How to Make a Sauce Grenobloise from Scratch | French Bistrot Technique
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- Meet one of the most versatile tangy sauce for fish and seafood. This warm butter sauce is quick to make will pair well with any white fish. offal and vegetables.
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if you guys like to see more technique videos rather then just recipes please voice out in the comments below 👇 👍
More technique, please!!! Thanks so much.
That would be great. Cooking to me is all about techniques and mastering the recipes. I don't like shortcuts. Thanks very much.
Oui chef 👍 I love the technique videos. Unless people know the techniques & building blocks of cookery they can never get past just copying recipes. With those building blocks you can build whole new menus, experiment & rectify mistakes. Plus having a retinue of sauces in your head means you can take things to new heights.
Yes, "more-technique-than-recipe" videos would be very good!
Both please. 👍
Hi Man, it's Mike Florence and I hope you are well. I'm a seafood chef specializing in all kinds of shellfish. Thanks soooooo much for this recipe and many other wonderful recipes. GRAND MERCI !!!!! See Ya, Mike.
Spent 4 months in Grenoble, it is a wonderful town.
yeah great location in france
Home of andre the giant
I've made plenty of recipes off the internet, this is the first time I've made a perfect bite, the lemon butter soaked croutons and capers with the fish is amazing. Best dish ever
Love technique videos. They’re nice and short and they make it easy for me to add a new technique to my repertoire. 👍🙌
Looks easy and delicious. Butter makes everything better!
🙂
Butter makes everything butter.
I love cooking by sound. The clank of the croutons was fun! And I liked the French words for brown butter. Beurre Noisette, neat
Delicious and easy. I made it for salmon and will reserve it in my back pocket for future fish dishes.
could be messy 😀😀
Perfect timing. I am having fish for dinner tonight and I am going to try this sauce. Thanks very much.
Fantastic ! I'm going to try this with whole pan-fried snapper. What a great cooking show ! If you had a restaurant in Sydney, Australia, I'd eat there every week. Many thanks !
Bet I try this within a week. Looks perfect.
Looks like a gorgeous, clean, balanced sauce. Thank you for sharing!
More technique videos!! I will be making this soon…
Easy. Delicious. Thanks!
That’s great. Going to try this tomorrow…!
AND I’ve just checked out the recipe, and subscribed.
Can you do more bistrot stuff. I really enjoy it😊
Beautiful Job, thanks for the recipe
looks delicious!
Loved it ❤
I love your channel! Thanks for the recipe ❤❤
Perfect! Looks fantastic!
Wow! Simple but different technique. Thank you for this recipe.
Looks good. I try and have fish once over the weekend. Bought the ingredients today, and plan to serve it tomorrow with two halibut steaks.
that sauce looks amazing
Love your technique videos
This looks delicious! Bet it smells good too! Thank you Stephane😉
Beautiful meal ❤
Amazing, simple, delicious
Looks beautiful.
Love your channel and your presentation of French cooking!!!❤❤❤❤❤
A masterpiece❣️
easy and very fast to make and tastes great :) great recipie!
Yum! This is a beautiful sauce & really compliments a nice piece of crispy skinned white fish. Excellent video on the making of it. I was lucky enough to have a lovely brill (barbue) dish served with this sauce in the French town of it's origin, Grenoble. It was stunning. Another sauce I love with white fish (or chicken), that's rarely seen is Sauce Gribiche. As it has chopped things in it it also adds texture to the dish.
I like the sauce videos (all of your videos are good), for me a good sauce can really elevate even a quite simple dish to something really special; & this is why a good saucier/sauté chef is so respected & valuable in a kitchen.
Vous me donnez confiance . Merci. Ça l'air délicieux
Awesome! 🙏
Superb!
My new favorite!!!!
This sauce is delicious...and so pretty..like a quality restaurant dish. And really easy to prepare. Thanks for the technique tips on making the browned butter. For fish, I used Tilapia. Yes, I'd like more technique videos.
Beautiful recipe😊
these videos are really helpful
More technique!!!!! Thank you!
Where are you? Haven’t seen any releases in sometime, hope all is well. Dale USA
Preordered the cookbook can’t wait to receive it start cooking.
Thats a brilliant tip about the butter
I enjoyed watching this video. It's great to learn how to make a sauce like this, simple with a few ingredients. I hope you continue making more videos like this one.
Thanks for your videos
Beautiful ❤
First time seeing croutons in Grenobloise, I will have to try, great instructional video 👍🇨🇦
Made this two nights ago. Excellent recipe!!
Gorgeous!❤
Wow delicious 😋
Great video
Thank you for the small details and explanations
no problem thanks for watching
I make something similar to this by using ghee, toasted panko with lemon zest and parsley in it. For sauce- ghee, lemon juice, some flesh, capers. I top the fish with the panko mixture and the sauce soaks it up a bit. Sometimes I add creme fraiche to the sauce if I want a creamier texture.
Just saved this one. Gotta try soon
Used this sauce in a special I put on this weekend passed, flew over the pass.
Thanks chef
Oh you wonderful French people I love how you love cooking lol
Greetings from Ukraine!
Thank you for perfect filmed, informative video about French cooking with Australia accent! ;)
We hope to invite all of You here to enjoy amazing Ukrainian local food with kaleidoscope of tastes and of course professional chefs who makes classic French/Italy dishes!
After we become a winners in this War, of course.
Also WE ARE SO MUCH THANKFUL to all of You, ordinary taxpayers in own country, for supporting us in this War to stay against fascists russia!
I'm pretty proud of my "chicken Kiev," other than that, I'm not sure if I know any Ukranian dishes. I would love to see that!
@@Revelwoodie Thank You, try with this 3 channels about local cuisine.
Nice.
This reminds me of the dish that Julia Child had that made her a fan of French cooking, just a simple fish dish which was delicious.
Très,très formidable.
Technique! Technique! Yes… 😊
Stephan great sauce and thanks for the tip of the butter crackling going silently cheers Steve Zorzi
Mmmmmmhhhhhh.... if I only had some fish now! 😊
Easy fix: Grab your fishing pole, drop by the bait shop on the way to your fishing hole, and voilà, you're in business.
😂😂😂
Yummm
definitely going to try this one.... :-)
Is this basically the same as a piccata sauce, other than browning the butter? Because I usually brown my butter a bit when I make piccata, because I like that, lol. Have I been making "grenobloise" all this time?
I've seen a few other "chefs" add milk powder to the melting butter to boost the flavor. What are your thoughts on this, seems a little sketchy to me.
The buyer is seasoned really nice, much better than mine, you have any advice?
Im putting mine on high heat with just a little bit of oil on it, done with kitchentowel. About three times. When it smokes I stop and do it again.
Delish and gorgeous
Ngon quá👍👍❤❤❤❤❤
🤌👍 what kind of fork and knife are those you showed in the display? Are they metal? They look really nice as well as the plate of food.
1:30 "You see that noise?"
Me: "No, because I am not dropping acid."
YES!!! The basics!! Sauces, and bases for them? The Mother Sauces? How many are there really and are they really the basis for all other Sauces??🥶👋🏻✌🏻🙏🏻
Is "Peasant Food" a thing? I had a cookbook once named Peasant Food" I loved it, all the old time way of cooking! The Peasants actually ate pretty good! No Joke! Do you ever cook "Peasant Food"? I'm totally being serious! I'm a simple guy, A piece of great bread, a fresh tomato, a piece of cheese and some good olive oil makes a beautiful brunch! Oh and, can't forget the wine(or beer)💪🏻!!!!
Thank you so much for teaching all the great cooking!! I try what I can!!😇🙏🏻✌🏻
There's 5 mother sauces, they evolved with time and they are considered as the base for other traditional French sauces.
You got me curious about your peasant stuff... What peasants are you talking about, because you talk about them in the past, as if they went extinct. Isn't what you described just a basic sandwich, what makes it a "peasant food"?
@@IronFreee French Peasants, Italian Peasants, Irish Peasants English Peasants etc. etc. etc. and yes I was referring to "historical"(past tense) Peasants,(not necessarily extinct)but I was actually talking about the "Cook Book" I once owned! I believe it was called "Peasant Food" and was full of the recipes for the food "Peasants" ate! (Think Middle Ages to the 1800's)Great cookbook, Great food!! I lost it in my travels and never bothered to try and find it again! But now that you asked, you have prompted me to take a cursory look on the Web for it!
Thanks! You can look for it also, Its thick with lots of recipes!✌🏻💪🏻😎🤯 You can also learn about Peasants in general throughout history!😱🤪👍🏻
Speaking of techniques, I suppose technically you can proceed to make a half version of this for a one-person meal. I like to make single servings if the particular recipe doesn't lend itself to leftovers. I don't mind, I enjoy the process as much as the meal.
Definitely love the technique videos. I'm a vegetarian, so I find myself adapting thing to my uses, and this seems like it would be beautiful on potatoes or other veg.
From the small town of André the Giant.
Will this work for fish sticks?
I think the sauces/seasonings/toppings, etc. are the single things that elevate food! So when I see you are teaching them I rush to watch! This looks super fun! We eat fish on Friday so I’m trying this tomorrow! Thank you.
Please, if you don’t mind, also help with the pronunciation of these French names and terms! You say them so fast then we have to go find a translator with audio pronunciation. 😂
If I cook it I want to be able to say it correctly or it’s ….. pathetic? 😳🤪
ok i will try to slow down on those 😉
@@FrenchCookingAcademy lol.
Merci! La sauce raffinée aura meilleur goût si je peux la dire en français.
(Thank you, Google Translate)
This even works with canned tuna.
There is no Sauce Playlist plz upload all sauces Playlist sir ❤
I just did this with a nice piece of Lingcod. Twas very delicious............
This is almost identical to chican piccata, sans croutons
in india we call this tarka with ghee
How do you pronounce it?
Shout out Andre the Giant
A
Great sauce, but I think you were a bit too early with the lemon juice. The butter should be a bit browner for a better, deeper taste.
😂🦝
"do you see that noise?"
I love French bistro ccoking, too bad it's so hard to find in America. W're dominated by chains in the burbs.
Shame that the french seem to have lost their love of cooking throughout france
No no noooo
You trying this for the first time? You don't know anything...
I love your recipes and your techniques. I know, not really helpful.
As much as I respect all your recipes please don't ever put up Guyanan pepperpot. Not that you would though. Horribly bitter...
I would appreciate if you would spend a bit more time on the proper pronunciation of the correct French terms.
We would all appreciate it, if you would get lost and keep your comments to yourself.
Are you asking him to teach you how to speak French? Or are you suggesting that he should spend more time learning it?
Sehr gut erklärt !
👍✨🌟❤️🥰‼️