The 5 Sauces Every Chef Needs to Learn

[@JeBusMHK]

It's nice to see a cook being a KZbinr instead of a KZbinr being a cook.

[@JorgeGafo-k4g]

you may be right maybe they are there but their videos are not meant for quick dopamine.

[@themessy001]

That is no cook, that is a chef.

[@hoilst265]

What, you don't like some nerd who's never cooked a day in his life who's got five grand's worth of nerdy kitchen gadgets, yet somehow can't boil a pot of water on a stove without it going sour, yelling at you for forty minutes while he constructs some elaborate "dish" he saw on TikTok that no doubt tastes like a runaway garbage fire?

[@Lodberg67]

😄👍

[@AnkitCherianDeepak]

There are quite a few professional chefs on youtube. Sure, they're far outnumbered by home cooks, but they're there, and many of them are pretty well known

[@marc5535]

What I love about Will is that he never assumes that people are stupid. He presents the material in a way that's approachable for neophytes (like he's your mate from the pub) so that you can create some awesome outputs from your kitchen without spending years at Le Cordon Bleu. At the same time he gives you a glimpse into the reality (without conceit) that there is a lifetime worth of academic theory, technique and instinct that are the foundation of culinary excellence. I appreciate that balance, and am grateful to Will for his generous instruction.

[@bsodmike]

Whole heartedly agree. His style of “hey mate”, approachability and style of presenting not only information on the recipe’s themselves but also their history and context just adds that extra je ne sais quoi! (Had to throw that in given the Frenchness of the sauces 😅)

[@rbu2136]

Good comment. I immediately stopped what I was doing to watch this guy’s video. He’s got a great east going educational way about him. And right to the point. Can you imagine having his place near where you live? This is a chef to have a pint with.

[@BeaverQB]

^^This^^

[@DeathDealerAFD]

Totally on board. You nailed everything here. I've nothing to add, just a POB for ya.

[@WigganNuG]

Well said!

[@nataliadeavilapires2136]

Chef of 25 years and I always just love watching people teach the mother sauces

[@charlesfarrier9877]

Me too

[@mrsmartypants_1]

Interesting. I love cooking. Strictly a self taught home cook that through the years have learned to cook most anything. But I couldn’t take the pace of you professionals. You guys work ungodly hard with punishing hours. Kudos to you successful professional chefs.

[@periapsis_synapses]

Indeed!

[@jenniferk239]

I was gonna say this same thing except I only have 15 years under my toque

[@ZolwieWashington]

​@@mrsmartypants_1 I want a ventilation system like that (and the enameled cookware)

[@davidlevine1697]

i have been a professional chef since 1975, with a stint as Executive Sous Chef to a European Certified Master Chef. i love reacting to cooking videos and i have to say, SPOT ON CHEF! you intelligently condensed years of experience and knowledge into a 20 minute video that is easy to follow, and will yield great results. Kudos to you. ☮❤🙏

[@kidkique]

reacting to cooking videos?? Do you mean watching them?

[@davidlevine1697]

@@kidkique i mean reacting to them. i have been cooking professionally since 1975 and i have acquired a little bit of knowledge. so, when i watch cooking videos i am definitely reacting to them in regard to what i have been taught, and what i have experienced. some are a complete disaster filled with improper technique, unsafe work habits, misinformation, and a myriad of other questionable things. some, like this video, are the real deal. in just under 20 minutes he imparts a wealth of knowledge and skill that takes years of dedication to acquire and is fundamental to so many dishes. not an easy task IMHO. 🍽

[@someoneelse.2252]

@@davidlevine1697 : Well said.

[@katc2345]

He surely did a great job!!!!

[@gamercatsz5441]

I appreciate the video and also your feedback as a professional chef on it. A thousand aura points for both of you 😅

[@secohen73]

I've been a professional chef for over 20 years, and even now, as a culinary arts instructor, I find seeing these foundation sauces prepared so beautifully as inspiring as ever. Outstanding video!

[@bennbeckman8005]

Hey man Can these sauces be stored and used multiple times throughout the week/month or are they supposed to be eaten right away and can't be stored

[@secohen73]

@@bennbeckman8005 That's a great question! So, the tomato sauce is the only example that doesn't depend on any sort of thickening agent or emulsification; all that to say that you're free and clear to freeze tomato sauce. Three of the sauces are thickened with a roux (fat+flour). You should be fine to freeze those, as well, since roux is one of the most stable thickeners.You're out of luck with the hollandaise, I'm afraid. It's a very unstable sauce that's extremely sentive to high temperatures. Hope this helps!

[@PatMo007]

Fabulous! I’m a retired chef. You’ve removed the mystery of good cooking for the average person. What a great service! You’ve created good food quickly. Cheers from America!

[@danielayala9078]

I’m a line cook stepping up. I can’t afford school. Have new borns and responsibilities. Like all men. I appreciate you for teaching everyone who wants to learn. Means a lot to me. The years I been working sauté and pasta, but I found myself in a place where I was comfortable. Since we elevated the restaurant and food. My boss had brought in big names into the restaurant. Basically put me back into a short order cook mentality. Which isn’t bad but since these guys have gone to school in Spain and Greece. I feel lesser? I appreciate this because I can learn and watch. Without feeling like I’m being judged by these chefs who would judge me as a short order. Thank you chef.

[@lLushKitty]

Personally speaking: Why would one pay money to learn a vocation in a chosen field, to a "school" that only offers basic skills but does not offer actual In-Real-Life working skills? I have wanted to attend culinary schools/studies, but the $$$$$ wasn't worth what I would've learned through obtaining jobs that taught me what I needed to know. Rather than paying for an education, I got paid to learn.

[@tuckvison]

@@lLushKitty You're not paying to learn, you're paying for connections. Anybody who thinks they're paying to learn doesn't have a mindset that can achieve mastery.

[@redjoker365]

@@lLushKitty Culinary school is half cooking/half business management. Being the head chef is about knowing more than mere recipes, it's about knowing how to curate a menu which can balance many of the same ingredients across different dishes while still having each taste unique, that way you reduce waste

[@DanBlabbers]

@@lLushKitty almost all school was gatekeeping knowledge. you can learn anything yourself. the hardest thing to learn is discipline though. its a prerequisite

[@formes2388]

​@@redjoker365 Waste? No. Cost. Everything is about the budget - and the fact is, most restaurants run on thin margins. You don't offer a huge variety of side vegetable options - you offer "in season vegetables" or however you want to term it. You use a very cost effective base like Rice, or Potato because they are 1. Inexpensive, 2. Long relative shelf life. Or you do in house bread baking - most simple breads are VERY quick, and are very cheap in terms of ingredients cost. So: You do that. You don't go fancy - and if you do, you advertise it. The only time you start dressing this up even more - is two fold: 1. sauces, 2. Fancier (more premium ticket price) venue. Tomato sauce can be a simple base - and its very easy to differnetiate it into a pizza sauce, basic tomato sauce, add red pepper to it, add something spicy to it, add meat balls, or just mix in some cooked ground meat... it's endless. If you do the spice mix correct and simmer it down - you have an amazing topping for Rice. But the core is the bulk tomato sauce. The reality is, the ingredients cost is relatively small in the grand scheme of things: Labour cost is high. And if you need to account for more variance because you have 3 types of vegetable side dishes that are wildly different: That is labour, that is going to be more material cost up front. Can you manage the waste? Absolutely - welcome to the world of vegetable stock and "soup of the day". ANY and I mean ANY chef worth their salt can do this. Any home cook does this constantly. So no: Culinary school isn't where you should be learning this. The financial paper work and the minimum health standards for keeping and maintaining a professional environment - ya, sure. Market assessment? Sure. The reality is, if you grow up in a house with someone who cooks, preps meals, and does a budget - you should have the principles down by the time you are 18 to do this. The scale is a little different: But that's an afternoon and some competency in basic math and statistics. The reality is, you go back a few decades and - people didn't expect university degrees for entry level jobs: They expected the person to know how to show up, and be willing to do the work no one else wanted to for long enough to demonstrate they had discipline. But at some point MBA's stopped wanting to train; people started having the attitude "school is for learning, work is for working".

[@brandonhullable]

For some reason, the counter-wipe at 18:20 made me really happy. Just the thoughtless repetition of the same action done a million times over a career, the instinctual need for a clean work space without any off the pomp and circumstance that comes with a lot of YT cooking tutorials. This guy cooks.

[@marchebert9813]

There is nothing better than watching a pro work their trade. The ease with which he produces such elegant sauces is both elegant and informative.

[@fatgoaly6787]

I love how you know the chemical reactions involved in mixing two ingredients and the effect it has on the food. Absolutely brilliant!

[@nollix]

A lot of cooks on youtube seem like they're phony tryhards trying to look like they know what they're talking about. But this guy clearly has unbelievable amounts of experience and he seems very honest and down to earth and chill. You can tell he's really tasting and analyzing the food he makes and he really knows what he's talking about.

[@mattempyre]

He trained under one of the best chefs in the world, Heston.

[@stephenhollinrake916]

Your not wrong ! No bullshit springs to mind.

[@TheGreatDudist]

Big difference between a chef and a cook, though. This guy is a chef, and chefs cook as a career. Cooks just cook for themselves, friends, families, etc. The KZbin CHEFS are teaching professional chefs, which is actually very few of us. Meanwhile, the vast majority are KZbin COOKS, who are just trying to show us how to cook for ourselves and families without the need of a quarter million dollar kitchen and personal full-time dishwasher.

[@susancampbell7335]

Right some on YT dump in foil pan having no idea of cooking terms. Pleasure to watch a pro

[@SE013]

Yes but even he doesn't know what he's talking about when he claims that adding cold milk will lead to coagulation. There's a lot of science done on why cold roux+hot liquid or hot roux+cold liquid would result in lump-free bechamel. I think the lesson here is to never idolize one single person. Everyone is prone to bias and misinformation, no matter the skill/experience one has.

[@Riff.Wraith]

I like how you gave an example of how each base sauce can be used as well as just how to make it.

[@redwarf8118]

thanks bot

[@Riff.Wraith]

@redwarf8118 ?

[@rbu2136]

This is a good Star video. Should go into anyone’s Bible of videos. Really really really well done and informative. We could see his staff standing around soaking up the master class tutorial. Great comment.

[@redwarf8118]

@@rbu2136 thanks bot

[@Rangefindergeneral]

I tried your hollandaise method yesterday and its bulletproof the sauce didn't split on the pass under the lights. cheers

[@Zorg1776]

It's always fun to learn a technique that works every time.

[@rbu2136]

The bit of water really helps with stabilizing. AND when to add the salt. Liked learning about how it can cause the egg to coagulate early.

[@russyJ20]

Grab a small tub of xanthan gum. Use only when in the shit

[@donscott6431]

A very solid method; however I believe there as many ways to make hollandaise, depending on what the sauce is for. Also, it’s possible to make a hollandaise that remains a nice consistency at room temp, but is able to be refrigerated then brought back to consistency the following day. Doubt anyone will show such a recipe: there as many hollandaise recipes as there are chefs😊

[@Rangefindergeneral]

@@donscott6431 True we have 5 chefs and they all have different ways. If it splits a bit of cold water and the Bamix saves it.

[@dahoop5933]

A genuine Masterclass! Possibly one of the most informative 20 mins you'll ever witness.

[@Kingp456]

Finally a proper chef. Im so sick of brain rot youtubers using childish phrases like 'food lube' and 'your doing XYZ wrong' and slapping pieces of meat/fish!! Loved this video mate. So refreshing to see something down to earth and still entertaining to watch, gives me hope 🙏🏻

[@Samstar369]

I agree, it's too hyper-active and obnoxious with the formula that they follow. This is much more down to earth and even has a nice calming vibe to it. Such professionalism :)

[@lightbox617]

I completely agree with you about this guys skill level. As a cook, I don't know if I should be impressed of suspicious that used the OED "word of the year, brain rot" for 2024

[@crin28]

You’re so right. Slapping meat and slamming items down on cutting surfaces HAS to go.

[@4.0.4]

It sounds like you're specifically calling out Joshua Weissman 😆 I don't blame you one bit.

[@truckerdave8465]

I think whatever makes people learn more about food and how they can elevate their own dishes is good.

[@SirSnowman]

No fancy tools, a big spoon from a store for $1,99 and a pot that have seen WW2 - And this is the purest and finest cooking I've seen for a loooong time on youtube! Thank you for that!

[@YraxZovaldo]

And a thousand euro blender off course.

[@josephsulaiman9959]

the dutch oven is a le creuset. they make them today for like 300 bucks

[@mhiroshi92]

He does use a Thermomix, which is like 1300 euros. By the way, if a chef like him uses this thing, you know for sure it is a wonderful kitchen appliance.

[@clinthazzard7397]

That gas stove he's using looks weird.

[@j.a.i.6626]

@@mhiroshi92 thermomixes are god sends in our kitchen. its a shame we can only afford one lol

[@Reojoker]

“I don’t want to go mad” drops in half a pack of butter 😂

[@MyDigitalCult]

one thousand times better than any amount of olive oil

[@AtbChronic]

@@MyDigitalCultwhat do you mean?

[@etienne8110]

All french sauces are just a lot of butter in the end 😅

[@Drakholm]

Ask a chef friend what the #1 difference is between food prepared at home, and the food prepared at a restaurant- namely, why does it (usually) taste so much better? They'll all same the same thing. It's Butter. Your favorite restaurant is using WAY more butter than you'd like to believe haha. It's a beautiful ingredient.

[@johnnyrodriguez5938]

I was thinking the same thing😂

[@oggelicious2716]

I made the L'Orange with pan seared chicken, roasted potatoes and pinot noir to drink. Amazing stuff, thanks for making me a better home cook

[@shermanhofacker4428]

My step-dad was a classically trained chef, he always heated the milk for bechamel and added it in a little at a time. Sometimes there were lumps that needed strained out, sometimes it was smooth as silk. Mom was a country cook who was always doing multiple things while cooking. Her milk gravy used the exact ingredients as dads bechamel, but she dumped all the cold milk into the pan with the roux, stirring rapidly for a couple minutes, then gently keeping it in motion for the remainder. Never the slightest hint of lumps!

[@oogenesis]

i learned how to make the mother sauces back in culinary school. over a decade in the industry and it never occurred to me to make the base roux with beurre noisette, man. #todayigotschooled in less than five minutes. subscribing now.

[@etienne8110]

I don t know which school you went to, but it s like the core of the sauce. Like in every book, the butter has to be browned that s when you stop the fire and start adding flour. The only time it s okay to not use beurre noisette is when you are in a hurry/lazy and just melt the butter in a microwave to start your bechamel. 😅 (Great to make a bechamel in 5 min for homecooking diner when hungry kids are urging you😅)

[@FlameHashiraAries]

@@etienne8110 Well as a home cook im glad you said that because the video may have used brown butter (beurre noisette or ghee) I would have used just normal melted butter. and even in the video the chef said he didn't see why people would get ride of the milk soilds since they hold so much flavor.

[@GaryDonosti]

I cook for a living in the Basque country now, but these sauces bring me back to my early years and they have served me well. Nicely executed, some lovely dishes and totally doable for a home cook too.Respect!

[@hypedstocksprices5963]

miam le pays basque, un pays plein de ressources culinaires, ça me manque...

[@GothGuy885]

I used to know a Basque gentleman. he invited me over to his place one night and made a wonderful dinner for both of us! he could speak both Beautiful French and Beautiful Spanish.

[@OlivierMalinur]

My mum taught me these sauces when i was kid and teen. I am french. For the espagnole, i add the bouillon first and for the butter, i use a 'beurre manié'.

[@dneary]

C'est quoi du beurre manié ?

[@GladysSusanaRomero]

@@dneary 50/50 butter and flour. You knead it more than mix it. It is usually divided in little balls and you use it to thicken any type of sauce. I hope you understand English. It is easier for me.

[@dneary]

@GladysSusanaRomero Either is fine, ça m'est égal 😁 So does the flour un the beurre manié replace the flour in the recipe in the video?

[@OlivierMalinur]

@@dneary , yes.

[@EricBarbman]

Respect à la maman, elle vous a légué un héritage pour la vie.

[@kibiribrian8422]

This probably is one of the best videos ever made on sauces

[@user-wi9hv2pb2q]

it's the complete explanation

[@samuel.baumgartner]

As someone into cooking but yet having to learn how to make sauces, this is quite literally a holy grail video! Thank you!

[@kheionai8380]

I fucking love this channel. I'm a young guy really new to the world of cooking and these guys make me really want to dive deep into it. The information, style, pov, and everything else just makes me want to cook and learn.

[@stephengreen9720]

Good for you mate, keep learning 👍🏻

[@TheRidgeChannel]

They’re great, if you’re gonna get into this, learn your craft from the basics and take as much in as you can from everyone you encounter, the only way to to get it 👍🏻

[@ArcyVangkerr]

was gonna leave a comment, but you pretty much wrote what i was going to say......apart from the young bit!!😁

[@kinrade12]

Exclusively the only cooking videos I watch now are from these guys. Nothing else compares

[@zax1998LU]

I couldn't agree more. I became a cook for a short period of time and left the industry. Watching these guys express their passion and care for their craft makes really miss the art of cooking and makes me want to get back into it.

[@maevethefox5912]

Learned these from a random old book in my mid 20s, and lemme tell you, it takes your cooking game so far.

[@etienne8110]

Oh yeah. Lots of butter, but these sauces just allows you to turn basic dishes/simple veggies into gourmet meals. Some sauces are quite easy to make (bechamel), some are trickier (hollandaise, bearnaise) but are really worth learning.

[@ShimmyD-u7g]

It's all in the sauce. It's what separates an amateur from a pro. Lots of folks can make a good steak, but a really good sauce, that is what takes it to the "restaurant" level.

[@michaelhennick7836]

He’s not lying about sweetness. You can have two identical-looking white onions and they will taste very different. Taste everything.

[@dingFAching]

This is possibly the best cooking video I've seen on KZbin.

[@JessSimpson-c2u]

I love your videos and I have learned so much from them, I am a retired electrician who’s wife is a few years younger and still working so I took over the cooking after I retired and it has become my new passion the last few years and my wife makes her friends and coworkers jealous with the meals I make for her, she says they all hate her now lol.

[@SusanBell-dl5gr]

I am so glad you mentioned tinned tomatoes being ok, I swear by them as a standby, and agree with the taste.

[@periapsis_synapses]

I use Pomi and Cento Passata for so much these days!

[@periapsis_synapses]

Especially because the available produce in the US now is horrible.

[@isabellamarais8494]

Gordon Ramsey would not approve

[@navoc2217]

"The butter solids have a lot of flavor. I can never understand why you'd take them out" - Fricking brilliant Chef! Never understood it either. Really only need clarified butter when a high enough heat application would burn the solids.

[@wavion2]

It's really that simple. If you're making clarified butter to use as a high smoke point cooking oil, you remove the butter solids. Otherwise, you don't.

[@grandpavanderhof]

True, I've never understood it either. If you're worrying about the smoking point, add some other oil to raise the scorch temperature.

[@wavion2]

@@grandpavanderhof That actually will not work. The butter solids in the mixture will still burn at the same temperature.

[@Nosceteipsum166]

I already made most of those sauces, but it's crazy how much you can learn from pros. The care for the smallest things so the end product is perfect. Thank you, lads!

[@SmallWorldBigProblems]

"Perfection is a lot of little things done well" - Marco Pierre White

[@N3gativeR3FLUX]

Yeah, the little details make a huge difference. Like tasting constantly, using warm milk or seasoning at the right times. Great info.

[@AimeePoppinBabies]

This is great. I'm a busy mom, homesteader and wife so I'm trying to incorporate more vegetables from our garden into meals and you make it more refined for us! Thank you. ❤all I knew was basic roux modifications and our staple sugo before this.

[@lilbits4173]

So much information in this video that KZbinr cooks need to learn. I am so thankful it came across my feed. I will create at least 3 of these sauces when I have my next party which is buffet style, small plates. Thank you, Chef!

[@Quakeguy7]

Hey man, I'm going back in the kitchen after almost 7 years to start my own business. You guys helped me a lot with those sharp techniques. God bless!

[@Shabla7]

Whats your plan out of curiosity?

[@Quakeguy7]

@Shabla7 I'm planning to work alone in a food truck. My old jobs in the kitchen were mostly with Italian food, so I will work with fresh pasta. Nothing fancy, just simple, fresh and honest.

[@ophilianecr]

Good luck!! I hope you have much success! Food can create powerful experiences and amazing memories! ♡

[@Quakeguy7]

@@ophilianecr Thank you for your kindness.

[@Jadek871]

All the protein pairings are excellent. Everything here was cooked to perfection. I can't wait to try everything he inspired me to make. This guy deserves much better recognition than the other existing food celebrities. Keep being awesome, chef Will.

[@rogerc23]

Meat is not protein child.

[@antronpetersoga3357]

As a chef, it's always lovely seeing other chefs work. Appreciate the classic methods, knowing you can make every one of those sauces in the thermomix lol. Well done, chef!

[@FELOINK]

I gotta say: THANK YOU! I have never understood the accurate point of a Roux and you explained it crystal clear. Yesterday i have accomplished my very first bechamel sauce from scratch!

[@coronadeisanta]

Thank you my man, I was wondering why my homemade mayonnaise kept failing and your explanation of how salts effect the emulsion process completely reworked my understanding of the process. Merry Christmas.

[@victorb5]

Love the quick and direct presentation without feeling like the depth of the recipe is diminished.

[@NZtechfreak]

I only discovered this channel a short while ago and has risen immediately into the very top of KZbin cooking channels for me. Superb content.

[@miserycord0666]

1:14 the googly eyes in the pot🤪🤪🤪

[@leannabedore]

😂😂😂😂

[@niallmorrissey3715]

I've been using these bases for some time, but it's great to get reminders from a master. The delivery is brilliant. No nonsense, just really relevant commentary.

[@nyllie6239]

wth is this hidden gem of a channel and video, oh my just everything about this video was perfect. please more please!

[@Sazed0]

they're out here giving us serious knowledge for free, absolutely zero pretension too.

[@JigsawCode36]

Join us Fallowers!

[@perapeki]

I know, right , this is my go to for pro knowledge refreshing and for amateur ideas I follow homestylefoodlady . There are so many talented people , not me though 😂.

[@johnkruton9708]

I can only remember 1 sauce I had in France. 2008 we visited a little cafe by our hotel in 13 Arrondissement and just had simple chicken with the best sauce my mouth has ever had. Based on what I learned in your video it probably was a bernaise type flavored to bring out the perfectly grilled chicken thigh with skin on. I don’t usually eat skin on chicken but that dinner I did. 2 best dishes I’ve had were in France. 🎉❤

[@richardbakos4970]

I’m a fitter and turner by trade. My dad was a great cook. My brothers say “there wasn’t a bakos born who can’t cook “ it’s a trade/vocation. I struggle with timing, but get the pan sauces pretty good. This lesson is brilliant!

[@prozoneboss]

Been out of the kitchen for over 30 years got into home renovations thanks for the refresher course, it all came back to me now Bravo

[@wernersgroup_kl]

You, good Sir, have nailed it better than about 200 other videos we've watched on this topic.

[@jackcameback]

Brilliant video - top tip don't watch this video with sound off and subtitles generated by KZbin - I have just spend 20 minutes looking for a sauce called Bash Mouth 4:27

[@lunajewel5211]

😂 rewatch with subtitles for entertainment purposes only

[@libbylandscape3560]

😂

[@Teotikiani]

I just realized that I will never become a chef or a suacier, and be a simple, single, unclassical, pathetic house cook. My guacamole and my hot gazpacho could never go beyond my kitchen table. But, anyway, I thank you, mister Fallw. for your delightful didactic video. Greetings from México.

[@barryjansen7057]

Love this guy. So down to earth e.g. using the complete melted butter; using tinned tomatoes. Unpretentious lad. Excellent!

[@FallowLondon]

Glad you enjoyed it

[@karinmartinazimmer2463]

The best tinned tomatoes do not contain citric acid. It makes a big difference. If there is citric acid the tomatoes have been skinned with lye.

[@janesudworth5885]

I've learned more in these 20 mins than in hours of watching other cooking videos. Excellent informative content. THANK YOU!

[@VladislavMacura-v2u]

Skvělé video! Naučit se základy těchto 5 omáček je klíčem k dokonalému vaření. Každá z nich přidává jídlu úplně nový rozměr a může být základem pro spoustu skvělých receptů

[@Getpojke]

Lovely. Really well explained & demonstrated. The first thing my father taught me in the kitchen was how to make a bread sauce. I thought it was like alchemy, studding the onion with cloves, flavouring the milk with it & bay, peppercorns & nutmeg. still think o that when I make it to this day. Sauces can really make or elevate a dish to greatness.

[@davidlevine1697]

when my dad made Sunday brunch, and turned out amazing Frittatas, that was then i realized that men could cook and it wasn't just something that housewives did. my dad taught all manner of things, but cooking has always been high on the list.

[@Getpojke]

@davidlevine1697 Cooking was always something that my Dad did well so I probably thought it was normal. I think that made me realise that cooking was cool & sexy was watching my favourite film. The Ipcress File (1965) has Michael Caine as Harry Palmer, a British agent who's a bit of a gourmand who the ladies fell for either in the supermarket buying food, or when he's whipping them up a French omelette. Len Deighton, the author, also did cookbooks & a newspaper column on cooking (I have a couple in my collection). Never been a cool coldwar spy, but the cooking has certainly helped. Plus it's a skill we should all really know.

[@tommos16]

What's so good about this is the effortlessness. Makes you think you too could do it, and we all could, but never with the level of ease and talent. One of life's great underrated jobs, being a proper chef. Basically magicians

[@Jeremy-hx7zj]

I mean, the average person could get effortless at a few sauces or a dish or two. The crazy part is the huge number of dishes a chef like this guy can make this effortlessly, as well as creating new recipes and variations on existing ones

[@tommos16]

@Jeremy-hx7zj yeah true! Very true. It's a skill and an art. And yeah, the level of unflappable that they achieve when putting out great food really is a skill

[@NoxiousRob]

Making the Espagnole sauce, he's not going to go crazy with the butter while adding almost half the pack. Just goes to prove what I've learned from watching pro-chefs cook. Their idea of a little bit of butter, or salt or oil etc is on a completely different scale to my concept of a little amount. If I was describing this recipe I'd say you need to add a shitload of butter. Brilliant video and very educational as always, with no pretence.

[@davidshaffer511]

The French are often shocked to see how little butter other countries use. It makes sense that they'd use a lot-it's tasty and healthy, and they have it in abundance.

[@1tubax]

@@davidshaffer511butter is not the problem. americans eating 7 times a day is the problem. yes butter is high in calories but most french ppl eat twice a day and rarely snack so it works for them.

[@periapsis_synapses]

One of Julia Childs first observations about French cooking, and she loved it!

[@jonc4403]

It's not a shitload of butter. It's the right amount of butter. Your instinct is to skimp on the butter, and you can't do that if you want your friends to say "Holy shit! Your food is great!" when you have them over.

[@1tubax]

@@jonc4403 I always skimp on the vegetable oil but never the butter/ghee 🙏🙏

[@rafaeldeleon6647]

Probably the most informative well presented video on the mother sauces. Makes me feel like I can do these with no problem.

[@TheJinhuo]

I would watch you explain cooking to me all day everyday. Its nice to hear about and see the differences of sauces and history.

[@pmac5934]

Saw my first Fallow video yesterday ( chips - not unlike my own but I have never frozen them - why do that ? ) . Today two vids on sauces and another one on fried eggs. Even though I cook a lot of food in a similar manner , I do it as a self taught home cook , without the same precision nor depth understanding of what I am doing that you all have . You explain and demonstrate that so well . The slight differences and the values you show in the different processes and uses for them will make my food much better . I have subscribed and can't wait for the next one . Free tuition from those who truly understand their science and art is a priceless gift so I thank you very , very much .

[@themessy001]

The videos you both produce are fantastic. Straight, to the point and no bullshit. I didnt need to watch this, I know how to make mother sauces, yet i watched the entire thing and loved it.

[@woodywoodpecker3643]

Best cooking channel around

[@sidlives2672]

Wish I had seen this before making a soup with a roux and milk. I added cold milk and had to whisk it like crazy to keep the lumps out. Thanks for these techniques.

[@KarlaJMO]

Hands down best video on the 5 basic sauces and variations…amazing!

[@LeSpicey]

Great video! I only have a small thing to specify. Hollandaise isn’t called a mother sauce in the original French edition of Escoffier’s book, and it appears that its classification as such comes from a translation error in the English editions. Mayonnaise, on the other hand, is called a Mother Sauce by Escoffier :) Source: went to check on the scan of the original book at the Bibliothèque Nationale de France.

[@Itsmarksas]

Insanely grateful for the knowledge, and content you put out for us. Thank you Chefs! Fallow will be the first destination when I’m in London!

[@ChristoOlivier-j8h]

Thank you Chef. These type of videos are inspiring. Please continue to do them.

[@sorenaleksander2670]

Really the best tutorial on the mother sauces I've ever watched. Thanks so much, and Cheers!

[@loudmcleod7127]

I've been cooking all my life but just recently started cooking professionally. Thank you for this. Chef and I talk recipes and techniques all the time and this helps make better sense of some of it.

[@harrydh3328]

This channel is the best. The simple fact they use ingredients that are all attainable and give you lots of detail, is enough to inspire you to cook. Thank you

[@taliesinllanfair4338]

Before I watched this video I could make 3 of these sauces. Now I can make the other two. Thanks mate.

[@devinjanosov]

I’m 46, and have been cooking for myself since I was 12. I also worked in extremely high-end restaurants as a server and bartender from 8th grade until I graduated law school at 28. I love cooking; but lately I have been on a new “kick” after getting too overwhelmed with work about 10 years ago, and just ordering HelloFresh. This channel has been amazing for me. My mother always said “if you can read, you can cook.” But I have to admit, having a pocket video of how to make “X” at your disposal at any given moment has raised my skills to another level. I used to think I was above average in a kitchen, but now I know I wasn’t even born yet. Apparently every sauce is supposed to have a rue.😂

[@mrridikilis]

roux 🙂

[@MoonyFBM]

I'm from Norway, and my dad's a chef so I've grown up on just the most delicious foods, but also with a slight passion for cooking. I loved watching him cook, and help if I was allowed. Now I'm living on my own (moved out just some months ago) and have been experimenting with cooking and getting quite good if I so say myself, haha. I've got quite sensetive senses so I have a limited food menu, so it's nice knowing how to cook a lot of thigns so I can cook meals I'm able to eat! I struggle with sauces, though I know how to make white sause and cheese sauce. I love bearnaise, and one of my goals is to learn how to make it. This video was so needed! I love trying new foods, even tho mos tlikely I wont like it. If I learn it I can't edit it til I enjoy it. I'm excited to try these!

[@InShortSight]

As a casual at home cook, the lesson I took from the 5 mother sauces is the key sauce ingredients to focus on: flour (roux), onion (french onion soup), tomato (bolognese), meat juice (stock or gravy depending), egg (hollondaise), dairy (be it butter or milk or cream or yoghurt), and acids (Vinegar or lemon or wine. I disclude tomato which earns its own spot). To my mind it is these 7 things that are the mothers of all sauces. I rarely make a mother sauce as a chef or saucier in a kitchen might. Rather I usually look at which parts I will already have at hand in an everyday meal (like steak juice and pan fond) and then make sure I have a suitable sauce ingredient ready to punch it up (meat juice + roux OR meat juice + butter OR meat juice + wine OR meat juice + onion or tomato or both )

[@gtxviper]

I've definitely identified several steps I miss with the four mother sauces. Always improving. Never had a shot at the daughter sauce, hollandaise; tend to only do its mother, mayo. But your video is excellent and made me wanna try it.

[@Soepstengel2000]

Wonderfully concise showcase of recipes, as always ❤ Quick comment about mothersauces in general: there's a guy on KZbin who did a series about them and found out that mayonaise is one of the original mothersauces from Escoffier's work, but it got lost in translation to English. Worth a watch, even if you find it debatable the research into culinary history is fascinating to see!

[@FallowLondon]

Interesting!

[@oogenesis]

i learned to make mayonnaise at the same time as the other mothers in culinary school. i wondered then why mayo wasn't considered foundational, since it is also a relatively simple and versatile base for other sauces.

[@yakitatefreak]

It makes sense since mayonnaise is the basis of remoulade, aioli, and other cold egg and fat emulsions.

[@Deadern]

kzbin.info/www/bejne/pn67p3SgfZWBmdE there's the video you're talking about

[@KBDiego666]

​@@yakitatefreakAioli is not made with mayo. It is the emulsification of garlic and oil. However, garlic mayo is so often referred to as "aioli", that it is losing its origin.

[@-EchoesIntoEternity-]

16:36 to no shock for the rest of the world 🤣🤣

[@HaydenKinsmanMusic]

That was so informative to watch. I expect 90% of it will fall out of my head quickly, but even just taking away a few concepts is so useful. So appreciative of a video like this existing. Love the POV.

[@Lumencraft-]

In 1995 my first job was at a restaurant or a chef told me about the five mother sauces. Since then I've not heard one other Chef on any TV show any KZbin video ever mention them, NOT ONE TIME until now. Thank you!

[@verissim]

Perfect! This is a real chef.

[@tarquinwagstaffe3078]

Excellent contents - Thanks for teaching in such a clear way - love how the sauce tech tree opens up - make This , add this ingredient - boom = different sauce.

[@johnmckelvie704]

SUPERB. Learning so much from you guys.

[@maryannjordan8143]

Thank you Chef. Love to see you cook, you explain so much, so we’ll, so quickly.

[@Nexus2UAll]

Great Chef! Great Teacher! 🙏🙇🏻‍♂

[@Alcrooz]

Fantastic. Goes to show that French training is at the heart of your recipes.

[@dkolosov]

No one with French training will say “espaGnol”

[@Novotny72]

@@dkolosov Hi! here I am. get fucked.

[@johnp515]

@@dkolosovword pronunciation is irrelevant to cooking skills.

[@dkolosov]

@@johnp515 Did I comment on his cooking skills?

[@dangp7]

@@dkolosov Did you comment something irrelevant?

[@lucasmichel4513]

For the bechamel (for which he did a roux brun (brown roux)), you can cook less the butter and flour to have your sauce whiter. The basic rule learned in school in France is hot + cold : if you have a hot roux (flour and melted butter), you had cold milk. And if you have a cold roux (oil and flour), you had hot milk or other liquid.

[@greyhawk-111]

Awesome.... reminds me of school (25 years ago).

[@MrCrossIsBoss]

I appreciate the time that you-Chef-and Fallow has taken to share your passion, knowledge, and expertise to people around the world through the internet. Most prestigious restaurants would never do things like this. Your videos are amazing to watch. Much LUV and respect from Chicago. 👊🏾

[@theodi7292]

Thank you my friend for sharing this techniques I really appreciate people who share their knowledge I use to ask from people to teach me cappuccino and nobody was giving for free the tips and tricks fast forward In 15 years I have tech so many kids making beautiful tasty coffee just by working by my side and I feel so good when I share what I learned myself never asked for money never lied or hide the tips and tricks we all should help each other when we see someone has desire for knowledge in any job it’s space for everyone Thank you again I made amazing homemade sauces and I can enjoy watching my people enjoying my food.

[@severoon]

I love this channel. I mean, I could learn how to make these sauces anywhere, but showing five sauces, simply made, in 20 minutes, and with simple applications? Top notch education.

[@somechrisguy]

Amazing video. You've quickly become my #1 coking channel. My family meals have been taken to the next level thanks to you :D

[@Waterfiendz]

Suuuuper informative video, lots of important fundamentals.

[@baldric44]

Retired chef here, but I still love to watch the magic of everything coming together, to create the perfect dish.

[@Saschabrutzelt]

soooo much knowledge in just ONE video ❤

[@WayneDowning3382]

One of the most brilliant and concise demonstration of the mother sauces. Great to see a Chef imparting technique in a way that is not only very understandable, but do able to us home cooks. Thank you again Chef.

[@disruptghst3275]

From this channel, I learned more in 20 min than I did from almost 3 years of culinary school

[@johnmulligan912]

😂😂 you must be really stupid.

[@agingerbeard]

What school did you attend?

[@driptic]

How is that even possible?

[@dewd1]

20 mins vs almost 3 years... just a bit of a stretch lol 😅

[@Sweetthang9]

The Goodfellas impression 🤣🤣

[@periapsis_synapses]

🤣

[@mikemoreno3271]

not a glove in sight. Every great chef leaves a bit of himself in every bite

[@BAdventures]

I've tried them all, but didn't know all the fancy French names. Cooking with love is the most important. When you care about it you make the extra time and effort. Very good tutorial 👏

[@AnnapolisGirly]

I feel like I should have paid for this, it’s so amazing. Master Class has nothing on you guys!

[@ashleyw3137]

Those sauces and dishes look fantastic. My only issue is that I am in Toronto, Canada and can't get to Fallow for dinner ☹️