See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I love your channel. I want to make basic sauces to make for my relative who cooks a lot. Can you help me with the following: 1. Where to get the pan you use to make the sauces, 2. How to store in the freezer--are there small containers for that purpose? Thank you!
Thanks for watching! Here are the Amazon links to the two sauce pans I used: - Duxtop Sauce Pan - amzn.to/3pAcSiU - Calphalon Triply Stainless 5-Quart Saucier- amzn.to/3vmMhZP You may not be able to view the links in certain countries. However, any sauce pan will work. The sauce can be stored in zip lock plastic freezer bags or you can use any sealable storage container. I hope this helps. Let me know if you have any other questions
@@thesauceandgravychannel Many thanks. However, the pan you used for the espagnole sauce looks different (one handle for starters). That;s the one I would like to get.
Sorry I forgot to show two of the other pans I used. Here are the other two I also used: - Calphalon Tri-Ply Stainless Steel 2-t1/2-Quart Sauce Pan - amzn.to/3tsM6Kz - Cuisinart Chef's Classic Stainless 3-Quart Chef's Pan - amzn.to/3C9lS3K
honestly i was having a stressful day and stumbled onto this youtube video and it’s so nice and calming - as well as very informational! 10/10 and i’ve already recommended to a friend :)
Hello my wonderful chef 🧑🍳 how are you doing? Missed you and your amazing recipes and simple yet awesome presentations 💯 good to see your channel going strong and so well deserved. Take care and many thanks for your amazing and delicious recipe 💞🤗💞
Hi Caryn, I was thinking about you the other day. Happy to hear from you again! All is well here. I hope you are doing well. Thanks for watching and take care😊👍
@@thesauceandgravychannel always hoped you would reach out to me 😔good to hear all well with you and your family. Hope to try catch up on your recipes if I'm able to. Take care 💞
No-one browns the flour beforehand. A Great Grandmother, both Grandmothers, Mom and we kids that cook, do this. Cast Iron Skillet on low/med. When heated, add the flour and leave it alone. Shake the pan back and forth every now and again. WATCH THE FLOUR, LEST IT BURN! The color comes from the time in the hot pan. You can get it light, medium or dark brown, what color you wish. The flour taste is gone. Stores like flour, indefinitely. When ready, just add butter and the hard part of making Roux is gone. You are welcome from Southwest Louisiana and San Antonio.
Excellent video! Any objection to throwing in the whole 8 cups of beef stock at once if I have a big enough pot for that and then reduce it to the 4 cups?
Here are a few gravies that would go with any fried chicken: sauce robert th-cam.com/video/_iQHaKXuelA/w-d-xo.html Cajun gravy th-cam.com/video/DKVQMoNLleM/w-d-xo.html Here are a few chicken wing glazes you my like: Jack Daniels wing glaze th-cam.com/video/ode5HL1qq7M/w-d-xo.html teriyaki th-cam.com/video/pfUh50ZNiQE/w-d-xo.html spicy honey garlic sauce th-cam.com/video/kY4r6Iek93I/w-d-xo.html Hope these give you a few ideas. Let me know if you have any questions Thanks for watching
@@thesauceandgravychannel hi thanks for a quick reply. I’m actually looking for a quick, easy, delicious and budget-friendly sauces I could use for my small unlimited wings store. Thanks in advance.
If you use chicken stock instead of beef stock is it then called something different or is it still considered Espagnole sauce? No offense to monsieur Escoffier 🙌🏻
Veloute is a white sauce - flour is only cooked for a few minutes, and the stock is white (chicken/veg), while espagnole is a dark sauce - flour is browned and a beef stock is used.
See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I love your channel. I want to make basic sauces to make for my relative who cooks a lot. Can you help me with the following: 1. Where to get the pan you use to make the sauces, 2. How to store in the freezer--are there small containers for that purpose? Thank you!
Thanks for watching! Here are the Amazon links to the two sauce pans I used:
- Duxtop Sauce Pan - amzn.to/3pAcSiU
- Calphalon Triply Stainless 5-Quart Saucier- amzn.to/3vmMhZP
You may not be able to view the links in certain countries.
However, any sauce pan will work.
The sauce can be stored in zip lock plastic freezer bags or you can use any sealable storage container. I hope this helps. Let me know if you have any other questions
@@thesauceandgravychannel Many thanks. However, the pan you used for the espagnole sauce looks different (one handle for starters). That;s the one I would like to get.
Sorry I forgot to show two of the other pans I used. Here are the other two I also used:
- Calphalon Tri-Ply Stainless Steel 2-t1/2-Quart Sauce Pan - amzn.to/3tsM6Kz
- Cuisinart Chef's Classic Stainless 3-Quart Chef's Pan - amzn.to/3C9lS3K
@@thesauceandgravychannel Many thanks!
You have a very soothing voice. I love to listen to you talk. You give very through directions. That is appreciated!
honestly i was having a stressful day and stumbled onto this youtube video and it’s so nice and calming - as well as very informational! 10/10 and i’ve already recommended to a friend :)
Thank you so much for watching and your support 😊 More sauces and gravies to come 👍
Very good instructions. Thank you.
Hello my wonderful chef 🧑🍳 how are you doing? Missed you and your amazing recipes and simple yet awesome presentations 💯 good to see your channel going strong and so well deserved. Take care and many thanks for your amazing and delicious recipe 💞🤗💞
Hi Caryn, I was thinking about you the other day. Happy to hear from you again! All is well here. I hope you are doing well. Thanks for watching and take care😊👍
@@thesauceandgravychannel always hoped you would reach out to me 😔good to hear all well with you and your family. Hope to try catch up on your recipes if I'm able to. Take care 💞
No-one browns the flour beforehand. A Great Grandmother, both Grandmothers, Mom and we kids that cook, do this. Cast Iron Skillet on low/med. When heated, add the flour and leave it alone. Shake the pan back and forth every now and again. WATCH THE FLOUR, LEST IT BURN! The color comes from the time in the hot pan. You can get it light, medium or dark brown, what color you wish. The flour taste is gone. Stores like flour, indefinitely. When ready, just add butter and the hard part of making Roux is gone. You are welcome from Southwest Louisiana and San Antonio.
That's amazing; what a great tip!
Thank you for sharing.
We do this in India, also. great tip.
You can also just brown it in the oven, on 350. That way, there’s no chance of it burning.
These sauces look wonderful, but I need recipes on how/where to use them. ❤️😎🐈⬛
So yummy
Thanks for watching 😊👍
This looks sooo tasty. Also, how do I clarify the butter?
Thanks 😊 Here is a link to my clarified butter how to video th-cam.com/video/TWOaiw07fhs/w-d-xo.html
Excellent video! Any objection to throwing in the whole 8 cups of beef stock at once if I have a big enough pot for that and then reduce it to the 4 cups?
Sure that would work. Let me know how you like it. Thanks for watching
@@thesauceandgravychannel That worked flawlessly, thank you!! Can't wait to try more of your recipes.
@@TomatePasFraiche that's awesome 👌 I'm glad you tried it out. Thanks for watching 😊
These look well worth the investment of time! I'm gonna try the first one tonight.
Any reason one uses clarified butter and the other doesn't?
The first recipe is based on a more traditional espagnole sauce - which uses clarified butter. Let me know how it turns out.
Hi is the base sauce could be use as gravy for deep fried wings? Can you make a suggestions? Thanks
Here are a few gravies that would go with any fried chicken:
sauce robert th-cam.com/video/_iQHaKXuelA/w-d-xo.html
Cajun gravy th-cam.com/video/DKVQMoNLleM/w-d-xo.html
Here are a few chicken wing glazes you my like:
Jack Daniels wing glaze th-cam.com/video/ode5HL1qq7M/w-d-xo.html
teriyaki th-cam.com/video/pfUh50ZNiQE/w-d-xo.html
spicy honey garlic sauce th-cam.com/video/kY4r6Iek93I/w-d-xo.html
Hope these give you a few ideas. Let me know if you have any questions
Thanks for watching
@@thesauceandgravychannel hi thanks for a quick reply. I’m actually looking for a quick, easy, delicious and budget-friendly sauces I could use for my small unlimited wings store. Thanks in advance.
Thank you
Thanks for watching 😊👍
👍🏻 thats a beautiful sauce and the pointy-spoon you have there is new to me. What is it called? :)
It's called a sauce spoon or a saucier decorating spoon👍 Thanks for watching
@@thesauceandgravychannel thanks!
Hello very nice recipi 👌👌❤ New subscribe
What is drexel sauce? At 11:10 i couldnt find an info about it...
Can I freeze this?
Yes, it can be frozen 👍
If you use chicken stock instead of beef stock is it then called something different or is it still considered Espagnole sauce? No offense to monsieur Escoffier 🙌🏻
Is the beef stock made or bouillon cube 🤔
What would it be if you add Brandy ❓ Good 😊
With all due respect, why don't you scrape the sides of the pan and get all that fond? It'smaking me crazy not to get that goodness!!!
Why is this not considered as a veloute? A roux thickened stock
Veloute is a white sauce - flour is only cooked for a few minutes, and the stock is white (chicken/veg), while espagnole is a dark sauce - flour is browned and a beef stock is used.
This espagnole sauce is same name brown sauce ?
Thank you for watching. Yes espagnole is a brown sauce. It's a French mother sauce that is the base for many French style brown sauces.
The brown sauce doesn't have tomatoes sauce in it.
It’s not THE brown sauce, which is a certain gravy. It is A brown sauce, from which many gravies can be made. It’s different.
I don’t use a roux for my espagnole. Only tomato paste
You're not doing it right.