Veloute is another one of the 5 mother sauces. You probably already make it without knowing it's name. Please help grow the channel by clicking like, subscribe, and notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment 🍸
You are right Peter! We do already make it when we thicken stews and gravy. We also use it here in the East End of London to make liquor for our pie and mash. We start as you have and cook in well chopped fresh parsley to pour over pie and mash with chilli vinegar...yum Thanks for your well detailed and real useful tutorial. Very enjoyable as always. Take care...👋
Nice! But your French needs some help! It's not 'alla-mon-day'. It's 'ahlll-mahnd(uh)' which means 'German'. Because sauce is feminine, you add an 'e' to 'allemand' and sort of pronounce it softly, like the 'd' in the English word 'bend'. Also, 'Bércy' is more like 'behhrr-see' with the accent on the 'behhrr' part. Just a suggestion!
Nice video for sure and it takes some of the scare factor out of trying to make this on your own, like me. One criticism is on your pop up for the egg yolks you show egg yokes. Fix that if you can. If you can't, live and learn. Anyway, thank you for this easy to follow video! Cheers! Subscribed too.
We realized the error in the lower third after publishing. Once published, there is no way to correct after the fact. Thanks for watching and welcome to LCTV 🍸🍸
Priceless information. It's such great information. I love learning mother sauces. They are the best when you get those munchies and don't want to go shopping. Just whip up some sauce with some noodles and fresh herbs, Wow! You have a great snack. Thanks for the great work. Keep it coming! Happy cooking, UB
