3 French Steak Sauce Recipes

---Why didn't I use roux?---

I used beurre manié instead of making roux.

The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.

The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.

When starch is heated with water, it changes from beta starch to alpha starch.

Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.

▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt

GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour

BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar

Thank you for your cooperation in translation.
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[richardmooney]

Maybe one of the best Food Videos I've ever seen .. Instructive, entertaining, well produced and thoroughly engaging ... I would even go as far to say it is a work of art.... No crappy music or repetition... Perfect

[bryanpiper]

I had to watch this at bedtime...well off to the store now😂

[lyndhalbaum]

these are very helpful because im a kid who likes to cook dinner for my family by myself which is why i like these steak sauces because they are easy for me to quickly-ish (lol) make.

[lorenztrockle]

Probably some of the clearest and best instructions I have ever seen. No excess presentation to the point- concise . Great content

[ChefDansHookah]

Easiest instructions ever have I seen! Thank you kindly.

[SallyDee]

I did the red wine sauce tonight because I had all the ingredients on hand. I did it just like in the video but I didn't measure - just eyeballed it from video proportions - and it was bomb! Thank you :D

[msbrianbo]

For some reason I feel like the sounds in this video were awesome

[dlpoen]

We used to have a french restaurant here in my little town on Oregon coast the food was fantastic and it was the SAUCES that made the food Good

[mikoajbaszczyszyn]

Nice. I've been looking for a long time for a green peppercorn steak sauce but couldn't find how to make it.
Ill try it next time. Until now, I simply made a kind of a pan sauce, by getting rid of the oil, melting some butter on the pan, adding around 2 cloves of garlic, finely minced, a load of pepper, letting the garlic to release flavour and get softer, and the added about as much heavy cream as butter, and letting it reduce. It's simple but amazing

[jeremyphillips]

It all looks delicious! So far, I've only tasted béarnaise sauce (in a restaurant), and it was scrumptious. I want to try my hand at making all of these. If only fresh tarragon were available where I live. The stores here only carry dried, but I'm guessing it won't have as much flavor.

[daig]

Honestly at first I thought I hated this video because no one was speaking but then out of nowhere I found myself enjoying the sounds. The pilot being turned on, the sound of the peppercorns being chopped, the stirring. I mean damn it was intoxicating. Thank you. Always say thank you when you're grateful. I'm grateful.

[temptor]

THIS is how a cooking video is done! very well made, lovely sounds

[Mangottaja]

So glad that I ate just before watching this video!

[tpben]

The béarnaise sauce is by far the hardest one. I study (French) cooking for 5 years and each time for my cooking exam l had to do a bloody béarnaise. I failed one of them, and seeing this guy add water with the egg yolk reminded me what l didn’t do, 20 years later. I cooked mine too much and it got bad. I tried with a whisk and an ice cube but it was too overcooked to revive. Anyway, great video. You have to try all try of them because they are all really delicious.

[wiliamperezrodriguez]

I apareciste this Chef a lot. Every step is well described, even in script. Good flavor. Good cooking technic

[CaptainDooDoo-ans]

I created a simple dish of Cannellini Beans using my leftover, refrigerated Bearnaise. I just warmed 1/2 a cup of the tinned beans in a little of the can syrup. Just warm, not hot, lightly seasoned to taste. Stirred in a couple of tablespoons of the cold Bearnaise, some crumbled cheddar. (I used Tasmanian Mersey Valley classic) Served as you would pasta dish. I did top with Parmesan. Could have placed some crisp garlic toast on the side. (next time!)


This Bearnaise held together nicely in the warm conditions, kept stirred. Delicious!

[hamselv]

That's the best trick I've seen in a long time. Incorporating the flour with the butter

[gil]

Une Béarnaise c' est fabuleux !
Une sauce Poivrade, c' est délicieux !
Une sauce au Vin, c' est divin !

[ImInLoveWithBulla]

“Add thickness” is the phrase every Internet artist remembers when he draws Pokemon girls.

[GabGirl]

Gorgeous video! Exquisite! Love the ‘silence’! 🤩