Three Modern Mother Sauces - A Technical Approach to Sauce Making
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- Опубліковано 16 чер 2024
- For a lot more information, please visit our resource page: StellaCulinary.com/Sauces. You can also watch the full culinary boot camp video, S is for Sauce, here: • S is for Sauce | Culin...
In this video I layout my technical approach to sauce making, a concept I refer to as the Three Modern Mother Sauces.
When I attended culinary school, the Five French Mother Sauces was at the core of our sauce making curriculum. The mother sauces and their multitude of derivatives are memorized and hammered into culinary school students, showing up on quizzes, tests, and finals.
The Five French Mother Sauces are still at the heart of most western culinary school's sauce curriculums today; and although I think it's important to understand the Five French Mother Sauces, in all honesty, they're really a redundant, out of date approach to teaching cooks the creative sauce making process.
The purpose of Stella Culinary isn't to turn you into a recipe machine; our true purpose is to teach the fundamental building blocks you need to understand the how's and why's of cooking, eventually unleashing your own culinary creativity and allowing you to express yourself through cooking.
When it comes to creating a sauce, there are only three base techniques you need to master to create any sauce you could ever dream up. Once these techniques and their corresponding best practices are understood, all that's necessary is to construct your preferred flavor structure over the top. This approach allows you to create a multitude of custom, unique sauces that can elevate your dish to the next level. - Навчання та стиль
This man has a heart of gold. He is giving what took him years to sound simple because he is caring. God bless you sir!
Absolutely! Because when you truly love something...you have to give it away :-)
This is actually quite amazing. Extremely impressive. One of the best approaches I have ever seen.
wish i could just put watching your vids on my resume
yesss he needs a certification
This comment came out 7 years and only has 51 likes. An injustice!
I just wanted to let you know that I recently can a cross your channel, I spent my whole life in the kitchen Hilton,Sheraton,The Ritz Carlton, I love all I have seen you are a great teacher ;/
Awesome, thanks Michael!
Dude ive learned so much from you. You're good for the world man. Today i cooked for a very tired dad. It made his day. Im happy, youre cool, we're cool
Excellent teacher. He makes the complicated seem simple.
This is exactly what I was looking for regarding the steps of making sauces instead of just basic ingredients.
So much knowledge dropped in 30 mins. Helpful stuff! I'm gonna have to rewatch this a few times to really absorb everything.
As a trainee cook (calling myself a trainee Chef would be an overstatement at this point), your videos/site/forum are what I use to study on the side and I have the deepest gratitude towards your material sir. You, you are doing a great job, thank you.
This chef is brilliant and a master teacher. I have been cooking over 50 years,CIA, the Europe time spent learning ,etc. Chef Jacob is a master , innovative, instructor. Practice,preactice what he teaches and you will be an star!
Been crushing your videos thank you! I am currently a cook in the United States, but 4 months ago I moved to France. I have been cooking for 4-5 years, but have never been in culinary school. I am currently cooking here at a 1 Michellin Star, but most of this stuff I know but just not the correct terms or science around it, and I appreciate you giving me all the info!! Thank you.
I like the way Jacob talks about cooking. There's a lot of useful information to go through and bring your cooking to the next level. Thanks a lot.
Excellent chef! I consider myself to be a fairly good cook and thoroughly enjoy myself in the kitchen but what I am now learning from you is opening my eyes and tastebuds to a whole new level. Thank you.
You can tell this man has a passion for cooking by the way he explains everything, great video!
I've watched several of your Stella culinary videos. Using this video I was able to make a really good chicken reduction for some cutlets I made. Your videos are very helpful and they've taught me a lot!
You are an excellent teacher. The little videos down in the corner of the screen really illustrate your words. Thanks for sharing your knowledge.
This man's videos are a damn gold mine of information, even for chefs like myself who just need a refresher course
I love your teaching style. You have to teach from the abstract and modular components to truly get the foundation of any practice.
great video I'm a self taught..from mother to son chef ....you pieced up the jigsaw puzzle for me....keep up the good work... thank you sooooo much
I love how you detailed your "bang, bang, bang". Its a good refresher course.
This content was just what I was looking for. Was considering going to culinary school but now I think I might just watch your videos over and over 😁 thank you sir
You, Chef, are an outstanding teacher. Thank you.
These videos are fantastic and a huge thank you to Jacob and his team. I never had any idea what other chefs were talking about when they'd use any science in their recipes/descriptions. Breaking down a triple helix into collagen? Using citrus to balance sweet? Why, when and how much salt/pepper? This was like a foreign language. However, these videos unlocked it all, not to mention the mother sauces, the more universal interpretation through the new mother sauces, etc. Really great!!!! And for free. Yes, Flower Girl is right. Heart of Gold.
Chef, this is fantastic. I'm an instructor that is about to teach sauce making. I love this way if thinking! It makes so much more sense! Plus, it's more practical for the modern day chef!
Thanks for composing such professional videos chef!
Great video... many thanks Jacob. This is how I've cooked my entire life (recipes are for inspiration only, make it your own way). But I have always been inconsistent in my technique and often miss the mark in what I'm trying to achieve. Your teaching method is exactly what I've been missing. I just watched this video and have subscribed. I will be watching. Can't wait to learn more!
Wow - you are an exceptional teacher! Thank you very much!
thank you so much for your courses they allow just that next level insight.
Great video. Thanks Jacob. I love to cook and here in Ireland we are blessed with the finest produce. Your methods, technical as they are, deliver fantastic results. Thank you for making these videos.
+Mel Hughes Thanks Mel, glad you are enjoying the videos.
You, sir, are amazing!
As you say in the video, anyone can cook.
Being a really good teacher, however, is rare and amazing; Thank you so much!
AWESOME. seriously awesome. thanks Jacob
Awesome video Chef! you freaking Rock!!! this is Tony From Brazil! keep doing the videos, you inspire soooo many people because you teach sooo good!!! thanks very much Chef! Godspeed!!!
I learned the mother sauces last year...it was obvious that roux-based sauces were all the same thing. At this point, my favorite way of making mac & cheese is with a roux, mixed with 70% milk and 30% reduced stock (I usually use a light chicken stock). When the bechaloute is made, I add an aged chevre (microplaned; otherwise you risk grittiness), some white wine - or straight sodium citrate; the chemical helps with cheese emulsification, and some don't drink/object to cooking with wine - and some white pepper. Add cheese in steps until the sauce just starts to feel gritty. Strain through a fine sieve and reserve the strainer junk for an omelette, if you're concerned about loss of cheese.
Smooth, fantastic base for a cheesy-pasta sauce.
Thank you so much for these amazing tutorials!
thank you so much Jacob I learned so much tonight.
Thank you Jacob I absolutely love your videos! I love your technical approach to cooking it really helps me understanding the tecniques etc. of cooking.
TheImbame I'm glad you found this video enjoyable. Thanks for watching.
This is terrific. Very practical.
Absolutely excellent teacher.
Best explanation chef! For reals all you need to know in one place and very well explained. I'm getting ready to take my acf certification test! Thank you so much I love your channel
Just started watching your videos, very interesting and informative, thanks! - from over here in England.
Fabulous. I appreciated for this lesson
Thank you very much for this video and for all the videos that you have posted. It is the most lucid presentation of sauces that I have seen. Suddenly everything that I have read or seen about sauces makes sense. This video should be required viewing for any aspiring cook or chef. You are an excellent chef/teacher!
Francisco Chaves Thank you, that means a lot. Glad you enjoyed the video!
Great video. Thank you so much for sharing this information!
God bless you chef for giving us new ideas 🙏🙏🙏
Due to quarantine, I started learning how to cook. When I started reading about sauces, it was very confusing to me as a mathematician and engineer because the classification to 5 "mother sauces" doesn't seem logical -- some of them are too similar, and the 5th one seems really off. Your approach seems to be more logical to me, so thank you sir!
Fantastic Video chef! I;m only 18 years old and videos like this are what are going to set me light years ahead of everybody else.
trav4oilers Very cool. If you're interested in being a chef, I would also recommend hanging out over on the Stella Culinary forums. Lots of good discussions there, and I frequently do audio responses for the larger discussion threads. Best of luck in your journey.
Jacob Burton I would reccomend changing reduction to dehydration.
trav4oilers
you're a Little eager beever!!! being a top Chef is more about just watching Videos son....anyone can turn on a fry pan and throw something on it...to be a real masterchef first requires an inherit love for People. Something that most Chefs lack and you can see the results on the Food they serve.
*inherent
This is amazing!! Thanks so much for all this
Thank you for such in an depth knowledge of sauces
Why would anyone thumbs down this video? It is a great learning tool and it's free.... Anyway thanks for all of my our videos and thanks for sharing your talent and passion.
Anti Sauce Squad
awesome video chef and very informative too
love it love it love it... this info is golden!
whoa yeah!! big applauses chef
sauces never made so clear
you helped me in my final exam at my culinary school
You are the man!... Thanks for that great class.
I freaking love Your channel, great scientific view on cooking. Keep them coming! :)
pawsup93 Thank you!
Thank you Chef. You and Chef John from “Food Wishes” are perfect in combination.
Thank you sir for sharing such great knowledge.I appreciate your teaching very much.
Now what he said at the beginning of this video is what I was looking for in an teacher. I would love to learn more on making sauce👏🏿👍🏿👍🏿
This made so much sense to me, as a line cook w/ no formal training I have to do a lot of sauces regularly and it really does come down to three techniques. The flavor is irrelevant really, as long as you know what pairs well and balance. You can make literally any sauce you want and it just works. Nice vid, thanks chef.
Thank you. Glad you enjoyed the video.
Excellent info and super high production quality
+akumasan707 Thanks. Glad you enjoyed the video.
Thank you so much for your videos and sharing your knowledge
Awesome Chef, thank you so much !!
I'm currently working in the catering industry! this helped me thanks m8!
You are imparting knowledge that can only be gained through many years of experience. I love you chef. 😍
Thank you. Glad you're enjoying the content.
I love the way you teach! This is exactly the philosophy I have with cooking and these are kind of videos I can really learn something useful from
Hi Jacob. Thanks for creating a video based just on sauces. I love cooking for my girlfriend and this is going to take my dishes to another level. I owe you one!
Nick Singh (blackchilliwing) Right on nick. Glad you found the video helpful.
great stuff. I laughed when you noted that the mother sauces (except hollaindaise/bearnaise) are all the same because I thought the same thing when I was learning.
great video chef very helpful
I appreciate you and your videos. Very informative.
Thank you Kyle.
I love how much he calls me out for being lazy. This has literally opened my eyes to my cooking skills and style
whoa...I learned alot. thanks
Amazing video man!!!
I think this is about the coolest video or videos i have ever seen around the mark 700 i was almost on the floor laughing .... Love these videos keep em coming..... gotta go back and get the flavors ...
+redroadkd Awesome. Glad you enjoyed the lecture.
this man is very well spoken, it's like listening to an audiobook. Idk if he's just riffing or reading a script, but he just sounds like he's read a lot of books 😆
Impressive inspiring tutorial.
Loved the video! Thanks!
great info, thanks so much for your effort. i just shared with my 2500 fans on my catering website.
Rich S Thanks for the share and glad you enjoyed it!
Thanks for the work sir,
Excellent presentation
You are good man and best chef in the world
great video, I should've saved 2 years and a ton of money on culinary school and just learned on UA-cam, hahahah
very informative chef..thanks
Thanks a lot for this video.
As somebody whose level of cooking is "microwave." I found this a really interesting video in a cerebral way. I enjoy and appreciate cooking theory, and you explain things very well. Great vid.
linkdude64 Thank you. Glad you enjoyed the video.
thank you for the knowledge :)
Excellent, excellent, excellent!
Thank you so much sir your video is really helpful
What would タレ "tare" (a Japanese sauce made by extracting flavour from konbu, katsuobushi, bonito ect.) that is used in ramen and other Japanese foods, be considered in the 3 modern sauces.
you dont really reduce, emulsify, or puree anything in it so I'm just curious how you would classify it. thank you so much for this video and everything else you put out, it has helped me out so much.😁
Thank you for your videos
Jacob - as the finishing step to get even more thickening, would you ever use a Buerre Manie technique to add the butter?
I need to get you a lap dance Chef! You earned it :) thank you once again.
Very useful, thank you
I love your work
Thank you.
First, I love you. Second, I'm looking at the sauce page and there's a lot of info. Is the written portion the guide or is there a download for the guide? I'm about to start watching the in depth reduction video and wanted to make sure I'm not missing anything.
this guy is low-key the man
thanks Chef!!! you Rock My culinary world:)
Great video
I love ur work.
Thank you. I appreciate you watching.
amazing chef..
this is it! thank u