didn't
TH-cam is saturated with foodies that have no fundamentals. Nice to see working chefs make videos that include the basics of cookery again.
Went out of fashion?
Is your knowledge of the world 100% based on TH-cam and the internet?
@@wilmetteentwistle9242You Nailed it. Loads of videos made by people with poor knowledge and skills. I love the Fallow content!
@@wilmetteentwistle9242Just because it's french doesn't make it fundamental.😂
Loving the sauce series 👌
Americans eat so much processed food, many dont know how to cook any more. Good sauces open a new world of satisfaction in food prep. Everybody should know breakfast items, good hamburger dishes, from meat loaf to salisbury steak, roast chicken, pot roastsalads veggies and simple desserts. Memkries of food are some of our longest lasting.😅😅
This looks absolutely fabulous m. Making some for my mum
Looks delicious 🤤
I'm salivating! Lol, that looks so damn good!
For variety, add a touch of fresh grated nutmeg.
Great shout. A tea spoon of cinnamon is also a great touch.
@JM91x
It's an Olde English & subsequently old American trick. Just a spot of fresh ground nutmeg goes the distance.
I would add to your cinnamon comment.
When preparing wild game such as venison, I use a rub with a slather of English mustard, topped with lots of fresh ground coriander, black peppercorn, black garlic, touch of brown sugar, a spot of nutmeg, and with a kiss of cayenne & cinnamon.
Fun fact a few teaspoons steeped in a mug of hot water is known as a Martin Luther tea, real high stuff.
Ah yes. The Townsends' signature move.
Add a touch of LSD for even more variety.
that's pure indulgence
This looks great. I’m going to see if I can find a long form video of you making this.
Qué bestia! I love your channel mate.
Looks amazing
That looks good 👍
Thank you so much that was excellent!
This made me subscribe to you channel holy fuck bro that looks amazing
Immersion blenders make this so much simpler
Mmmm this looks so appetizing and delicious ❤❤
Learning a lot from these videos 👌
Im gonna fallow this guy
Love the video
but what is a non alcoholic alternative to white wine i can use
Very niche cooking content. Love this
Im going to make this, love the videos. Ive been watching cooking shows solidly since a child and i really love what Fallow is doing.
Infact im doing your fried chicken tomorrow.
This has always been a favorite of Jacques Pepin's. He does it a little differently but in the same spirit.
Beautiful
You had me at "sauces like a chef"
It's also nice to skim the coagulated proteins while cooking the velouté
Looks so fancy but it's really easy to make! Cheers mate!
Looks nice. Good quality stock is what makes it
I like how the sauce becomes the subject of the meal, "you can serve it with lemon and chicken"😂😂😂
The sauce makes the dish!
The dutch make a mustard soup pretty the same way but they make it with mirepoix and dont cook it down as much and serve it with bacon bits. Its my favourite traditional dutch dish, by far
used to make something simalar back in the day but id use a white wine vinegar with it too gives the sauce an awesome sharpness
With corn beef its so good 😊
Phenomenal work
Great recipe! What’s some good nonalcoholic alternative to the white wine that is sober/nondrinking inclusive?
I hope it warms your English hearts that I used Colmans for this and it turned out, pretty great!
Wow that looks delicious I can almost taste it
Silky and luscious😋❤️
These fallow lads are fucking amazing chefs
So many steps. Like a damn science experiment.
Okay that looks good 😋
Looks like sauce is the king 🤤🤤
Holy poop that looks good!
Irrespective of how well-behaved it is, it looks bloody delicious! 😍
Cooked the flour..butter?
How good does that look ❤
Holy hell, that looks fantastic. I want. Gonna have to make it.
Proper trained chef here mate that looks 10/10 bet it tastes even better
This man is single handedly raising British food reputation, everything he makes looks delicious
I think i made this on accident recently! It tasted so good. Absolutely will do it again!
Will definitely make this. I bet it will be terrific on turkey cutlets.
I would like to know how do you cook the chicken leg.
U can put it in a pan with some olive oil some herbs and into the ofen about 80min 160 c
Or in the pan roast some onions and garlic
Add cream and spices ( bay leaf star anis koriander citron grass )chicken and citron
Into ofen
Ofc salt and pepper
Microwave 10 minutes full blast
@@Magneticvortex-kk4gb🤣
But dead god whatever you do buy the best one you can afford like a corn one because no amount of covering up disguises bad meats.
@@Magneticvortex-kk4gb Nope, an abused battery chicken fed hormones and cheap feeds is nothing like an organic bird happy and ranging free with only corn and no hormones are worlds apart and only someone broke and or with zero taste buds would say something so wrong.
I'm trying this!🎉
🇨🇵🇨🇵🇨🇵🇨🇵 french sauce =best sauce!
Can i use something else other than wine?
So when are we getting a Fallow cookbook then?
If you don't want to use cream what would you replace it with?
How would mustard cause lumps???
Cooking is really so intricate. A true science and art
What can I sub the wine with ? & do I have to first make a chicken stock & how ?
Mmm... my mouth is watering.
I need to make this 😮
Yummy I love your food 🍲
Looks fantastic and hard.
Thanks Guys! Cause of your videos and explanations, how to cook food.
My wife is so happy that my coitus increased big time
oh my god that looked good
Do other sauces work with this recipe?
The sauce is the recipe though.
I just heat off white wine
Add chicken knor gel stock
Add Plain Milk (almond non fructose plain)
Add tarragon
Add dijon
Add lemon squeeze for sweetness.
Reduce. It thickens naturally or keep it thinner for a gravy.
Goes with spatchcock, chicken, white fish
Without unnecessary flour, cream and butter. Enjoy more often.
Hot roux, cold liquid, no lumps. You don’t need to heat up the stock. It thickens the sauce too quickly when you do which is why you have to add it slowly by the spoon full. Just add cold liquid all in one go. Try it. I promise it works.
I just made this and while it was amazing, i think the flour and butter quantities in the recipe are a bit too much? It was very thick and I had to water it down with more stock to get the right consistency.
Yeah, I just had the same problem, way too much flour for proposed amount of butter
Mmm looks yummy 😋
idk i‘m always getting very hungry when watching your shorts lol
What side do you serve with this and chicken? Some form of potato?
This is one recipe I definitely hav to try. My. French ancestors are always calling me when it’s something delicious and creamy.
What dose this sauce go good on?
Might be a stupid question, but why is there no salt in this recipe (or did I miss it). I would have thought checking salt levels would be always a good practice?
The stock would have had seasoning in his recipe but I could be wrong. Yes, tasting is important and this is likely a base sauce that is added to other dishes that are likely contain salt already, so it's important to keep it plain and season in the finished dish.
Actually looks delicious
Old school. That’s the shit, right there💪
In France, mustard sauces like this one are most commonly used with rabbit, and it's damn delicious. Even as someone who doesn't like mustard that much it's really good (but needs to be balanced well).
I made this today, ended up coming out a little thicker that yours I think I either used too little stock or I cooked it down too much, either way it was delicious. Thank you
Hell ya gonna try this for family meal with some chicken tomorrow. Please keep making sauce videos 😊