Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
When I first started learning, sauces was the first thing I focused on. I thought I was at the peak once I learned how to whip together sauces that made anything taste good. I still had/have a long way to go, but once you can make sauces well, you can cover up a lot of other mistakes you make.
Remember with sauces in the French repertoire, excluding emulsion sauces, are drawn from actual dishes. For example, in this dish. A chicken can be cut 'en sautee', dusted with flour and coloured in the butter. After, deglaze with wine and add stock/water. As the chicken is about to be completely cooked, take out and set aside kept warm. Finish the sauce as shown here then add the chicken or pour on to the chicken. This is the bourgeois dish that haute cuisine drew from for this sauce.
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
i don’t really agree on that being the intended effect. a roux will thicken a sauce without any additional emulsification (see any cheese sauce recipe) 😊
The mixture there is mostly water+water. The emulsifying properties of mustard (mucilage) barely affect the disolution. If instead of mustard he just added more water or stock it would emulsify anyway. That said the emulsifying properties of the proteins on the cream are way more important.
the mustard does for sure have emulsifying properties, another reason we use it in mayonaises, also help with the emulsion process, thanks :)@@memelord4639
@@annastinehammersdottir1290 most likely he meant "whisk out until the roux and stock are emulsified / incorporated". Flour, butter and stock are all already cooked before that step
@@01hZ not a chef, a lawyer. But i like cooking as my hobby. I made Chef John comment in this channel IG post before (discover them through IG). If the name Chef John Mizcewitz didnt ring a bell to you, why your opinion matters?
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.
This chef is amazing. As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
@JM91x It's an Olde English & subsequently old American trick. Just a spot of fresh ground nutmeg goes the distance. I would add to your cinnamon comment. When preparing wild game such as venison, I use a rub with a slather of English mustard, topped with lots of fresh ground coriander, black peppercorn, black garlic, touch of brown sugar, a spot of nutmeg, and with a kiss of cayenne & cinnamon.
@@mamagracelovelies378 Tarragon has a very subtle anise flavor, like a subdued basil. Good with fish, chicken, pork, or beef, it's sometimes included the "herbs de provence" blend. You can use it with something bland like parsley, but combined with stronger herbs like rosemary, thyme, sage, it tends to be overpowered by them. Does not play well with cumin, curry, chili.
Im going to make this, love the videos. Ive been watching cooking shows solidly since a child and i really love what Fallow is doing. Infact im doing your fried chicken tomorrow.
Hot roux, cold liquid, no lumps. You don’t need to heat up the stock. It thickens the sauce too quickly when you do which is why you have to add it slowly by the spoon full. Just add cold liquid all in one go. Try it. I promise it works.
Americans eat so much processed food, many dont know how to cook any more. Good sauces open a new world of satisfaction in food prep. Everybody should know breakfast items, good hamburger dishes, from meat loaf to salisbury steak, roast chicken, pot roastsalads veggies and simple desserts. Memkries of food are some of our longest lasting.😅😅
U can put it in a pan with some olive oil some herbs and into the ofen about 80min 160 c Or in the pan roast some onions and garlic Add cream and spices ( bay leaf star anis koriander citron grass )chicken and citron Into ofen Ofc salt and pepper
@@Magneticvortex-kk4gb Nope, an abused battery chicken fed hormones and cheap feeds is nothing like an organic bird happy and ranging free with only corn and no hormones are worlds apart and only someone broke and or with zero taste buds would say something so wrong.
I made this today, ended up coming out a little thicker that yours I think I either used too little stock or I cooked it down too much, either way it was delicious. Thank you
Oh MY 😋 you are food criminal , that made my mouth watery! Is it fair? If I have to watch your video 1ooo times I shall make it , that means you are an awesome Chef 😂🤣🤩
Mustard and tarragon are best friends in my kitchen. With thyme and maple syrup on pork, with lemon and parsley on chicken, or with Tellicherry peppercorn and celery leaves in chicken salad... I could probably enjoy Tarragon without mustard, but why would I? Try making Bearnaise with your favorite Dijon mustard.
In France, mustard sauces like this one are most commonly used with rabbit, and it's damn delicious. Even as someone who doesn't like mustard that much it's really good (but needs to be balanced well).
Recipe: fallowrestaurant.com/mustard-veloute/
Is your marketing plan to promote your restaurant by teaching us to cook?
It's working.
Sounds and looks very delicious.
Thank you chef, will make it tomorrow
When I heard tarragon I turned around and ran 😂
This is a fire 🔥 🔥 recipe. Creamy , savory with depth. Nicely done.
That looks incredible
Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
When I first started learning, sauces was the first thing I focused on. I thought I was at the peak once I learned how to whip together sauces that made anything taste good. I still had/have a long way to go, but once you can make sauces well, you can cover up a lot of other mistakes you make.
Me too just found these guys today.. can’t wait to use these sauces.
Where do you find the recipe?
Remember with sauces in the French repertoire, excluding emulsion sauces, are drawn from actual dishes. For example, in this dish. A chicken can be cut 'en sautee', dusted with flour and coloured in the butter. After, deglaze with wine and add stock/water. As the chicken is about to be completely cooked, take out and set aside kept warm. Finish the sauce as shown here then add the chicken or pour on to the chicken. This is the bourgeois dish that haute cuisine drew from for this sauce.
Pedestrian
Veloute and plain old white sauce went out of fashion for years. So glad they're back, totally delicious 😋
No it didn't
UA-cam is saturated with foodies that have no fundamentals. Nice to see working chefs make videos that include the basics of cookery again.
Went out of fashion?
Is your knowledge of the world 100% based on UA-cam and the internet?
@@wilmetteentwistle9242You Nailed it. Loads of videos made by people with poor knowledge and skills. I love the Fallow content!
@@wilmetteentwistle9242Just because it's french doesn't make it fundamental.😂
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
I love how those dudes take advantage of emulsifying properties of mustard. They use it in a really unique way!
i don’t really agree on that being the intended effect. a roux will thicken a sauce without any additional emulsification (see any cheese sauce recipe) 😊
The mixture there is mostly water+water. The emulsifying properties of mustard (mucilage) barely affect the disolution. If instead of mustard he just added more water or stock it would emulsify anyway.
That said the emulsifying properties of the proteins on the cream are way more important.
Haters gonna hate
the mustard does for sure have emulsifying properties, another reason we use it in mayonaises, also help with the emulsion process, thanks :)@@memelord4639
@gmanGman1200imagine calling someone a hater for giving some facts😂 gtfo here
as i have said before
Hot roux > cold stock = no lumps. Thanks Chef John
Chef John did say that ... btw, what does "Whisk out until you've cooked the butter," mean?
@@annastinehammersdottir1290 most likely he meant "whisk out until the roux and stock are emulsified / incorporated". Flour, butter and stock are all already cooked before that step
and you are chef who??
@@01hZ not a chef, a lawyer. But i like cooking as my hobby.
I made Chef John comment in this channel IG post before (discover them through IG).
If the name Chef John Mizcewitz didnt ring a bell to you, why your opinion matters?
the reverse also works. i often make too much roux just to keep some in the fridge for quicker prep
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.
Me too, why you gotta dirty another dish lmao
This sauces series is fantastic.
You can tell he's good because he manages to cook an entire recipe in a calm tone of voice.
All he did was add mustard to chicken gravy you twat
You do realise it's a voice over, right?
he also did it in under a minute.@@allgreatfictions
You do realize I'm mocking Gordon Ramsay, right?@@allgreatfictions
This chef is amazing.
As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
For variety, add a touch of fresh grated nutmeg.
Great shout. A tea spoon of cinnamon is also a great touch.
@JM91x
It's an Olde English & subsequently old American trick. Just a spot of fresh ground nutmeg goes the distance.
I would add to your cinnamon comment.
When preparing wild game such as venison, I use a rub with a slather of English mustard, topped with lots of fresh ground coriander, black peppercorn, black garlic, touch of brown sugar, a spot of nutmeg, and with a kiss of cayenne & cinnamon.
Fun fact a few teaspoons steeped in a mug of hot water is known as a Martin Luther tea, real high stuff.
Ah yes. The Townsends' signature move.
Add a touch of LSD for even more variety.
I use a dijon sauce like this for cajun seasoned salmon! Delicious
How well you describe the process of making this dish!!! Thank you!
FINALLY!!! A recipe with tarragon! Can't wait to try this. Thanks Chef!
Great point! I never know what to do with this herb.
@@mamagracelovelies378 Tarragon has a very subtle anise flavor, like a subdued basil. Good with fish, chicken, pork, or beef, it's sometimes included the "herbs de provence" blend. You can use it with something bland like parsley, but combined with stronger herbs like rosemary, thyme, sage, it tends to be overpowered by them. Does not play well with cumin, curry, chili.
Made this last night for dinner. Then I made it again for lunch today with an olive baguette. So so good.
A work of art chef!
Looks so damn good 😂
This looks absolutely fabulous m. Making some for my mum
Looks so good
- That looks really good.
So when are we getting a Fallow cookbook then?
Loving the sauce series 👌
I like how the sauce becomes the subject of the meal, "you can serve it with lemon and chicken"😂😂😂
The sauce makes the dish!
Im going to make this, love the videos. Ive been watching cooking shows solidly since a child and i really love what Fallow is doing.
Infact im doing your fried chicken tomorrow.
Thank you so much for the short! I just made this for a late lunch and it was so delicious! Perfect balance of rich and tangy :)
This has got to taste like fucking heaven, I don’t think I’ve ever seen a better sounding sauce on paper
It's also nice to skim the coagulated proteins while cooking the velouté
Beautiful
This made me subscribe to you channel holy fuck bro that looks amazing
I hope it warms your English hearts that I used Colmans for this and it turned out, pretty great!
Cooking is really so intricate. A true science and art
So many steps. Like a damn science experiment.
Hot roux, cold liquid, no lumps. You don’t need to heat up the stock. It thickens the sauce too quickly when you do which is why you have to add it slowly by the spoon full. Just add cold liquid all in one go. Try it. I promise it works.
Zero reason to mix the mustard separately and ZERO chance ro create lumbs by adding mustard to a sauce
Agreed, looks like a waste of time and energy. There's also more things to clean at the end.
You can make so many delicious sauces with roux + broth + cream + whatever.
Yes I agree it's a base for flavour 😊
This looks great. I’m going to see if I can find a long form video of you making this.
Qué bestia! I love your channel mate.
that's pure indulgence
I'm salivating! Lol, that looks so damn good!
This has always been a favorite of Jacques Pepin's. He does it a little differently but in the same spirit.
This is one recipe I definitely hav to try. My. French ancestors are always calling me when it’s something delicious and creamy.
Till its nutty and brown, proceeds to add the flour while the butter still looks neon yellow 😂
Bro de glazed the clean pan and cooked the butter.
Silky and luscious😋❤️
used to make something simalar back in the day but id use a white wine vinegar with it too gives the sauce an awesome sharpness
Mmmm this looks so appetizing and delicious ❤❤
Americans eat so much processed food, many dont know how to cook any more. Good sauces open a new world of satisfaction in food prep. Everybody should know breakfast items, good hamburger dishes, from meat loaf to salisbury steak, roast chicken, pot roastsalads veggies and simple desserts. Memkries of food are some of our longest lasting.😅😅
How would this work in the context of a service? Would you make a big batch and reheat as the protein finishes cooking?
Great series of videos!
A saucier or saute chef prepares the sauces and gravies as the dish is ordered.
Make a big batch of sauce for prep, pick it up with mustard as chicken is resting
This man is single handedly raising British food reputation, everything he makes looks delicious
Phenomenal work
Thank you so much that was excellent!
You had me at "sauces like a chef"
I would like to know how do you cook the chicken leg.
U can put it in a pan with some olive oil some herbs and into the ofen about 80min 160 c
Or in the pan roast some onions and garlic
Add cream and spices ( bay leaf star anis koriander citron grass )chicken and citron
Into ofen
Ofc salt and pepper
Microwave 10 minutes full blast
@@Magneticvortex-kk4gb🤣
But dead god whatever you do buy the best one you can afford like a corn one because no amount of covering up disguises bad meats.
@@Magneticvortex-kk4gb Nope, an abused battery chicken fed hormones and cheap feeds is nothing like an organic bird happy and ranging free with only corn and no hormones are worlds apart and only someone broke and or with zero taste buds would say something so wrong.
Looks amazing
Immersion blenders make this so much simpler
Proper trained chef here mate that looks 10/10 bet it tastes even better
Looks nice. Good quality stock is what makes it
These fallow lads are fucking amazing chefs
Looks so fancy but it's really easy to make! Cheers mate!
Yes yes YES GIVE IT TO ME NOWWWW NOMNOMNOMNOM
You know, as much as I dislike mustard, it's dishes like this that make me want to try it out.
Cold roux, hot stock. Hot roux, cold stock.
I made this today, ended up coming out a little thicker that yours I think I either used too little stock or I cooked it down too much, either way it was delicious. Thank you
Bro I wish I had a cooking teacher like you, mine was poor technique and drunk most of the time 😂
The scratches on that metal pan
Immortal konkani music.
Learning a lot from these videos 👌
Hell ya gonna try this for family meal with some chicken tomorrow. Please keep making sauce videos 😊
Oh MY 😋 you are food criminal , that made my mouth watery! Is it fair? If I have to watch your video 1ooo times I shall make it , that means you are an awesome Chef 😂🤣🤩
Holy hell, that looks fantastic. I want. Gonna have to make it.
Yummy I love your food 🍲
Will definitely make this. I bet it will be terrific on turkey cutlets.
Very niche cooking content. Love this
Wow that looks delicious I can almost taste it
Talk to me about that chicken please, that little situation that happened when the fork pulled at it was very appetising
Ok, I'm making 2024 the year of sauces. That looks amazing!
Holy poop that looks good!
Irrespective of how well-behaved it is, it looks bloody delicious! 😍
This is a proper veloute sauce.
Love the video
but what is a non alcoholic alternative to white wine i can use
Okay that looks good 😋
Mustard and tarragon are best friends in my kitchen. With thyme and maple syrup on pork, with lemon and parsley on chicken, or with Tellicherry peppercorn and celery leaves in chicken salad... I could probably enjoy Tarragon without mustard, but why would I? Try making Bearnaise with your favorite Dijon mustard.
In France, mustard sauces like this one are most commonly used with rabbit, and it's damn delicious. Even as someone who doesn't like mustard that much it's really good (but needs to be balanced well).
How good does that look ❤
That looks amazing... I'm going to try that next time i am feeling brave in the kitchen. 😊😅
🇨🇵🇨🇵🇨🇵🇨🇵 french sauce =best sauce!
Old school. That’s the shit, right there💪
oh my god that looked good
'I roux the day!!' 😂😂😂😂
It's look Delicious. 😊😋🙏
This is like another multiverse.. so close yet so far
I'm trying this!🎉
Chicken ,Mustard and Tarragon are a winning combination ❤
Looks simple but that stock is homemade as well. So all together a very fancy and expensive dish.
Mmm looks yummy 😋
idk i‘m always getting very hungry when watching your shorts lol
Actually looks delicious
Mmm... my mouth is watering.
How dare you make this look so easy
My stomach is bubblin’😂
I need to make this 😮