The French are Famous for Sauces. Here are 3 you should know

I love a good sauce, and the french are famous for them, and I’m kinda craving fish do today we are learning 3 easy and delicious and essential French sauces for fish that everyone should know how to make, Beurre Blanc, Veloutè and Meunière

RECIPE:
3 Classic Easy French Sauces Everyone Should Know for Fish

[Jesealz]

Even though I really like all of your Italian recipes I also like when you expand into other cuisines. Nice job.

[wilsonbautista]

I've always followed you for a few years now. Always loved how you've approached your cooking experience over the years. And the fact that your expanding your pallet to french and simple asian cooking is a plus to put out there. That your willing to try to make simple for home cooks out there is a plus. I've been cooking almost all my life; and the best part of your show is no matter how much you feel like you've screwed up on recipes, your thrive for your passion for cooking as well as I have if phenomenal. Your videos have never been wrong in my book. I'm also learning french cooking as an Italian American cause i needed something more challenging as well. Love to see you expand, not only that; but to learn more on expanding your field of cooking. And since your on that page of starting to make some french cooking, cant wait to see you make your first boeuf bourguignon on your show. Great home recipe. Great job on this video. I love it!!!!👍👍

[Alzer]

OMG, that browned butter sole got me salivating. I need this now.

[oddbutnotcrazy]

MPW style of cutting chalots, i love it :)

[mond]

As you said, these are great base sauces to build from. Great video and thanks for posting this!

[myspringatgate]

You had me at “Maille”. “Chin chin” from a French immigrant living in Rhode Island. ❤

[tristanrl]

Nice - The final sauce Beurre noisette is famously prepared with trout. Sole would be done with Sauce Bon Femme. A sauce veloute with fish might improve with a simple fish stock or even shrimp stock in lieu of chicken stock - cheers

[donscott]

According to The Canadian Cooking Method: fish cooks at 10 minutes/inch at ANY temperature above 350 F., when heat is applied from one surface

[cyndiadams]

Just in time for Lent! Grazie! I hope you have more recipes in the future for No Meat Fridays at my place coming up… 🐠 🐟

[vincentr.]

The rose was a nice twist. It gave the beurre blanc sauce a nice hue.

[JohnHausser]

Je ne suis pas Français mais j’approuve ! Bon travail 😊 🇫🇷 🐟

[bebert]

Hi, very nice video and recipes !

As a French i need to say that i usually do the meunière slightly differently : once the butter gets slightly brown you reduce the heat, you put the fish back in the pan and only then add the juice of half a lemon. (You know you did it well if you see bubbles appear in the butter when adding the juice).
This way the fish is warmer when served and the lemons acidity is more equally distributed in the sauce.
(Of course, as for all traditional recipes, everyone has a slightly different, personal version, yours looks great too!)

Also i would add that sole meunière is delicious with steamed potatoes!

[Sheggor]

Can't resist a sole meunière in a restaurant, even if it's pricy. Outstanding cooking, as always!

[hardybros]

Just made the salmon. The skin was restaurant quality stuff. And so easy. Definitely didn't let the wine/vinegar reduce enough but the sauce still tasted great. How many servings does your recipe make? I doubled for 4 servings but seemed a little too much

[sniperstreak_]

I dunno how much united states citizens or you are on the salty side but as a french guy, we don't put that much salt into our plates. Seasoning is important but keep it mind you have to boost natural flavors for your ingredients by adding salt but not using salt to taste it as a whole.
I'm writing this but I guess it's for video purposes.
As a french guy I can say that you nailed it, keep the good work Stephen, it's always a pleasure to watch your videos, ty

[syldee]

Thanks for sharing. These are up my alley, will definitely try them !

[LoopsDealer]

Very great video, nice display these sauces 👌

[jamievivian]

What sides would go good with these other than rice and veggies?

[YK-]

Thank you for these recipes! I really love and enjoy your channel and recipes. There is an interesting technique I learned to cook fish in the pan, using baking paper in pan. It will stick to the pan thanks to the oil, then I oil the paper too. The fish will never stick to the pan and is really easy to flip.

[Kayla_Kimbrell]

The way this video made my stomach growl. Lol! I def have to cook some salmon asap now!