There was SO MUCH valuable info in that 6 minutes! A saucier can take a lifetime to perfect the perfect sauce. You could watch this 20 times and still, each time, you would discover a little secret of why the Mother Sauces are called just that.
Awesome! I am in a world re-known culinary school. The French Chefs are going to be so happy to see that I can do this. This is how we made Velouté yesterday. I do wish I had seen this video a couple days ago. I like the instructions here... You,must know how you learn. This video is perfect for me.
Thanks! Those of us from the south with country cooking Mamas will recognize this as the basis for classic "Thicknin' Gravy, with a few differences. Instead of butter, you use a bit of the grease from whatever meat you were frying, like breakfast sausage. Instead of stock, you use milk. Canned milk tastes best, but just about anything will work. Instead of white pepper, you use... wait... aw heck - - what is white pepper anyway? Ever'body knows pepper is s'posed to be black! And one more thing. Southern Gravy is supposed to be thick enough that it it doesn't run when you put it on a biscuit!
My sauce was a bit thicker but I actually created a similar sauce to this today without any recipe for a slow cooked lamb shank dish. The idea for the sauce came to me in a dream. :) I was surprised at how good the sauce tastes. I didn't have the white pepper so not wanting to mess up the sauce by using black pepper I omitted it.
Just defends on the application at the end. A lot of the time you want that wine flavor. Sometimes you just want a clean base for derivative sauces, you may not even want to add salt and pepper in that case or else it could get too intense if it's reduced later.
does anyone know if there's a series of 'How to's' from this? the narration and contents are amazing, if I can get a hold of the other videos that'd be awesome
This is a velouté, not the "lighter" post-Nouvelle stuff you see now. This video is exceptional for demonstrating ideal textures for a nappe sauce. And yeah Veloute does need stock, it's not a beurre blanc. Most cooking is pre-21st century, good luck trying to work at Arzak, WD-50 or any other modern restaurant without knowing how to thicken a sauce without agar agar. You'd get laughed onto the street. Whether this technique is fashionable or not is irrelevant.
There was SO MUCH valuable info in that 6 minutes! A saucier can take a lifetime to perfect the perfect sauce. You could watch this 20 times and still, each time, you would discover a little secret of why the Mother Sauces are called just that.
Hands down - BEST tutorial video I have ever seen! ALl the elements are there for a beginner to pick up the basics - A+ to the uploader/ creator!
Awesome! I am in a world re-known culinary school. The French Chefs are going to be so happy to see that I can do this. This is how we made Velouté yesterday. I do wish I had seen this video a couple days ago. I like the instructions here... You,must know how you learn. This video is perfect for me.
One of my favorite ways to flavor this is with truffle powder, makes for an amazingly delicious sauce!!
This is the best tutoril i've seen since on utube..very infomative. 2 thumbs up
this turtorial is much clearer and simpler to understand then all other i have
I attended culinary but your video thought me more that my Chef was.
Gracias por sus exelente recetas.
Finally I found a video that shows how to do this!
Thanks!
Thanks! Those of us from the south with country cooking Mamas will recognize this as the basis for classic "Thicknin' Gravy, with a few differences.
Instead of butter, you use a bit of the grease from whatever meat you were frying, like breakfast sausage.
Instead of stock, you use milk. Canned milk tastes best, but just about anything will work.
Instead of white pepper, you use... wait... aw heck - - what is white pepper anyway? Ever'body knows pepper is s'posed to be black!
And one more thing. Southern Gravy is supposed to be thick enough that it it doesn't run when you put it on a biscuit!
this video was very informative, she gave great examples and went beyond what is expected from an online instruction- i think
Perfect video! Thanks
Lots if info to help me! Thanks :) cheers!
Excellent!
Amazing thanks for the video
Awesome!
I just learn a lot of things
Classical French techniques are so much fun to execute
Great man!
one of the best vid I have seen and very detail
Great video
My sauce was a bit thicker but I actually created a similar sauce to this today without any recipe for a slow cooked lamb shank dish. The idea for the sauce came to me in a dream. :) I was surprised at how good the sauce tastes. I didn't have the white pepper so not wanting to mess up the sauce by using black pepper I omitted it.
Wow.. that sauce is epic. So versatile.
Hey, this vid is nice. Theres alot more information than expected about this sauce.
this is totally help me thank you....
fantastic
Just defends on the application at the end. A lot of the time you want that wine flavor. Sometimes you just want a clean base for derivative sauces, you may not even want to add salt and pepper in that case or else it could get too intense if it's reduced later.
does anyone know if there's a series of 'How to's' from this? the narration and contents are amazing, if I can get a hold of the other videos that'd be awesome
Never want to be a saucier, great video though.
hola soy de peru me interesa mucho la cocina, podrian traducir sus videos en español, pues hay muchos queriendo aprender, gracias GOD los bendiga
damn!!! im hungry!!!
I didn't temper the stock,so i ended up having lumpy veloute
Yum
This is a velouté, not the "lighter" post-Nouvelle stuff you see now. This video is exceptional for demonstrating ideal textures for a nappe sauce. And yeah Veloute does need stock, it's not a beurre blanc. Most cooking is pre-21st century, good luck trying to work at Arzak, WD-50 or any other modern restaurant without knowing how to thicken a sauce without agar agar. You'd get laughed onto the street. Whether this technique is fashionable or not is irrelevant.
thank you so much 👌👌👌👌👌👌
Wouldn't clarified butter prevent it from splitting?
Yes, you want to use clarified butter for any of the mother sauces.
Jake Stockton ybi9i
This shit is crazy
The exotic ingredients are my basic ingredients
Gravy?
thankyou so much
Why did you waste so much of the sauce?
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It is that veloute with mushroom on sea food?
knight knives
chicken gravy.
Nope.
Ahhaahahaah
Yeah
It's totally the chicken gravy I make all the time.
#3.43 What that!! Green color ????
It was a vegetable they cooked in the sauce for flavor.
where is the wine?
You don't use wine in a classic veloute sauce. Sorry I see your comment is a year old but anyways.
I dont even remember it, lool but thank you for replying:)
I know it’s by rouxbe but it’s deleted
Is it still a Veloute if I use ghee instead of butter?
Adam DeAloe yea Ghee is just clarified butter
thank you so much 👌👌👌👌👌👌