Understanding The Five French Mother Sauces - A Brief Overview
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- Опубліковано 28 кві 2015
- Watch the full S is for Sauce Culinary Bootcamp Video Lecture here: • S is for Sauce | Culin...
Mother Sauce Resource Page: stellaculinary.com/podcasts/vi...
If you're serious about taking your cooking to the next level, mastering the art of sauce making is a must.
In fact, one of the biggest divides between the amateur and professional chef comes from the latter's ability to make a multitude of amazing sauces that can elevate a dish to the next level.
Anyone with a good probe thermometer and a little practice can pan roast or grill a steak mid-rare, but the accompanying sauce that transforms that steak into a high end entree seems like a daunting task to the uninitiated.
To learn sauces, you must first start at the beginning, and understand the framework laid out in western culinary schools today; The Five French Mother Sauces.
Admittedly, these five mother sauces and their derivatives are extremely old school, and their popularity has been in steady decline for a few decades. But this doesn't mean they're useless, or understanding them is a waster of time.
In the above video, I give you an overview of the Five French Mother Sauces. This video will serve as a jumping off point for the next lecture in this series; my technique based approach to sauce making that when combined with flavor structure, will allow you to make any sauce you could ever imagine. - Навчання та стиль
I’m French and this is so much more insightful and accurate than any French content out there. Also way funnier.
that is very true.
oh the beauty of speaking 2 languages ❤
I am really excited to watch each video you make. I am a 55 year old male trying to be a better cook for my family. My mother was an excellent cook and I didn't pay enough attention when I was young. Thank you so much. You are making a big difference in my life.
I'm a 30 year old male trying to be a better cook for my family, and I completely agree with you on literally everything you just said. My sister was making stocks by the time she turned 18, I'm just now starting to appreciate the value of making a fresh stock; I've got a decade and a half of knowledge and practice to catch up on.
Frank T that’s awesome buddy good for you best wishes to you and your family......cooking rocks
So gald to u sir👏👏👏
@@recless8667 does sister have a phone number...askjng for a friend
Get it Frank
Most underrated cooking chanel .
Chef thank you for everything.
Greetings from Serbia.
Thank you chef for the abundance of culinary arts knowledge ..im a new student in nyc attending a crash course this summer and so glad i found you when i was trying to understand the five "mother sauces," thank u n heading to your website now.
This is some nutritional information, Chef Jacob, Love your work.
Hello from Australia!
Very good lesson thanks. You teach the same way I do. Recipes are pointless because they don't create an understanding of what you're doing. Understanding the "mother sauces" gives you the foundation that allows you to build anything you can imagine. Knowledge is Freedom..
I'm super excited about all these new videos coming out. Stay cool Jacob.
***** Right on soop. Got lots more videos to come. I promise I've got a bunch of actual cooking videos coming too, but flavor structure and sauces is a concept I've wanted to tackle for quite some time now. After the next two lecture videos, I'll post a bunch of cooking ones as well.
Awesome, I'm looking forward to them.
Jacob, thank you so much for the information you provide here. I stumbled on this video on my search for culinary info (starting my first cook job soon and don't want to be without some sort of understanding), and have visited Stella Culinary School - through the first 3 podcasts and holding for now... Ordering a couple basic knives and a book. Tons of info and loving it. Thanks again! peace and love sent your way
Thank you. Good luck in your upcoming journey!
As a fresh blood Commis looking up, this is the stuff I need. Everyone will tell you this and how to make this and that, but nobody ever goes into why.
Keep doing Ur shit man!
Your videos are just great! Thanks for sharing all this information with us!
Your videos are helping my culinary studies in every which way. Thanks a ton, Chef! Hello from India.
Thank you! Glad you're enjoying the videos.
I had to pause this middle way through to comment, because this is the best shit ever! Thank you!
+jackie dojure Glad you liked it. I would recommend you watch the follow up video, The Three Modern Mother Sauces.
Thank you chef for this video and amazing knowledge and good explanation
This video is fantastic and very informative. Thanks a lot chef!!
Good video, looking foward to more
Thank you for your video, it's so good and easy to learn and understand. I will learn more and more
According to the new video by "Alex - French Guy Cooking", Escoffier actually made Mayo a mother sauce - not Hollandaise. This was due to the the english translator changing the book
Well mayo, hollandaise and bearnaise sauces are all within a similar family. The constant is the emulsion of eggs. The oil for mayo, butter and lemon juice for hollandaise, and butter and tarragon vinegar for bearnaise are what changes the sauce. It’s the emulsion technique that’s represented.
Excellent! Thanks for this fascinating explanation.
So Awesome- Thanks for explaining!!
So thankful for this info-packed video! Great channel!
Thanks! If you liked this video, then I would recommend checking out the 2 longer versions; F is for Flavor and S is for Sauce. Pop that in the search bar and it should come right up. Glad you're enjoying the channel.
Awesome video! I learned so much
Fantastic !! Thank you
First video, Instant sub. I am here for review. Your a great teacher, Chef.
I like the way you broke down the lecture...
Made t so interesting and simple..
Thanks for sharing
Chef Burton, your energy, artistry and teaching methods are very inspirational. I would love to become a professional Chef, but at 49, I feel it's too late! Please keep posting more videos!
It's never too late bro
Never, ever. Learning is life long.
thank you chef it's really useful
Love you brother. Thank you Chef
Thank you .It's very useful
Clear as day! cheers chef
thanks for this, i believe this should elevate my sauce game
Thank you chef for this video
Bro, I hope you're still making videos. You're great man! Just discovered you and tried to subscribe to your podcast but no dice. Maybe try Facebook ads to get the word out but thanks for the solid content
thanks chef share the knowledge... I like this video...
Wonderful history of food... 👍👍👍
Thank you. Glad you enjoyed it.
Excellent video, thanks chef.
+Tise Noiazei Thanks. Glad you enjoyed it.
Thank you for just explaining it and not making it a feature length documentary
Very easy to understand,thank you very much!!!
Ahhhh this is amazing.
This is great stuff, thank you
Thank you Chef!
you are a great teacher
Excellent!!!! ❤💕
You've got a new sub here cuz this is exactly what I need thank you❤
Thanks. Glad you enjoyed it. If you want to take a deeper dive, check out my podcast series on the subject. Search Stella Culinary School Podcast on your favorite app. The Mother Sauce series is episode 9-12.
great video thanks
Looking for a commi three job so I'm here and it's great video thank you
Awesome video! You put like hours of info into minutes! Very dense in info. New subscriber here!
Thanks. Glad you enjoyed the video.
the way you teacher is awesome
A great video!
Wow! Thank you! I've beenwanting to go to the next level as a home cook, and now I can with your help. I'm a guy that does not have time for cullinary school, but because of you, I'm back in school!
Very good understandable video
"Whatever blows your apron up" yesssss hahaa that is brilliant!! Oh that's a good one.
Thanks chef so much
Good one chef.
awesome explanation my dude
wayyyyyyyyyy better than my culinary teacher
AMAZING!!!!!!
thats awesome!
learned a lot.
Chef I don't understand about careme and allemande sauce can you explain it
Will there be an updated version now that Alex the french guy has discovered that hollandaise was never really a mother sauce, but mayonnaise is a cold mother sauce instead?
well done bro thank you very much
hommie is getting me through culinary school:)
Very nice
@t
Hollandaise is not part of the monther sauces by Auguste Escofier, Mayonnaise is .
@t
Hollandaise replaced mayonnaise is due to an intentional miss-translation
Yeah, except Hollandaise has been taught as a mother sauce for the last 100 years, and it's technically more difficult to make than mayonnaise. So while Alex's video was interesting, it doesn't really change much, especially the fact that the Five French Mother Sauces has always been a flawed tool for teaching sauce making (even though every culinary school uses it), which is why I use the Three Modern Mother Sauces (a technique based approach) to teach my cooks sauce making: ua-cam.com/video/EUyXvO9MQJk/v-deo.html
@@JacobBurton Yeah was watching your video about the 3 new mother sauces (great videos btw) , and went through the links to find the 5 mother sauces one.
I was so surprised when I was reading "Le Guide Culinaire" to make my own mayonnaise (in french), that hollandaise is stated as a sub-sauce, and mayo as a mother sauce. Later I saw Alex's video and article which were on point.
I even checked french cooking sites and they state hollandaise as a mother sauce as well. (wikipedia mentions both stories which is good)
Le Larousse Gastronomique states 14 mother sauces (both Hollandaise and Mayonnaise are included (hot and cold emulsion ) 🤷🏻♂️
I guess the translator of "Le Guide Culinaire" got the last say in this :D
god bless your soul! my man is totally gonna love me after i get saucyyy with ur videos.
Subbed!!!
Hi Jacob
Amazing introduction to mother sauce.if you want to do your research about mayonnaise you find out it’s a mother sauce and it was in Antoine Carème first edition but a misspelling during the translation in English disappeared
Thank you and let me know
Awesome
Thanks
thank you...
The school of thought behind the video production is from like 1998 to 2005
Top video! You've made me dust off my Larousse Gastronomique and contact my butcher about the best day to pick up beef bones.
moppettshow Right on. If you check out the linked resource page, we have a bunch more information. Shot the next video in the series today, but it's long, so it will take some time to edit down.
Make a vid on mother sauces derivative:-) :-)
Only an American would talk about escoffier and Mac and cheese in same video
question from the untrained:
why is there no brown stock+light roux sauce?
Excellent educational video! Thanks for making this!
The french mother sauces list doesn't include hollandaise at all. I literally have the french version of Escoffier's manual.
Precisely the video i was looking for ! Thank you
What food does it pair with the sauce??
Yor teaching help me in my study
Its 18th/19th century for careme not 17th century. 17th would be 1600-1699
Awesome sauces .. sort of roles of your tongue makes me repeat it over and over Awesome sauces Awesome sauce Awesome sauce Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces
lay off the sauce
@@DrummerJacob Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces Awesome sauces
Make a vid on oignon sauce bechamel based
:-) :-) :-) :-)
He didn`t mentioned it. Its called Beurre Blanc. You have to put through the "Pasoar", to remove the onion bit.
there is a mistake in the oral presentation. Bechamel is milk + white roux. The audio narration says it's white stock + white roux, even though it's written "milk + white roux" on the whiteboard.
Shut the fuck up
+Jacob Burton
Can we substitute white wine with lemon juice? Hope you see this comment.
No. Lemon juice is much more sour. In a pinch, use water in place of the wine and add lemon to taste.
Man my last chapter was on stocks roux sauces n soups in my class. Feels like deja vu. Only difference text book wise was white roux is for bechamel, ivory or blonde was veloute and our chef/instructor (who mentioned) espagnole isnt use a lot (I don't know) currently made an amazing mushroom sauce with dark roux, beef broth, mirepoix, white wine and shrooms. Let me tell you oh my god was it amazing. I woulda eating on a broken used condom and been hAppy. Sorry just thought on dogshit was too overused but honestly the sauce was amazing
how do you make a white roux? and whats the difference from a brown roux
White roux is just cooked less. Search my channel for "roux." I have a video on it that walks you through the process and shows you all the stages.
question : is mayonnaise a mother sauce? it makes other sauces such as tar tar sauce and cocktail sauce...
heyontv Some people will list it as a mother sauce, but others will argue that mayonnaise is simply a cold variation of hollandaise. But they're both egg based emulsions, so they're pretty similar from a technical view point. The five mother sauces that I listed in the video, Espagnole, Bechamel, Velout, Sauce Tomat, and Hollandaise, are the five mother sauces put forth by Escoffier, and the main ones taught in Western Culinary Schools.
Good
Hollandaise isn’t a mother sauce and Escoffier never said it was
why do they call them five mother sauces? what is the simplest explanation on that? because you can make two or more sauces using one of them? am i correct?. please answer my question. because on my job interview last week? i am not able to answer their question about that because i really dont know the answer.
they are called the mother of sauces for they are the essential basic kinds of sauces. Yes, from each of the mother sauces you can make their derivations. For example you can make the allemande sauce from veloute sauce.
I got here four years late but I gotta say something. I'm a former cook who is now a historian. THE SEVENTEENTH CENTURY IS 1600s. Thanks for saucy shit.
Thank you for this channel l ll be Turkish chef who cook French dish Better than Turkish dishes. :)
most restaurants use stock cubes because its cheaper not because they can't do it i think.
escoffier mustve hated german and spanish sauces being mother sauces for french cuisine
🤨 if I am paying for a meal I do not want stock cubes
@@sharroon7574 i agree, but sadly the reality now is that its cheaper and more "consistent", plus apprentices in normal restaurants aren't able to do anything but reheat premade frozen crap anymore.
@@notexactlyrocketscience pretty sad, that's why if we go out it's either asian( the real kind, not bad fast food) greek or a chain we trust.
@@notexactlyrocketscience that's absolute nonsense
@@DrummerJacob how so? it was true 5 years ago and still is. which part do you disagree with?
So sausage gravy is essentially a bechamel? Where does au jus fit within this picture? Is it an espagnole even if it isn't roux-thickened?
you should be a home cook . nothing wrong with being ahome cook.
Where the hollandaise comes from
France, it’s called hollandaise after the dutch people (Holland) because of the big amount of butter used in the sauce. It’s basicly warm mayonaise hahah.
Are you the guy from Truckee?
Stella Culinary was launched in Truckee, CA. I now currently reside in Reno.
Béchamel is pronounced as baychamel
Great video. Next time invest on a better camera.
Can any one tell me how to remember all the basic sauses and there derivative
Make them
Hollandaise never was a mother sauce though mayonnaise was the mother sauce