I wanted to watch this video in it’s entirety, but I haven’t really had or made the time. cutting it into shorts has been some of the best advertisement for you to sit down and watch the long form of this entire video along with many of your others. thank you for the content you make.
Looks delicious. I miss proper buttery sauces. Gone dairy free because of allergy so I'm experimenting with non-dairy oils and wasting so much ingredients. Definitely not the same as butter.
25 Comments
That sauce needs your velvet touch.
So a chicken gravy ????
yo guys, I think you should check your audio for the next videos, this sounds like it was recorded using a tin can telephone
Hot roux cold liquid no lumps!
Veloooooooutéeeeee
Sounds racist for a truly stupid leftie. And btw speak English 😂
It become easy to make a soup under your guide 👍
I wanted to watch this video in it’s entirety, but I haven’t really had or made the time. cutting it into shorts has been some of the best advertisement for you to sit down and watch the long form of this entire video along with many of your others. thank you for the content you make.
Mate im trying to produce, where do you get chicken stock, btw where do i get
, i know how to render the chicken down ❤️
Are we meant to learn something here? What did he add the chicken stock too?
Can you please make a French classic "FRENCH ONION SOUP" 😊👍
Zap Branaigan velouuur
It turns me off as soon as I hear you Brits talking about food
IT BROWNES UP NOICELY
Get fucked shithead
Looks delicious. I miss proper buttery sauces. Gone dairy free because of allergy so I'm experimenting with non-dairy oils and wasting so much ingredients. Definitely not the same as butter.
Fancy pants gravy
Easy peasy hahaha
I do like the "Nickelodeon Sitcom" camera angles
Nicely explained sir!
What's French for claggy 😂
I love sauce veloute. It’s so versatile and smooth. Best if you make your own stock, and make a roasted chicken stock.
These guys got me wanting to experiment.
not a fan of roux based sauces anymore. i add in egg yolk instead nowadays
bad habit to knock the spoon on enamel pot, use the inox pot in your kitchen.
Veloute is incredibly underrated and not as readily utilised as it should be by more casual cooks and chefs.
Is it used in fine dining a lot? Depends on the menu and the establishment. Does that mean a pub or bistro chef can't use it? Hell no.
Most chefs can make a bechamel, but so many forget about the versatility and benefits to a dish a veloute offers.
Don’t want to be the Hermione granger here but it’s VeloutÉ not VeloUté