I spent almost everyday watching cooking show and reading cooking blogs and i have to say you are one the best instructor so far.. very informative and scientific ( well... that's another perspective of cooking that I love )
@SirBrutus07 We finish the sauce with butter here to give it sheen and richness. The term "liason" is the process of thickening, which is done with roux in this particular sauce. It can also be done with egg yolks, but that's generally more appropriate for white sauces. We like butter to finish beef sauces.
@maztah010101 There are many variations on making a brown sauce. This is just one way to do it. However, monte au beurre is the classic French way of finishing a sauce with butter.
@socraticproblem86 Espagnole is one of the mother sauces that are the basis of sauce-making in classic French cooking. You can make many different variations of sauces based on this technique by altering flavors and ingredients.
I spent almost everyday watching cooking show and reading cooking blogs and i have to say you are one the best instructor so far.. very informative and scientific ( well... that's another perspective of cooking that I love )
maymeegal 2 months ago
@maymeegal Thanks so much!
TheChoppingBlock1 2 months ago
is it possible, or would it alter the taste to add some laision to that to give it a nice sheen, and richness?
SirBrutus07 3 months ago
@SirBrutus07 We finish the sauce with butter here to give it sheen and richness. The term "liason" is the process of thickening, which is done with roux in this particular sauce. It can also be done with egg yolks, but that's generally more appropriate for white sauces. We like butter to finish beef sauces.
TheChoppingBlock1 3 months ago
cool! thanks!
Flamingogina 3 months ago
my schools recipe doesnt use wine and it doesnt say to monte au beurre--now im confused
maztah010101 3 months ago in playlist Basic Stocks, Broths, Soups and Classic Sauces.
@maztah010101 There are many variations on making a brown sauce. This is just one way to do it. However, monte au beurre is the classic French way of finishing a sauce with butter.
TheChoppingBlock1 3 months ago
Comment removed
maztah010101 3 months ago in playlist Basic Stocks, Broths, Soups and Classic Sauces.
need a oven baked bone,,,
ngorok88 4 months ago
What is the culinary use to Espagnole?
socraticproblem86 5 months ago
@socraticproblem86 Espagnole is one of the mother sauces that are the basis of sauce-making in classic French cooking. You can make many different variations of sauces based on this technique by altering flavors and ingredients.
TheChoppingBlock1 5 months ago
The red wine is not traditional. it's optional. I tried this method, it differs from the tradition french method.
anawah 5 months ago
Wow, more copper than the telephone company . . .
lmno456 8 months ago
very good video , thank you very much , keep up the good work
universal80 9 months ago
Good vid! What kind of pan is that?
ndktube 1 year ago
@ndktube It's a Le Creuset cast iron saucepan.
TheChoppingBlock1 1 year ago
We carry the offset wooden spatula at The Chopping Block, of course!
TheChoppingBlock1 1 year ago
I love the vid and also like that off set wooden spatula. Where'd you get that?
googo151 1 year ago
LOVE that pan
chyrd 1 year ago
What a beautiful kitchen !
drivenhome 1 year ago
nice video! very informative and nice to have a cooking video from somebody who knows what theyre doing.
FREDdotKILL 1 year ago