Literally sitting here eating a croissant with my homemade butter I made after watching your video. I’ll never buy butter again. Now I have sauces to make 😊
@@13monokeros I’m in Oklahoma so not sure what crosses over. I just grabbed whatever the generic whipping cream was that they had at Walmart. I believe it’s their house brand “great value” worked great tho. Had a really high fat content so the yield was quite a bit. It literally tastes like no other butter I’ve had
Before discovering your show, I had never even boiled an egg-thanks to my mother’s incredible cooking, I never needed to. But watching you inspired me to step into the kitchen, and now I’ve become a chef in my own right. You taught me the foundations of cooking, and today, I create dishes guided by my instincts and taste buds, without measuring. Cooking is simple at its core, but it demands creativity and a passion for good food. I often compare food to life. Life can be bland and rushed, like fast food, or it can be savored and fulfilling, like dining in a great restaurant. I’ve been fortunate to experience extraordinary meals at some of the world’s finest restaurants, but nothing has ever surpassed my mother’s cooking. Sadly, she’s no longer with us, but her love for food and the memories of her meals continue to inspire me every day.
We could buy a hundred books, read a thousand recipes, seeing these amazing sauces and dishes made before our eyes is so inspiring and gratefully appreciated. I have a saved Jean-Pierre folder, don`t you ? Thank you Chef and Jack.
I too have a saved Jean-Pierre folder. My elder women family relatives usually claim holiday cooking for themselves but last year everyone was ill so I had to make holiday dinner. Thanks to Chef Jean-Pierre, we had a perfect roast and perfect sides. I'm so grateful 😊😊
Totally agreed....I wish I had teachers like Chef Jean Pierre back in the days ...he really shows his passion into what he does. Cheers from Trinidad & Tobago 🇹🇹
Let’s be grateful that we have a master chef with over 50 years of experience teaching us at no cost on internet.. at his own pace and with great detail. This is a total privilege.. thanks Chef!!
Every meal I now create is based on the foundations you have taught me over the last 3 years... I can cook with confidence knowing all the little tips you have shown us, your grateful students, thank you so much Chef Jean-Pierre for coming out of retirement to do your amazing channel and thank you Jack for your humour and your amazing camera/editing skills to bring this channel together.I'm sure everyone who watches this channel waits in anticipation each week for your next lesson. God bless you both xx
Without a doubt, one of your best ever videos. A good sauce makes a dish and a well made, great sauce makes a dish outstanding. All great chefs are rightly proud of their sauces and your obvious total delight and pride when teaching your 'versions' of these classics rates you amongst the world's best chefs and, arguably, the very best on UA-cam. It's cold and miserable here in London, UK but your personality and enthusiasm lifts even the lowest spirits. I raise a class to you, maestro - long may you reign.
I've been a professional chef for over 2 decades. The way you teach people how to cook with your passion and levity is amazing. You remind me a lot of myself. Thank you for keeping it simple! I like pureeing the sauce and then straining it!!!
I LOVE this channel. I love JP. I love Jack. Please never change. If your videos are too long for somebody. They got a fast forward button. They have a rewind button. I'm going to watch every single second of every single video. From a lowly pastry chef.
My mom gave me a cookbook years ago called the joy of cooking. Everything looked so complicated, but after watching Chef JP for years, it all makes sense now
The sun just broke through here in Cyprus...! Another great start of the week... welcome back Chef...we were waiting for you... thank you, Jack and your team for yet another heartwarming cooking lesson! 👌🤗❤️
My favorite chef delivers a masterclass on sauces. Thank you!! I love your videos and am learning so much! Just imagine, a century from now, these videos will still be teaching our great-grandkids how to cook gourmet food! They'll be learning from the best!!! We are truly blessed to have you, Chef Jean.
Je suis très heureux que vous partagiez avec nous vos connaissances, votre enthousiasme et votre merveilleux sens de l'humour. Vous égayez la journée ! Merci! Le monde a besoin de plus de vous !
Thank you, Chef Jean-Pierre, thank you very much! I am almost sixty now, worked pretty much all of my life as a programmer (or software engineer as they call it nowadays) and cooked only occasionally. Sometimes it was good, sometimes not so good and sometimes really not so good, as I suppose every amateur cook have experienced. And only recently I've discovered your channel and it helped me profoundly: you are not just passing recipes, you are teaching the art and the science of cooking-giving away for free so many years of your experience-, teaching the very basics, the principles on which, once understood, one can build their own cooking, instead of just blindly following some or other instructions. And you are doing it so very well, in a funny and amusing manner, kindly and wisely. And of course so many excellent recipes as a bonus. In my eyes, your work is as meritorious as that of any artist or scientist. Once again, thank you. Greetings from Prague, Czechia!
Chef John Pierre thank for getting me interested deeply in cooking again, now anything is possible!!!!! THANK YOU Also take all the time you want to make a video, don't listen to the haters
Thank you Chef. Probably the most important video yet. Jack, appreciate the close ups of when the chef is cutting/chopping/stirring/mixing. I now have a large quantity of turkey broth I made from roasting the bones after Christmas. We all had colds the first week of January and your recipe has everyone drinking hot turkey stock in mugs all week.
That's what I needed on the dark, gloomy evening in Central Europe. A little bit of sunshine from you.I will cook them all, one by one. Thank you Chef.
Ahhh sauces!! You’re energy is so inspiring! I appreciate you sharing your knowledge and enthusiasm. You’ve totally changed how I view cooking shows on UA-cam… when I see the “common mistakes” I can’t watch them anymore… I gotta change the channel!! 😂😂 I appreciate you! Have a great day Chef!
... put innocent herbs, adds bay leaves, guilty too but I use 1 dry or 2 fresh not 6 dried, i use it in beef stew, bolognese and chicken stock but not much else, easy to grow.
Thank You Chef Jean_Pierre, I asked for this over a year ago, and am extremely happy you've made it around to this important topic. Thank you for all you do for your followers.
When I was diagnosed with diabetes, I completely transformed my diet, and it gave me a new perspective on food. One idea that makes perfect sense is having restaurants dedicated to diabetic-friendly cuisine or offering diabetic menus. You don’t need to be a doctor to grasp the basics of a diabetic diet-it’s about eliminating sugar, white flour, and carb-heavy foods like pasta made from refined flour. I’ve always loved bread, and I discovered that Finnish dark rye bread doesn’t spike blood sugar levels. Like everything, though, it should be consumed in moderation. Portion control is another critical factor. In the U.S., the portion sizes are massive compared to France. A single U.S. serving could easily feed three people, so reducing portions is key, along with incorporating at least 40 minutes of daily walking or other physical activity. A diabetic-friendly diet can include beans, lentils, salads, cauliflower, soups, and more. It’s also wise to avoid overly sweet fruits like bananas and oranges. For snacks, I find almonds, walnuts, pistachios, and similar foods excellent for curbing hunger while staying healthy.
Thank you, Chef. Some people try and make the mother sauces so complicated. Once again you show how easy things can be when you understand the fundamentals. And the way you explain everything as you go is why you are one of my all time favorite chefs. Have even found some old, Sunshine Cuisine episodes. You haven’t lost a beat in all you fantastic years of teaching. Thank you, Chef.
What a perfect treat on a snowy day. Sitting here and getting an hour-long video from one of my very favorite chef. I am so happy😊😊😊😊 New Year everyone 🥳🥳🥳 01/20/25
Thank you for taking the time to show us the right way to do the mother sauces. I have to try the Espanol sauce. The length of the video is just right.
One of the first classes I took at Jean Pierre’s cooking school was his Mother Sauce class. It’s been the base for much of my cooking since then. Fast forward almost 20 years, it’s great to get to watch it again! Thank you Chef for a fabulous channel!
Bonsoir Jean-Pierre. Excellent travail que voilà, merci beaucoup ! Il est toujours bon de rappeler les "basiques" de la cuisine que nous avons tendance à oublier et, en effet, qui ne sont pas si difficiles que cela à réaliser. Un enfant peut le faire ! Merci aussi pour la bonne humeur et le partage, prenez soin de vous. Eric
I've been waiting for this video, I watched so many videos on the mother sauces but none of them are as comprehensive as this one and none of them gave example of the sauces you can make with them, much less a list! It allowed me to understand the WHY I am doing some of the things I do when doing recipes and also I understood the comment about the espagnol sauce from the Demi glace video. Your explanations along with the Larousse gastronomique that I ordered after your beef Stroganoff video (that's quite a read!) gave me the opportunity to expand my cooking skills more in the last year then ever before! The only drawback to following this channel is that I gained a few pounds as everything is so good but as the saying goes, never trust a skinny chef! J'ai un énorme respect pour vous Chef. Bonjour du Québec et je vous souhaite une excellente journée. *For those who don't speak french, I wrote: " I have an immense respect for you Chef. Hello from Quebec and have an excellent day"
Chef, I first subscribed to your channel one year ago. (Not sure of the exact date, but close) You had 1.66M subscribers then. You have gained half a million new ones since then. I always read the comments and I hear nothing but praise. You truly are an inspiration to so many people, myself included.
I am SO grateful for this channel and Chef Jean Pierre!! I love to cook but didn't have classical French training. I have received it from viewing over 75 of your videos!! Thank you for the joy you have brought to my family!!❤😊 More butter!!! 🧈
Dear Chef Jean- Perrie, My mind is about to explode With all of this wonderful success And the different ways you can use them thank you chef for this wonderful video
incredible video! I've made all of these sauces at some time or another, but this energetic and funny style of teaching really takes the drama out of it. Looking forward to more of these Masterclass style videos!
All the mother sauces are amazing of course, but I gotta say, my favorite of all time is veloute. Like you said, its such a blank canvas, and it's literally 3 ingredients, then play with it however you like. Buffalo chicken veloute! Lemon pepper veloute! The possibilities are endless, and its the perfect weeknight sauce to make for any meal. Thank you for your amazing channel chef!
This video and the one from the channel "food and cooking 101" are the only worthwhile mother sauce videos I've found on youtube. This is a much bigger channel than that one, but both videos hit it out of the park. Its surprising how many channels fall completely short on this simple concept
Just in time. I’m ready to learn about sauces. I made the green peppercorn sauce for the Steak au Poivre and I’m sold. Then I saw the sauce for the salmon and I wanted to make that next. I can do a béchamel but I want to learn more and here you are today, teaching sauces. I love that I am finally going to chef level cooking school.
What I so appreciate with Chef JP's videos is he not only shows you the correct techniques and methods, but more importantly, at least for ME, he explains "WHY' it is done that way. That alone has elevated my understanding and my cooking to a new level, so thank you Chef!!!
Bon soirée encore: In life, you may do everything proper but then others get jealous and do everything they can to ruin your work. As for your videos....... Jean Pierre , Jack , the videos are never too long. This one is actually very pleasant to watch and watch it to the end, i have! They teach so much and they are all enjoyable.. Forgetful ! i rank right up there with forgetting and i do not have cameras all around me lol God Bless
❤️ right back at you! You are such an inspiration. I keep giving my brother hints and utensils you recommend (apparently he is the only “chef” allowed in the FL branch of the family). I cook vicariously through you, Chef. Maybe when I retire and move backe to Tennessee my friends will still be alive and hungry. I really miss hosting dinner parties . Do you ever forget to feed yourself?
Thanks for sharing Chef Jean! You help keep my family, friends & myself happy with all these great lessons. Thoroughly enjoy the sauces & would love to see more. Cheers!
I’ll never forget being at culinary college and watching my Chef Instructor break a hollandaise and throwing the bowl against the wall🤣😂 Italian tempers are a sight to behold!
This was a great video, instructional and entertaining at the same time. Chef gets really excited when making or talking about sauces. His energy is infecting.
Chef: I've been watching/learning from you for 2 years. I now have 15 quarts of various stock in my freezer and am dissatisfied with the majority of restaurants I once frequented. Can't thank you enough. Rick
I Totally Love making stock, so cosy doing the magic in the kitchen making it with Love🥰I have been cooking for more than 4 decades now (yes Im tender) Still loves to Watch these videos, always new small tricks to learn.. or re-learn. I forget things too😅
Good evening to everybody watching this video right now I love sauces , it doesn't what it adds more body to the dish thanks somuch chef jp a good week to you n the entire crew 😀 😄 😊 😋 😉 😁 😀
Impressive video and very enjoyable Jean Pierre! I still remember the first time I tried Béarnaise sauce, it was the trip of my life to a high taste steak *no many people knows tarragon). Thank you very much for your energy and your knowledge, it is precious please keep it up. Chicken Chasseur and dessert my favourite Citron pie or tart with Merenge!
I lived in Milan for a while and, believe it or not, I ate the same starter every day for three years. Some might call it boring, but when I find something I love, I see no reason to change it. My go-to was bresaola served over a bed of arugula, topped with shaved Parmigiano Reggiano, and dressed simply with good olive oil and lemon. It was perfection, and I never got tired of it.
THANK YOU. That was so helpful and so easy to follow. You have another gift - the gift of imparting information in a way that makes sense, and easy to remember. Thank you
I can’t eat anything without a sauce-meat, chicken, pasta, or fish all feel like eating cardboard without it. Maybe it’s because I grew up in Paris, but sauces are everything to me. My absolute favorite is peppercorn sauce for steak au poivre. I also adore sauces made with red wine and mustard. When it comes to pasta, my go-to is penne alla vodka. That sauce is so delicious, you could eat it with anything-you don’t even need the pasta! I’m also a big fan of salad dressings. From simple lemon and olive oil to a rich blue cheese dressing, I love them all. Blue cheese on its own can be quite strong, so I like to mix it with 35% cream. This way, you can adjust the flavor and texture to your liking. Just store it in the fridge, and it’s ready to use anytime-whether as a salad dressing or even a pasta sauce. You should definitely make a video about this!
This is awesome. A few weeks ago I did a little journey on my own YT page into these mother sauces and did something similar. I need to watch this in detail to see what I could have done differently and learn from the master himself! I will say I did use a roux to make my sauce tomat which was definitely something I never heard of growing up in an Italian-American household, but still, I gave it a shot and really loved it. I also used pancetta instead of bacon. Really enjoyed how you gave examples of how these sauces can be used to create other sauces. A great learning video for any inspiring cook.
Literally sitting here eating a croissant with my homemade butter I made after watching your video. I’ll never buy butter again. Now I have sauces to make 😊
That's the spirit!!👍❤️
I make my own bread so might as well make my own butter.
what kind of heavy whipping cream did you use ? unfortunately, i cannot find anything in UK
@@13monokeros I’m in Oklahoma so not sure what crosses over. I just grabbed whatever the generic whipping cream was that they had at Walmart. I believe it’s their house brand “great value” worked great tho. Had a really high fat content so the yield was quite a bit. It literally tastes like no other butter I’ve had
@@13monokeros double cream will work.
I love these “foundation” videos! Learning the basics allows one to become creative instead of being bound to a recipe. Thanks Chef!
That is exactly right! The best chefs know their basics 🙏❤️
Me too. Chef I need a Video about cutting different kinds of fruits and vegetables.
@@alazare3556 he's already made it
@@alazare3556 I think he did one about 2 years ago
@@ChefJeanPierre Merci pour tous, Chef ♥
Before discovering your show, I had never even boiled an egg-thanks to my mother’s incredible cooking, I never needed to. But watching you inspired me to step into the kitchen, and now I’ve become a chef in my own right. You taught me the foundations of cooking, and today, I create dishes guided by my instincts and taste buds, without measuring. Cooking is simple at its core, but it demands creativity and a passion for good food.
I often compare food to life. Life can be bland and rushed, like fast food, or it can be savored and fulfilling, like dining in a great restaurant. I’ve been fortunate to experience extraordinary meals at some of the world’s finest restaurants, but nothing has ever surpassed my mother’s cooking. Sadly, she’s no longer with us, but her love for food and the memories of her meals continue to inspire me every day.
As a retired chef and restuarant owner, I still use all of the mother sauces at home... thanks Chez!!!
👍❤️
Spellcheckers are easy for restaurant owners or an uant to use 😊
@@toriless 🤣I guess you should have used one too?
@@jfrunn Did you edit that to fix a typo?😊
We could buy a hundred books, read a thousand recipes, seeing these amazing sauces and dishes made before our eyes is so inspiring and gratefully appreciated. I have a saved Jean-Pierre folder, don`t you ?
Thank you Chef and Jack.
I too have a saved Jean-Pierre folder. My elder women family relatives usually claim holiday cooking for themselves but last year everyone was ill so I had to make holiday dinner. Thanks to Chef Jean-Pierre, we had a perfect roast and perfect sides. I'm so grateful 😊😊
I love not having a gazillion cook books causing clutter
Totally agreed....I wish I had teachers like Chef Jean Pierre back in the days ...he really shows his passion into what he does. Cheers from Trinidad & Tobago 🇹🇹
Let’s be grateful that we have a master chef with over 50 years of experience teaching us at no cost on internet.. at his own pace and with great detail. This is a total privilege.. thanks Chef!!
My favorite chef hands down. I like him more now than in the 80s and 90s he is funny and great entertainer and chef.
Agreed. On youtube the only ones he has to please is Jack and the audience. No producers telling him where to be and what to do.
Every meal I now create is based on the foundations you have taught me over the last 3 years... I can cook with confidence knowing all the little tips you have shown us, your grateful students, thank you so much Chef Jean-Pierre for coming out of retirement to do your amazing channel and thank you Jack for your humour and your amazing camera/editing skills to bring this channel together.I'm sure everyone who watches this channel waits in anticipation each week for your next lesson. God bless you both xx
Thank you for the kind words. I’m glad you’re enjoying the channel!!! 👍❤️
Without a doubt, one of your best ever videos. A good sauce makes a dish and a well made, great sauce makes a dish outstanding. All great chefs are rightly proud of their sauces and your obvious total delight and pride when teaching your 'versions' of these classics rates you amongst the world's best chefs and, arguably, the very best on UA-cam.
It's cold and miserable here in London, UK but your personality and enthusiasm lifts even the lowest spirits. I raise a class to you, maestro - long may you reign.
Mother sauces - the backbone of French cuisine ❤❤❤
👍👍👍❤️
A reminder please of the exact grams of the butter ,flour and milk thank you🙏♥️
I've been a professional chef for over 2 decades. The way you teach people how to cook with your passion and levity is amazing.
You remind me a lot of myself. Thank you for keeping it simple!
I like pureeing the sauce and then straining it!!!
JP has stood the test of time. I remember him as a kid...now im a grown man with a family watching this.
I LOVE this channel. I love JP. I love Jack. Please never change. If your videos are too long for somebody. They got a fast forward button. They have a rewind button. I'm going to watch every single second of every single video. From a lowly pastry chef.
🙏❤️👍
This guy was born to cook and entertain.
My mom gave me a cookbook years ago called the joy of cooking. Everything looked so complicated, but after watching Chef JP for years, it all makes sense now
The sun just broke through here in Cyprus...! Another great start of the week... welcome back Chef...we were waiting for you... thank you, Jack and your team for yet another heartwarming cooking lesson! 👌🤗❤️
🙏❤️
As my Mother used to say, sauces are the soul of the dishes
My favorite chef delivers a masterclass on sauces. Thank you!! I love your videos and am learning so much! Just imagine, a century from now, these videos will still be teaching our great-grandkids how to cook gourmet food! They'll be learning from the best!!! We are truly blessed to have you, Chef Jean.
Thank you so much, Chef JP for inspiring us everyday and teaching us the Mother Sauces. You're the best! 🥰😋🙏🏻
Next, the father sauces ???
Je suis très heureux que vous partagiez avec nous vos connaissances, votre enthousiasme et votre merveilleux sens de l'humour. Vous égayez la journée ! Merci! Le monde a besoin de plus de vous !
Thank you for the kind words! 🙏🙏🙏❤️
Thank you, Chef Jean-Pierre, thank you very much! I am almost sixty now, worked pretty much all of my life as a programmer (or software engineer as they call it nowadays) and cooked only occasionally. Sometimes it was good, sometimes not so good and sometimes really not so good, as I suppose every amateur cook have experienced. And only recently I've discovered your channel and it helped me profoundly: you are not just passing recipes, you are teaching the art and the science of cooking-giving away for free so many years of your experience-, teaching the very basics, the principles on which, once understood, one can build their own cooking, instead of just blindly following some or other instructions. And you are doing it so very well, in a funny and amusing manner, kindly and wisely. And of course so many excellent recipes as a bonus. In my eyes, your work is as meritorious as that of any artist or scientist. Once again, thank you. Greetings from Prague, Czechia!
You are too kind ❤️! I so much appreciate it! Godspeed!
Chef John Pierre
thank for getting me interested deeply in cooking again, now anything is possible!!!!!
THANK YOU
Also take all the time you want to make a video, don't listen to the haters
Thank you Chef. Probably the most important video yet. Jack, appreciate the close ups of when the chef is cutting/chopping/stirring/mixing. I now have a large quantity of turkey broth I made from roasting the bones after Christmas. We all had colds the first week of January and your recipe has everyone drinking hot turkey stock in mugs all week.
Thank you Chef!! If rawness wasn’t a word before, it is now!! I am so thankful for your videos. Learning how to cook well has changed my life.
That's what I needed on the dark, gloomy evening in Central Europe. A little bit of sunshine from you.I will cook them all, one by one. Thank you Chef.
Ahhh sauces!! You’re energy is so inspiring! I appreciate you sharing your knowledge and enthusiasm. You’ve totally changed how I view cooking shows on UA-cam… when I see the “common mistakes” I can’t watch them anymore… I gotta change the channel!! 😂😂 I appreciate you! Have a great day Chef!
This is a very good idea, a summary of sauces. It is a reference video for cooking.
... put innocent herbs, adds bay leaves, guilty too but I use 1 dry or 2 fresh not 6 dried, i use it in beef stew, bolognese and chicken stock but not much else, easy to grow.
Chef, thank you from the bottom of my heart for all the techniques, recipes, pleasure.
The longer the video the more I learn!! Keep doing you!❤
Yes indeed👍💯
Chef Jean Pierre is a great chef, a great teacher, and a great personality - a true winning mix.
Thank you, Jean Pierre. This is gold👌
Thank You Chef Jean_Pierre, I asked for this over a year ago, and am extremely happy you've made it around to this important topic. Thank you for all you do for your followers.
I’m so glad you enjoyed it! 🙏❤️
When I was diagnosed with diabetes, I completely transformed my diet, and it gave me a new perspective on food. One idea that makes perfect sense is having restaurants dedicated to diabetic-friendly cuisine or offering diabetic menus. You don’t need to be a doctor to grasp the basics of a diabetic diet-it’s about eliminating sugar, white flour, and carb-heavy foods like pasta made from refined flour.
I’ve always loved bread, and I discovered that Finnish dark rye bread doesn’t spike blood sugar levels. Like everything, though, it should be consumed in moderation. Portion control is another critical factor. In the U.S., the portion sizes are massive compared to France. A single U.S. serving could easily feed three people, so reducing portions is key, along with incorporating at least 40 minutes of daily walking or other physical activity.
A diabetic-friendly diet can include beans, lentils, salads, cauliflower, soups, and more. It’s also wise to avoid overly sweet fruits like bananas and oranges. For snacks, I find almonds, walnuts, pistachios, and similar foods excellent for curbing hunger while staying healthy.
Thank you, Chef. Some people try and make the mother sauces so complicated. Once again you show how easy things can be when you understand the fundamentals. And the way you explain everything as you go is why you are one of my all time favorite chefs. Have even found some old, Sunshine Cuisine episodes. You haven’t lost a beat in all you fantastic years of teaching. Thank you, Chef.
What a perfect treat on a snowy day. Sitting here and getting an hour-long video from one of my very favorite chef. I am so happy😊😊😊😊 New Year everyone 🥳🥳🥳 01/20/25
HAPPY INAUGURATION from USA!
Thanks!
Thank you 🙏 ❤️
Thank you for taking the time to show us the right way to do the mother sauces. I have to try the Espanol sauce. The length of the video is just right.
I'm glad you think the length was just right! 👍❤️
One of the first classes I took at Jean Pierre’s cooking school was his Mother Sauce class. It’s been the base for much of my cooking since then. Fast forward almost 20 years, it’s great to get to watch it again! Thank you Chef for a fabulous channel!
LOL at the piano riff of Puttin' on the Ritz!
I will watch this over and over again. Marvelous. Thank you Chef!
Bonsoir Jean-Pierre. Excellent travail que voilà, merci beaucoup ! Il est toujours bon de rappeler les "basiques" de la cuisine que nous avons tendance à oublier et, en effet, qui ne sont pas si difficiles que cela à réaliser.
Un enfant peut le faire !
Merci aussi pour la bonne humeur et le partage, prenez soin de vous.
Eric
🙏🙏🙏❤️
I've been waiting for this video, I watched so many videos on the mother sauces but none of them are as comprehensive as this one and none of them gave example of the sauces you can make with them, much less a list! It allowed me to understand the WHY I am doing some of the things I do when doing recipes and also I understood the comment about the espagnol sauce from the Demi glace video. Your explanations along with the Larousse gastronomique that I ordered after your beef Stroganoff video (that's quite a read!) gave me the opportunity to expand my cooking skills more in the last year then ever before! The only drawback to following this channel is that I gained a few pounds as everything is so good but as the saying goes, never trust a skinny chef!
J'ai un énorme respect pour vous Chef. Bonjour du Québec et je vous souhaite une excellente journée.
*For those who don't speak french, I wrote: " I have an immense respect for you Chef. Hello from Quebec and have an excellent day"
Bravo Chef Jean-Pierre and thank you for this encyclopedia of sauces to try❣️
Chef JP: The Ultimate Sauce Boss
I swear I watched the entire Sauces playlist last night, LOVED IT!!💖💖💖
Absolutely Brilliant. Same as always!
Amazing. just amazing. demystifying cooking, understandable and easy to follow and a joy to watch you. simply wonderful. THANKYOU
Just finished watching your vegetable cutting video and now blessed to watch this!
My favourite Chef ever
This segment is a Goldmine .
I worked in one place .Every day, I made 5 litters bechamel .
You are the Master Chef .
Thank you,Chef 🎉🎉🎉🎉
Thank you for the class and your methods.
the quick bearnaise is gold. Thank you!
yeah but the green stuff came out of no--where!
Roowness…Its a word now! cooking and vocabulary lessons in one place😊 thank you chef for educating all of us, cant wait to employ these sauce skills.
🙏🙏🙏❤️
Chef, I love your shows! Thank you so much for posting.
When you click on a CJP video that’s over an hour long you know it’s going to be a good day !!!
Chef, I first subscribed to your channel one year ago. (Not sure of the exact date, but close) You had 1.66M subscribers then. You have gained half a million new ones since then. I always read the comments and I hear nothing but praise. You truly are an inspiration to so many people, myself included.
I am SO grateful for this channel and Chef Jean Pierre!! I love to cook but didn't have classical French training. I have received it from viewing over 75 of your videos!! Thank you for the joy you have brought to my family!!❤😊
More butter!!! 🧈
Dear Chef Jean- Perrie,
My mind is about to explode With all of this wonderful success And the different ways you can use them thank you chef for this wonderful video
Great idea! Everyone should know the mother sauces.
Have I told you lately that I absolutely love you? Enjoy all your videos. Take care and keep smiling Chef.
If Chef says "RAWRNESS" is a word, IT'S A WORD!
I love you chef. Thanks to you my family is happier. It's true love enters through the kitchen. I greet you from Panama.❤😊
🙏🙏🙏❤️
incredible video! I've made all of these sauces at some time or another, but this energetic and funny style of teaching really takes the drama out of it. Looking forward to more of these Masterclass style videos!
Glad you like them! 🙏❤️
This video is just pure gold!
🙏👍❤️
All the mother sauces are amazing of course, but I gotta say, my favorite of all time is veloute. Like you said, its such a blank canvas, and it's literally 3 ingredients, then play with it however you like. Buffalo chicken veloute! Lemon pepper veloute! The possibilities are endless, and its the perfect weeknight sauce to make for any meal. Thank you for your amazing channel chef!
MASTERCLASS in every aspect. cooking, teaching, enjoying the food. your passion an love to cooking good food is fantastic. you are an inspiration.
oh I love this Sauces Special, thnk you merci beaucoup dear Chef Jean-Pierre,, you are tops !!! Excellent !!❤💚💛💙
One of the best shows. Many many thanks, Chef
This video and the one from the channel "food and cooking 101" are the only worthwhile mother sauce videos I've found on youtube. This is a much bigger channel than that one, but both videos hit it out of the park. Its surprising how many channels fall completely short on this simple concept
Thank you for the kind words 🙏❤️
Basic sauces are so important in every fine cuisine...thanks for the recipes dear chef 🤩❤❤
Watching the INAUGURATION while watching another BOSS! TY! God Bless America! #DaddysHome
Can’t wait to have the time sit and watch this.
Thank you so much, your videos are worth their weight in gold.
I am so glad you like them! 🙏❤️
Another fantastic video! Thanks, Chef!
Just in time. I’m ready to learn about sauces. I made the green peppercorn sauce for the Steak au Poivre and I’m sold. Then I saw the sauce for the salmon and I wanted to make that next. I can do a béchamel but I want to learn more and here you are today, teaching sauces. I love that I am finally going to chef level cooking school.
What I so appreciate with Chef JP's videos is he not only shows you the correct techniques and methods, but more importantly, at least for ME, he explains "WHY' it is done that way. That alone has elevated my understanding and my cooking to a new level, so thank you Chef!!!
Bon soirée encore: In life, you may do everything proper but then others get jealous and do everything they can to ruin your work. As for your videos....... Jean Pierre , Jack , the videos are never too long. This one is actually very pleasant to watch and watch it to the end, i have! They teach so much and they are all enjoyable.. Forgetful ! i rank right up there with forgetting and i do not have cameras all around me lol God Bless
Can’t wait to see the different sauces!
Love this style of video chef!
I had to watch this three times because it was so awesome. Chef Jean Pierre is so awesome.
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❤️ right back at you! You are such an inspiration. I keep giving my brother hints and utensils you recommend (apparently he is the only “chef” allowed in the FL branch of the family). I cook vicariously through you, Chef. Maybe when I retire and move backe to Tennessee my friends will still be alive and hungry. I really miss hosting dinner parties . Do you ever forget to feed yourself?
Thanks for sharing Chef Jean! You help keep my family, friends & myself happy with all these great lessons. Thoroughly enjoy the sauces & would love to see more. Cheers!
I’ll never forget being at culinary college and watching my Chef Instructor break a hollandaise and throwing the bowl against the wall🤣😂 Italian tempers are a sight to behold!
Outstanding!
Props to Jack for the editing effect at 28:18. Very nice to see Chef JP and inside the pot at the same time!
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This was a great video, instructional and entertaining at the same time. Chef gets really excited when making or talking about sauces. His energy is infecting.
Chef: I've been watching/learning from you for 2 years. I now have 15 quarts of various stock in my freezer and am dissatisfied with the majority of restaurants I once frequented. Can't thank you enough. Rick
That is awesome to hear, Rick! 🙏❤️
I was so excited to see a long video to help me get through a Monday! Thank you Chef you are the best teacher!
I'm so glad you enjoyed it! 🙏❤️
I Totally Love making stock, so cosy doing the magic in the kitchen making it with Love🥰I have been cooking for more than 4 decades now (yes Im tender) Still loves to Watch these videos, always new small tricks to learn.. or re-learn. I forget things too😅
Good evening to everybody watching this video right now I love sauces , it doesn't what it adds more body to the dish thanks somuch chef jp a good week to you n the entire crew 😀 😄 😊 😋 😉 😁 😀
Impressive video and very enjoyable Jean Pierre! I still remember the first time I tried Béarnaise sauce, it was the trip of my life to a high taste steak *no many people knows tarragon). Thank you very much for your energy and your knowledge, it is precious please keep it up. Chicken Chasseur and dessert my favourite Citron pie or tart with Merenge!
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Thank You very much for these amazing videos !!! 😊
I lived in Milan for a while and, believe it or not, I ate the same starter every day for three years. Some might call it boring, but when I find something I love, I see no reason to change it. My go-to was bresaola served over a bed of arugula, topped with shaved Parmigiano Reggiano, and dressed simply with good olive oil and lemon. It was perfection, and I never got tired of it.
Always a pleasure chef 🫶🏼
THANK YOU. That was so helpful and so easy to follow. You have another gift - the gift of imparting information in a way that makes sense, and easy to remember. Thank you
I'm so glad you found it helpful! 🙏❤️
I was waiting for that video! Thanks chef 🔥🔥
Been waiting for this episode. 😊
I can’t eat anything without a sauce-meat, chicken, pasta, or fish all feel like eating cardboard without it. Maybe it’s because I grew up in Paris, but sauces are everything to me. My absolute favorite is peppercorn sauce for steak au poivre. I also adore sauces made with red wine and mustard.
When it comes to pasta, my go-to is penne alla vodka. That sauce is so delicious, you could eat it with anything-you don’t even need the pasta!
I’m also a big fan of salad dressings. From simple lemon and olive oil to a rich blue cheese dressing, I love them all. Blue cheese on its own can be quite strong, so I like to mix it with 35% cream. This way, you can adjust the flavor and texture to your liking. Just store it in the fridge, and it’s ready to use anytime-whether as a salad dressing or even a pasta sauce. You should definitely make a video about this!
I’m so excited for the Sauces! Thanks, Chef!
This is awesome. A few weeks ago I did a little journey on my own YT page into these mother sauces and did something similar. I need to watch this in detail to see what I could have done differently and learn from the master himself! I will say I did use a roux to make my sauce tomat which was definitely something I never heard of growing up in an Italian-American household, but still, I gave it a shot and really loved it. I also used pancetta instead of bacon. Really enjoyed how you gave examples of how these sauces can be used to create other sauces. A great learning video for any inspiring cook.
I put sauce on everything! I love so many different sauces. Thanks so much for this video.