Chef Guide to Chicken and Classic French Sauce

[lachutequimarche]

Second video of yours showing to add mustard to a little bit of the sauce on the side first. That’s one of the best tips I’ve come across thank you.

[JC-QWERT]

that tip on the mustard and clumps, i couldve used last night but thank you for teaching me something new.

[Dustyplastic]

No wasted words, just great instructions and teaching.

[thefeelcompany]

I was sitting down tonight thinking of two more sauces to make during the week to have a total of three easy go to sauces then BOOM this drops. Cheers. Helping clarify there will be warmth a taste during winter.

[blqckjesus]

Props to your prep team. Tons of portioned ingredients for speed of service. excellent

[marcusmiller]

Nice medium low on the chicken for 8-10 minutes while building your sauce is a great tip! Too often people cook on the highest heat when turning it down a touch is whats needed.

[tommos]

You brothers can really really cook. These videos are great

[E-TwoOfficial]

Subbed! One of the best channel that explain exactly what they doing ect ect 👌🏼👌🏼👌🏼

[itsnein]

Bro this is exactly what I needed thanks bro ❤

[micp]

So happy you taught me about veloutes. I'm so used to letting everyone down, might as well do it with my sauces too, even if I have to use some stock to do it.

[nicohagan]

you make your sauces to order? that's pretty impressive.

[ShooterMcGavin]

Thanks so much for these informative videos, short and sweet to the point. My sauce game sucks and the sauces break often, I think I need to make them off the heat and just in a hot pan

[IvyMay-qnys]

There is no debate about what a veloute saucw is.
It's a classic sauce that all chefs have to learn.

[Balkonwhisky]

When i learned to be a Cook, my Master always told me „Hot Roux Cold Stock or Cold Roux, Hot Stock to prevent Clumps.😅
After that i discovered the Immersion Blender.😂

[brianwelch]

There's no debate. Velouté doesn't have the cream. Once you add the cream, you have supreme sauce.

[storm]

A velouté roux is cooked to colour it more than a roux which is used to make a béchamel which is cooked without colour.

[ShireGanj]

There is no debate about a veloute, being stock thickened with roux. It’s just that simple. A béchamel is simplistically, milk thickened with blond roux

[galacticwarlock]

I have just discovered sauces and butter flour and pepper go a long way

[LARS_]

How do you guys at Fallow feel about using multiple containers/pans to make a sauce (or dish) in contrast to keeping it in 1 pan to lessen residue and perhaps flavour?

[PaulRiley-evit]

watching a real chef is humbling for us amateur cooks