French foods
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00:00So today we are going to make 5 mother sauce, this video will be long as it will take time to make 5 mother sauce, so let's go to the kitchen quickly, if you like this video, then like and share it.
00:12So let's start with our first mother sauce which is our bechamel sauce for which we will need roux.
00:18So first of all we will make roux which is butter and flour, equal quantity of butter and flour.
00:24So here I am cooking both of them, you have to remember that you should not brown or burn the butter at all so that its color can change.
00:33So because the bechamel sauce will go in white color, so you have to cook it in a very low flame and lightly.
00:41So our roux is almost ready and I will tell you that the base of bechamel sauce is milk.
00:46So here I will add milk, not much goes in bechamel sauce, here roux plus milk and salt and pepper only goes, there is nothing hard in it.
00:54You can see here I have made roux, in that I am adding milk slowly.
00:59I will tell you that if your lumps come here, you can see lumps have come here, so you have to mash them slowly.
01:05And while cooking regularly, you will reach a time when you will get your bechamel sauce in this way.
01:12So it is very thick, you need to add more milk in it.
01:16If your roux is too thick, then you add more milk in it.
01:21In this, I will tell you that you can also add nutmeg, which most people use.
01:25Here I have added bay leaf and clove in onion.
01:30So its flavor is very good, I have added it here.
01:34If you also make bechamel sauce, then do add it.
01:37I will cook it slowly in low flame.
01:39Along with that I have seasoned it with salt and pepper.
01:42So here you can see my sauce is slowly getting thick.
01:45This thickness will be on its own because we have added roux in it.
01:49After the thickness, you have to stain it because there are still lumps in it, which will not be there in the future.
01:55So here I have stained it in a stainer, which now there will be no lumps in it and the whole sauce will come out.
02:02I will tell you that the mother sauce of our French cuisine is also called Grande Sauce.
02:07And the derivatives of bechamel sauce are something like this.
02:10Mornay, cream and onion sauce.
02:13These are three such derivatives that are very popular.
02:16So guys, it is a very simple sauce, you can try it at home too.
02:19So guys, let's make the next sauce, which is our Spagna sauce, which we also know by the name of brown sauce.
02:25To make brown sauce, only three things are needed.
02:27Roux, brown stock and seasoning.
02:29First of all, I have taken butter here, which I am going to brown slightly.
02:32After that, I will also brown the flour that I am putting in it.
02:36Because our stock is brown, so its color should also be brown.
02:39So you don't have to burn it lightly, but you have to bring it a little brown.
02:43And after that, you have to add brown stock to it.
02:46Let me tell you that to make brown stock, you have to go through a long process.
02:50Which I can't do right now in this video.
02:52But I have made brown stock and kept it here, as you can see.
02:55Let me tell you that for brown stock, you will need beef bone, you will need mirepoix.
02:59Mirepoix means celery, carrot, garlic, onion.
03:02This is called mirepoix.
03:04Along with that, you will need bouquet garni, which is thyme, bay leaf, rosemary.
03:08And apart from that, you will need seasoning.
03:10So after cooking all this, your brown stock is made.
03:14You have to roast the bones, you have to roast the beef.
03:17And when it turns brown, you have to cook it well for 48 hours.
03:23And after that, your brown stock is made.
03:25There is also a long process for that, for which I will make a video specially.
03:28So here I have added brown stock to the brown roux.
03:32I have seasoned it here.
03:34And along with that, you can see bouquet garni here, which I have rolled and put it here.
03:38So almost our spagnol sauce is going to be ready.
03:42So we will leave it on a low flame.
03:44And let me tell you two derivatives of spagnol sauce.
03:47Begarde and Bordelais sauce.
03:49Till the time our brown stock is made, let's make our next sauce, which is veloute sauce.
03:53So for that, we have to make the base first, which is going to be our roux.
03:56Let me tell you that we are going to use light roux here, not dark.
03:59Our veloute sauce will be almost white.
04:02So whatever veloute you are making here, whether it is chicken veloute or fish veloute.
04:06You can use the kind of stock you want to make.
04:10Apart from that, you have to use seasoning of salt and pepper.
04:12Let me tell you, I am making fish veloute sauce.
04:15So here I will make light roux.
04:16First of all, I have melted the butter.
04:18After that, I have added flour to it.
04:20Let me tell you again, to make roux, you have to add equal quantity of butter and flour.
04:24Here I have put fish stock in it.
04:26See, now I have made light roux here.
04:28It is not at all dark.
04:29Here my sauce is also going to be made.
04:31Almost almost spagnol sauce is ready.
04:33So this is our veloute sauce.
04:35I will season it with salt and pepper.
04:37Let me tell you that its origin is from France.
04:40And we also know it as savoury sauce.
04:42Here my spagnol sauce is ready.
04:45So I will stain it.
04:46In case, if there are any lumps in it, then I will stain it well.
04:51So that all lumps will come out one side and sauce will come out one side.
04:54So here my sauce is ready.
04:56And you can see its thickness.
04:58It has a very good aroma.
05:00I won't say aroma because I don't eat beef.
05:02But yeah, I have used beef sauce, beef stock.
05:06So it has a smell and fragrance.
05:08So you can see its thickness.
05:10You can make it thicker or you can make it lighter.
05:14So here our veloute sauce is almost ready.
05:16I have added some more fish stock in it.
05:18Because I want to make it a little thin.
05:20If you want it thick, then you can add less stock.
05:23But if you want to make it light, then you can add more fish stock.
05:27Here I have seasoned it with salt and pepper.
05:29And here our veloute sauce, which is very simple.
05:33We have used only roux in it.
05:35Light roux and fish stock.
05:37You can add any stock or veloute sauce that you want to make with seasoning.
05:42So you can see its thickness.
05:44It is very light.
05:46It is almost white in color.
05:48I will tell you two popular derivatives in it.
05:50Normande sauce and albujera sauce.
05:53If you want to make fish or chicken stock, then you can take chicken bones or fish.
05:57You have to boil it with mera poha.
06:00And you can add seasoning in it.
06:02So your simple stock will be ready.
06:04So let's make our next sauce, which is tomato sauce.
06:08I have used both olive oil and butter in it.
06:10I will recommend you to use olive oil.
06:12Because it is an Italian sauce.
06:14You can say in one way that it is a French sauce.
06:16So most of the people use olive oil.
06:18But I have used butter for a little more flavor.
06:20You can also do it.
06:22So here I have fried it well.
06:24I have added onion.
06:26And you have to toast it well.
06:28Then only you can add the next ingredient.
06:30Here I have added celery and leek.
06:32Which I am going to toast well.
06:34Because its flavor will come out only after toasting it well.
06:37Here I have added leek.
06:39And let me tell you that in Spanish,
06:41Tomato sauce is called salsa.
06:43In French, it is called tomato sauce.
06:45And in Italian, it is called pomodoro.
06:47As you know.
06:49So here I have toasted it well.
06:51And I have added tomato cubes.
06:53Which I have cut and kept here.
06:55You toast it well.
06:57And then you season it.
06:59For seasoning, I have used dried basil.
07:01And I have added salt and pepper.
07:03And you cook it well.
07:05And you have to add vegetable stock in it.
07:07So here I have made vegetable stock.
07:09Which is always ready in our kitchen.
07:11So here I have added vegetable stock.
07:13And I will leave it for some time.
07:15And I will cook it.
07:17And after cooking, you can see that I have blended it.
07:19So here if you want tomato sauce,
07:21You can make it very thin.
07:23Here I have left some chunks.
07:25As you can see.
07:27For finishing, I have added fresh basil and butter.
07:29So here you can add butter and basil.
07:31Or you can also add oregano.
07:33It is up to you.
07:35I will tell you that tomato sauce is used as a part of dish.
07:37And it is also used as a condiment.
07:39You can use it with meat.
07:41And you can also use it with vegetables.
07:43You must have seen that we use tomato sauce in pasta.
07:45And in today's date,
07:47There are many ways to make tomato sauce.
07:49So let's make our last sauce.
07:51Which is our hollandaise sauce.
07:53For this, we will use double boiler method.
07:55Here I have taken two eggs.
07:57You will use egg yolk and not egg white.
07:59And here I have added it on double boiler.
08:01So whisk it well.
08:03So whisk it well.
08:05Until you see it in the form.
08:07So let me tell you that
08:09The butter you are going to use should be clarified.
08:11And unsalted butter should be there.
08:13Because you can add salt later.
08:15So hollandaise sauce is also known as dutch sauce.
08:17Here I have used a little lemon.
08:19Always use lemon first.
08:21Not at the end.
08:23So that it is easy for you to make the form.
08:25When you feel that your form has started.
08:27Then slowly add butter to it.
08:29If you add more butter.
08:31Then it can split your sauce.
08:33And if you boil the hollandaise sauce more.
08:35If you heat it more in double boiler.
08:37Then your hollandaise sauce can get thick.
08:39So here my sauce is a little thick.
08:41So let me tell you.
08:43If your sauce gets thick.
08:45Then how to make it thin.
08:47You add cold water to it.
08:49You have to add more than one spoon or half a spoon.
08:51That too by removing it from the double boiler.
08:53So here I have added a little water.
08:55And it has become a little thin.
08:57Now I will add the seasoning of salt and pepper.
08:59Along with lemon juice.
09:01You can also use white wine.
09:03And when you are serving it.
09:05You can also use can pepper.
09:07Here I have added salt and pepper.
09:09And my sauce is almost ready.
09:11So here you can see the coating.
09:13How thick it is.
09:15This is how thick you have to make the hollandaise sauce.
09:17Jack Benedict is such a popular dish.
09:19In which hollandaise sauce is used.
09:21I will tell you its three derivatives.
09:23Which is very popular.
09:25You can see the coating.
09:27And you can see how it is done in the spoon.
09:29So this is our five mother sauces.
09:31As you can see.
09:33I hope you liked it.
09:35There are different ways to make them.
09:37I know that you must be making them in your own way.
09:39When they were originated.
09:41The classic way was very simple.
09:43They didn't use a lot of ingredients.
09:45But in today's time.
09:47People have started using different types of ingredients.
09:49They have started using different types of ingredients.
09:51For more flavor and more taste.
09:53So the classic way that I have shown you.
09:55You can call it the classic way.
09:57But the recipe that I have shown you.
09:59That is my way.
10:01I will tell you that in French.
10:03We call these mother sauces.
10:05And in English.
10:07We call it mother sauce.
10:09And I will tell you that.
10:11Some of you will say that there are six mother sauces.
10:13And some will say that there are five mother sauces.
10:15So I will tell you that in classic way.
10:17There are five mother sauces.
10:19But in today's date.
10:21Many people don't use mayonnaise.
10:23Because mayonnaise comes in gold.
10:25So many people don't use mayonnaise.
10:27And some people use only five mother sauces.
10:31So you can say that there are five or six.
10:33But mayonnaise is also a base in French.
10:35All the dishes are made with mayonnaise.
10:37So mayonnaise also plays a big role in French.
10:39So mayonnaise is also a base in French.
10:41So mayonnaise is also a base in French.
10:43So mayonnaise is also a base in French.
10:45So mayonnaise is also a base in French.
10:47So I hope you liked the video.
10:49There will be a lot of information in the coming video.
10:51If you liked the video.
10:53If you want me to add anything else.
10:55Or do you want to ask anything.
10:57Then do let me know in the comments.
10:59If you didn't follow Instagram.
11:01Then follow me.
11:03Because it's a desi vlog.
11:05And in the coming video,
11:07I will tell you that I will bring.
11:09I will bring a lot of content.
11:11I will bring a lot of content.
11:13I will bring a lot of content.
11:15I will bring all kinds of recipes.
11:17I will bring all kinds of sauces.
11:19I will tell you that the sauces that you are seeing, our mother sauces, they also have a lot of derivatives.
11:23Derivatives mean that more sauces can be made from these sauces, which you can use to make your own dishes.
11:31So if you want me to bring their derivatives for you, then do tell me in the comments.
11:36And if you want me to make a video on a particular topic, bring some recipes, then do tell me in the comments.
11:42So guys, I end the video here. I hope you liked it.
11:45Do like and tell me how you liked it.
11:47So, meet the next video, guys. See you then. See you in the next video. Bye.