Every Sauce You Can Make With The Most Versatile Mother Sauce

49 Comments

1. 

   @DanielGlover-v9i 3 months ago

   Every mother sauce you make you say it's the most versatile, so which is it?

2. 

   @andethidialbubabibub3261 3 months ago

   Damn your portions are tiny

3. 

   @nikandkat4489 3 months ago

   I did a version with toasted shallot mustard and mushrooms, served with chicken. Awesome sauce 👌

4. 

   @sofianiculae9857 3 months ago

   Thank you soooo much👍🏻❤️

5. 

   @cristinavelasco9818 3 months ago

   ❤🎉👏👏👏👍💕🍁🌲😊

6. 

   @johnkim1043 3 months ago

   You two have opened up a such a world of possibilities in the kitchen for so many people. Thank you.

7. 

   @14hezarsalzagros 3 months ago

   Meister. 🍀

8. 

   @ОксанаК-р4ь 3 months ago

   So Gut ❤❤.

9. 

   @josephwagner6561 3 months ago

   Question, Chef:
   Can I make the mother sauce and then freeze it in ice cube trays to make the other sauces fresh as needed?

10. 

    @andrewh7868 3 months ago

    Are parts (1:1:15) by volume?

11. 

    @juditkovacs1447 3 months ago

    I love sauces

12. 

    @SHADOWZINSANE 3 months ago

    Sir that is orange not pink…😅

13. 

    @-Equity- 3 months ago

    I learned about all these in school, but it's actually really helpful to see the visuals and measurements for all the Velouté sauces.

14. 

    @EverlastingTorr 3 months ago

    VeLOOOOOOUtéééééé iykyk.

15. 

    @wc6975 3 months ago

    brilliance.

16. 

    @MemeLordVictor 3 months ago

    blending jug

17. 

    @margarets.2348 3 months ago

    Awesome. Nice job.

18. 

    @Rail_Around 3 months ago

    Yeah, guys, use A real chicken stock like these do and not A tescos own stock cube

19. 

    @plumbob6449 3 months ago

    So, chicken gravy…

20. 

    @hirehuntes 3 months ago

    Wow 🤩😍

21. 

    @dissonantw4ve 3 months ago

    Isnt this just gravy?

22. 

    @azareidies 3 months ago

    Great video

23. 

    @sassyblueiz247 3 months ago

    🤩

24. 

    @mariaschwartz447 3 months ago

    Thank you ❤❤❤❤❤

25. 

    @JurgSama 3 months ago

    I've watched this video probably 27 times in the last month

26. 

    @higherflights 3 months ago

    ❤❤❤❤❤❤❤❤❤

27. 

    @Georgann-x3l 3 months ago

    I’m having crab legs for Xmas dinner, what do chefs eat for Xmas dinner?🩷💚💜💙💙❣️🦋🦋🦋

28. 

    @zohrakhan782 3 months ago

    How does lemon juice not curdle the cream in the sauce? Am I missing something.

29. 

    @stevew2347 3 months ago

    Ahhh, a real chef….INSTEAD OF A YOUTUBE CLOWN 🤡

30. 

    @ShiftDrift-kh6wb 3 months ago

    Oil butter and cream. Man that's disgusting

31. 

    @paulferro338 3 months ago

    Question: Double cream?

    I thought he might mean “heavy cream” but then he used heavy cream.

32. 

    @BBQPitsTasteGood 3 months ago

    I love when my roux resembles milk chocolate

33. 

    @ianmacrostie1343 3 months ago

    Veloute= silk.

34. 

    @Azothe 3 months ago

    Can this be made with Gluten Free Flour?

35. 

    @envy_mafia 3 months ago

    🔥🔥🔥

36. 

    @thearabianbard 3 months ago

    😋😋😋

37. 

    @wingchun7490 3 months ago

    My mouth was watering the whole way through the video. That last one looked absolutely incredible. I can only imagine the flavors in that. I think I need to try it.❤😅

38. 

    @camipco 3 months ago

    Most common mistake: not cooking your roux long enough.

39. 

    @Mirvra 3 months ago

    sigh Second step: ''Add plain flour.''
    Welp, can't use any of these then since the person I want to make a good sauce for is gluten intolerant.

    I guess I can at least google for gluten-free roux.

40. 

    @mastermultitasking 3 months ago

    How do you store these sauce?

41. 

    @brianwilson3133 3 months ago

    Isn't rapeseed oil just canola oil?

42. 

    @Ireniicus 3 months ago

    Can any of these be stored in a freezer?

43. 

    @ccshu1129 3 months ago

    best sauce video

44. 

    @minglou2019 3 months ago

    what's the difference between veloute and gravy?

45. 

    @matthewcharlesshane5868 3 months ago

    Building Blocks

46. 

    @이용관-k3i 3 months ago

    What is the size of the pan youre using to make the sauce? Is it okay to use a butter warmer?

47. 

    @fatemehkashfi9731 3 months ago

    Excellent

48. 

    @MattSampson-x4q 3 months ago

    I just made your sauce ivoire for my lobster linguine, thank you! The veloute was great with lobster stock 👍

49. 

    @BigDaddy-du8vk 3 months ago

    Great video. I’ve been experimenting with these but how do you get the herb veloute so green?