Avignon Sauce | Sauce Avignon | How to Make an Avignon Sauce | Béchamel Derivative | White Sauce
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- Опубліковано 19 чер 2024
- One question I get all the time is, “What can you do with a Béchamel sauce?” As a simple white sauce, a classic French mother sauce recipe, a Béchamel sauce can be transformed into so many enjoyable derivative sauces. Avignon sauce is one such option. In this recipe, I will show you how to make an Avignon sauce. With a dash of garlic, an egg liaison and a pinch of parsley, this classic white sauce can bring your game fowl, chicken, veal, or pork dish to the next level. Heck, Avignon sauce even tastes amazing over noodles.
Avignon sauce ingredients
1:32 3 tbsp or 42g unsalted butter
1:38 1 garlic clove minced
2:09 3 tbsp or 24g flour
2:28 2 cups or 500ml milk
3:36 1/2 cup or 30g grated parmesan cheese
4:11 1 egg yolk
5:39 2 tbsp chopped fresh flat leaf parsley
6:00 Pinch of salt
6:07 Dash of white pepper
Makes 1.5 cups or 375ml
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Keep Whiskin' Y'all👍
I was taught to make the same sauce by my grandmother never knew it's name till today, it was always "Oma's parsley sauce" and to me it always will be. Oma always poured this sauce over new potato's with a glazed ham and asparagus when in season. It's amazing how food can bring memories back to life, remembering the smell the taste and texture rekindle memories to crystal claratiy. Take care, God bless one and all.
I love that I am part of the “Sauce Community”… so intriguing.
Oh! That sauce looks amazing! Can't wait to try it. Egg tempering lesson much appreciated 😮
Many Blessings to you & your family!
Thank you 😊
Looks great. Thanks.
Looks luscious! Grating your own parmesan is the only way to go, ever. 👍⬆✔
Love the humor ❤
Thanks for something new!
😃💜
That looks soooooo good!
I hope you have a chance to try it out . Thanks for watching 😊👍
This is the first time I've ever heard of this sauce. I definitely going to make this. Just for kicks and giggles, I might just try it over some steamed shrimp with a side of garlic bread. Thanks for sharing!
Yummmm that sounds good 🔥👍
Looks really good!
Thanks 👍 😊
It’s like Al Fredies sauce but better. Yummy
Johnny, crack the egg on a piece of paper towel, on your counter. No disintigration. It'll crack all around and fairly easily.
Amazing yummy and refreshing sauce for my salmon Wellington !! And great with noodles too. I add a splash of lemon when serving
Sounds great!
Oh yes it does mmmmm
Looks delicious. What is the best use for this sauce?
👍👍
Thanks 😊👍
❤❤💙💙❤❤💚💚❤❤💜💜❤❤
Very nice channel, just found it today and watching through your videos. I have a question. The egg liaison method you use at the end, will that thicken the sauce further? I am wondering if by itself adding a tampered egg yolk to a sauce that way can be used to thicken sauces if you are not making a roux.
Welcome to the channel! Yes, an egg yolk by itself can be used to thicken a sauce. It’s perfect way to thicken a sauce for those that may have a gluten intolerance. Thanks for watching 😊
Isn't that kinda sorta similar in flavor to an Alfredo? Please explain the difference. Loved this video, love this channel, because I LOVE SAUCES & GRAVIES! I almost have to have a sauce with everything I eat. Thank you for making sauces & gravies easy. They terrify me for some reason.
It seems when I try to make Gravies especially, they don't have a bold, full flavor. 😢 They're always missing something.
Yes the ingredients are very similar to what most people would consider an Alfredo Sauce. The difference would be the milk (typically you would use cream in an alfredo) and the egg yolk (you typically would not include the egg yolk in an alfredo). You may want to try this sauce out. It does have a good bit of flavor - you can also add more garlic for a real punch. Thank you so much for watching😊
@@thesauceandgravychannel you make it look so easy, I WILL try it out. Thank you!
Sounds delish!
Question: I've been looking for a hot (temp not spice) sauce that uses mustard flavor. Do happen to know one?
P.S. I did kinda cringe when you used the sharp side of your knife to scrape the garlic off the metal press. I use the back side, it works just as well without potentially damaging the blade.
I have an Aegir Sauce - that has a mustard flavor - that will be posted on Sept 30th 😊 Thanks for watching
@@thesauceandgravychannel Oh, thanks, I look forward to that one! Just found your channel yesterday. Now subscribed.
What do you put this sauce on?
The trick most prominent Is the sauce's heath in that case
Can i add white wine to this sauce?
if that's an induction stove top cooker, buy an induction cook top mat. not only will it protect the stove surface, it'll stop pans from spinning on you
This one is not an induction cooktop, but I do have one that i occasionally use - Great tip 👍
Can it be made ahead and kept fridge? How long does it last in the fridge?
It should last roughly a week in the refrigerator.
@@thesauceandgravychannel Thanks!
Can I use dried parsely?
Yes, that would work - I would recommend 2 tsp. You can always add more if needed. Thanks for watching. Keep me posted on how you like the sauce.
@@thesauceandgravychannel The sauce was great with fried fish. Thank you.
Hi
I thought 1tbl spoon was 15g so 3 would be 45 g
That would be correct for a liquid like water. But for a solid it is a bit different 😊👍
New to the channel... I used to waitress at a very very popular restaurant on the border of Mass/NY where Chef Paul Bock had a dish called Chicken Villroy. It was my FAV! That was 30 years ago and since then have never been able to find that recipie anywhere. Do you know what it is?
Dude has a lot of utensils in his back pocket
Gotta always be prepared😂👍
Could you do a good avgolemeno?
Can you add lemon?
Why has it become a thing to try to act like your food is on a burner when it isn’t? Chuds Does the same thing. I honestly don’t get it. Like it’s OBVIOUS that your shit isn’t on a burner. Lol