3 French Sauces Every Home Cook Should Learn How to Make | Kitchen Conundrums | Everyday Food

Known as 3 of the 5 mother sauces, tomato, bechamel and velouté are essential to French cuisine. Thomas Joesph shows you what you need to know about each.
#Recipes #FrenchSauces #Hollandaise #Bechamel #Velouté #Espagnole
Five Famed French Sauces Every Home Cook Should Learn How to Make: www.marthastewart.com/1542245...
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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[@everydayfood]

Thanks for watching! Did you know how to make these 5 sauces? Check out the article on our website for more information: www.marthastewart.com/1542245/five-mother-sauces-french-cooking

[@deb8911]

THOMAS!!!! Idk if I’ve missed vids OR if you actually haven’t been on here BUT I’m glad you’re back 🤗🤗🤗

[@acido44]

His videos are so therapeutic 💆

[@PHOTOCONVENTION]

I like Thomas so much. I hope he's a happy man.

[@allyouneedfavourites4331]

Love the way you explain I agree all the home cook should learn how to make Thanks for sharing

[@shawnashley1165]

Southern biscuit gravy and sausage gravy are based on bechamel sauce.

[@crazylittlepartytifs]

Thanks for your beautiful presentation and guidance 💝💝

[@Stephenrsm7600]

Thomas Joseph, thank you SO much for showing us 3 of the 5 Mother Sauces!!!! So interesting the uses we have for these sauces!!! Would you be so kind, please and show us how to make the other two Mother Sauces???? The 3 you showed seemed very easy once you showed how to make them. I am hoping that when you show us the other two Mother Sauces, that they are as easy as the first 3 Mother Sauces!!!!!!! LOVE watching you fix our problems for us!!!!

[@johnd5574]

Bechamel is my love language.

[@mhta0508]

A wise person

[@KevinBReynolds]

Nicely done presentation. Thank you!

[@yolandavaldez5256]

Thank you for this recipes it really helps may God Bless 🙏

[@AldousHuxleysCat]

Very good run through on these important sauces

[@jenjoy4353]

Your instructions and demonstration are very clear. Much appreciated. I would love to learn about the other two sauces.

[@antoniajagodic]

Love it 👌

[@delishkhana4668]

Excellent

[@TheJapeKing]

In original Escoffier book there are only 4 mother sauces and hollandaise is a daughter sauce... Through a translation mistake the whole world went nuts and they think that hollandaise is a mother sauce :) nice video nevertheless :)

[@beppo0816]

Thomas! I have not seen you recently! Always is a great pleasure watching your great video! I have made here in Mexico many of your great preparations! All of them work great, saludos

[@lynnarthur1411]

Lovely presentation. A cook cannot go wrong with the basics of French cuisine. One question: I prefer making my tomato sauce with fresh tomatoes (preferably with Romas). Do you always recommend peeling before cooking? Thanks 😍

[@juliegolick]

Alex French Guy Cooking did a deep dive into the French mother sauces in a recent series and realized that Hollandaise isn't actually a mother sauce -- it should be mayonnaise. Hollandaise is considered a mother sauce because of a translation error in one of the major English editions.

[@cookingwithngkhan]

Waooow yummy

[@MrChefgiannis]

Hi Joseph. Nice video and so tutorial especially for the new guys. I think what bescamiel not need onions. The soubise sauce need them.

[@maryamquadri2443]

Please make the other two mother sauces!

[@peterdunlop7691]

I didn’t realise but the gravy I make for Sunday chicken roast dinner is a veloute, just with the pan drippings and a splash of wine. I also add soya sauce instead of salt to give it a darker colour as I don’t find the blonder sauce too appealing.

[@anderander5662]

And I just learned that the white gravy I make to go with sausage and biscuits is bechamel...!

[@mhta0508]

Teach us how to make Gumbo!! Pleeeease

[@MissMarilynDarling]

I recently went to a restaurant called El Torito and had their GRANDE FIESTA PLATTER and they had this sweetish lightly spicy sauce and their best description is dipping sauces and I am wondering how you make that? If you have never been there its worth a try

[@briannabrittany3127]

Thomas, can you make a video that explains the differences between cheeses like cream cheese, cottage cheese, ricotta, mascarpone, German "quark," sour cream, creme fraiche and similar cultured white cheese spreads and sauces, and when and how and why to use each one? I have been trying to make my own cream cheese following different recipes and videos but it usually turns out like cottage cheese and I don't understand why.

[@bethbilous4720]

What is the brand of cutting board you are using. I love it, need it, want it.

[@WhiteCrownlessQueen]

Alex the French Cooking Guy would not agree calling Hollandaise a mother sauce, cause it's a daughter sauce and mayo is a mother sauce

[@ChemEDragon]

Hi Thomas! I’m having kitchen conundrums of my own. I’m trying to make demi-glace and i’m having a rough time. You mentioned the other two mother sauces in this video. Do you think you could include the other two and a demi-glace method/recipe?

[@Mohammad.Adel.]

Watch Adam Ragusea's video on Demi-glace

[@ChemEDragon]

@@Mohammad.Adel. thanks!

[@scotm3599]

holy smokes...just looked up the Breville induction burner 1500 was the cheapest I found it for.

[@vikkiscott9296]

How do you tell what a good olive oil is

[@jasmeenmalhotra2225]

Okay so if we can't get canned tomatoes then just boiled skinned tomatoes will give a similar result right?

[@alessandrojaker7160]

For the tomato sauce, it seems that you left out celery and carrots. Don't you want to start with a mirepoix?

[@ThePictoucounty]

hot roux + cold milk = no lumps!

[@Saranaprasadam]

That's just what I was also thinking

[@pattypetronillemartin2608]

Exactly!

[@Veekai]

the other way arround works perfectly aswell. Cold roux + warm milk.

[@idoc-2]

ThePictoucounty: Yes, that's what Chef John says, so I was surprised when Thomas said the milk should be room temp to warm!

[@Veekai]

@@idoc-2 chef John is a blessing to us all. "and as always, enjoooooooyyy"

[@alyssarosengard6674]

I am lactose intolerant so making a bachamel sauce is really difficult. I’ve used coconut milk, almond milk and raw soaked cashews. Do you have any other suggestions?

[@OlStinky1]

Have you ever tried A2 milk?

[@alyssarosengard6674]

@@OlStinky1 I have never tried it. Can you cook with it?

[@OlStinky1]

@@alyssarosengard6674 Yes it's just plain old milk but it comes from from certain cows (holsteins I think?). It has a different protein that allows some people who are typically lactose intolerant to drink it without issue (my wife had this experience). Not a guarantee, but may be worth trying. Many stores don't carry it though, I have a local farmer who I can get it from through a raw milk share (it can be pasteurized of course too).

[@Epicmealtime1000]

hot roux + cold milk = no lumps -Chef John

[@Saranaprasadam]

That's just what I was also thinking

[@idoc-2]

I love Chef John, so I was surprised when Thomas said the milk should be room temp to warm!

[@tomkopp5555]

@@idoc-2 The temperature of the milk doesn't matter ; what matters is to pour it in little by little and whisk it until its integrated before pouring more.

[@Memotag]

chef john is wrong because cold liquid when added to butter causes the butter to resolidify and clump, which in turn makes the flour clump which can result in a lumpy sauce. another thing is that heat accelerates dissolution which means the flour would disperse faster and more evenly in hot liquid than cold liquid. adding the liquid little by little helps prevent lumps even if the liquid is cold, but it's better to add hot liquid than cold liquid to a hot roux. Julia Child also would disagree with chef john.

[@analogal2639]

I don't think Escoffier would agree you putting onions in the bechamel. Bechamel is made of a roux ( butter +flour) on which you add milk. AND NOTHING MORE (except salt pepper and muscade)

[@WORKOUT--1]

Excellent my dear friend you are welcome to my channel sport

[@ericedmunds9488]

Didn’t take the stem outta the middle of the garlic!

[@Justme77400]

The best way to finely chop garlic is to use a grater.

[@Passionforfoodrecipes]

"So I know you're thinking tomato sauce doesn't seem like a French sauce... But it is used in a lot of French dishes." *Checkmate.*

[@IceyFireSpiritDragon]

It irked me so bad seeing him add the onions to the bechamel sauce. In school we took a whole onion, and used whole cloves to pin bay leaves to the onion and put it right in the milk and then toss it when the sauce is done. Is that just me or have other people learned this way?

[@laraguarnieri]

🙋🏻‍♀️

[@ericksuarez3394]

Missed his videos! But what is up with that hair!? Covid I guess.

[@patriciarapko4921]

Pomegranate episode

[@patriciarapko4921]

Safety First! Get those knives out of that cupboard on the left before one lands in someone's eye!!!

[@vi9763]

Thomas, you look and sound a little run down. Take care of yourself and thanks for the tutorial

[@Saranaprasadam]

French cuisine is more intelligent than their government 😂

[@pattypetronillemartin2608]

I'm certain more clever than yours too, thank you!

[@ABOLLLLA]

Man U r too talkative. I end up thinking about many others things and all of a sudden I heard (thanks for watching ) lol. Good sauces though 😂