3 French Steak Sauce Recipes
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- čas přidán 7. 09. 2024
- --Why didn't I use roux?--
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour
BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar
Thank you for your cooperation in translation.
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Maybe one of the best Food Videos I've ever seen .. Instructive, entertaining, well produced and thoroughly engaging ... I would even go as far to say it is a work of art.... No crappy music or repetition... Perfect
I had to watch this at bedtime...well off to the store now😂
Lol.
these are very helpful because im a kid who likes to cook dinner for my family by myself which is why i like these steak sauces because they are easy for me to quickly-ish (lol) make.
For some reason I feel like the sounds in this video were awesome
ASMR, my dude.
Probably some of the clearest and best instructions I have ever seen. No excess presentation to the point- concise . Great content
who's watching this while fasting?
Just you
Fasting haha yeah right
Bro (as a gender neutral teen).... None of this is gonna mess up a diet. Put it on your regular food.
Me 🥲 I’m not alone.
I did the red wine sauce tonight because I had all the ingredients on hand. I did it just like in the video but I didn't measure - just eyeballed it from video proportions - and it was bomb! Thank you :D
Honestly at first I thought I hated this video because no one was speaking but then out of nowhere I found myself enjoying the sounds. The pilot being turned on, the sound of the peppercorns being chopped, the stirring. I mean damn it was intoxicating. Thank you. Always say thank you when you're grateful. I'm grateful.
So glad that I ate just before watching this video!
mmmmm, French sauces (aka Booze and Butter sauces).
I'm a fan.
This is one of the most pleasant, concise, and no frills videos on You Tube. Beautifully done, and VERY informative.
使ってる調理器具類が美しくて見惚れる。
We used to have a french restaurant here in my little town on Oregon coast the food was fantastic and it was the SAUCES that made the food sooooo Good
Une Béarnaise c' est fabuleux !
Une sauce Poivrade , c' est délicieux !
Une sauce au Vin , c' est divin !
Oui baguette
Tactless Guy hon hon hon
@@fbi6909 : hello , shit eater !
T es sur que c'est comme ça on fait une béarnaise
THIS is how a cooking video is done! very well made, lovely sounds
This is the best recepie for these sauces by the way
I am a simple man: I see a big steak and freshly cooked sauce - I click like.
That's the best trick I've seen in a long time. Incorporating the flour with the butter
this afternoon I decided to bake myself an entrecöte. Accordong to me the finest tasting piece of cow. I did not know what sauce to serve with it...set ready the béarnaise, some mayo. Then I watched my kitchen table with on it : fresh full cream, salt and pepper , fine chopped fresh tomato, an echalotte, and a pack of spring onion shoots and some parcely. Let's move I said to myself and my Malinois dog. She confirmed.... Butter in the pot and when browning joining the entrecôte. Fire medium high. Couple of minutes at each side seasoning with salr an pepper untill desired cuisson ( just how you want to have it) That meat out of the pottee and joining my delicious mixture of garden herbs (from ALdi's) and tomato. Fire on high for a minute en then pot off the fire. Generously playing fire brigade with fresh full cream, pot on the hot fire till cream come up. It all over now the cooking fun. Time to dress my steak with that sauce, also generously and accoompanied by fresh warm toast. Incredibly good, my dog confirmed. have a very nice cooking eveningin and till soon. In order to make bigger quantities and heve less cream you can always thinnen your cream sauce with a stock beef chicken turkey albatros. In order to obtain a mondain taste (when you are inviting folk and you want them to do favours) just play fire brigade firs with some good cognac then cream and let come up so that alcohol evaporates. Bye need my rest after dinner.
Nice. I've been looking for a long time for a green peppercorn steak sauce but couldn't find how to make it.
Ill try it next time. Until now, I simply made a kind of a pan sauce, by getting rid of the oil, melting some butter on the pan, adding around 2 cloves of garlic, finely minced, a load of pepper, letting the garlic to release flavour and get softer, and the added about as much heavy cream as butter, and letting it reduce. It's simple but amazing
@Intellect, reason&Logic Use your brain Probably without the steak as well. It'd only pollute the flavour
It all looks delicious! So far, I've only tasted béarnaise sauce (in a restaurant), and it was scrumptious. I want to try my hand at making all of these. If only fresh tarragon were available where I live. The stores here only carry dried, but I'm guessing it won't have as much flavor.
Gorgeous video! Exquisite! Love the ‘silence’! 🤩
I made Bearnaise a thousand times. This is one of the hardest sauces to perfect as a saucier. In our restaurant, they would store this sauce in a heat well, and it would commonly separate, so I would have to make it more than once per day. This is the best sauce to serve with ribeye.
Bacon Bandit no vinegar?
@@observerreacts I used champagne vinegar in my reduction. I would be the first to say that I wasn't the best Bearnaise maker.
And with Filet Mignon.
The béarnaise sauce is by far the hardest one. I study (French) cooking for 5 years and each time for my cooking exam l had to do a bloody béarnaise. I failed one of them, and seeing this guy add water with the egg yolk reminded me what l didn’t do, 20 years later. I cooked mine too much and it got bad. I tried with a whisk and an ice cube but it was too overcooked to revive. Anyway, great video. You have to try all try of them because they are all really delicious.
“Add thickness” is the phrase every Internet artist remembers when he draws Pokemon girls.
Pretty much all manga/manwha girls...
@@TheWhistleMan since Bulla is my waifu, I wish more artists would draw her show-accurate, instead of tossing on giant udders.
I created a simple dish of Cannellini Beans using my leftover, refrigerated Bearnaise. I just warmed 1/2 a cup of the tinned beans in a little of the can syrup. Just warm, not hot, lightly seasoned to taste. Stirred in a couple of tablespoons of the cold Bearnaise, some crumbled cheddar. (I used Tasmanian Mersey Valley classic) Served as you would pasta dish. I did top with Parmesan. Could have placed some crisp garlic toast on the side. (next time!)
This Bearnaise held together nicely in the warm conditions, kept stirred. Delicious!
I apareciste this Chef a lot. Every step is well described, even in script. Good flavor. Good cooking technic
What an excellent video. The recipes for the sauces look super.
The audio throughout was perfect !
Wow. now I know what I'm doing on my days off! I would make a change to the fries. After you fry them, set them aside and let they go dry. Then, just before serving, put them back in the fat to brown them and make them crispier.
Good advice, it surprises me how few people know this.
What a brilliant idea to set the steak vertically on the pan when you put it in the oven.
Maitre Saucier - the hardest work in a restaurant in France.
The best sauce in the world.
A man without sauce is lost but the same man can also be lost in the sauce and you got lost in those sauces at the end my dude
buerre blanc, beurre rouge , beurre noir, peppercorn sauce and bernaise are my go to steak sauce.
hands down THE Best cooking video I have ever seen
Thanks for preparing these three sauces. I am so excited to learn how to make these and change up my menu. Now I am soo hungry!
Excellent... Exactly what I was searching for. Thank you for sharing those recipes
Never expected that u French folks are so good! 😊 Expect two more recipes now! my Gillie doesn’t even know anything...
Usted es un gran chef!! Gracias por compartir sus recetas 😍👏👏👏👏👏 saludos desde Venezuela
Holy shit this video made me so hungry. The perfect dips at the end, masterful!
Sorry, but bearnaise sauce is made with a mix of vinegar and white wine (2/3 wine for 1/3 vinegar). The vinegary flavor is a stepstone for bearnaise...
I can’t wait to try these! The green peppercorn sauce is my absolute favourite!
Devin Sage I don't believe that for a second. Your favorite is a salted cream sauce served through a pulsating meat straw and you know it.
Usually these cooking videos are not funny, but I did LOL @ 2:59....
All that effort pulling the cork out of the bottle and only to hear a tiny bit of air escape.
field16 -- BION, that's actually the right way to open a bottle of fine wine, gently, so as not to send a "shock wave" through the fluid. Probably doesn't matter tho if u r using a bottle of cheap rot-gut. Lol
lovely videos, watch everynight before bed or when Im having a stressful day at work. thank you
グリーンペッパーの音最高です。
The red wine sauce is delicious! I made it twice. But in all honesty, the sauce takes roughly 45 minutes reduce to a syrupy glaze.
Your making steak you might want to wait a while before you cook it!
F P just a friendly tip (i also use this recipe for red wine sauce). Make your own stock or fond with the meat you are using. The fat from the meat in the stock will make it much richer faster, and it just taste incedible :)
Use the frying pan instead of a pot, 5min is all you need, deglaze with the wine
Hi 👋 I’m here months late, what kind of wine do you like best with this ?
Your channel just showed up on my feed, and I am glad it did. ❤
Fantastic, God bless you all!
oho back to basics remember culinary school days 🤩
Never seen these sauces made this way in my life
My sauces are definitely something I have to work on. You made it look very easy. (Just pay attention to what I am doing) Thanks for the info!
Thanks for the recipes dear...
Your red wine sauce I add more fresh black pepper crush because my mum love spicy sauce,your green peppercorn not too spicy...thanks again dear👍👍
Yummy, you are an amazing chef.... you are five stars chef....
Thank you for beautiful recipe... love you,God bless you and your family a very happy life....🙏☺️🌻💝💞
That should win an Emmy.
An incredible video! I subscribed and clicked the notification button because of the quality of this video.
Great Vid done these so many times now all recipes have become 2nd nature, only one I’ve added is porcini mushroom and black garlic the only 4 steak sauces you’ll ever need !
Wow, Are usually can find a couple to a dozen things wrong with most of these CZcams culinary videos but this is perfect.
This guy makes better food on a portable burner than most cooks at a restaurant
Gotta love the trusty Lodge cast iron pan
I was never more hungry, then after watching this video ! I´ ll try those sauces as soon as possible. Merci pour la recette.
The red wine sauce looks magnificent - I'm going to make it for my next dinner party to go with beef tenderloin!!!
The green peppercorn sauce is dope. I will definitely pair it with fillet mignon that's just seasoned with salt, white pepper and some lite olive oil.
If I even come across it in the butcher's counter in the market
I agree steak should never be served well done or even medium well....but if they eat it rare let em slather it in whatever sauce...thats how my 4 yr old eats rare cuts....i may slather mine in that red wine sauce....it looked really delicious. Nice video!
I found this channel by accident . I just can say is amazing ... please do not stop doing this videos
I love silent pictures!
Mmmmmmmm. Looks so delicious. And beautifully filmed and presented. Well done.
makes me happy
This is like visual/audio ASMR for foodies
simply Beautiful, i think you just leveled me up
Them sauces look FIRE
Great tutorial, I hate most cooking videos because people love to hear themselves talk.
今回はソースですね！！！
全部飲み干したいくらい美味しそう…
お肉も食べたい！！！
I love love love this video!!! Now, could you do a version of the steak sauce at Le Relais de l'Entrecôte in Paris? Please???
hello you can also do with camembert sauce, roquefort cheese (Gex blue, Termignon blue and Queyras blue, each has an originality) or a pepper sauce honestly I prefer these sauces
Lucien pepper sauce is shown as one of the sauce is it not?
I’m drooling
Wonderful.......Yum Yum!
Mad respect, this is absolutely superb, and great choice of sauces,I will make all of these myself really soon
Fantastic !!! Excellent photography, and of course, brilliant cooking.
I made the red wine sauce using a blueberry balsamic vinegar. No need to add sugar amazing flavor.
FYI I combined the corn starch/flour and butter with a little bit of beef stock in a separate pan and mixed it dissolved it together before adding it to the sauce
Oh man loving the video, should not have watch this at lunch... cold cut sandwich not looking that hot now ha. Great video though buying steaks after work and going to try out the sauce.
Thank you so much for sharing your recipe and knowledge,much appreciated!
Amazing food and a sophisticated video, I love how you present this and your cooking skills are brilliant, subscribed! I look forward to watching more
I made 2/3 of these sauces so far and they turned out absolutely wonderful! I recommend to flambé with supervision though. 😂 I did it for the first time and made the green peppercorn sauce in a pan instead of a sauce pan and the flame was very big hahaa...
All chefs have a borderline unhealthy fascination with fire and knifes
Wow this is so satisfying to watch
I love learning about recipes thank you
Just try the red wine sauce tonite, so......... good!
best sauce video ever?
Dipping fries in bearnaise reminded me when I used to dip fries in milkshakes. But I'm with the au Poivre sauce all the way.
Red wine sauce is amazing
ニコニコで見てここでも見るw
I like fine diced shallot and creme fraiche in my peppercorn sauce 😋
I'm going to try all of these sauces.
良い音
良い手
料理のレシピを知れる
一石三鳥
ステーキを切って断面を見たら思わず口が開きましたwww
Terrific job. So nice!
Verry nicely done. I know this person knows a bit about food from the way he opens wine bottle, and the rest actually :)
Exceptional video
Great sounds and lovely video. Thanks for sharing this.
Very good mate... it wal freshly prepared, refined and undoubtely delicious...
All look so yummy. Thank you for sharing