Thanks for teaching me how to cut. My mom was very sick when I was growing up and my dad wasn't around, so I was never taught how to chop anything when that should be common sense. Thanks for taking the time to explain the technique
I’m sorry to hear this! I’m more than happy to share my knowledge with you. I have many other great techniques throughout the channel and I also post 3 new videos per week, always showing new easy ways to do things. 😊🙏
My 13 year old daughter made this tonight to go with the homemade pasta she created and it turned out so well. Our family is definitely a fan of this very versatile recipe. Thank you for sharing!
Also I love how you teach people how to cut & chop veggies. To me, it's common sense but that's bc I was born & raised in the kitchen. Lol. As for others, for some reason or another didn't get the chance to learn. That said, I've been cooking for over 30 years & I've never thought nor heard to keep the onion peels & root for a stock but that's brilliant! I'm glad I found your channel.
Sounds like you know your stuff 😊☺️ I always like to include everything as like you said, not everyone knows and I’m sure a lot appreciate the little tips and tricks. Happy you found the channel too 😊
Beyond delicious!!!!….. I love chefs like you who make the rest of us WANT to cook!!!…. You are always so clear, concise, direct, & to the point…. what an inspiration!!!!
Going to make this right now as a base for homemade white pizza. I'll come back and let you know how it turned out. But out to the green garden for the greens 🙂 I'm back. It's been about 20 minutes. The sauce is ready and oh, so delicious! I don't have tortillas, which is what I use to make my pizza, so I had to switch gears. I'm making some mussels and pasta. I'll add a little bit of the juice from the mussels to give it that seafood flavor. And I'm going to add either some pecorino cheese or fresh parmesan cheese to thicken it back up once I add the juice from the mussels. This sauce came together so quickly and easily. Twenty minutes included the time it took me to walk out to my herb garden and pick the thyme and parsley and to pet my goats. Okay guys, last update. I made some fettuccine. And a quick marinated salad with diced cucumber, sliced mushrooms, purple onion, red, yellow and green bell peppers, grape tomatoes; halved. I did a quick marinade with olive oil, champagne vinegar, Italian seasoning, salt. pepper and mint.
Thank u 4 being so damn thorough, even down 2 how 2 store leftovers & chop the vegetables & herbs. All under 5 mins, too! You, sir, get the video of the month award! hehehe....
I just made this for a dinner party and served it over lobster ravioli and fresh prawns and scallops. Absolutely delicious. It was a big hit. Thank you for sharing!
Did this one yesterday Jack. I had it as a sauce to go over pork chops and new potatoes, and my wife absolutely loved it ! :) Great what you can do and learn in lock down! Cheers..
Thx for teaching us to be sustainable! I made this tonight with oven roasted veggies, pasta and ahi tuna, it was FFFAAANNNTASTICO!! Tasted like a $25 restaurant plate! Thank you for showing us how!!!
That looks delicious! I do a version of this but reverse the garlic to onion ratio. (1-2 whole bulbs) & 2 tempered yolks instead flour. I’ll try this next. So many options w/ this awesome sauce
My wife and I desired to make a chicken and jasmine rice dish. We came across this sauce recipe and the sauce turned out well. It was delicious. We used green onions we grew in the garden instead of brown onions. The instructions were clear and easy to follow and straight to the point. Thank you!!!
"Cooking the alcohol out" for a minute does almost nothing. This is a persistent myth even among the best chef's. A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there's still 5 percent of it. This isn't a big deal imo. The amount of alcohol used in most recipes is so small it shouldn't matter a bit. Just my tilting at windmills trying to set the myth to rest.
Great recipe. This is my 2nd time making it. The first time I minced/pressed the garlic and it blended into the sauce well. This time I sliced per your video and the garlic slices remained in the sauce almost intact. So I removed them from the sauce, but the flavor remained.
I love this. Nice to know I'm not the only one who saves what other people throw away and save my veggie scraps for my stock in my freezer bag. Thank you for sharing. Happy Superbowl 2023! 🏈 The Rihanna show is going to be fabulous! I guess the football game is gonna be okay too. 😆 🤣 😂
I forgot to put the wine in it and the sauce was to die for. I kept tasting it and just wanted to have a bowl of it for dinner. I am making it today and going to try not to forget the wine.
This sauce is really good. Tried this for the second time today and family loved it. If there are sauces that you make with different flavours, please share those recipes too. Thanks!
That’s great to hear! Thank you for giving it a go and I’m so glad you and your family enjoyed it. I will be getting more sauces done very soon. Stay tuned 👌👌
Spread this on top of our chicken cordon bleu casserole tonight and it was divine! Everyone complimented the sauce. Thank you for the recipe, look forward to trying more of your work!
This was an easy recipe to follow. I tried it immediately. Used half n half and omitted the wine. Creamy and had great depth in flavor. I used baby bellas but will try your suggestion next time. Amazing sauce, loved my how version tasted. Thanks 😊
Jack, you scallywag, you've done it again !!! Brilliant recipe (as always) which anyone can make !!! But, please explain why you leave the 'root' on the onion while you are slicing the onion !!! I know why but your faithful viewing public might not know why !!! Cheers
I thank you for being completely specific with every ingredient and minute, as a novice cooker I get lost without the specifics. What mostly helped is telling the minutes to leave the sauce.
I used this recipe as a base for my New England Clam Chowder and it was absolutely delicious! Thank you for this. I'm thinking it would be great with Parmesan cheese and shrimp to put over steak like Applebee's does.
@@KV-nh1ts It used to be much better, but as with all things as the economy suffers restaurants have to decrease their overhead and food quality suffers. I'm into nutritional healthy eating, so in moderation Applebee's is okay. It's a fun place to meet up with friends and have a drink or two to be social, I get it. You're probably younger than me and in my late twenties and thirties I had a circuit of bistros of the like to meet friends and have some 🍺 🍻 🍺 🍻 🍺 🍻 🍺, usually more than I should. It was a fun time but if you could do t in moderation you will be better off.
@@claudiodominguez. I stay away from a lot (but not all) sugar and most greasy food. Otherwise, I enjoy eating, especially anything dairy. I'm 77 and am still enjoying food, and my health has been amazingly good. All things in moderation. You're right about Applebee's having been better, but they still aren't too bad, imo. I rarely eat there anymore but it's not because of the quality.
I literally followed this step by step. I put it on chicken enchiladas. Best thing I've made in years! If I served this for a date even I could have sex.
Well you've taught me how to dice an onion properly and to chop parsley by making it into a ball first. Thank you. I am going to make this sauce tonight to go on my birthday steak. My mouth is watering as I type.
Shalom! I use this recipe all the time! Sometimes I add curry powder while sweating the onions & garlic, to make a delightful curry sauce. I've also substituted plain yogurt for 1/2 of the cream, for a less greasy sauce. Great with my homemade pita bread!
@@sherreid8913 Hi Sher. Seems like I've tried making curry sauce with yogurt but it didn't work. Mayo might work, though. I recently bought Hoosier Hill Heavy Cream Powder -- mix and refrigerate overnight, and use same as heavy cream. The benefit is that you don't have to keep fresh heavy cream on hand. BTW, I don't recommend using straight (undiluted) evaporated milk because while the consistency is ok, it is far too sweet for a garlic (or curry) sauce. I hope you find the right combo! Shalom!
Another great delicious looking Recipe 😋 thanks for sharing!! ( I can’t help but think you’re a natural at making this look way easier than it actually is ) nice one Jack 👍
Sorry for the late reply! The original recipe makes half a litre so you will need to multiply the recipe by 10. Its also good to know that in doing that you will also have to cook the sauce for a lot longer for it to be able to reduce.
Hi I'm 13 and I always have been inspired to be a chef however i have to become a doctor or lawyer or something. This is my first time ever on your channel But thank you so much for this video I will definitely try it out :) ♡
I added some fresh spinach to it and some small pieces of chicken I cut up from 2 chicken breasts I had to use.It came out delicious! My husband was bummed I didn't make more. But I used all I had on hand. He'll survive. I have a feeling I'll be making it again real soon with his favorite angel hair. Lol
@@ChefJackOvens Waste not want not :) I made a couple cooking vids on my channel but I really want to start a dedicated one since it's 99% vidya games.
I really enjoy watch your videos... all the process is very meticulous and clean...congrats for your followers.. I'm one of them. Greetings from Guatemala.
Congratulations Chef. I am rather new to your channel and I really like your suave and afable stile of presenting your material. And this recipe is awesome. An absolutely “must” for pasta dishes. Thanks a lot for sharing. Greetings from Mexico .
