See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
I got your cookbook yesterday and made the Salisbury Steak recipe. Your written instructions and the link to the video tutorial made it so easy to fallow and make. It was a big success - not a bit was left. Love what you do! I know what I will be buying all my family and friend for Christmas 😋
That is awesome to hear!! I am happy you find it helpful. I hope it takes your sauce making game up to a new level and you make many a delicious sauce and memory over the years👍
My kid wanted to eat pasta and I didn’t have any of the Alfredo sauce ingredients at home except the heavy cream. Luckily I came across this recipe and it turned out so delicious! Thank you and stay blessed
I learned to make white gravy at my grandma's elbow in the 1950s. I found it incredibly amusing when my high school home ec teacher was trying to teach us how to make white sauce 😊
@@thesauceandgravychannel Well being from South Africa I would love to see you take on our monkey gland sauce (does not involve monkeys!). en.wikipedia.org/wiki/Monkey_gland_sauce for those who may be intrigued by the weird name.
Hi. I love your simple recipe. As you well know Bechamel Sauce or white sauce is the base for many dishes. There’s the thin sauce, for sauces , the medium for creamy soups and the heavy for dishes like croquettes. Could you please post the dry to liquid ingredient ratios for each?
Thanks for watching. The thickness depends on the ratio of flour and butter per 1 cup or 237ml of dairy (cream, milk, half &half etc...): Thin Sauce: 1 Tbsp Butter and 1 Tbsp Flour Medium Sauce: 1.5 Tbsp Butter and 1.5 Tbsp Flour Thick Sauce: 3-4 Tbsp Butter and 3-4 Tbsp Flour
I’m trying it soy based with shallot and garlic. I tried vinegar with soy milk to make it thicker but I’m not sure this step was necessary. I love a simple sauce 😂 Ian / Geneva 🇨🇭
This dish can be made a little bit easier by adding the heavy cream in smaller doses, instead of all at once. This prevents clumps from forming up and allows you to integrate the cream much more easily. After a couple of additions, you'll instead be left with a very thick but definitely liquid sauce, at this point you can just dump the rest of the cream inside and it won't clump. Also, if you'd like a bit of a flavor boost and really like garlic, you can throw finely minced/crushed/grated garlic at the same time as the flour. It cooks/fries with the flour. It's better to do it this way, since if you fry the garlic in the oil before, you'll either burn it by the time the flour is nice and integrated, or you'll have to dirty another dish to contain the garlic while you fry the flour. Nice, easy recipe, by the way! Thanks for sharing.
The method I like to use, and was taudht at Le Cordon Bleu in Paris, is to either pour a cool liquid into a hot roux or a hot liquid into a cool roux. Thanks for watching 😊
Great Video! I learned that too when I studied hospitality in UNLV, but forgot the details. Now I just mix the flour with water and pour it in the pot instead of cooking it with butter. Does it make a difference?
Thanks for watching! The only difference would be taste. With the flour slurry you can't cook the flour as well to remove that hint of a flour taste. With a roux based sauce you can cook the flour to remove its taste. However, both options work well. 👍
Hi😁.Thanks for asking. I would like to make biscuits and gravy and a nice lemon cream sauce to pour over fish. I tried it with lemon a little while back, but it curdled in the cream. I would love to have a nice white garlic cream sauce for fish too. Is it possible to add lemon if you know?
Sounds tasty. Here are a few of my recipes that you may be interested in. - biscuits and gravy ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TF9pKYy_87k.html - lemon and parsley pan sauce for fish sauce ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aw3qyA8HHVA.html for the lemon and parsley pan sauce for fish - you can substitute the parsley with a clove or two of garlic or you can add the garlic to the recipe. Yes, you can add lemon to the cream - it should not curdle Let me know if you have any questions.😋👍 Thanks for watching
Thanks enjoyed you cooking the sauce .... we call it gravy in the south LOLLLL nothing is ever a sauce LOLL always gravy I make mine very similar to yours this is a base so good you did this for others to learn how to do different gravies and "sauces" .... I am making a pasta dinner and so happy I found yours because yours is so much thicker than mine.... I use milk not the heavy cream I am diabetic have to watch out and too I have high cholesterol and a bit of high bp so I have to be careful thanks subbed by just finding your channel now to binge watch some! BE SAFE & Virtual Hugs / nothing like a hug hehe
Thank you do much for watching! I am glad you came across the channel. There nothing better than a good old gravy. Stay safe in Texas and big sauce and gravy hugs.
I have often thought that there should be a dozen or so sauces that you can make to pour on a stir fry dish. So, regardless of the ingredients in the stir fry, the sauce is what makes the dish. I'm hoping that this might spark an interest in you. Unfortunately I'm not very creative. Thanks - Bob
I find it interesting how you have used cold cream for white sauce instead of full cream milk. I wonder how different this would turn out instead of milk per se, which I see being used in the white sauce recipes, especially those used in Pasta.
I have found that there is only slight difference. The heavy cream gives a thicker more creamy/buttery texture and flavor. Using milk - it seems less thick/creamy and there is not as much of a buttery taste. However, both options work welll. Thanks for watching 😊
@@thesauceandgravychannel Thanks so much for getting back. If I may suggest, you should start uploading Shorts of your videos too. I hope those bring more traction and views to your channel. Good luck and I hope your channel grows. :)
@@thesauceandgravychannel So, can I assume, the only real difference between a white sauce, and a white or milk gravy, would be to use milk, and higher heat to brown the roux for gravy? I make hamburger gravy all the time, and try to darn near burn the roux for flavor LOL :)
@@SoapinTrucker a gravy is typically made with the juices of a meat that has been cooked. It could be a white gravy like a sausage gravy- for biscuits and gravy. Or, a brown gravy like a turkey gravy made with the Turkey drippings. A gravy can also be made with the addition of water, any stock or dairy products. However, to make things complicated, some call a sauce a gravy and vice versa. But, if it tastes good that is all that matters 😊😊 Great question👍 Thanks for watching 😊👍
Thanks for watching. Yes it can be used on pizza. You may want to add a little garlic or other ingredients to add a little flavor. Let me know how it turns out 😊👍
This looks so easy. My mom always told me to make a white sauce and add cheese for mac and cheese but I can never seem to get mine to thicken the way I want. How much butter/flour/cream would you recommend for a pound of pasta?
Thanks for watching. For 1 lb dry pasta I like to use: - 6 tbsp butter - 6 tbsp flour - 4 cups milk - 1 cup heavy cream - 4 cups shredded cheddar Here are a few recipes I have that you may find interesting: - taco mac n cheese ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-p3TA6JOnE4w.html - buffalo wing mac n cheese ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ebLTQgCpfaA.html - regular mac n cheese ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z174jKB5oOU.html I'm putting out another mac n cheese recipe in roughly 2 weeks so stay tuned 😊
@@thesauceandgravychannel Thank you so much! Going to try tonight and see what happens. I've only ever used just plain milk but cream would make it that much better. My hubby would love that taco mac and cheese so I'm gonna have to try that!
Thank you, perfect video! My mother was self-taught chef born in Ireland. 1940's head chef DuPont's in Delaware. Used this sauce over her croquet's. Our family favorite was cream chicken. I'm trying to get it right. Used milk. added homemade chicken broth, poultry seasoning & Poached, cut up chicken breasts at the end put over rice. Mine came out OK but don't think cooked roux long enough. Tasted a little pasty. Can't wait to try your mac & cheese recipe! Very happy I found your channel.
I absolutely love your recipes & also how you show complete meals with your sauces & gravies!!😋🤗 comfort...comfort...comfort!!💖 I'm gonna use your hamburger gravy recipe & add bell pepper & mushrooms & make a hamburger/tater casserole!! Thanks Johnny... 👍❤👍 I just had back surgery & this is manageable.. 😊😉 keep sharing the GOODNESS my friend!💥💯💥
@@thesauceandgravychannel Mate it was beautiful I also put in some grated cheese but the white pepper wow it’s magic stuff. Thanks again I really appreciate the help 👍🏽👍🏽👍🏽
I'm not sure, but this seems like the sauce my mom made to go with the peas and potatoes dish she used to make. It looks very similar, if it's not. Thanks for sharing. I'll try to make this and add the peas and potatoes, see if I can recreate my mom's dish.
Thanks, John. Tasty for sure. Thanks for responding to some of your self absorbed viewers with such grace and poise. A true professional you are! Little people share their little views but would never invest the time and effort as you have in generating this fantastic video. Thanks for a winning show of character, twice.
@@thesauceandgravychannel your sauce is amazing! Just did it. Thank you thank you thank you! Fabulous correction to my ignorance. For that I am grateful.
@@thesauceandgravychannel happy and enjoyed doesn't describe it. My bride thoroughly enjoyed it and I was amazed at the flavor. Thanks again. Your great work has added to my ability for additional enjoyment in my past time passion for excellence in food.
It comes with the territory. Most people on RU-vid are self proclaimed experts and/or critics. Go look for humility in someone who desperately needs to feel smart. You have to just brush it off.
This is just basic breakfast gravy. My grandma would make this with browning from sausage or bacon and use evaporated milk instead of cream. It’s fantastic.
Isn't it amazing how food can trigger memories of people or places. I'm happy this brought back some good/tasty memories for you. Thanks for watching 👍
@@thesauceandgravychannel You spoiled me with thiS one as I am goinG to be makinG it thiS week over homemade schnitzelS!👍I haven't made a White Sauce in years so I enJoYed my refresher course from you!✌😊🌹🐶🐱🐶🌹☕🍹🍻
Could I substitute the heavy cream for milk, or half N half? For some reason whenever I cook with heavy whipping cream it upsets my stomach. I had a major surgery a couple years ago and ever since then I’ve noticed I can’t enjoy anything that’s made with heavy whipping cream😓
