How are classic French sauces made | Explanation and demonstration of an easy sauce
Vložit
- čas přidán 4. 10. 2023
- Learn to use my home style demi-glace to create a classic Sauce Lyonnaise-a tangy brown sauce based on an onion vinegar and wine reduction.
👩🍳 MASTER FRENCH CUISINE AT HOME WITH OUR COOKING COURSES : bit.ly/2QZM7TX
GET OUR COOKBOOK : amzn.to/4bhKmJa
🍴 FOR THE RECIPES :
Demi glace : www.thefrenchcookingacademy.c...
Sauce lyonnaise: www.thefrenchcookingacademy.c...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. / frenchcookingacademy
✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter for recipes and updates
www.thefrenchcookingacademy.com
👋 CONNECT WITH US 👋
/ frenchcookacademy
/ frenchcookingacademy
www.pinterest.com.au/frenchco...
(affiliates links)
🛒 Check our cookware and book store on amazon 🛒
amzn.to/2sQZd9z.
🍳 MY FAVOURITE COOKWARE 🍳
- Cast Iron Pan: amzn.to/343Pvn4
- My favourite Mauviel Pan: amzn.to/2RHSACP
- Starter Cookware Set (tri-ply clad): amzn.to/2DWJD2a
- Nonstick Pan: amzn.to/2VW02OF
- Cast Iron Enameled French (Staub): amzn.to/302BvXi
- All-round Cutting Board (polypropylene): amzn.to/2POc0Ei
- Heavy Duty Cutting Board (wood): amzn.to/2H4J5ZR
- Essential Utensil Set: amzn.to/2Y3eIc2
- Kitchen Scales (Imperial & Metric): amzn.to/2Vj0Flx
- Measuring Cups Set: amzn.to/2ViYkqT
🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
- Forged Knife Set (Mercer Culinary): amzn.to/2WuDZvs
- Fibrox Knife Set (Victorinox): amzn.to/2DRrbaV
📓 MY GO TO CULINARY GUIDES 📓
- Escoffier culinary guide (English): amzn.to/2PP8ZUr
- Larousse gastronomique: amzn.to/2H4HWBK
- Le repertoire de la cuisine (English): amzn.to/2H3TKE5
- World atlas of wine: amzn.to/2VLiB84
Note: These links are affiliate links, which means that if you use our links to purchase these products, we earn a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:
🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb
Find local producers near you in Oz
- Sustainable Table: www.sustainabletable.org.au/map
- Open Food Network: openfoodnetwork.org.au
📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron
I made this today accompanied with goose fat sautéed potatoes. Absolutely delicious. My fussy five year old, who rarely eats her meat, loved her chicken with her own pot of this sauce. Thanks again for a great meal Stephane.
Thank you Stephane, the camera angles, the descriptions you give are miles above anything else that can be found on CZcams. Furthermore your passion and love for food is amazing and we can feel it!
thanks a lot 🙂🙂
This is ‘rendered’ so well! Sauces seem to be the glue to a meal! Admiration & Respect from Nashville!
thanks 🙂🙂
With carnivore and keto it’s wonderful learning the beautiful French sauces. Makes such a difference to a meal.
Thank you from Australia 🇦🇺
Rediscovered this channel after a break but watched religiously during the pandemic. Thanks for the content and inspiration!
I love your videos, thank you!
i love your show & receipes ! J'adore Merci :)
learning and
Bravo. You are getting better with time, which I think is the ultimate goal!
I love your recipes and I really like your English ❤❤
i really like this kind of pro cooking books, you get all information you need. The amounts of ingredients and technique are on your own disgression...I have a have one handy book with alot receipes i thingk 12.000 - only max. 10 lines in 2 columns each. It quite liberates you from those step-by-step instructions demanded by the very beginner.
I feel many hobbyist cooks do not know about the real use of reductions at all. So please keep having those basics in your channel. It is much more valuable than to be able cooking some "special" receipe with strict advice how to...
The only criticism I have of this channel is that it doesn't have a trigger warning for hungry people. Its torture.
Looks amazing, thank you. Can't wait for the book.
thanks a lot for watching 🙂🙂 excited for the book too 🙂🙂
Hi Stephane. I've been a fan of your channel since first coming across it and I love your videos. I grew up with French Canadian grandparents and one of the comfort dishes in Quebec is poutine. I hope this isn't disrespectful of your culinary credentials, but I was wondering if you would make an elevated poutine with a classic French sauce.
Merci beaucoup d'avoir partagé le livre! 📕 Je ne le connaissais pas et c'est très instructif et utile. Parce que j'apprends la langue française, je n'ai pas acheté la version néerlandaise 🇳🇱 mais la version française. 🇫🇷🤩
good sauce
I once made a Lyonnaise by chance for beef. It goes very well with beef too.
This is awesome. Thank you. Can you do daube? I’m unable to find a good recipe.
I'm going to have to work on my demi glace and work this up in the next few weeks!
i have posted an easy 30 minutes demi glace method last week if you are keen czcams.com/video/qpQ2gAzTLXc/video.htmlsi=8sBb4xaJfRzK512g
Perfect, I am curious to all the sauces one can make with demi glace :)
a lot 🙂
Cuisine parfaite! Chaque recette que tu nous donnes, j"apprends une nouveauté! Merci!
🙂👨🏻🍳 merci
👍👍
? Should the fond on the sides of the pan be incorporated back into the sauce as it's reducing?
Another fine video. Fortunately i have just eaten or I would be hungry as 10 bears. I tried to look at your courses but was denied due to USA regulations as I live in Cuba But I will enjoy what I can view. Thanks for making French cooking simple and wonderful
thanks and sorry about those regulations
You were really going to town on the chicken lol
What's the name of that reference book at the beginning? Is there any English versions available?
it’s called le repertoire de la cuisine
www.amazon.com/Repertoire-Cuisine-Renowned-Classic-Experts/dp/0812051084
Please forgive my ignorance in asking this question. In the UK you have traditional Pork Pies, Steak & Kidney, Cornish Pasties, etc. I cannot find any French pies and pasties with Pork, Chicken, Mutton, etc fillings. Please help, I am looking for recipes that can be made, frozen and baked or re-heated when required.
Where can I find these gourmet wine vinegars???
online is the easiest option
add some vegemite, i reckon it might give that little salt-vinegar one two punch (and is an australian shortcut for sauce umami).
besides vegemite gravy/pan sauce is an australian institution. give it a go.
Shallots are hard come by where I live. Can dehydrated or freezed dried or powdered shallots be used in the recipes?
Red onions would be better than dried or powdered shallots imo
Sauces are evrything! Do you have a video to make demi-glace?
yes we did this last week czcams.com/video/qpQ2gAzTLXc/video.htmlsi=U3Xac3gGHX2CfJrq
5:12 Mouiller avec du vin: literally translated as wet the onions with some wine
How much vinegar? Or is it tt?
Unfortunately, I have found the choices of vinegars at my local French grocery stores to be extremely disappointing. Three large stores (two Auchans and an Intermarche) near me didn't even have white wine vinegar. Had to go to high end epiceries and still couldn't find sherry vinegar.
yeah i know i usually go online for that sort of things
Je regarde la vidéo en mangeant et mon plat devient meilleur ^^
😁
🥰👏👏
Super market vinegar is trash. The high end ones make all the difference
My wife is addicted to parsely as well! Every bloody sauce, meal, soup, breakfast or dessert… in it goes…
Crazy people parsely addicts…
I have a book bro many Vanderbilt from 1960 that’s my reference book but you are a lot better chef thank you
You don't know anything...