Espagnole Sauce: History, Origin and How To Make It Step By Step


Comments • 190

  • Linda Villegas
    Linda Villegas 4 days ago

    👏!!! Beutyful!!! Love you ad the history!! 🙏🍲

  • George Caraghiaur
    George Caraghiaur 4 days ago

    Merci! Enfin un éducateur pas prétentieux!

  • Prabhu Nanjundasamy
    Prabhu Nanjundasamy 5 days ago

    Too much talking

  • Classic Show Events
    Classic Show Events 5 days ago

    You are boring froms the 1st second!

  • James Locke
    James Locke 9 days ago

    Thank you for a wonderful and professional presentation.

  • psychonosure
    psychonosure 10 days ago

    should you remove the fat from your beef stock before preparing the espagnole?

  • Benjamin Feldman
    Benjamin Feldman 18 days ago

    Cloudy. Should be jewellike.

  • Alexander Gonzalez
    Alexander Gonzalez 18 days ago

    If a person can not learn from this channel, just leave cooking alone.
    He does such a wonderful well rounded presentation of this cuisine.

  • Jim Lang
    Jim Lang 22 days ago

    your disclaimer at the end had me worried... this might not seem that special... oh no! I invited a new acquaintance over for dinner and I was making this sauce for the first time... will it be bland and uninteresting? a disappointment? No way! we were both blown away by the flavor. So now I have some leftover sauce to take to the next level on the next go-round. But I don't know what sauce to make next, there are like eight or more daughter sauces that can be made from this mother sauce. Which one do you suggest for someone just getting started with French cookery? Honestly I have trouble imagining how it could taste better, it was incroyable. And btw I didn't need to add any salt or pepper, which we must credit to the stock, which was also based on your video on Escoffier stock.I
    I think one lesson is... I need to get biger pots.... so I can make gallons of stock and quarts of sauce.. otherwise i am just wasting my time]

    • French Cooking Academy
      French Cooking Academy  22 days ago

      an easy option to use it to make a bordelaise sauce . i don’t have vidéo on that yet but it’s easy . just put 300ml of red wine in a saucepan add 2 tablespoon a finely chopped shallots, a teaspoon of crushed black peppercorn 1 small branch of thyme a small bay leaf and leave the wine to reduce gently until you get 100 ml left in the pan add them 100ml of espagnole sauce and leave to simmer for 10 to 15 minutes making sure you scoop out any foam forming on top. to finish add one table spoon of freshly squeeze lemon juice and if you can get it 50 grams of fresh bone marrow. serve it with grilled meats 🙂🙂👨🏻‍🍳😋👍

  • Arthur Stein-Tarnowski

    Slapping that like button you’re the best bro

  • Mich
    Mich 27 days ago

    I am in awe of French cooking, especially the care and attention that goes into the sauces.

  • David Scala
    David Scala Month ago

    Why it's so red?and why you put bacon ? It's will kills the taste of the beef stock

  • Rob Hutton
    Rob Hutton Month ago

    What, no celery?

  • David Phongsavanh
    David Phongsavanh Month ago +1


  • Frank M.
    Frank M. Month ago

    Mother sauces with all of their derivatives.

  • Docor Octavius
    Docor Octavius Month ago

    2:29 "Everybody when making a sauce, taste is important! So in order to make this one, we will use:
    smoked umami (makes for a better taste),
    and those are carrots.
    Now let's get cooking!"
    Joking aside, I'm very much in love with your channel. I'm learning a ton, thank you so much! :)

  • Dimas Akbar
    Dimas Akbar Month ago

    So, how to improve espagnole sauce?
    Btw thanks for the history lesson, i once heard in the past that espagnole sauce is named that way after how the spaniards looks toward the french, that is somewhat reddish colored. Dunno whether that true or not, or just another racist bar joke type of story.

  • D H
    D H Month ago

    "Simplified version" - Gotta love french cooking

  • Cheftekar D
    Cheftekar D Month ago

    I saw one vid on brown stock and I’m a new subscriber! I’ve been a chef for 20 years. Trained in several fine french restaurants and I LOVE your videos. Je parle Francais aussi!

  • Celia Younger
    Celia Younger Month ago

    hummm the braun Spanish sauce in Spain is brawn... not orange, and it doesn't have tomatoes. But this one looks ''deliciosa'' and great in flavor. too Thank you for the explanations and the video. And yes, the French kings married Spanish princesses... and they did bring their cooks. Many of the French dishes have their origen in Spain, like French Toast... it's a very traditional dish in Easter Week and other holidays. And some of these desserts original traditions of the Arabe world brought to Spain by them, specially the one with milk and eggs (flan, natillas) and sweet breads etc..

  • Zac Dayo
    Zac Dayo 2 months ago

    Thanks this will help a lot
    thanks Chef!

  • buxi alli
    buxi alli 2 months ago

    What stock water

  • M. Winchester
    M. Winchester 2 months ago

    can you make the 5 mother sauces thanks

  • Smiley Guy
    Smiley Guy 2 months ago

    First video I'm watching on French cuisine is about Spanish sauce 😳

    • Smiley Guy
      Smiley Guy 26 days ago

      +Zeke Tarsim
      :) 👍

    • Zeke Tarsim
      Zeke Tarsim 27 days ago

      It’s a French sauce, named in honor of the Spanish.

  • gr8tgee
    gr8tgee 2 months ago

    I love your channel I learn soo much I can't do it but I love it still☺

  • gr8tgee
    gr8tgee 2 months ago

    I wonder if you make your butter or buy it cause it's expensive in New York. Can you make a butter video

    • gr8tgee
      gr8tgee 2 months ago

      +French Cooking Academy ok can you make pommes frites

    • French Cooking Academy
      French Cooking Academy  2 months ago

      real good butter is not that easy to make but i would have to wait to be in france for that 🙂

  • Anco77
    Anco77 2 months ago +7

    A tip for you trying this at home: Tomato paste contents a lot of acidity. Make sure to brown it well in the pot to remove some of it and at the same time give your sauce the desired colour. If you want to go full overkill and have the time and fun (and probably money), you can mix your Sauce Espagnole with pre-made brown stock from the fridge or freezer (This channel shows a great video on how to make this stock). Remove the fat on top of your brown stock, add about as much as you have Sauce Espagnole and pass it through a cloth. What you then get is called "Demi-Glace", a shiny, golden brown liquid and is the base of Sauces straight out of heaven.
    It's time-consuming and probably not very effective from a financial point of view but if you've already put in the effort to make stock from bones, it's probably not a bad idea to go all-in and create magic. You can then pour this Demi-Glace (or brown stock, practically any stock or broth) into ice cube trays, throw 'em in the freezer and use it as stock cubes whenever needed. Since stock cubes from the Supermarket (or powder, that Knorr stuff or whatever) are basically 90% salt, you may find that your homemade cubes taste a bit dull in comparison but don't worry, that's normal before you season it. Just add the desired amount of salt, pepper and other spices of your liking when using them as a base for many kinds of sauces or dishes and I guarantee you that you'll only ever use Supermarket stockpot again in case of emergency ;)

  • Laurent De Serres Bérard

    What to do with everything strained?

  • Bram Huysen
    Bram Huysen 2 months ago +5

    1. I am sorry but you DO NOT, repeat DO NOT, use smoky bacon (or "poitrine fumee") to make a Sauce Espagnole. That will kill the subtle flavors of the more elaborate sauces you will make with the Sauce Espagnole as a basis, like Sauce Grand Veneur, Sauce Venaison, Sauce Poivrade, etc... (all of them following the Escoffier method).
    2. You shouldn't use bacon either for your mirepoix, but, instead, very lightly salted, lean raw ham.
    3. The mirepoix should be carrots, onion, celery and ham.
    4. You should use ONLY fresh tomatoes (previously browned in the oven) and forget about the tomato puree (concentre de tomates) because that, too, will impair the flavor of subsequent sauces (too acid and too overwhelming). The Sauce Espagnole is NOT a tomato sauce!
    4. There is NO mushrooms, repeat NO mushrooms, in the Sauce Espagnole. This is a culinary heresy.
    5. It's better not to put any garlic as the destination might not require garlic at all
    ---> Reference: L'Art Culinaire Francais, Procede Escoffier, 1950 Edition.
    And by the way, there is NO pork in the Brown Stock (Fond de Veau). Same reference as above.
    It seems the new edition you are using has taken a few unfortunate liberties.

    • SxIdierman
      SxIdierman 22 days ago +1

      Nothing is set in stone for any recipe in any cuisine, you need to relax. Doesn't even seem like you enjoy cooking, you enjoy giving orders. Join the military.

    • Zeke Tarsim
      Zeke Tarsim 27 days ago +2

      I think you missed the part of the video where he said this is not the proper Escoffier recipe, but rather a more modernized version that is taught in French culinary schools.

    • Rob Hutton
      Rob Hutton Month ago

      If you don't like the way he does it, perhaps you should make your own video. I actually like the addition of pork belly/salt pork (he says bacon, but it's not American bacon) and tomato paste works well if you use the tube kind, not the canned kind. I think Roma tomatoes work better than the varietal used in the video. I agree with you that the mushrooms seem extraneous, if you want them in the sauce better to saute them in butter or duck fat and add them at the end.

    • Exsel Tapia
      Exsel Tapia Month ago

      Your knowledge to culinary is good....

    • Sayit AsItIs
      Sayit AsItIs Month ago

      I was going to say exactly that after I'd finished my cod and chips....

  • Carlos tin
    Carlos tin 2 months ago

    Theory class taught us that hot roux and hot stock cannot combine as it will have clumps ..... tried that practically , clumps presents. Should go with a hot and cold combination of both. ( cold roux hot stock / hot roux cold stock )

  • platoon mexx
    platoon mexx 2 months ago

    de spanish sauce, yeah, sure xD

  • Rudder Nice
    Rudder Nice 2 months ago

    Ты крутой повар !!!

  • Michael Longenecker
    Michael Longenecker 2 months ago

    I've been binge watching your videos. They're fantastic! Thanks so much for creating these, Stefan!

  • Mac Kinnon
    Mac Kinnon 2 months ago


  • Kaian凯安
    Kaian凯安 2 months ago

    2:30, in case you want to skip the historical background

  • Keynote Bushcraft
    Keynote Bushcraft 2 months ago

    Great Video! I like the extra history you provide on the recipe. It shows your passion for the culinary arts. Good camera angles and lighting. I feel like you should try not to move around so much when on camera. You could plant your feet shoulder width apart and try not to move your hips so much. This will present a much more professional look that matches the level of professionalism in your material. Also, showing your face when you close your video will add a more personal touch to your presentation. Good stuff man!

  • joe651dzd
    joe651dzd 2 months ago

    Very well articulated mate

  • Emunulla Super Comedy
    Emunulla Super Comedy 2 months ago

    Why do you have to put meat ??? It looks good but I hope I can make without meat..

  • chef de nepal
    chef de nepal 3 months ago

    Why you are thrilling?😂😂

  • Rolf Krayer
    Rolf Krayer 3 months ago

    love your videos dude

  • Jean-Michel Ouellet
    Jean-Michel Ouellet 3 months ago

    Marie-Thérèse looks like a train wreck

  • Gilad Arnon
    Gilad Arnon 3 months ago +1

    Wow just viewd your 'How to make brown sauce from scratch' so interesting.

    • Gilad Arnon
      Gilad Arnon 3 months ago

      +French Cooking Academy that's perfect! I saw your video and the processes of reducing the sauce are wonderful!

    • French Cooking Academy
      French Cooking Academy  3 months ago +1

      you can watch the escoffier brown stock video during the process i mention when we obtain a demi glace 🙂

  • 9 hundred
    9 hundred 3 months ago +12

    of course you should allow ze vegetable to express themselves.

    • Zeke Tarsim
      Zeke Tarsim 27 days ago +1

      let ze vegetables make love with each other

    • Rio Lobo
      Rio Lobo 2 months ago +1

      lol, always

  • snakemastar123
    snakemastar123 3 months ago

    The French thought the sauce was spanish= espangole The sauce is brown like the French believed the Spaniards were= Spanish brown sauce.

  • Estrella Oliva
    Estrella Oliva 3 months ago +2

    Love your recipes. Another great video.

  • Dina fawzy
    Dina fawzy 3 months ago

    I like your English French accent

  • Gavin Young
    Gavin Young 4 months ago +1

    that is so perfectly done. I love it. 🙌🙌🙌

  • robby newpane
    robby newpane 4 months ago

    I just love you

  • UnknownUser
    UnknownUser 4 months ago

    Salut! Why does the roux have to cool down?

    • normantrombon
      normantrombon 3 months ago

      UnknownUser ...floury lumps will form, if not.

  • Josh Moore
    Josh Moore 4 months ago +1

    An easier way to peel tomato skin is to take your creme brûlée torch and torch it then just rub it off with a towel.

    • Zeke Tarsim
      Zeke Tarsim 27 days ago

      Yes pulling out a butane torch is much easier than boiling a pot of water 😆

    • uros palibrkic
      uros palibrkic Month ago

      There is an even easier way if you work in a big kitchen and need a lot of it fast. Remove the stem part, make a cross at the bottom and put them in a hot deep fryer for 5 -10 seconds. Put them in an ice bath and the cold water will basically separate the oil from the tomato, you will see the oil on the water surface. Most cooks can borrow you the deep fryer for 2-3 min rather then taking up the space on the stove that's already too busy. It's much faster and the final product is almost the same as compared to blanching it in water.

  • Maria Moran
    Maria Moran 4 months ago

    Excellent, you just made this sauce superior

  • siremenson
    siremenson 4 months ago

    Great Videos Thank you. Why not just quarter the tomatoes since the skins will be trapped in the strainer anyway

  • Boaty McBoatface
    Boaty McBoatface 4 months ago

    *Note: The following comments are not meant as criticisms - I love watching these videos.* (a) I'm surprised the recipe uses smoked bacon. I would have thought that would produce a very salty taste. Surely the natural flavour of raw meat would taste better in the mix than pre-boiled cold bacon? (b) I also wonder why the garlic is not diced or crushed?

    • Boaty McBoatface
      Boaty McBoatface 2 months ago

      +Natalie M - Excellent, thanks for taking the time to post such an intelligent and well-reasoned reply. I really like this TVclip series, I learn a lot by watching it. I agree with you about garlic, I've only recently discovered by watching this chef that garlic tastes less harsh when chopped not crushed. However, I feel that he uses too much salt. The amount of salt you eat has a direct effect on your blood pressure.
      Salt makes your body hold on to water. If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure. The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease. Also, eating too much salt may mean that blood pressure medicines (such as diuretics) don't work as well as they could. We all need to cut down on salt intake. :)

    • Natalie M
      Natalie M 2 months ago

      "Quality" cured meats aren't overly salty. Smoked bacon "is" a natural flavour since it should just be a combination of meat, salt and smoke (Ok and a curing agent). You wouldn't get the flavour profile using your suggested method. The amount of bacon that is used in relation to the sauce really isn't that much. Bacon is an excellent flavour enhancer, plus he fries it.
      The garlic is added whole because it's being strained out of the sauce at the end and you can see that the sauce is really smooth and glossy looking. Crushing garlic into it would make straining a bit more difficult because you'd have to use a fine cloth, so why make life harder. Crushing would also probably change the flavour profile of the sauce since when you break down the membranes of garlic the flavour gets stronger.
      Hope this helps :)

  • die Macsmannschaft
    die Macsmannschaft 4 months ago +2

    Mirepoix is missing a celery!

  • Anthony Herrera
    Anthony Herrera 4 months ago

    how long can stay in the fridge?

    • UnknownUser
      UnknownUser 4 months ago

      Usually up to a week. Make sure you chill it very quickly with an ice bath and keep the sauce out of the danger zone.

  • Nick Thorp
    Nick Thorp 4 months ago

    Very interesting, well-presented. Subbed. Best wishes from the UK. Merci beacoup.

  • irob rf
    irob rf 4 months ago

    This all reminds me of culinary school I appreciate these because they are all perfect reminders of techniques people tend to forget to use .

  • Sarah Elmira Royster Shelton

    History! Knowledge! ❤

  • Amanda Lockridge
    Amanda Lockridge 5 months ago

    Quietly weeping as I am not allowed any dairy right now. I have no trouble with lactose, but my doctor wants me dairy-free. That means no butter. Ghee, maybe. I'll have to experiment.

  • laxman polasa
    laxman polasa 5 months ago

    Really nice 👍🏻

  • Brian Bryo
    Brian Bryo 5 months ago

    Why did you use a cast iron and not a stainless steel stock pot?

  • Kingsley Zissou
    Kingsley Zissou 5 months ago

    If you want to make demi-glace from here do you just add more stock and reduce or is it a separate process?

  • Tuffsmoygles
    Tuffsmoygles 5 months ago

    Good video, now sing "Be Our Guest" please.

  • I Call It Like I See It And Don't Care

    If I add a huge chunk of butter to my freshly made pot of Texas Chile (made with those Mexican chiles that you love), does that make it French? Just joking. But on a serious note, I love this channel. Your presentation is very good.

    • French Cooking Academy
      French Cooking Academy  5 months ago +1

      Thanks and no it won' be french anymore but I still love chilies . Just got a jar of homemade chilies sauce from someone at work that grows the spiciest chilies in his garden . It's insanely hot 😭😭😭😭

  • Shivam Shaw
    Shivam Shaw 6 months ago

    I am learning french cooking and i am from India the history you put behind this video is great .You have a good style and this video is also helping me to learn french terms. Thank you bro

  • Olivier Verdys
    Olivier Verdys 6 months ago

    How do you make demi glace sauce ?

  • Mike Villano
    Mike Villano 6 months ago


  • peter zelaya
    peter zelaya 7 months ago

    Are any of your videos dob into the Spanish Language?

  • alphadawn2015 lennon
    alphadawn2015 lennon 7 months ago

    i subbed. excellent explanations and description

  • Petra Olsen
    Petra Olsen 7 months ago +4

    Love how explain all your recipes without sounding condescending. So glad I found your channel. Merci 🍴🍷🥣

  • B uppy
    B uppy 7 months ago

    Remove the blemish from the tomato, first, before blanching...

  • Jackie Martinez-Kaufman
    Jackie Martinez-Kaufman 7 months ago +1

    What can I put it on ? Lol

    • Frankbrooo
      Frankbrooo 3 months ago

      Jackie Martinez-Kaufman It seems like most dishes that use brown sauce can use this sauce. I would assume it pairs very well with meat based dishes

  • Delicious Vegans
    Delicious Vegans 8 months ago

    It's great how you incorporate history into your videos now, like the American sauce. Really enjoy that part and find it really interesting, even if you are an animal murderer.

  • Elizabeth Shaw
    Elizabeth Shaw 8 months ago

    I used to love this sauce on scrambled eggs or omelette but now I am vegan so I need to use it somewhere else.

  • Richard Jacobson
    Richard Jacobson 8 months ago

    does the skinning method work for potatoes? thanks

  • Levi Roch
    Levi Roch 8 months ago

    Love your vids my friend, have learnt much from you. The gravity bong/liquid smoke thing you showed me ages back has become a staple whenever i go camping, such a neat trick. Nothing more homey than a rabbit/kangaroo bourguignon made from scratch in the middle of the bush

  • Kevin Hagler
    Kevin Hagler 8 months ago +3

    I was hoping you could make a dish with the espagnole sauce next week.

    • Kevin Hagler
      Kevin Hagler 8 months ago

      French Cooking Academy As an American, it's hard for me to complain about that. 😉

    • French Cooking Academy
      French Cooking Academy  8 months ago +2

      i am making a dish but with a new and different sauce . the sauce américaine

  • 加藤みずっち
    加藤みずっち 8 months ago +3

    Mother of sauce

  • blacksiddis
    blacksiddis 8 months ago

    I love how technical these past videos have been! Keep that up!!

  • Bla Bla
    Bla Bla 8 months ago


    • Drew M
      Drew M 8 months ago

      Bla Bla yep.

  • John Lemons
    John Lemons 8 months ago

    Wow! Magnifique Chef. This isn’t really a sauce used much these days is it? It’s a shame, it’s a beautiful sauce. Thank you for sharing.

  • Michael B
    Michael B 8 months ago

    Thanks Stephane, the perfect addition to my Lamb Shank recipe. Should we always remove the germ from Garlic in all recipes?

    • French Cooking Academy
      French Cooking Academy  8 months ago +1

      That really depends on the quality and freshness of your garlic . If your garlic is fresh and has not started to germinate or just little you can leave it it in. If you garlic is older and has got a large green germ in the middle it should be remove as it can Bring some bitterness in your dish.

  • Joshua Franco
    Joshua Franco 8 months ago +3

    So what do you put the sauce on?

    • Bruce Thomas
      Bruce Thomas 4 months ago

      it's a base sauce, he explains it right at the beginning

    • Kaian凯安
      Kaian凯安 4 months ago

      +Joseph Duggan ooh, nice idea

    • Joseph Duggan
      Joseph Duggan 4 months ago +1

      use it to make demi glace and then make a sauce bordelaise

    • Kaian凯安
      Kaian凯安 4 months ago +1

      Watch the video. He explains what you can use it on.

    • De Von
      De Von 8 months ago

      Joshua Franco
      I also want to know this

  • Jan Winkler
    Jan Winkler 8 months ago +3

    Hello Stephane. What a superb concept. When I saw the Escoffier book in the first video I watched, I new this was going to be excellent! I'm the proud ownner of "La cuisine d'aujourd'hui et de demain" in a Danish translation from 1945, handed down from my grandmother and aunt, and I've used it periodicly. Unfortunately Denmark is not a good place to get all the ingredients in your local supermerket - we seem to focus more on price than quality…

    • French Cooking Academy
      French Cooking Academy  8 months ago +2

      Hi there great that you using this book but I know how you feel about ingredients . Cooking is really only as good as the quality of ingredients you can get👨‍🍳🙂

  • Penny Wells
    Penny Wells 8 months ago

    I love watching you cook and I love making your wonderful are one of the few who really know what they are doing and have learned a lot from you....unfortunately, I have to make some major changes in my sugar, no fat and no salt....I now have to figure out how to adapt your recipes to my new life....wish me luck....I will keep watching regardless...

    • French Cooking Academy
      French Cooking Academy  8 months ago

      Sorry to hear about the diet . But hey your health should always be top priority . Keep well and thanks for watching 🙂🙂👍

  • rcg 5
    rcg 5 8 months ago +1

    Very good! Sauces and roasted vegetables are my favourite parts of French cooking. More of this and how to use them.

    • French Cooking Academy
      French Cooking Academy  8 months ago +1

      I amazed actually how people like sauces that much . But that said it is true that this is really what makes a dish isn't it 🙂🙂👨‍🍳👨‍🍳

  • Sharmistha Sasa
    Sharmistha Sasa 8 months ago

    Thanks for sharing... great video..very helpful and seems delicious...:)

  • Dwayne Wladyka
    Dwayne Wladyka 8 months ago +6

    That is an impressive looking sauce. Interesting history behind it.

  • William Fotiou
    William Fotiou 8 months ago +2

    Next.......Demi Glaze!

  • Robert
    Robert 8 months ago +1

    Bonne chance pour la sauce américaine, quand je vois la vidéo qu'a réalisé le chef Simon dans le Monde, il y a du boulot !
    Et très sympa l'histoire de la sauce espagnole, je connaissais pas.

    • French Cooking Academy
      French Cooking Academy  8 months ago

      Merci pour la sauce espagnole c'est surtout les ingredient qui vont être coûteux à voir si je trouve un homard pas trop cher mais je ne vais pas faire un énorme quantité 🙂👨‍🍳

  • a j l
    a j l 8 months ago

    thank you once again i love when you give the history of a recipe and your step by step instruction is great!!

    • French Cooking Academy
      French Cooking Academy  8 months ago

      thanks a lot i quite like researching the history bit it’s fun 😀😀👨🏻‍🍳

  • JG Frenchy
    JG Frenchy 8 months ago +3

    Another great video and another great lesson! Thank you for sharing the history of the sauce. I'm really enjoying your series on Auguste Escoffier. Merci beaucoup!

  • Jonas Lundholm
    Jonas Lundholm 8 months ago +89

    God bless the amount of butter in French cooking!

    • Andrew Scott
      Andrew Scott 6 days ago

      +Cheftekar D Thanks man! Appreciate the info. I will try those. I agree about heavenly Normandy Butter, I ate it while in Normandy. Wow! Ironically, I have not found it locally in the Rocky Mountains....

    • Cheftekar D
      Cheftekar D 7 days ago

      Andrew Scott Great post above about fat. I agree 100%! Yes I’ve had Kerrygold. It’s great. I prefer either Land O Lakes European style OR Plugra. Plugra is an American company but the butter is great. I bought some super expensive Normandy butter at a local high end grocer once and it was like tasting heaven...but it was twelve bucks for 6 ounces. Lol.

    • Andrew Scott
      Andrew Scott 7 days ago

      +Cheftekar D In America, Kerrygold grass fed butter from Ireland is common and excellent :)

    • Andrew Scott
      Andrew Scott 7 days ago

      +Yilun Li Butter and animal fats causing heart disease is a myth. The French know what they are doing. My blood test improvements and weight loss prove this. Medical community told us for years to eat very low fat, cut the red meat and eat lots of carbs. Made everyone in America fat! That is how they get cattle fat for market! Criminal to push this. Makes pharmaceutical companies rich. High quality fats such as butter, animal fat; and, cold pressed xtra virgin coconut oil, olive oil and avocado oil are very healthy, improve blood triglycerides and promotes weight loss. Insulin spikes, carbs, margarine, highly refined "vegetable oils" made with solvents like hexane (Yikes!)- THESE make you fat and contribute to heart disease. Canola oil is the worst! Balance of course, don't go eating whole sticks of butter like a candy bar LOL. Hope this helps :)

    • Michelle Levasseur
      Michelle Levasseur 13 days ago

      +hipporage18 Makes complete sense to me - not only was your spirit/emotional wellbeing uplifted by the great food, fat isn't the culprit behind weight gain. One day I will get to jealous (in a friendly way) of your experience :)

  • Margarite Olmos
    Margarite Olmos 8 months ago

    Love to hear the background. Thanks.

  • MASH 4077
    MASH 4077 8 months ago +8

    Why peel the tomatoes if they are going to be strained out anyway?

    • Vincenzo Maletta
      Vincenzo Maletta 21 day ago

      +adis adis That's wrong. If you don't ask you'll never learn.

    • Zeke Tarsim
      Zeke Tarsim 27 days ago +1

      Escoffier is rolling over in his grave at the thought of grated tomatoes

    • Peter Pawinski
      Peter Pawinski 2 months ago +1

      I just run the tomatoes over a box grater, and the skins stay behind. No need to boil and blanche (which is the way I used to do it.) To be honest, if I'm straining at the end in a sauce, I don't bother to peel, and I personally don't notice any bitterness compared with doing it either the classical way or the box grater way. Test it yourself and see what you think. Always ask questions and always experiment yourself and see what works for you and what doesn't. That's how you really learn.

    • adis adis
      adis adis 3 months ago +2

      Learn and dont ask

    • B uppy
      B uppy 7 months ago +2

      The tomatoes macerate better with skins off. Don't know why FCA failed to mention that...

  • Jonathan West
    Jonathan West 8 months ago

    This is the one mother sauce that I've never found much use for.
    Definitely a thing I should work on.

  • Jonathan Robertson
    Jonathan Robertson 8 months ago +1

    Great video Chef! And thanks for pointing out it can be frozen for creating a derivative sauce in the future. Looking forward to the Sauce Americaine. Our local French restaurant used to serve a "Lobster Americaine" dish that was amazing. Not sure if it used the same sauce you are talking about though. Either way, merci!

    • Joseph Duggan
      Joseph Duggan 4 months ago

      I believe they probably used demi glace which is made from espangole

  • Patrickdc
    Patrickdc 8 months ago +6

    Perfect color!

  • Erkan Uzkan
    Erkan Uzkan 8 months ago

    Très bien! Don't be so certain...even something so simple as a Beurré Blanc Sauce with a nice Shallot Whitewine Gastrique and freshly cracked White Pepper can be mindblowing. Especially for the Uninitiated.

  • Ross Potts
    Ross Potts 8 months ago +17

    Just heard news about Anthony Bourdain. Sad...

    • Drew M
      Drew M 8 months ago +1

      Ross Potts telling me to not “for the love of all that is holy, try to think”, and to get back in the kitchen “where I’m needed”, not sound chauvinistic? Why is he insulting anyone for taking part in the discussion of a sad death by suicide? The comment was rude and out of place. Has a man ever told another man to “get back in the kitchen” and be told not to think? I really struck me as odd to try to be mean to someone talking to others about a recent death that affected so many.

    • Gregor Miller
      Gregor Miller 8 months ago

      Rude Drew M? I happen to know people who new him, partied with him. He was an asshole...atleast that's my take (of course on second hand account(s)) I not allowed my opinion? I guess in many EU and eastern countries, you're expected to toe the line and bow to tyrannical rulers

    • Ross Potts
      Ross Potts 8 months ago +2

      Drew M how is that chauvinistic? He doesn't know your sex just based on your name. I took it more as "go back to peeling potatoes and making julienne of these carrots"
      Notice I didnt say it wasn't rude. It was. Meh...

    • Drew M
      Drew M 8 months ago +1

      Gregor Miller what kind of rude, chauvinistic bullshit is that? Bite it. This is not the place.

    • Gregor Miller
      Gregor Miller 8 months ago

      Don't, for the love of all that's holy Drew, try and think. Get back to the kitchen, finishes the dishes, that's where you're needed.