5 Mother Sauces in 5 Minutes

We make the 5 French Mother sauces in 5 minutes. (a few seconds over because of intro and outro reels.)

I plan to do more in depth versions of each some day. I also did not do Hollandaise because I feel like that needs its own video more than any other sauce.

[chancetime]

This could become part of a basics/fundamentals of cooking playlist once enough episodes are posted.

[BTonTV]

Thumbs up! Very informative, and the overhead angle is definitely helpful!

[lymb]

Massively underappreciated channel, glad to see you on a more regular schedule! Sending love from the neighboring trash state of Indiana!

[StoneE]

Cecil, I've got a content idea for you... I don't watch many cooking shows or YouTube cooking channels so I don't know if this has been done before (it could be overdone for all I know) but I thought it could make for some interesting content. The idea is to basically do what you did with your Mother's carrot cake recipe except that you involve your viewers... Have viewers submit a family recipe that was/is a common, everyday meal and then you do what you can to spruce it up a bit while still keeping it relatively easy to cook.
If you decide to give that a shot, great – if not, that's cool too... Just keep going with this channel. I really like the way you present and break down more complex aspects of cooking. Your tips and tricks with using knives and other kitchen tools is very helpful as well. I haven't tried any of your recipes, yet, but I've been incorporating quite a bit of the things I've learned here on your channel with my own cooking and it's made cooking easier to do, more efficient, and more flavorful. Keep up the good work. 👍

[MatthewKrevat]

There's something about the Chicago accent saying mother sauces that reminds me of the sauce we used to make in Brooklyn called your mother sauce.

[chrisoleary]

Espagnol/demi glace need their own vid....(with involved recipe, i.e., roasting bones, etc.) Looking forward to it.

[MellowMell]

Best explanation ever quick and through

[Gangstabilly]

Great step adding the voiceover, Cecil. That instantly increased the quality of the video. I'd love to see this channel grow into something like Ragusea's channel, which is awesome by-the-way.

[turnipbeybladespinner]

such a concise video, straight to the point with easy to follow ratios. thanks a bunch, m8!

[crayzeeboye]

final practical exam, we draw from a hat and make one of these- super handy video!!!

[erikacalabretta]

My husband watches for your episodes to drop, so he can ask me to make what you share. This week I was in the other room and I hear, "Honey, your guy has a new episode... Oh wait... It's coming soon... he's toying with me."

[maxwest]

hey, ive decided to change y career this is really helping me get a fundamental understanding thank you so much, if you ever start lesson on dishes and sauces online ill be the first one with cash in hand ready to participate thank you !!!

[jimflask]

my veloute was oven roasted chicken baste with ghee, deglas with 1 cup chicken stock. Into the rue. salt, 3 each black and white pepper, garlic, onion powder, Italian season, red pepper flakes. I forget what religion I was before I ate this stuff. I poured it on the chicken. It was like waking up from a dream for the first time.

[keithdavies]

I'd missed this one. Sauces are fun, always good to expand on my knowledge of southern gravy, barbecue sauce, and spaghetti sauce.

[MarthasBackroadsAdventure]

Veh-LOO-tay! Haha just pokin, this is a great video

[threepiecewithasidebiscuit]

My dumbass went to an interview today and forgot Hollandaise and Veloute. And I cook this 💩 off and on every month. 🤦🏾‍♂️
I didn’t go to culinary school but have been coking professionally for 17 years. Can’t believe I didn’t remember those two. I looked stupid.

[ResistanceThreads]

So much fundamental, foundational cooking advice here. I'd value any future videos showing these sauces in action. Also, can you debunk the clarified butter in Hollandaise myth? Butter's milkfat solids are delicious. I've made Hollandaise for 30 years with straight, salted butter. It never breaks and tastes awesome. Why use clarified butter?

[mpfyt]

Great Job! comment for the Almighty Algorithm

[martinemorin]

You mean the queen of all sauces. ''La" sauce in french is feminine. It hurts my brain to hear it called a king.

[shoppersplace]

Too many words that beginners don't know