All-In-One Cooking Sauce Course (5 French Mother Sauces) | Chef Rudakova | Skillshare
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All-In-One Cooking Sauce Course (5 French Mother Sauces)

teacher avatar Chef Rudakova, Chef & Culinary Artist

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Welcome | Sauces Class

      1:26

    • 2.

      Sauce Introduction | Béchamel

      2:42

    • 3.

      Clarified Butter Preparation | Béchamel

      3:12

    • 4.

      Roux preparation | Béchamel

      1:52

    • 5.

      Infused Milk Preparation | Béchamel

      1:52

    • 6.

      Sauce Incorporation | Béchamel

      3:47

    • 7.

      Sauce Evaluation | Béchamel

      0:27

    • 8.

      Three small Sauces from Béchamel Sauce & Mornay Sauce Mussels

      2:41

    • 9.

      Final thoughts | Béchamel

      1:14

    • 10.

      Class introduction | Tomato

      2:07

    • 11.

      Important: technique breakdown | Tomato

      1:33

    • 12.

      Sauce Preparation | Tomato

      10:07

    • 13.

      Sauce Evaluation | Tomato

      0:59

    • 14.

      Ratatouille | Tomato

      2:56

    • 15.

      Final thoughts | Tomato

      1:00

    • 16.

      Class Introduction | Hollandaise

      2:32

    • 17.

      About the Sauce | Hollandaise

      2:52

    • 18.

      Clarified Butter | Hollandaise

      2:43

    • 19.

      Reduction | Hollandaise

      1:28

    • 20.

      Incorporation | Hollandaise

      4:39

    • 21.

      How to save your broken Hollandaise Sauce | Hollandaise

      1:04

    • 22.

      Evaluation | Hollandaise

      0:32

    • 23.

      BONUS: Mousseline Sauce | Hollandaise

      0:46

    • 24.

      BONUS: Eggs Benedict | Hollandaise

      2:39

    • 25.

      Final thoughts | Hollandaise

      0:49

    • 26.

      Class Introduction | Velouté

      2:40

    • 27.

      About the Sauce | Velouté

      1:14

    • 28.

      Chicken Stock Preparation | Velouté

      6:01

    • 29.

      Roux | Velouté

      2:08

    • 30.

      Incorporation | Velouté

      2:31

    • 31.

      Evaluation | Velouté

      0:35

    • 32.

      BONUS: Sauce Suprême | Velouté

      1:28

    • 33.

      BONUS: Chicken Cordon Bleu | Velouté

      3:29

    • 34.

      Final Thoughts | Velouté

      0:50

    • 35.

      Class Introduction | Espagnole

      2:11

    • 36.

      About the Sauce | Espagnole

      1:40

    • 37.

      Veal Broth Preparation | Espagnole

      6:33

    • 38.

      Brown Roux Preparation | Espagnole

      2:03

    • 39.

      Incorporation | Espagnole

      2:09

    • 40.

      Evaluation | Espagnole

      0:34

    • 41.

      BONUS: Demi-Glace Sauce | Espagnole

      1:16

    • 42.

      BONUS: Slow-Cooked Pot Roast with brown Sauce | Espagnole

      3:31

    • 43.

      Final thoughts | Espagnole

      1:10

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About This Class

The best of Culinary Arts. Learn to cook 5 French mother sauces and be able to cook any other French sauce. Sauces 101.

This All-In-One cooking course on 5 Leading / Mother sauces in classic French cuisine comprises 5 detailed classes on each one of the French Master sauces:

  • Béchamel sauce

  • Tomato sauce

  • Velouté sauce

  • Hollandaise sauce

  • Espagnole sauce

In each class, I’ll teach you how to think like a professional Chef when cooking sauces. So you can use and implement your knowledge and newly acquired cooking skills and techniques to any kind of French sauce at any point of time, if you follow my simple guidance.

You'll find in this course all the cooking techniques explained and shown, full recipes, common mistakes broken down and for each French sauce I'll show you a dish that goes perfectly well with it.

If you are curious about cooking, ready to advance your culinary techniques and want to learn what Chefs learn in professional culinary arts schools, this course is for you! Master the French sauces and impress your guests and yourself with each dish that you cook. There's no complete dish without a delicious and beautiful sauce to accompany it.

I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.

If you want to advance your culinary skills further: https://academy.theweeklysnack.com/

Have fun!

Yours, Chef Natalia Rudakova

Meet Your Teacher

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Chef Rudakova

Chef & Culinary Artist

Teacher

Hey there,

My name is Natalia, a.k.a. Chef Rudakova. I'm a professionally trained Chef, a Culinary Artist, a YouTuber and a Culinary Instructor.

You might know me from my YouTube channels or Instagram, where I share interesting, fundamental and non-trivial culinary techniques, breakdown various ingredients and explain how these ingredients contribute to cooking recipes.

Teaching & explaining how cooking works is my passion! And, therefore, I've created a series of cooking classes for Skillshare, that can open up a curtain, leading you to an exciting culinary world and make you a great Chef.

If you want to advance your culinary skills further: https://academy.theweeklysnack.com/

You ar... See full profile

Level: All Levels

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Transcripts

1. Welcome | Sauces Class: Let's call a French cookery is known all over the world. And it's something that most of the best chefs in the world nowadays base their culinary practices on that, something that all the shapes can learned and mastered at some point in their category Korea. And if you want to cook like a real chef, be confident in your own kitchen and really own it. Learning French coloring techniques. That's a good starting point. My name is Natalia, also known as Schaeffer the cover. And you might know me from many other classes on culinary skills and techniques. And in today's class, I'm going to teach you the Art of French sorcery, starting with one of the five leading sources in French cooking as we know it by Shamil. After watching this class, you're going to be able not only to make a perfect rational souls, but any other French sauce that's based on the same calorie technique. This class is part of this series of classes. And if you like this one, and you want to get a complete knowledge about all the fringe sources and become a master of French sorcery. Do check out my profile where you'll find all the other classes. And don't forget to follow me as an instructor so you don't miss out new content that will help you to become a better, more confident yet. 2. Sauce Introduction | Béchamel: If you've watched one of my previous classes on calendar indication, you'll know that there are five widely accepted leading or mother sauces in the School of French cookery. Those are Shamil, dilute, their Espanol, Hollandaise, and tomato sauce. All of which, by the way, we're going to learn in this series of classes. Each of these Lydian sources is basically some kind of flavor liquid combined with a thickening agent. And the different lines in the type of liquids and thickening agent is being used. In case of HTML, the liquid is milk flavored with Bailey's audience and close. And the thickening agent is a white roof. The cool thing is that the French sorcery has a structure. Once you master the technique of making these five liters sources, which is quite attainable, right? It will be fairly easy and straightforward to make any other French source. Since each one of these five sources has a ton of derivatives, also known as small sources, e.g. in this class, we're not only going to learn how to make a perfect rational souls, we're also going to learn how to make them on a sauce, mustard sauce, and unknown to ourselves. And that's just the start of it. For the sake of time and the concept of this class. Today I'm going to teach you the classical, the traditional way of making vegetable sources using the easiest and the most convenient method. But we'll also talk about the way that it's done in more than kitchens using some Boolean equipment that might allow for faster or more flavor Concentrated results. And we will also talk about the common mistakes when making inhibition muscles and they are troubleshooting. Although by Shamil is quite heavy and reach source, it's still a go-to source in many of the popular casual recipes. And it's extremely versatile. It's easily adjustable for plant-based needs and other dietary restrictions. Remember, knowing 1,000 recipes is not going to make you a great chef, but knowing several coloring techniques will. Before we dive right into the glass, let's quickly talk about the class project. It's very simple. You need to do is watch the whole class. Follow along the way with me through the whole process of making the national sauce. Make one yourself and post a picture with in the resources and projects section for the sake of good practice, feedback. And to make me happy, if you prefer, you can make one of these small sources derived from national sources. Or you can even follow my recipe on the more nice sauce muscles. If muscles there's something you're into, basically practice. Practice makes perfect and it might not be part of the community and share your creations with that. I will also give you my feedback on your calendar progression based on your photos. Now, let's start with the class. 3. Clarified Butter Preparation | Béchamel: To kick off the class, I'm going to show you how to make a clarified butter. This is a very useful technique to know. Not only we're going to use clarified butter for this class, for this source preparation, but we're also going to use it for other classes on other sources. So I'm going to make a whole bunch of it. There are also numerous applications for the clarified butter in other recipes in French cooking. But it consists of three components, via fed water and milk solids. And the clarified Vida, as we know it, is the pure butter fat. So what are we going to do now? We're going to cut our body into smaller cubes and melted down on lower heat. You're going to cut it in blocks so it will be just faster to melt. So we can separate the body into these three components. And we're only going to keep the butter fat, which is the clarified butter. Here's one safety tip for you. When you're trying to cut a block of button or a block of cheese, or any kind of product that is hard to cut into. Never put your pressure towards the tip of your knife. If you need to put extra pressure on, put it towards your other hand, your power hand. In that case, you will note your hand will not slip and cut theorist. So what do we have right now? Here is the melted butter split into several layers, as you can clearly see it. What we did, we just let the bottom melt and that's it. But if we left it at the stove top or a little bit longer for about 15 to 20 min, we would end up with different products by the name of good, which by the way, you can probably buy it in your supermarkets. The difference between the clarified water and the game lies in the flavor. The flavor is a little bit more next year, just because of the longer cooking process. The reason why specifically clarified butter is used in many recipes and the French cuisine in other cuisines, is that the milk solids that are present in regular button, they Brown much faster and usually we don't want any brownie or burning happened. So we remove them from the button. And in this particular recipe and in other starches sources, we also want to remove the water particles, which may show tonight is the starches. And we don't want that. So it's much easier to work with pure. But if it now I'm just going to skim over the top part and carefully remove the bottom fed to the separate bowl. So here it is. Our clarified butter is really where green to use it right now for our Bachelor meals sauce preparation. But if you want to make it ahead of time, which I highly encourage you to do, you can store it in the fridge, in the airtight container. 4. Roux preparation | Béchamel: Now that the clarified butter is ready, we can prepare a row. A row is a catenary thickening products made of equal parts of flour and fat by weight. It's very important to use the right kind of flower for this recipe. We are using here, the API flower, the all-purpose flour, which is widely available everywhere. If you're going to use a different kind of flower in your case, then bear in mind it's starch content. If it's different from the all-purpose flour, you might need to adjust your proportions in order to make a roof. All you gotta do is mix these two components together and slowly cook out the starch on the frying pan. You can also prepped in advance and store it in the fridge until you need it. And your role is being cooked to eliminate the row and start your taste of flour. And the time of cooking depends on the kind of food that you want to prepare. January, there are three types of rule, the wide through, the blonde through and the brown. For the measurement source. We're going to prepare the Y2, which is about one to 3 min in time, the shortest and the fastest tool that you can prepare. But don't worry, I'm also going to show you how to make a brown rule for our other class on Espanol sauce. 5. Infused Milk Preparation | Béchamel: The truth is ready. Now we're going to put it aside and let it cool down a little bit. I'll explain later why. Meanwhile, we kill, infuse our milk with onions, bailiffs, and close. The easiest and the most convenient method between fields milk would be just you pour it in the pot and throw all the flavoring ingredients in. But I'm going to show you how to make a French term which would be easier to pick out of the milk once it's infused and it's ready instead of strain in it and then having to clean all the other ports and just an easier methods. So in order to make a clue tip, you need to peel and Cathy O'Neil in half. But make sure that the root end is still attached so you own and doesn't fall apart. Then you turn it around, put the bay leaf on top, and you stick your clothes inside like this. Now we're going to put our onium quota inside the milk, put it in lower heat and see married for about 20 to 30 min, mixing from time-to-time to prevent the milk from Britain from the bottom. And also for the thin film to form formation on the top. You can also put a piece of parchment paper on the top to prevent the oxidation. Or if you have a Soviet machine, you can just drop all the ingredients in the bag, vacuum seal it, and forget about it for 30 min. That would be a more and more convenient way to make it. But we're going to stick to the classics. Now the milk is ready, it's full infused. Now all I'm going to do, I'm going to finish out our onion, as easy as that. And I'm going to let it cool down just a little bit. 6. Sauce Incorporation | Béchamel: The temperature of the ingredients is very important in the measurements source preparation. The best formula to go for is to use the warm milk and warm room. But if you prepare drew in advance, you can also use a cold room, but the milk should be warm, not boiling hot, warm. Otherwise, you will have clumps and splatters all over your kitchen and nobody wants that. The other common mistake that some people make, which leads to a clumpy rational source, is when they add all of the milk to the rule all at once. That's not the best way to do it. The best way to do it is to add a little bit of milk to the row, mix it to the even consistency, add a little bit more, mix it, and then add all the rest. And that's what we're going to do right now. And then we're going to let the source hook for about 20 min to the consistency that we want, which is better. Here it is. Our bashing meals sauce is mostly already, it took less than 20 min to cook out. But what we should be focusing on when preparing the sauces is not the time, but the right consistency and inconsistency here isn't a pet. Now pay is a kind of consistency for the soul that is not too thick but not too running, the one that is just coating the spoon. Now we're going to strain our best male source through a strainer with a cheese cloth like this. You might want to dump it a little bit with water so it doesn't absorb any of our pressure, especially. The last step in our HTML source preparation is seasoning. As a matter of fact, this is the last step in any kind of sauce or Sue preparation once you ensure that the consistency is correct and you don't need to reduce it anymore or add more liquid. So you don't add up with too salty or to pepper sauce. The seasoning that we're going to use, Hubble Shamil is sold white pepper and a little bit of nutmeg. 7. Sauce Evaluation | Béchamel: Here it is. Our perfect classic visual source is ready, but how to judge if you've made a good rationale source, this is easy. It shouldn't be perfect consistency. If you remember, not too thick, not too runny and it shouldn't be a smooth without clumps and shiny. And it should not have dominant ****** present in it. Just like this. Now I'm going to show you how to make three small sources based on the Nashville. 8. Three small Sauces from Béchamel Sauce & Mornay Sauce Mussels: Now you know how to make any kind of sauce based on bashing mill and it's your time to practice. Now I'm going to show you how to make a dish that is perfect with one eye sauce. 9. Final thoughts | Béchamel: That's it for this first class in the fringe sources series. Today, we've learned a lot with you. And you might feel a little bit overwhelmed right now, but trust me, just give it a go and practice. If you follow everything that I've taught you today, after one or two times of practice, you will have no problem whatsoever making a bash email or any kind of small source derived from national. Don't forget to do the class project and share it with me. I'm here for you guys and I will be happy to give you my feedback and follow your calendar you progress. That's the main reason why I choose to make category classes online for you, because I want more people to succeed at cooking and enjoy doing so. This is not a rocket science. One can muster it. And before you go, if you liked this class, please review it. Just read a couple of sentences describing what you've liked about this class and what you'd want to learn next from me. This will really help for this class to be visible to more people on this platform and beyond. And also follow me as an instructor. So you'll be the first one to know when they release a new class so you can really benefit from it. And that's it for now. You are the best, You're my hero. And I'll see you in the next class. 10. Class introduction | Tomato: You might already know that there are five leading sources in French cuisine, those on which all the other sources are based. So once you must have the technique of making each one of these five sources, you'll be able to make any other kind of French sauce and really rough it in the kitchen, you become the master of French sorcery. Hi, my name is Natalia, also known as Chevron. And you might know me from many other classes on binary skills and techniques. And in today's class, I'm going to teach you the Art of French sorcery with one of the five leading sources and French cooking as we know with tomato sauce. Tomato sauce class is part of this series of classes. And these are not just the video recipes. This is not what we do here. This is a real class with technique breakdowns, with chefs, insights, and with explanations of how you can use this new knowledge to your calendar adventures beyond just tomato sauce preparation. This class is for those of you who like to ask the question, why? Why do we use this technique in this specific recipe? Why do we use these specific ingredients? The informational value of watching this class is equivalent to a tendon in real life class in a full-time culinary school for chefs. If you like this one and you want to get a complete knowledge about all the French sources and become the master of French sorcery. Do check out my profile where you'll be able to find all my other classes and do follow me as an instructor here. So you'll be the first one to know when they release new content that will help you to become a better, more competent chef. In today's class, we're going to break down the details behind the camera technique of tomato sauce preparation. We're also going to talk about the variations that you can take on the classical tomato sauce and make small sources. And finally, we're going to prepare a delicious, aromatic, beautiful French summer dish. 11. Important: technique breakdown | Tomato: Making a base tomato sauce used to be done with the addition of rule, a stature thickener that we've just used in the preparation of a bishop male source in our previous class. But nowadays, chefs completely omit this and content with a tomato puree alone, which is just sufficient enough to thicken the sauce. In the future when you'll be working with some kind of sauces that contains fruits and vegetables. Can see they're using their pure red to thicken the sauce. Instead of agents, some kind of external thickeners, sources of these kind, also known as Cooley in more than French kitchens. Structurally, we've clarified the fact that the thickening agent in the tomato sauce Is the tomato puree. But what is the flavored liquid? The flavored liquids in the tomato sauce Is the tomato juice itself. Basically it, tomato sauce is one of the most straightforward sorted that you can make. It takes a lot of time and place, but it will be hard to forget the ingredients or the technique in this source. A very important factor in a truly delicious tomato sauce preparation is the quality of the tomatoes. Ripe, juicy, sweet tomatoes picked justin season. This is the chefs best kept secret, and it is what separates a great homemade tomato sauce from a watery Play Store, both tomato sauce. So keep this in mind when working with vegetables. In most cases, I would even say in all the cases, these are not the vegetables that are boring. It's their quality that is not up to par. 12. Sauce Preparation | Tomato: Now, the tomato sauce that we're going to be preparing today is the vegetarian version of the source. Here you may ask, I thought the tomato sauce is always vegetarian. How can one make it non vegetarian? That's a fair question. Some chefs, if they are preparing this tomato sauce to be using some kind of meat dishes, they might use bacon fat, e.g. instead of olive oil or other kinds of vegetable oil to setae are all tomatoes. And sometimes they might even throw a couple of bones in to give them more meaty and umami flavor to the source. That would only make sense of work if you know that your tomato sauce is going to be used for meat dish, otherwise, the meaty flavor would be too dominant and to misleading for your tomato sauce. So in the classical tomato sauce preparation, you would typically start with lightly sustained vegetables without giving them any color or brown. But I personally believe that the process of roasting vegetables gives a more umami flavor to all kinds of vegetable sources and dishes in general. So as a compromise, we're going to do a little bit of both. So the first thing we're going to do, we're going to preheat your oven to 450 degrees fahrenheit. Meanwhile, we're going to rapidly chop two quarters about one kilo of our red tomatoes. Bear in mind that we're not removing schemes, were not feeling the tomatoes for the tomato sauce preparation, not now, not later on in the process. We will be doing the tomatoes later on in the class when we will be doing our attitude a recipe, but not right now. Right now I feel it's just the waste of time since any kind of large particles that will be left in the source after purine will be removed during the process of passing it through the CIF. And finally, keep in mind this size of your cuts when you're cooking your vegetables. We'll be cooking our tomato soup bureaus and our tomatoes with whole shallots, which are about this size. And you want your vegetables to be more or less of the same size, so you don't end up with some vegetables to be overcooked and some undercooked. And now I'm going to mix my cat tomatoes with some garlic confused vegetable oil, season it a little bit with salt and spread it on a baking tray. I'm also going to add a couple of whole shallows. I'm not going to peel them. And the reason for that is that the audience, they tend to Brown much faster than the rest of the vegetables when you rolls them. And we don't want too much brown in and our tomato sauce since we already stepped away from the classical preparation than just sustain them. And I'm also going to add a little bit of fresh rosemary and bake it for 20 to 40 min, keeping an eye on it. So while half of our tomatoes are roasting, we're going to work with the rest of them. We're going to first leaf three or four tomatoes for there, the recipe, the rest we're going to set, they're using the classical tomato sauce preparation method for that. First, I'm going to prepare all of my Amazon plus all the ingredients that I need. So when I need them, they're already and I don't need to go back and cut and then waste my time. I'm going to prepare everything right now. With the tomatoes. We are going to dice them to about a medium dies. In calendar. There are four cubicle. There is Bruno Mars, which is a super, super, super, super small cuts. And then we have these small cut, the medium cut and the large cuts. The medium cat is about half an inch in size. So this is what we're going to do for our tomatoes. Next, we're going to cut our shallow or audience if you are using only onions and carrot. First, we're going to peel them. And then just for fun, I'm going to show you another kind of card which is called Python. I'm not sure if I pronounced that correctly, but it's gonna be, it's spelled over here. These kind of cut represents the natural shape of the vegetables. And we're going to do that and also I'm going to cut it in half. So it's a half-page and cut. Once you see what I mean that you understand that is actually the most common cards for any kind of audience. All the way to the bull calves and Dan. Now, let's quickly go through the whole mess and through all the ingredients we're going to use for our tomato sauce preparation and then start cooking. Garlic infused vegetable oil, shallots, carrots, tomato paste, which is by the way, where most of our vibrant red color is going to come from. White wine for the D glazing over the oven pan. Once it's done. Tomatoes, of course, three bailiffs and ten peppercorns, which we're going to tie with the biggest wine and cheese cloth. This item is called as a share, and this is a category item that is often used for stokes broth and sauces preparation. That's where you can put all of your flavoring ingredients inside. And to finish the source, we're going to season it with salt and the secret ingredient, sugar. To start the cooking process for our tomato sauce, I'm going to use a large ports like this. Take into account the whole lot of tomatoes that we're going to use. So I'm going to put it on heat, makes sure that it's warm enough, and then I'm going to add the oil. This is the correct procedure and the most common mistake that many people make. First, you need to heat the pan in any kind of saying that you're doing and then you add the oil so you don't burn the oil before you start cooking. Then I'm going to add the shallots and sweat them, so it's enough shallots are, audience is a process that takes at least 5 min on low heat. You really want to get all the sweat out of your audience for shallots. Then I'm going to add the carrots and cook them for about one to 2 min and then add the tomato paste and cook it, fry it until you see the change in color to a more deep red color. Then we're going to add our tomatoes. And once the release the Jews, we will put this subshell and tie it to the side of the pen and cook it for about 15 to 20 min, steering from time to time. Our OC tomatoes are done. As you can clearly see what I'm gonna do now, I'm going to cut open the shallots very carefully and remove the paste. And do it very, very carefully because there is lots of heat trapped inside the shallots. So you don't want to get burned here. And I'm going to add all the content of the pen to our tomato sauce, except of course for the Shalit pills and the Rosemarie. And then I'm going to integrate the band with some white wine. As you know, all the best staff, all the juicy stuff is always left at the bottom of the fence so we don't want to leave it aside. We're going to edit to the tomato sauce as well. Now we're almost there. I'm going to remove our subshell now from the board with all our flavorings, blend all the ingredients of our posts in a powerful glands act and pass our tomato sauce to receive. Here's one extra tip for you. If you are trying to blend in your blend some kind of ingredients that are really, really hot. You want to remove this cup from the top of your blender because you need to leave a point for the heat to release. Otherwise, you will end up with an explosion in your kitchen. And instead you can just put a towel on top and just keep it there. Here it is. Our perfect tomato sauce is ready. As you can see, it's already the right consistency, so I don't need to cook it to reduce it any further or add any liquids to it. What I'm going to do now, I'm going to put it back in the brain to summer, season it with salt and add a little bit of sugar. It adds all the difference. 13. Sauce Evaluation | Tomato: A well-prepared tomato sauce must have a good, vibrant red color. It must also have a good sweet tomato aroma and must be of the right consistency. Smooth, no lumps. A little bit thicker than Shamil sauce, but not too thick. And finally, a balanced, Concentrated flavor of tomatoes. As we discussed earlier, it should taste like meat. If you decided to use bacon fat, it should taste like tomatoes. On steroids. The variations that you can make with the tomato sauce are endless. You can add more vegetables to eat and peripheral, or you can add more herbs and ******. The world is your oyster here. One of the most populous small sources of a tomato sauce is a creole sauce. For creole sauce, you would typically add some bell peppers, celery, lemons, and the green pepper wherever you decide to do with your variation. So with tomato sauce, remember that the sense of flavor balance and the quality of the ingredients, or 60k. 15. Final thoughts | Tomato: That's it for the second class in the fringe sources series. I hope you've learned something new today and you feel full of ideas on how you're going to apply your newly acquired knowledge and skills in your own cooking. And that's really the whole point of this class. To give you a new calendar and knowledge, teach you a couple of skills and inspired to create and be confident in your kitchen. And don't forget to do the class project and share it with me. I'll be happy to give you my feedback, answer your questions, and follow up on your progress. And before you go, if you liked this class, please leave a review, right, a couple of sentences describing what you've liked about it and what would you like to learn next to meet? This will really help my class to be visible to more people on this platform and beyond. And don't forget to follow me as an instructor here. So you'll be the first one to know when I release a new class so you can really benefit from it. Okay, that's it for now. Thank you for watching. You're the best yamaka literary hero, and I'll see you in the next class. 16. Class Introduction | Hollandaise: Hollandaise sauce can be one of the most streaky among the five mother sauces in classical French cuisine that we're learning in the Master of French Sorcery series. But then she worried, you're in good hands. I'm going to break down the technique of Hollandaise sauce preparation for you, give you some extra tips and make it easy and logical to follow at your own time in your own kitchen. Hi, my name is Natalia, also known as Schaeffer the cover, you might know me from many other classes on catenary skills and techniques. And in today's class, I'm going to teach you the Art of French sorcery by making one of the five leading sources and French cuisine as we know it, sauce Hollandaise. If you're new here and there's the first-class you're watching. First of all, welcome. And second of all, let me brief you quickly about the class series as a whole and what to expect on this Hollandaise sauce class must have fringe sorcery is this series of classes focused around the calendar techniques of making five leading French sources male All on this, dilute the Espanol and tomato sauce. And these are not just the video recipes. This is not what we do here. These are real legit classes with full technique breakdowns, with chefs insights, explanations how you can use this new knowledge in your calendar adventures beyond just these five sources, preparation. Basically, once you master the technique of making these five mother sauces, you'll be able to make any other French sauce. You will become the master of French sorcery and you will be the chef in your kitchen. Today, Hollandaise sauce class, you're going to learn how to emulsify eggs properly and safely each time without overcooking them. Common mistakes when making the Hollandaise sauce and they are troubleshooting how to use the Hollandaise sauce preparation technique to make small sources achy Hollandaise sauce variations on the example of source Muslim. And if that's not enough, we're going to make a popular breakfast dish that goes amazingly well with sauce Holland is, we're going to make beautiful delicious eggs Benedict. Remember, knowing 1,000 recipes is not going to make you a great chef, but knowing and mustering several calorie techniques, will and coloring techniques. This is exactly what you're going to carry out out of my classes. 17. About the Sauce | Hollandaise: You might remember from other classes that each five of the Lydian sources differ from each other by the type of flavor liquid and the thickening agent that's being used. In the case of sauce Hollandaise, the flavored liquid is not so much of a liquid if you think about it. Well, it's a combination of melted clarified butter and the vinegar reduction. And the thickening agent is egg yolks. Let's talk about the flavored liquid for a second. But if it an acidic liquid, fats and water, those are the two polar opposite liquids that are not usually mixed together unless some kind of external forces get involved. When Nixon fat and water, usually for some kind of sauces and dressings preparations, chefs can create an unstable emotion or a semi-stable and stable emulsions. And if you ask Dr. Google what an emotion is, it will tell you that an emulsion is a mixture of two or more liquids that are not usually mixed together, such as water. Creation of an unstable motion is quite easy and straightforward. All you need to do is use a powerful blender to mix together all the ingredients. The sheer force of the blender will break down the water and fat particles into such small sizes, they will be evenly dispersed and get lost in the web of particles at least for some period of time. But do not doubt here, if you leave this mix in peace for some time, the fat particles, they will eventually find their way back to each other and will eventually split away from the watery part of the mixture. We've all seen these kinds of mixtures. Usually they come in the form of the homemade salad dressings. What do you do here? You just shake the bottle and it's evenly mixed the game. So that was an unstable motion. But Hollandaise sauce is a different story. This is the place where the thickening agent, the egg yolks come and play in Hollandaise sauce, the eggs, they act not only as a thickening agent, but most importantly as an emulsifier. In cooking. Stable emotions and semi-stable emotions, they usually always involve some kind of emulsifier and egg yolks due to the lecithin present in them. They are one of the most common and popular emulsifiers in currently arts. Emulsify is a kinder agent that basically coats the surface of the fat particles, prevents them from colliding back to each other, forming the uniform layer and splitting the source. In other words, emulsifier helps to maintain the evenly distributed source mixture for a much longer period of time. By this time, I hope you have at least a sketch image in your mind of the food science and the processes that happen in the urine, the Hollandaise sauce preparation. Now, let's start cooking. And there will be explaining along the way what's happening and what's important for this source technique. 18. Clarified Butter | Hollandaise: If you are a fan of French cooking, I think you should always have a block of butter in your fridge or even a jar of clarified butter. Like me, I have a container of clarified butter that is prepared in the vegetable source class. If you haven't watched this class. Now we will follow the footage from the clarified by the preparation from the Bachelor class. And if you have, you can just melt down your clarified butter like I'm going to do, and jump right to the reduction chapter with me. But it consists of three components, right? If it water and milk solids, and the clarified butter, as we know it, is the pure Verifit. So what are we going to do now? We're going to cut our body into smoke and melted down on lower heat. You're going to cut it in blocks so it will be just faster to melt. So we can separate the body into these three components. And they're only going to keep the benefit, which is the glorified water. So what we have right now here is the melted butter split into several layers, as you can clearly see it. What we did, we just let the bottom melt and that's it. But if we left it at the stove top for a little bit longer, for about 15 to 20 min, we would end up with different products by the name of good, which by the way, you can probably buy it in your supermarkets. The difference between the clarified butter and the gift lies in the flavor. The flavor is a little bit more next year, just because of the longer cooking process. The reason why specifically clarified butter is used in many recipes in the French cuisine and in other cuisines. Is that the milk solids that are present in regular button, they Brown much faster and usually we don't want any browning are burning happened. So we remove them from the bottom. And in this particular recipe and then other starches sources, we also want to remove the water particles, which may shelter nicely starches, and we don't want that. So it's much easier to work with pure butterfly. Now I'm just going to skim off the tough part and carefully remove the bottom fed to the separate bowl. 19. Reduction | Hollandaise: Nowadays you can find a lot of variations of the Hollandaise sauce. Some people also confuse it with sauce Bearnaise, which is quite similar. So it might get a little bit complicated and hard to identify which is which and what's the classical version? Well, you're in luck, I'm here and I'm going to share this knowledge with you. The classical version of the Hollandaise sauce is the least complicated one. And this is the one that we're going to make today. The main difference lies in the type of reduction that's being used. And today we're going to simply reduce some white wine flavor in it with few peppercorns in the process. By the way, reduction is the calorie process. When you see something on a very low hit, just barely see Marine. During this process, the water particles, they evaporate and the flavorings stay in the pot, making the remaining liquid more concentrated with flavors. During the reduction process, it is crucial to see mostly liquid not boil it simmer because when you start to boil the liquid, the flavor particles, they may also escape the put together with the water particles. And that's not what you want here. So let's start reusing and then we are going to strain the remaining reduction through the fine safe, making sure that nothing is left in the pen. Remember that all of the best concentrated flavors, they always seem to be left at the bottom of the pen. So scrub it with your spatula. And then we're going to move on to the next step. 20. Incorporation | Hollandaise: It's time for the most tricky, yet exciting part of the class. Now I'm going to show you the process of source incorporation. There are several very important aspects in the Hollandaise sauce incorporation. So pay attention here. I will try to break down and explain each step, making sure that you will succeed when you attempt to make column the source at your home. But if I miss anything or if something is unclear, don't hesitate to drop me a comment in this class and I'll make sure to address your doubts. As you remember from the introduction class, engines in the Hollandaise sauce preparation or the egg yolks. In order to avoid the health risk, it's important to use the pasteurized eggs for this recipe. And also it's better to use as fresh eggs as possible. As eggs, they tend to lose their texture as they age. So it's just easier to work with fresh eggs when preparing sources. If you remember the technique of making the vegetable source from our first-class, you'll remember that there we've started with our thickening agents, the rule, and then we started to slowly add in the liquid. Here in the Hollandaise sauce preparation, that technique is similar. We're also going to start with our thickening agents, the egg yolks. And then we're going to add in all of our vinegar reduction. Once with a little bit of water. It's so little that you might as well add all of it at once and vigorously start whisking in the glass or stainless steel ball over the beam Murray, the hot water bath. One of the most common mistakes that people make when making the Hollandaise sauce. They tend to overcook the eggs and make the sauce curdle. This will happen if you start beating your eggs over the boiling point, the temperature will get too high and the eggs will coagulate and simply overcook. So to avoid that, first of all, don't use the boiling pot to take it off. Second of all, do the whiskey and vigorously, and I really mean vigorously. This process will help the eggs to cool down a little bit during the process as well. And finally, it makes sure that you really scrubbed all the surface of your bowl while whiskey. And this will make sure that there are no eggs untouched at the bottom and then don't get overcooked either. We've whipped our egg yolks and they go to the conductor little bit. Make sure that you do not use the aluminium goal for this process. If you did, your egg yolks won't be as light and yellow. That's because the aluminum tends to oxidize, make the yolks look great. Now we're going to start slowly incorporating the rest of our flavored liquid, which if you remember, it's clarified butter. Here it's very important for the butter to be just one and fluid, not hot. For the same reason, we are not using the hot water bath. And he is also important to allow the egg yolks enough time to really emulsify the button. And that's why we're adding it very, very slowly to the mixture. If we add too much water at once, our source will break, we can save it. And I will explain later on how to do it. But why make a mistake if you can avoid it? Our Hollandaise sauce is almost ready. Almost there. Always loved to do is add a little bit of lemon juice and seasonal, correct? Every time we're trying to make any kind of soup or source, we always season at the very end. Here it is. Our Hollandaise sauce is radium brava. You did it. I'm so excited to start reading your stories of your calories success and see your photos. The last node that I want to make on the Hollandaise sauce is the health and safety note. Never tried to make Hollandaise sauce in advanced, Hollandaise sauce is usually made to order, meaning just before serving. It's a worm egg sauce. And if you remember from my color education class, there is a temperature chart for all kinds of cooked foods that Chef should consult with in order to make and keep their food safe for consumption. And in case of Holland is the maximum time that you can keep it for is one to 2 h max. And it must be always kept at a constant temperature of 145 degrees Fahrenheit. If it gets any hotter, the eggs will overcook it. If it gets any colder, it will fall right into the danger zone. The perfect conditions for the bacteria growth, and it will be no longer safe for eating. So be cautious. 21. How to save your broken Hollandaise Sauce | Hollandaise: Just in case if you haven't been whiskey and your Hollandaise sauce fast enough, or your edit too much bought at a time and your Hollandaise sauce is split, do not give up. Your source could be safe. Let me show you how. It's very easy actually. Just taking you bowl with a little bit of water inside and start slowly. Remember this time slowly. Adenine your broken Hollandaise sauce to the new ball and keep on whiskey. 22. Evaluation | Hollandaise: I think by now you already understand what a perfect Hollandaise sauce should look like. You just have a nice yellow color and the pleasant shine. It should be smooth with no egg pieces inside. A little bit thicker than rational source, but not too thick. And finally, it should have, it should smell like butter and tastes like it with a little bit of acidity present, not so much, just the perfect balance. Now, let's make a little variation on our Hollandaise sauce and transform it into a source Muslim. 25. Final thoughts | Hollandaise: And that's it for the third class in the French sources series. I hope you've learned something new today. And the Hollandaise sauce does no longer seem like it, too complicated to make category product. I hope you feel that power over chef inside you. Like you can make anything, any kind of source that's based on x or butter. Before you go, just a quick reminder to do the class project and share it with me. And if you liked this class, please write the review. A couple of sentences would be just enough for my educational content to be visable to more people. Forget to give me a follow. So you'll be the first one to know when they release new content and you can really benefit from it. That's it for now. Thank you for watching. You're the best Yammer calendar hero. And I'll see you in the next class. 26. Class Introduction | Velouté: Dilute. It feels like the most fringe source of the sources that we're discussing in this French sources series. It was even among the original mother sauces as established by the legendary French chef Marie Antoine cream in the 19th century. When translating from French the word volute, it means velvety, coming from his pale color, smooth and glossy appearance and pleasant and valence taste. What could be more French? Hi, my name is Natalia, also known as Schaeffer the Kaaba. You might know me from many other classes on calendaring skills and techniques. And in today's class, I'm going to teach you the Art of French society by making one of the classic five mother sauces in French cuisine as we know it. Sauce diluted if you are new here and that's the first-class you're watching. First of all, welcome. And second of all, let me review quickly about the source series as a whole and what to expect from these volute class. My style French sorcery is this series of classes focused on the culinary techniques of making five leading French sauces measure male, Hollandaise, volute, Espanol, and tomato sauce. These are not just the video recipes. This is not what we do here. These are real proper classes full of culinary technique breakdowns, chefs, insights and explanations of how you can use this new knowledge beyond just these five sources preparation. Basically, once you master the technique of making each one of these five leading sources, you will be able to make any other classical French sauce. You will become the master of French sorcery. And then today's volute the source class. You are going to learn what kind of dilute the sources there on how to make a really flavor Concentrated chicken stock. What is rule, what kinds of foods era and how to cook? How to make a really smooth chicken volutes a sauce, and how to use this chicken load of source in order to make small sources, also known as the looters source variations on the example of source supremum. And if that's not enough, we're also going to make a really popular chicken dish that goes great with the polluter source and its variations. We're going to make a chicken cordon blue. Remember, knowing 1,000 recipes is not going to make a great chef, but knowing calorie techniques, will and Kendrick mix, this is exactly what you're going to carry out from my classes. 27. About the Sauce | Velouté: As you might remember from the other fringe sources classes, each one of the five mother sauces structurally consist of two parts, if flavored liquid and a thickening agent. In case of flutist source, the flavored liquid can actually be one of the following three. Chicken stock, veal stock, or fish stock. Today will be using the chicken stock in order to make volute a source and make the most popular variation of the voltage source will be making the chicken. And the thickening agent would be the white rule as starch thickener consisted of fat and flour in equal proportions by weight. When it comes to source polluter in order to make it as velvety as possible. In other words, true to its nature, it is crucial to use the boost, pale, and delicate versions of both the chicken stock and the rule. Meaning that when we will be making the chicken stock in the next chapter, we won't be brown in the bones as we might have done for other meters stocks. And we'll be using the white roof specifically, there are three types of fruit. White row, blonde, and brown. Root. Y true takes the least amount of time to cook and is therefore the most pale in color. Now, let's start booking with the chicken stock preparation. 28. Chicken Stock Preparation | Velouté: Before we start cooking the chicken stock, Let's first prepare all of our Amazon plus all the ingredients that we're going to need for this recipe execution in the form that we're going to need them. Traditionally for any kind of wide stock preparation, a chef would use the following proportions. Hundred per cent of water, 50 per cent of bones. If we are using the bones, if it's not the vegetable stock. And ten per cent of mirror Gua. Gua is a combination of aromatic vegetables that are usually used for stocks and bras preparations. The vegetables that are usually used for onions, celery, carrots, and mushrooms. Carrots might give a little bit of color to the stock. So today, we'll omit it and prepare the classical white Nearpod using just onions, leeks, and theory. Now, let's watch Bill and cut everything so it's ready when we need it. The main report is ready. Now, let me show you how to handle the aromatics. In the previous classes on French sources, I've showcased how to prepare it as a shaded pieces using the cheese cloth and dependence, that's my favorite method. But today, just for fun, I'm going to show you another way how to handle ****** and herbs. We are going to make the bouquet gar nicht for the bootlegger need, we're going to use a piece of leak, cut it lengthwise, take out the inner part was added, so Amazon plus and staff it with a matrix of your choice. I'm going to use here some Rosemarie, partially stems and bailiffs. And finally, we need to tie everything together with the biggest wine. Now, let's take out the chicken bones out of the fridge and start cooking the stock. The first step would be to blend the bones in order to remove most of the impurities. We need to get rid of them. At this stage. We don't transfer them to the main board preparation and all the bonds is easy. All you need to do is watch the bones, lays them in a large pot, cover with cold water. Importantly, you need to use cold water because most of the impurities from the meaty bones, they dissolve much faster in cold water and not so much in quotes. Then bring the mixture to boil, scheme the impurities removed the bones, discard the rest of the port, we don't need it. Finally, wash the bones and the radius for the actual stock preparation. Now, we're going to repeat the whole process again, but this time using the actual stock measurements that have talked about earlier on in this chapter. So we start with a large food, plays the bleached bones inside, cover them with cold water, again, bring to boil and then reduce to c n scheme off any of the impurities that come to the top at this stage. Next, we're going to add in our white map one and the bootlegger named in this recipe, you can just drop the bootlegger knee inside without tying it on the side of the board as we did for the other recipes because we are going to strain the port anyway. And the cooking process for the chicken stock is not that long. Cmo for about 1 h and keep on scheming the port from time-to-time. Remember, when preparing storks and sauces, we never want our port to boil because that will lead for all the flavors to escape our ports together with evaporated water. And we don't want that. Also, it will lead to all the impurities to be a mixed bag into the port. When the stock is ready. Scheme it one last time, remove from the heat and strain through the cheese cloth. The clear stock cool down over a nice bath in order to get it out of the food danger zone as fast as possible. If you've taken my color education basics class, you will remember that the danger zone is the temperature range that provides the perfect conditions for the bacteria growth in foods, making them unsafe to eat. And as chefs will always try to avoid this danger zone by keeping the foods at either higher or lower temperatures for storing purposes. 29. Roux | Velouté: Now it's time to make the rule for our diluted sauce. If you've taken my first-class on the French sources, the bashful source one. You already know how to make the rule and what's important for it. So today, I'm not going to go into much details about it, but we're going to make a small alteration to our volute, a source route. Dilute the source is more vegetable intense flavor sauce. So we're going to add another batch of marijuana TO rule. This time the Merck one needs to be cut into smaller sizes for the ease of its further use and to extract more flavor out of it. Smaller sizes increase the surface area. The larger the surface area is, the easier and faster is to extract the flavor as easy as lead. To sum up, for the diluted route preparation, we're going to need the clarified butter, the white smear prologue, and the all-purpose flour in equal parts. Once again, I highly encourage you to go back and watch the animal source class. Because there I explained why we use the clarified butter and the all-purpose flour specifically for these recipes. And I've also shown you how to make the clarified butter at home. So if you want to get the answers to these questions and more, go and watch glass one. And today I'm not going to repeat myself to bore all of those people who already done so. We start with a large board, bring into heat at 150 g of clarified butter, and then add your white milk. Sweat the veggies at low heat, make sure that you don't Brown them at all. Male sweating. And finally, add all-purpose flour, mix everything and cook for about one to 2 min. Then take it off the heat and let it cool down a little. All right. 30. Incorporation | Velouté: Let's bring the chicken stock to Sima. When incorporating liquids into the rule or rule into the liquids, it is best to use both at warm temperatures. If the stock is too cold, it may end up creating lamps in our source. And we don't want that to happen. There needs to be smooth. Okay, The chicken stock is warm enough. Now I'm going to take the port with the Ruins Site and put it back on heat and start adding the stock. Let's put one level at a time, a matrilineal until the first one is fully incorporated, fully mixed in into the room and make the uniform mixture. And that's how it goes until all the stalk is incorporated. Then we're going to add in another book and Garnier, or essentially the pieces and schema and reduce it to the desired consistency. Then we're going to string you through the cheese cloth. 31. Evaluation | Velouté: The principal for the beluga source evaluation comes from its name. It should look and taste velvety. Build a source should have a nice pale and even color and the goods shine, not oily, just a pleasant silky shine. It should be quite fragrant in herbs and vegetable aromas plus the type of meat that you've decided to use for this video, the preparation. And the same goes for taste, a balanced chicken and vegetables taste not starchy. And finally, it should have an opaque consistency, good coating, smooth, no lumps. 32. BONUS: Sauce Suprême | Velouté: So subframe is one of the most popular variations or small sources from the diluted source. It is used to accompany many of the chicken dishes, including the one that we're going to be making in the next chapter. Now, let me show you how to make so supreme. 34. Final Thoughts | Velouté: That's it for this fourth class in the French sources series. I hope you've learned something new today. And now you can confidently make a volute a source or any kind of wide starches source with your eyes closed. And I hope you feel more confident as a chef and feel full of ideas on how you're going to entertain and amaze your guests. And before you go, just a quick reminder to do the class project and share it with me. And if you liked this class, please review it. A couple of sentences would be just enough for my educational content to be visible to more people. And also, don't forget to give me a follow. You'll be the first one to know when they release new contents so you can really benefit from it for now. Thank you for watching. You are the best Yeoman binary hero. And I'll see you in next class. 35. Class Introduction | Espagnole: Hi guys, welcome to the last class in the French sources series. Today we'll be cooking sauce espanol. Espanol is the most expensive, the most time-consuming, but the most luxurious of the five leading French sources that we've cooked so far. If you're new here and this is the first cluster watching. First of all, welcome. And second of all, let me introduce myself. My name is Natalia, also known as Chevron. And you might know me from many other classes on calendaring skills and techniques. And today I'll be your instructor in this master or French history class. Master French sorcery classes are focused on the calorie technique breakdowns behind the preparation of five Lydian French sources, which are Shamil, Hollandaise, volute Espanol and tomato sauce. And as I've already mentioned, these Espanol class is the last class in the series. So if you haven't yet watched the previous four classes, I highly encourage you to go back and watch them all. These are not just the video recipes. These are classes that are full of color technique breakdowns, chefs insights and explanations on how you can use this new knowledge to your calendar adventures beyond just these five sources. And if you're done, however well-done, I'm happy to see that you've decided to take this long journey towards the French sources mastery together with me. And then today's Espanol source class, we're going to learn how to make a classical meat broth, how to make a brown room, and how to use these sources panel as a base to make and other small sources such as demographics, which in return act as a base to many, many, many other fringe brown sauces. And if that's not enough, we also going to make an absolutely delicious meat dish to accompany our sources panel, we're going to make an indulgence slow hooked. Remember, knowing 1,000 recipes is not going to make you a great chef. But knowing calendar techniques, will and coloring techniques is exactly what you're going to carry out of my classes. 36. About the Sauce | Espagnole: As Bernoulli source is one of the five mother sauces in the classical school of French cookery. As a calendar instructor, I like to break down all the dishes into structural components. So the culinary techniques used in their preparation or easier to understand and be applied to other similar dishes. If you focus on coloring techniques instead of the recipes, even the most complicated dishes turn out to be not so complicated because you understand the fundamental principles behind them. So let's use this thinking to the Espanol sauce. As with all other French sources, source Espanol consists of two parts, the flavored liquids and the thickening agent. The liquid used in the Espanol sauce preparation is the veal stock or broth flavored with some vegetables and aromatics. And the thickening agent is the brown R2P. We already worked with you with meats dogs in previous classes, but so far we've done only the white meat stocks. And although the fundamental principles behind the midst of preparations are the same, these veal stock, or more precisely, we'll, broth would be different. First of all, we will be making a broth instead of a stock. The difference between stock and broth is that in stocks you usually only use the bones and in broth you use mid parts or recommendation of meat and bones. And today I'm finally going to Brown everything. I'm going to talk more about it in the next chapter. And the same goes for the thickening agent. So far we've only prepared with you the whites type of fruit, the quickest to make. But today we'll be making a brown robe, and this also will be covered in the next chapters. Now, let's start cooking. 37. Veal Broth Preparation | Espagnole: So the brown broth preparation, as the name suggests, there will be some brown in the vault in the process. But before we do that, first of all, we're going to do what all the goods chefs do. We're going to prepare our mesoderm plus all the ingredients that we're going to need for this recipe execution in the form that we're going to need them with first ingredient we're going to need. And the largest one light weight is what? We're going to need a lot of water today, ten liters. You're going of course use a small amount using the proportions. And I'm going to tell you in a second. But I'm using that much of water because we need to make a lot of real broth to be enough, not only for the aspen units of preparation, but also for another source that I'm going to show you today, Damocles. And because the real growth takes so long to cook, it is always worth to make more of it and then just store it in the fridge or freezer. The normal proportions to make an any kind of brown stock or broth or 100 per cent of water, 50 per cent of bones, or 20 to 30% of meat and bones, which we're going to use today. Ten per cent of five per cent of tomato puree or 1% of tomato place because it's more concentrated a ship. So if you don't need so much of brown stock, you can use these proportions to generate the amount of brown stock that you'd like to have. Next item on our methane plus is the view meet do not wash of lunch. They meet this time as we did with bones in the white stocks preparation because that might inhibit the Brownian process. Next goes to the nearest one. Here boy, is the aromatic vegetable mix that gives that extra depth in flavor and aroma to all stocks, broths and sauces. In this brown stuff preparation, we're going to use a classical mirror, which are onions, carrots, and celery. And just for fun, we're also going to add some mushrooms, Martians and meet, always go well together. So why not going to need to watch and dice them into relatively large pieces? The size of vegetable cards in the stokes bras and source preparation usually depends on the texture of the vegetables and the cooking time. Meets broths and stokes take a lot of time to cook. So there is absolutely no need to cut the vegetables into small dice. If we do so, we will get our vegetables fully cooked and extract all the flavored, want to extract from them long before that will be solved for the meat bones and neat. So for now, we're going to stick to the large cats. When it comes to the tomato part, you can use either tomato puree, a tomato paste if you use the later one, don't forget to reduce the amount as per the earlier proportions. And today I'm going to use the tomato through rep. And the last item on our class is this a shaded pieces. Especially the pieces is the cheese cloth bag fields with aromatic herbs and ****** to complement our broth. Today, I'm going to fill it up with some bailiffs, parsley stamps, thyme, and peppercorns. Now we're ready. Let's start cooking. First. We're going to place the view meets on a baking tray. Know, parchment, paper, no silicon metal this time, a little bit of vegetable oil and roasted at 430 degrees Fahrenheit for about half an hour. Then we're going to add in our marijuana are vegetables and rows for another half an hour until we see some brown in appearing on the vegetables and meat. And then we're going to add in the tomato puree or tomato paste and roles for some more. Transfer all the components of the trade to a large stock pot covered with cold water and bring it to CMYK. Meanwhile, if you have anything left on your tray, you can also do a glaze it. You should also do a glaze it while it's still hot and transfer this the glaze mixture also to the port. Finally drove the sachet in and CMO for as long as it takes. Well, suggested time for cookie in any kind of real stuff abroad is 6 h. And you'll definitely get the best out of your broth if you do just that. But let's be realistic. Very few people would be able to cook for that loan. So anything not less than two to 3 h should be sufficient for a brown broth preparation. But if you have time and space, you should definitely see more for foo six to 8 h. And don't forget to keep on scheme and throughout the whole process. When the broth is radiant, strand through the cheese cloth and cool it down over an ice bath. If you're not intending to use it immediately. 38. Brown Roux Preparation | Espagnole: Row is a starch thickener used mostly for the sources preparation. Today will be making the longest in terms of preparation time, kind of fruit, the brown rule, as all the other kinds of fruit and brown root consist of two parts, fat and flour. So we'll be using 60 g of all-purpose flour and 60 g of butter. Yes, we're using butter today, not clarified butter, regular button, because we are not afraid of any brown into happen. In fact, that's exactly what we want here. So milk solids are welcome. We are also going to add in some additional meltwater our room, just like when we did with the Buddha sauce preparation. And just like then, we're also going to cut our source color blood into smaller cuts for the ease of its further usage. First, put a large photon hit, make sure that it's hot enough. And then joke in all of our button. Once the body it's melted, adding the nerve, want all of our vegetables and sit there until it gets brown. Then add in all the flour, mix it in the fat and the vegetables, and cook it on medium heat while continuously mixing for as long as it takes to get brown in color. A small trick that many chefs use to speed up this process is to use the toasted flower. You can dose a batch of all purpose flour in advance on your frying pan or on a baking tray in the oven preheated to 350 degrees Fahrenheit for six to 10 min while constantly monitoring. 39. Incorporation | Espagnole: When it comes to incorporation of any kind of stock are brought into the root. It's important for the stock abroad to be warmed up, not boiling hot, but also not ice cold. So first, we're going to incorporate our tomato paste into the room and cook it until it gets dark red color. Then we're going to cool it down a little bit to avoid the splattering. And then we will start incorporating our broth one letter at a time and one lens of broth and whiskey it into the room vigorously to the uniform consistency. Then adds another level and repeat the process. Do the whisking first, antinode too much broth at a time to avoid the lung information. Once all the broth is whisked in, keeping the whiskey in and bring the sauce to Siemer, doping and others to share bag and simmer until the source reduces to two-thirds of its initial volume. Then strain this source through the cheese cloth and serve immediately. Otherwise cool down over a nice bath and store in the fridge, in the airtight container. 40. Evaluation | Espagnole: A good source. Espanol should have a deep brown color with a good shine, not oily, rather as silky shine and should have a smooth consistency with no lumps. In terms of thickness, it shouldn't be too thick, but also not to lose either. The spoon coat inability. And finally, it should be really aromatic with meaty and criminalization aromas and should have a deep meets umami flavor with some vegetable nodes. If you've checked all the boxes, congratulations, your cell. So spaniel is a perfection. 41. BONUS: Demi-Glace Sauce | Espagnole: Deming glaze is a truly important source in French cooking. It is used as a base for many other small sources. And for that reason it is considered by many shelves as essential. The cooking process though, is quite easy and straightforward, provided that they have both of the initial ingredients already on hand. 42. BONUS: Slow-Cooked Pot Roast with brown Sauce | Espagnole: Right. 43. Final thoughts | Espagnole: And that's it guys. Together we came to an end to our final fifth glass in this fringe sources series. I'm sure you've learned a lot today and throughout this series as a whole. And it has been a lot of information. So take time to process it. I hope you'll make notes though. Now it's time to practice. So make sure to do your class project and share it with me. Also, if you have any questions or doubts, do let me know. I feel sad to have this last cluster finished and see you go. There is a lot more to learn when it comes to coronary artery. You can check out my profile and find they're more cooking classes. Maybe you'll find there's something interesting. I of course, to encourage you to take all of them. If you liked this class, please review it. A couple of sentences would be just enough to help my educational content to be visible to more people. And of course, don't forget to give me a follow-up. So you'll be the first one to know when they release new contents so you can really benefit from it. Okay, that's it for now. Thank you for watching. You're the best. Ya my calendar hero. You're the master of French sorcery. And I'll see you in the next class.