Smoked Soubise Sauce LIKE A CHEF 

Holy shit ive been looking for something to do with all the onion skins/scraps i end up with. This sound so easy and tasty.

Keep doing what you're doing! Always learning something!

I may never actually make them but these sauces always look delicious!

Really enjoy your style of teaching, man. Keep it up. Quality content.

You’re a great chef. RU-vid cooks are rarely this high quality 👍

I've had this exact dish once, many years ago. It was fantastic and I never knew what it was except for the leeks. I wish I could have it again. Maybe... Maybe I should buy a flamethrower...

I'm German and have known for cooking for 35 years now. Your channel is getting me to the next level ❤❤❤

Thank you for giving me a new cooking idea I didn't think of before. It's difficult to find anything new of value :)

Velvety sounds like the perfect description. Flavorful, I'm sure it is 😋👍

You make it look very easy, great teacher!

Wow that looks great! Have a nice day!

Trim is looking sharp

wow this looks incredible, wouldnt have ever thought to infuse the cream with burning leeks

Never heard of this sauce, but feel inspired to try it 👌🏻♥️

You boys are great. Need a chef de parti

Subscribed a few weeks ago, really like your vids.! Just got into the fine dining game, it's a different world 🌎

Looks soo good!

This is an education

Brilliant, looks delicious

I've had this, it's so good

Looking good Will! 💯

Used to serve this at mangal with pearly barley I believe and pumpkin. Absolutely delicious sauce

I like this one!

Excelente receta

This is pretty high level

When the local welder starts cooking from scraps in his fridge.

Super talented 👌🏻

Amazing

Amazing im 100% giving this a go

Yes chef!

Looks banging!

CRUSTACEAN SAUCES! FISH STOCK BASED SAUCES! THANKS CHEF!

how can I actually smell that? 😂😂😂 amazing as usual

I’d love to try it, but I would set off the smoke alarm at my apartment trying this!

❤

Increible

What chinois are they using? I need to get one in the kitchen but umming and arrring about if the Matfer one... Not sure if it's actually worth it or not.

Saved.

hi chef how long does this sauce hold in tye fridge/freezer

Rip my fire alarm

That's looks amazing, well done from ex chef

😍✨

Oh yes! Served over roast salsify or parsnips & I'm in a very good place.

There’s probably enough onion flavor there to make me sing the onion song

This sauce could go sooooo wrong.

I just found your channel and I love it! I’m feeling saucy😉

Cook book!

Romesco sauce with cod and parsley oil!

🤤🤤🤤

Damn would never thought of burn the veggieskin

Never waste your onion skins, they're handy for vegetable broth too.

I thought the sauce on the plate was a tortilla or crepe until the second watch.

Love the videos but everything is too close to the camera, move back a bit 😭

Also what’s the green sauce in the beginning?

I watch your shorts and then go practice them at work

I watched another chef use the scraps to make a seasoned salt. I tried it myself and it’s delicious!

Doesnt the sauce get ashy?

Hell no

Oh no! All those good healthy animal fats elsewhere and then you use vegetable oil here 😭😭😭

Tastes like a burnt out house

The chronic disease sauce

a restaurant is supposed to restore ppl, not serve burned crappy food

Pure cancer nutrition here. Check latest scientific research on food and cancer. Do not smoke food no more. Stay strong

Fish = not meat