FranceFrenchFrench recipesmotherRecipesauceversatileVideoVlogYouTube 20 Comments @andrewsemler4447 3 months ago I can't express how much I have learned from yall. Thanks! @arghapirate2427 3 months ago Maybe use the lemon juice in the base valute 😀 @pattgallego333 3 months ago Deliciosas❤ @MeanieTurtle 3 months ago Y'a que moi que ça chiffonne de l'entendre appeler une sauce un velouté ? Je dirais même que ça m'agace un peu. 😅 @jephninety5434 3 months ago I just had a quick master class in sauces. It will live with me forever! Thank you, mate! @jejsemin33 3 months ago A great chef is just someone who's not afraid to add more butter/cream than you @justafish9618 3 months ago pleased french noises @robertmorgan200 3 months ago Why heavy cream v double cream on #3 @poorlake8107 3 months ago Online cooks explaining what a roux is, is the Yu-Gi-Oh! equivalent of explaining what pot of greed does. @jameslewis1605 3 months ago I wouldn't eat that if you paid me. @michaelemberton5998 3 months ago Damn you! I wasn't hungry before but now i need to try all of the lovely sauces you just made! BRING ME BUTTER @666handlebars 3 months ago Save @martinh.4660 3 months ago You could at least pronounce it correctly. All the other French words you’re trying, why not the hero of the video? 😅 @rjformation9038 3 months ago He is so cute @Indigo_uwu 3 months ago Question, doesn't lemon curd the cream like does to milk?? @AfiOye 3 months ago Question: I stay away from roux because it’s always grainy. Why? @DF-vo8ce 3 months ago Blending jug @shiishikaa 3 months ago bro has heat resistance @Steamedpeas 3 months ago It’s a gravy base with a different twist for each rendition. Hmm @chexo3 3 months ago Can you make something like a veloute with pureed potatoes instead of flour? Or like, dehydrated potato powder?Write A CommentYou must be logged in to post a comment.
@MeanieTurtle 3 months ago Y'a que moi que ça chiffonne de l'entendre appeler une sauce un velouté ? Je dirais même que ça m'agace un peu. 😅
@jephninety5434 3 months ago I just had a quick master class in sauces. It will live with me forever! Thank you, mate!
@jejsemin33 3 months ago A great chef is just someone who's not afraid to add more butter/cream than you
@poorlake8107 3 months ago Online cooks explaining what a roux is, is the Yu-Gi-Oh! equivalent of explaining what pot of greed does.
@michaelemberton5998 3 months ago Damn you! I wasn't hungry before but now i need to try all of the lovely sauces you just made! BRING ME BUTTER
@martinh.4660 3 months ago You could at least pronounce it correctly. All the other French words you’re trying, why not the hero of the video? 😅
@chexo3 3 months ago Can you make something like a veloute with pureed potatoes instead of flour? Or like, dehydrated potato powder?
20 Comments
I can't express how much I have learned from yall. Thanks!
Maybe use the lemon juice in the base valute 😀
Deliciosas❤
Y'a que moi que ça chiffonne de l'entendre appeler une sauce un velouté ? Je dirais même que ça m'agace un peu. 😅
I just had a quick master class in sauces. It will live with me forever! Thank you, mate!
A great chef is just someone who's not afraid to add more butter/cream than you
pleased french noises
Why heavy cream v double cream on #3
Online cooks explaining what a roux is, is the Yu-Gi-Oh! equivalent of explaining what pot of greed does.
I wouldn't eat that if you paid me.
Damn you! I wasn't hungry before but now i need to try all of the lovely sauces you just made! BRING ME BUTTER
Save
You could at least pronounce it correctly. All the other French words you’re trying, why not the hero of the video? 😅
He is so cute
Question, doesn't lemon curd the cream like does to milk??
Question: I stay away from roux because it’s always grainy. Why?
Blending jug
bro has heat resistance
It’s a gravy base with a different twist for each rendition. Hmm
Can you make something like a veloute with pureed potatoes instead of flour? Or like, dehydrated potato powder?