"Today we'll make parsley sauce. We'll start with some spinach"
@danielsferguson4 ай бұрын
You can call the roux a roux. It's okay, we can take it.
@appleseedtrees75124 ай бұрын
If he's not using epithets for the most common terms he's making up new names for the most basic gravy
@azerial26 күн бұрын
He's a Chef and you're a keyboard warrior. I'm pretty sure he has more education in cuisine than you could ever hope to have with your microwave ramen. It's a bechamel.
@nathanlane30554 ай бұрын
That is the greenest parsley sauce I have ever seen
@birbdad18424 ай бұрын
Ice water is the key. Dont overboil your greens either.
@liamparker30983 ай бұрын
It's the spinach.
@Bddz014 ай бұрын
That green colour is beyond marvelous 😍
@cookinthekitchen4 ай бұрын
I'm loving sauces like a chef
@rustyspygoat40894 ай бұрын
The vibrant colour and consistency looks very appetizing
@nickjack16964 ай бұрын
Real question: why do you use rapeseed oil instead of an extra virgin olive oil? Bc what I heard is that extra virgin olive oil is not for frying at high temps and is rather for the flavor you get in salads etc, and vice versa for more neutral, high temp oils like rapeseed (canola)
@ValhallaOrBust854 ай бұрын
Not to mention rapeseed oil is really bad for you and is flavorless.
@Cahoon19674 ай бұрын
Rapeseed oil is a local oil found in the UK where olive oil isn't. My only guess is he wants to use local produce as much as possible. Cold pressed Rapeseed oil is considered a good alternative to olive oil plus its a lot cheaper than olive oil. I personally use Rapeseed oil more than I use olive oil. Should also add that Rapeseed oil is more of a neutral oil in flavour than olive oil. I personally don't like the taste of olives or olive oil so I use Rapeseed as it's a healthy oil without a strong flavour.
@anselm1474 ай бұрын
@@Cahoon1967canola oil is good for cooking I would never finish anything with canola oil thou I get he might be trying local ingredients but I’ve never seen anyone use canola oil as a finisher. Also olives and olive oil taste remarkably different from each other
@swisski4 ай бұрын
@@anselm147 The rapeseed oil as a finishing oil is undoubtedly an extra virgin oil and thus full of flavour and colour. Canola oil is the highly processed and refined oil with a high smoke point, which, while coming from similar seeds is absolutely another beastie and not used normally for finishing.
@rigbysrigbys53774 ай бұрын
Using neutral flavor oil in making sauce so the main ingredient is shown better . Same reason aoli or mayo use mostly neutral flavor oil
@nikip91615 ай бұрын
That amazing color.... You had me at parsley and confit garlic.... ❤🌱🍃🧄
@CR-mn4mc4 ай бұрын
Here we got parsley sauce...first we add spinach!!! Lol
@distantraven25664 ай бұрын
Pretty similar flavour.. you smell it when you blanch them. Also colour.
@dingbatdeliverer60674 ай бұрын
Spinach goes in all green sauces for colour
@CR-mn4mc4 ай бұрын
@dingbatdeliverer6067 i know that bro im a chef too i just thought it was funny the way the vlog started and spinach also gives more body to the sauce
@Rtttn4 ай бұрын
@@CR-mn4mcwhat is funny about that
@Rtttn4 ай бұрын
@@CR-mn4mchahahahaha spinach!
@sophiap26174 ай бұрын
Green bliss looks delicious
@Luckmann4 ай бұрын
>Parsley sauce >Here's your spinach Immersion RUINED
@grantbreazeale44324 ай бұрын
Im sure it tastes great but the nuclear green is throwing me off it looks like it’s made from monster energy
@MyBrooklynLife7184 ай бұрын
Looks simple but that’s a lot of steps lol
@sparrowhawk29834 ай бұрын
Bruh did you ever cook ?😂
@HaloNeInTheDark274 ай бұрын
I'm not surprised Mr Brooklyn doesn't know how to cook
@kaitkat30344 ай бұрын
Thats very little steps my guy
@MyBrooklynLife7184 ай бұрын
@@sparrowhawk2983- I cook but I’m no 5 star chef like him 😆
@MyBrooklynLife7184 ай бұрын
@@HaloNeInTheDark27- 🤔 Do you want to explain in further detail exactly what you are trying to say
@stsab4844 ай бұрын
He is a Cuttie 😍
@jacko86035 ай бұрын
Nice volute chef!! Very green!
@peerlessvillain4 ай бұрын
This is why i prefer food content from actual chefs in the industry. As opposed to food influencers who just try to go for the "wow factor" You lads at fallow are the only food content im willing to consume. As a chef for 15 years, keep it up boys !
@michaeljenkins58714 ай бұрын
These guys are great hey! You should check out Andy Cooks. As a chef he has a great channel too
@billbrasky75404 ай бұрын
I only get to eat green when it's in season... but what I really want is blue.
@matthewhash18883 ай бұрын
Do an episode on what everyone's favorite sauce is, and why.?! Thanks
@A1cJ1215 ай бұрын
It’s so green it looks radioactive 😂
@zooleebest4 ай бұрын
So i am going to use knorr beef stock, i hope it is not too salty. Can i also use lime juice ? Or is it too sweet ?
@peptidegirl5 ай бұрын
Lookin fly Wil
@aramarami57085 ай бұрын
Fantastic 🍻
@CarolinaCoalition4 ай бұрын
Parsley sauce, the liquor!
@Brightfreeman234 ай бұрын
Pro tip, add lemon juice to order to prevent it from browning
@janesays12784 ай бұрын
Genuine question- why would you use Canola oil as a finishing oil? Maybe it’s different in the UK, but here in North America it’s a highly refined processed oil that’s only used for high heat cooking. I’m not criticizing, just really curious. Please elaborate if you can!
@B-vw6ci4 ай бұрын
All oils are advanced refinements but you can get extra virgin cold-pressed rapeseed oil just like any other. Great flavour and the fat profile reportedly improves cardiovascular health outcomes if used in moderation. It’s commonly made locally in the UK so it’s economical and less carbon impact, both of which are big priorities for Fallow
@Humanprototype-wh8qr5 ай бұрын
Thinkend with butter is also great
@thomwhite85932 ай бұрын
Is that homemade sourdough I see? Aha looks really good
@krishnakamal88034 ай бұрын
This sauce is a tempering food❤❤❤... I use it with curd marinated Lamb, Paneer, Potato+Peas, Lentils, etc..
@kerrlysfood4 ай бұрын
I wonder why they don’t use parsley root instead of making a bechemel? It looks really good
@willisaw1355 ай бұрын
This looks actually simple to make. I have a question, can this go with pasta though?
@comicsans95164 ай бұрын
This could absolutely go with pasta. Mix in Parmigiano Reggiano or Pecorino Romano to make a killer pasta sauce.
@willisaw1354 ай бұрын
@@comicsans9516 alright thanks for the suggestion.
@kimkillillasfuq82124 ай бұрын
Now, ive never tried this, so if im off base, feel free to correct me, but I'll bet, if you paired this with fried chicken or country fried steak, some mashed potatoes and rolls, it would eat like a holiday feast.
@yasserzubaidi12544 ай бұрын
Bechamel with extra steps
@xaviercruz47634 ай бұрын
People what is your favorite sauce? 2. Do you think hollandaise or tartar or hummus would be best for pizza?
@mspaint935 ай бұрын
Dope you're using local ingredients
@kim_or_kimmy3 ай бұрын
that sauce is a spilt green paint can😂
@Stormrider.4 ай бұрын
PRO Tipp Add Potent Vinegar for Extra Brown Color For Real
@Chris-zd7gw3 ай бұрын
Why would you want to add a brown colour?
@Stormrider.3 ай бұрын
Astehtics Zha Normal Volks wouldn't understand@@Chris-zd7gw
@lolguy7764 ай бұрын
I wish Butter wasn't so expensive in china.
@tommangan75 ай бұрын
Once again A lot of misconceptions from across the pond in these comments about rapeseed oil (canola oil) a few points: 1. British cold pressed rapeseed oil is a high quality product and typically a very different crop from American rapeseed oils. It is used across the UK by michelin star chefs. 2. Yes it isn't as strong as olive oil but a quality version like this does have a garlicy buttery/nutty flavour perfect for this dish. 3. The currently debated and yet to be investigated health issues of canola oil relate to the erucic acid (fatty acid) content - in the US this is 3% I believe to count as canola. British rapeseed oil must be below 2% and is almost always 0.1-0.5%. either way normal consumption of this oil comes nowhere close to the overly cautious and precautionary US or UK safe limits. 4. It typically has half the saturated fat (something proven to be linked to heart health) and twice the omega oils of olive oil - so suggesting olive oil as the obviously healthy alternative isn't really such an obvious choice. (I enjoy both).
@RBonfas5 ай бұрын
Now this is the type of comment that should be made, not some whiny know it alls.
@slootsy00014 ай бұрын
as someone who lived in britian, this is major cope, its thin and gross as a finishing oil just like it is in america. Any good restaurant uses olive oil because it TASTES BETTER.
@santouchesantouche28734 ай бұрын
Olive oil is the oil from a fruit. Rapeseed is the oil from a seed. They make it by extracting oil from the seeds at high temperature and using solvents and chemicals to bleach, degum and deodorise the product
@YouKnowMeDuh4 ай бұрын
@@slootsy0001 I as wondering about the flavor, because I assume that wouldn't change. It appears this guy might just be drizzling for the look. If the sauce is strongly flavored, the flavor of olive oil might be lost on it. I was actually going to suggest using grapeseed oil or avocado, but I think avocado oil is mainly an American splurge 🤔
@thomasalvarez64564 ай бұрын
Just use avocado oil or Olive oil.
@glenharrison14104 ай бұрын
The earth 🌍
@jopro20005 ай бұрын
Yeeessss more sauces yesssss!!!
@ryanmauk5 ай бұрын
How would you make this gluten free? Could you do a corn starch slurry to thicken instead of the roux?
@Eric-bj3mn4 ай бұрын
Any gluten free roux alternative should create a very similar result
@kabirsharma54174 ай бұрын
In India we call it Hari chutney. Though we don’t use bechamel. It’s closer to a pesto.
@ElJosher3 ай бұрын
Then it is not the same…
@xaviercruz47634 ай бұрын
Whats the shelf life on it and why blanch it?
@melonie_peppers4 ай бұрын
😊
@Hotdog997374 ай бұрын
Parsley sauce green ok😂 fancy 😂😂
@jakethewoz4 ай бұрын
Doesn't blanching include the ice water bath by definition? It's like telling me to eat and swallow
@Benziboiiii4 ай бұрын
Just take the parsley out at that point lmao
@monstermunch49565 ай бұрын
Yessss
@Spartakus1121124 ай бұрын
Why should i cut the parsley if i out it i a mixer Afterwards?
@brettclark42764 ай бұрын
Why do you use rapeseed oil versus olive oil, coconut oil, or avocado oil?
@DextersLab994 ай бұрын
I feel like this would go nicely with grilled squid and toasted sourdough
@kimkillillasfuq82124 ай бұрын
What a strange and bizarre suggestion. What would make you think if something like that? (I'd definitely eat it though, i fuckin love both of those things)
@DextersLab994 ай бұрын
Im thinking about suggestions for a new menu in a seafood based restaurant i work at so ive been thinking about this stuff a lot recently
@kimkillillasfuq82124 ай бұрын
@@DextersLab99 how about teriyaki unagi over rice with a side of steamed vegetables and some miso soup?
@melaniabladeofmiquella4 ай бұрын
Thought you were dipping bread in paint
@finlayhawkins2905 ай бұрын
Shrek stew
@perfectplates5 ай бұрын
You added stock to the roux, ist that a veloute?
@josephuphoff5 ай бұрын
It is. Still a good looking sauce though!
@artofsam3 ай бұрын
I mean not denying it probably tastes great but the colour if that sauce doesn’t exactly scream appetising with a fish, is it necessary to blend it to the extent that it looks like a pea soup rather than the traditional béchamel type sauce with sprigs of chopped up parsley? Love the food you guys do but the colour of that sauce isn’t selling it for me.
@jackcampbell86373 ай бұрын
Bit of what oil?
@jaypurohit20364 ай бұрын
Nah I am scared of green poop in the morning
@HailSithisSmokeSkooma4 ай бұрын
What did the seed do?!
@user-rd6df2lv8s5 ай бұрын
Ben saved the day because the other three were just chaos nothing else. 😂 Only if ben used the tool then it was a huge pass🔫
@annaireinova31954 ай бұрын
Ha, you were watching Sorted Food's Pass it on!
@katmaxwell94105 ай бұрын
🤤🤤
@Mr_Spaghetti4 ай бұрын
I like how it’s initially scripted like a recipe you can follow, but you throw in “in with your confit garlic” “follow up with your béchamel sauce” bud i don’t have either of those, when did i prepare that?
@comicsans95164 ай бұрын
Your Bechamel sauce is what you made with butter flour and milk. Confit garlic is just garlic cooked in oil until very soft. You could definitely substitute garlic paste if you ain't got time for all that though.
@Mr_Spaghetti4 ай бұрын
@@comicsans9516 oh, didn’t know that, thanks! I assumed it was something else cuz it looked like he poured two separate sauces into the blender, the first one looks like the thick white sauce he made at the beginning and the second one he scoops from the pot looks clearer, but maybe it separated or just looked different from that angle or something.
@Mr_Spaghetti4 ай бұрын
@@comicsans9516 anyways thx for clarifying
@futurfry4 ай бұрын
Sometimes blending soft veg gives it s metallic taste, i recommend a large mortar and pestle if you can spare the time. Also how do you make sure that bechemel cooks fully? It’s always hard for me in bigger batches
@AnthonyLeighDunstan4 ай бұрын
“… to form a paste.”??? Michel Roux, his son, and the rest of France would wonder why you can bring yourself to say “béchamel sauce” but not “roux”.
@gregoryguitars62914 ай бұрын
Put pine nuts in it and call emerald salt. Every dumb yachty in Antigua will think you invented time.😊
@jrussell52432 ай бұрын
There is NO bloody spinach in PARSLEY sauce, Poparse.
@mathewcresswell15234 ай бұрын
veloute sauce not bechamel as it’s made with stock not milk 👍
@georgew.96634 ай бұрын
Heath Leger never died he secretly moved to the UK and has been making parsley sauce for the last decade
@hal37604 ай бұрын
Looks great. I'm not a fan of the rapeseed oil though. EVOO all the way.
@nichevo14 ай бұрын
Is there a reason why you're pimping the canola? Do you only use stuff that's made in England and you can't grow olive trees there?
@alexx94334 ай бұрын
whats with the seed oil ? olive oil is the way
@adamgrimsley29004 ай бұрын
Its just a coloured beschamel
@alchris233 ай бұрын
Why finish it with canola oil? Strange choice
@applepie978621 күн бұрын
There's different grades of almost any cooking oil. A lot of olive oil is just as trashy as cheap walmart canola oil, and there's some canola oil that's just as good as your top grade virgin olive oil.
@KrigHammar5 ай бұрын
Ma kakav parsley bre
@catnium4 ай бұрын
yeah i'd totally want to eat something that looks like ogre snot
@ommban4 ай бұрын
gotta love good ole rapeseed oil
@robinsarchiz4 ай бұрын
Stop lying to us. That’s just green paint!
@jamesgreen66484 ай бұрын
Ooh yum rapeseed oil 😂
@boblawton93034 ай бұрын
You added a veloute to the blender, not a bechemel
@sam-cn9gf4 ай бұрын
I love how these KZbin videos push healthy alternatives and literally it’s just béchamel sauce with a couple of extras. Great innovation chef
@patrickpenney78945 ай бұрын
Looks like green paint😂
@rubiitoxic4 ай бұрын
Why isn't it called a spinach sauce?
@secondsonofkrypton3 ай бұрын
everything minus the béchamel
@grimekitty33815 ай бұрын
Why finish with rapeseed oil instead of olive oil?
@jamied9315 ай бұрын
Too keep it British
@nonameronin15 ай бұрын
Yep, this chef specializes in dishes that only feature domestic British ingredients.
@JSL265 ай бұрын
Like dijon mustard @@nonameronin1
@EphraimIgnacio5 ай бұрын
Because Brits are allergic to flavor🤌
@tomutting99355 ай бұрын
@@JSL26you can grow and produce mustard in the UK unlike olive oil
@mjr67485 ай бұрын
In India we make something similar it’s called palak paneer ( where we add cottage cheese as well)
@cyrusp1004 ай бұрын
I've never seen a palak paneer with that lovely green colour. Palak paneer is almost always overcooked and the palak has turned a disgusting looking poo green colour.
@mjr67484 ай бұрын
If you boil palak and blanch it - color stays green Don’t overcook spinach
@mspaint934 ай бұрын
??? Literally the only similarity is spinach. Nothing else is even remotely linked to saag paneer/palak paneer.
@DantePaxton1134 ай бұрын
Brah you insulted my country Denmark
@Incountry4 ай бұрын
Garlic Dijon mustard chicken stock and yet it’s parsley sauce.. who you kidding.
@AninoffsMagister4 ай бұрын
It’s called a Roux not paste…
@erikslagter32318 күн бұрын
Rapeseed oil? Why not EVO?
@ashleydunn39264 ай бұрын
It’s a soup
@mockturtle14024 ай бұрын
You lost me at rapeseed oil 🤢
@slootsy00014 ай бұрын
damn ruining it with a thin gross finishing oil...
@adamthers18814 ай бұрын
'like a chef' No no no,that isnt how chefs make parsley sauce.
@V-O-V4 ай бұрын
They literally are chefs dipshit, they own a restaurant in London
@critical98625 ай бұрын
They'd go mental if you served that in Ireland with bacon
@jackifspades19734 ай бұрын
don’t understand why a chef wouldn’t called it a “Roux”
@JukSon-go4xf4 ай бұрын
Roux is just the butter and flour , bechamel is the the finished sauce when you add the milk.
@jackifspades19734 ай бұрын
@@JukSon-go4xf Yeah, he called it a paste at the beginning, before it became a béchamel sauce
@TobsterWobbles4 ай бұрын
I had no idea canola oil wasn't strictly a neutral oil
@willy98365 ай бұрын
Don't blend it to much your parsley Will turn brown is from the friction in the blender that creates heat!
@TheSwolethatwasPromised.5 ай бұрын
You finished it with WHAT!?!?!
@oOMXROo5 ай бұрын
Rapeseed oil?
@budaksdo4 ай бұрын
That's. A. Soup
@dixsynormas38915 ай бұрын
Why tf would u put rapeseed oil onit 😂helmit
@dannywhite1325 ай бұрын
Nice flavour. Rapeseed oil has a nice garlic/cabbage flavour that adds to the dish
@dixsynormas38915 ай бұрын
@@dannywhite132 it's cooking oil I wouldn't off minded if you used extra virgin olive oil
@dannywhite1325 ай бұрын
@@dixsynormas3891 rapeseed oil works just as well. Olive oil would likely be too strong a flavour for parsley sauce
@dixsynormas38915 ай бұрын
@@dannywhite132 naaman
@tommangan75 ай бұрын
High quality cold pressed rapeseed oil is not only a "cooking oil" it has a great subtle flavour and is used by dozens of Michelin star chefs in the UK.