"If you don't have enough sauce you'll die surely." I couldn't agree more. I really love this channel and I'm so glad to see your subscribers 📈. Very well deserved, thank you.

"If you don't have enough sauce you'll die, surely." I like the way this man thinks.

@thomaslutro5560

8 ай бұрын

I was going to post the same comment, then I was going to look for it, then I found it. All within about five seconds.... :D

@timkylander2

8 ай бұрын

I need to put that line on some art in our kitchen or on my apron. It’s too good not to use.

@FrenchCookingAcademy

8 ай бұрын

😅😅

As a French, hearing the "if you don't have enough sauce you'll die surely" made my day!

Your videos are brilliant. You have the remarkable ability to make traditional techniques accessible to today's home cook. Can't thank you enough.

@FrenchCookingAcademy

8 ай бұрын

no problem always happy to see everyone interested in cooking it’s great 🙂

@EntertainMeNow

8 ай бұрын

​​@@FrenchCookingAcademyMerci c'est intéressant ces videos avec les différentes sauces. Delicieux ! J'ai essayé la sauce avec du bouillon de boeuf en boîte mais la sauce reste très liquide... J'ai essayé de réduire et monté au beurre mais non je ne sais pas pourquoi ma sauce reste liquide. Est ce possible avec les bouillons du marché ou il n'y a pas assez de gelatine dans ces bouillons preparés?

@alaincouillaud8997

8 ай бұрын

singer !@@EntertainMeNow

This brother is the bomb of French cuisine. Thank you so much bro for your recipes and insight!

Thank you, I appreciate that you explained what you do and more importantly why you do it. This was really helpful for me.

After searing my ribeye I'll saute some onion in the pan with a sprinkle of flour, add beef both, a little wine and a pat of butter for a nice pan sauce.

i find it comforting that there is no separating a french fur trader from the delightful comfort of this age.

Excellent ! Thank You Chef!

Great video. A series dedicated to sauces would be amazing.

@FrenchCookingAcademy

8 ай бұрын

🙂 i have a whole course on sauce already but i am sure we can make a few more 🙂never enough sauce in life 👍

Superb. I love pan sauces.

Best cooking channel ever! Thank you so much.

Glad I found this channel. Can’t wait to try this recipe

This video is so good. I love your work - thanks for sharing the secrets of French cooking!

I made this sauce and it is delicious! I was so excited to taste it that I forgot to get a picture of it but will make it later this week.

One of my favorite food channels. I learn so much. Thank You sharing your knowledge! 🙏

Excellent video, thanks.

Very, very clear (and looked delicious) thank you.

Excellent learning video! Thank you!

Excellent lesson and sauce

thank you, chef

Just bought your book - can’t wait!

Very nice, thank you Chef

Love it. I really like these little in depth videos on a specific subject. Pan sauces & other sauces really make a meal for me.

@FrenchCookingAcademy

8 ай бұрын

love them too

Stefan all your cooking is soo good

You are the best! Thank you so much!

This is a wonderful lesson, and the sauce looks delicious. Can’t wait to try. Stephane, your work is so appreciated. Merci.

@FrenchCookingAcademy

8 ай бұрын

my pleasure

Truly great Chef Stephane, we love Madeira sauce!

@FrenchCookingAcademy

8 ай бұрын

one of my favorite 😋😋

Brilliant!

Love it and look forward to new sauces.

@FrenchCookingAcademy

8 ай бұрын

great news

Your videos are getting better. I enjoyed this one. Continue comme ça.

@FrenchCookingAcademy

8 ай бұрын

merci

"If you don't have enough sauce you'll die, surely." Agreed.

Of course you die if there is not enough sauce! Everyone knows that 🙂 Great tutorials! I already tried a few and there are some "astuces" that really help for your cooking journey for whatever meal you are preparing! Thanks for this great content!

Looks absolutely delicious. I have also pre-ordered your new/first book. Thanks Stephane

@FrenchCookingAcademy

8 ай бұрын

thanks so much 🙂🙂

Excellent teacher.

@FrenchCookingAcademy

8 ай бұрын

👍👍🙂

Your bistrot steak recipe has been my go-to for maybe a couple years now.

Excellent video.

Well I know what I’m making for supper…enjoyed the video

Made this last night...YUM!

I can recall about a dozen sauces you’ve taught. I look forward to the other 188. :)

@FrenchCookingAcademy

8 ай бұрын

😅😅yes let’s get saucing everyone

Thank You!

Simple yet sophisticated. Something that must be experienced. This will be a wonderful series.

@UnPetitPique

7 ай бұрын

That is the finest food, yes?

Nice, I haven't been getting my notices for your channel. Looking forward to it.

@FrenchCookingAcademy

8 ай бұрын

great to hear you got them 👍👍

Beautiful.

Wow. New subscriber here. Just found this channel as recently I've gotten really into various sauces. This is amazing. Ive always noticed the difference between exquisite restaurants and just standard ones is the better ones almost always have various sauces for the different proteins. It truly makes a great meal incredible. Cant wait to try different ones. I really want to find some lemmon ones and mustard ones, 2 of my favorite flavors.

Oh yummy👌👌👌👌

Ahahha very cool and funny video thanks!

I love your channel Stephane ! No one nails the sauce like the French!

@FrenchCookingAcademy

8 ай бұрын

thanks so much 👍⭐️

So beautiful!

You see its all about zee sauce love it . ❤

Looks delicious. Pan sauces look so easy but for some reason I've always been afraid to try and make them.

you are my hero

This looks so good! I tried making a pan sauce in the past but was unsure about how best to reduce it, and I added the butter much too soon. Now I can go back and do it right.

@JP-vx2sr

5 ай бұрын

Never more than two tbsp, keep it moving in the pan on low heat. Butter is an emulsion and you just want to disperse that emulsion without breaking it with heat. I would have liked for the video to explain this a bit more for new folks, and that you know you've done it right when the body of the sauce is thickened by the butter and there's no layer of fat floating on top

Explain how you made your stock. Half and half! It looks fabulous . Love you channel.

@FrenchCookingAcademy

8 ай бұрын

that’s a recipe from our upcoming cookbook but no worries i will share it on the channel 👍

I love the look of that sauce. I am so looking forward to receiving your book that I bought. I’m in the UK and Amazon advise me that it should be released here around 16 December. Just in time Christmas.

@FrenchCookingAcademy

8 ай бұрын

that’s great news and yes exciting book launch for us too 🙂🙂

When I discovered stock prep a few weeks ago, I realised that I had missed out on a lot in my previous life

"If you don't have enough sauce you'll die, surely.", that sounded so French, LOL

Is that an Openiel knife? Great video and very informative!

Now the shallots from my garden will have new jobs in the kitchen.

Butter at the end! That is a great idea, thanks (:

@FrenchCookingAcademy

8 ай бұрын

always helps

Agreed. Fruitier wines create more complex and interesting sauces, besides being richer and polyphenols. Cab Francs are under appreciated.

@kpeosa

7 ай бұрын

How about buckfast as fruit wine..

Great clip, I have learned a lot so far. Where can I find the powerhouse of taste stock recipe and the little trick?

mille merci

When I think of French cooking, I think of French sauces immediately. The French have a knack for sauce, more than anybody else.

Thankyou ❤

@FrenchCookingAcademy

8 ай бұрын

pleasure

Top!👍👍👍

Monsieur le chef...parfait ;)! Just noticed this channel and of course immediately subscribed. Will be back for more for sure ;). Au revoir, a bientôt.

Thank you so much for this video. It’s really helpful. I need a good saute pan though; which specific Mauviel pan is this? Is it the 3.2 Qt 5Ply one with the cast stainless handle? I must have that exact one! I love it.

Yummy

That looks amazing. I don´t have that kind of pans, but I do have a nice set of cast iron pans which I uses a lot for meat or Chicago style pizzas. Do you think I can use them to make this kind of pan sauce?

This is certainly an area where French cooking excels. I think they invented sauce! (Of course the Asians have their own they make sauce with fermented soy beans and other fermented products, but they did not generally create fond, or use butter and cream for thickening.)

I have a pan sauce recipe that I use that is similar but I add some thyme and rosemary after I add the stock.

Shallots are more aromatic vs onions - hence why they're good for quick pan sauces - the flavour is intact against say a long cook where you should use onion which will endure the heat and time more than shallots

Ha, I think I heard a growl at the end when you were mauling that steak. Awesome

"If you don't have enough sauce you'll die, surely." Stated so matter-of-fact 🤣

It need some fries 😂 best compliment to that beautiful sauce!! Great video

@FrenchCookingAcademy

8 ай бұрын

😄

Love madiera. Havent done a steak

Looks so good! Where can I find the stock recipe?

@FrenchCookingAcademy

8 ай бұрын

that’s in our upcoming book but i will share it on the channel

Saucy Frenchman

“If you don’t have enough sauce, you’ll die, surely.” 😂

I am a retired chef and I just love your videos. I’m also in recovery and cannot have alcohol. Can you suggest a substitute that might work for the flavor?

@FrenchCookingAcademy

8 ай бұрын

the easiest is just to skip the alcohol

@pbp6741

8 ай бұрын

Why not try to replicate the flavor profile and complexity of Madeira (I realize you can’t taste the original) by adding to the broth: caramel for flavor and sweetness, hazelnuts for nuttiness, orange zest for tanginess, raisins for fruitiness and a light acid then trust your palate when you find a balance with good flavor and sufficient complexity?

@moosegreen2612

8 ай бұрын

Could experiment with adding say a teaspoon of something like fig chutney, or redcurrent jelly nd drop of balsamic? Thinking off the top of my head here!

@jamie9295

8 ай бұрын

The alcohol evaporates during the cooking so it might not be a problem.

If you cut an onion the same size as the shallots, the shallots will cook faster? I am amazed.

Thank you chef you are amazing I studied French cousin almost 12 years ago and your videos helped me remember everything now the I want to work at a French restaurant

@apahtlicasas

4 ай бұрын

I am 41 but i will never want to stop learning and you are a great teacher thank you chef again

What spoons are you using

The sauce looks and sounds like it is absolutely delicious, and as a complete neophyte, I'm probably asking a question most everyone knows the answer to but... Didn't the steak get cold while you worked on the sauce? How do you keep it warm without overcooking it?

@FrenchCookingAcademy

8 ай бұрын

covered in foil itvis usually fine but you can keep in the oven as well covered at 50 degrees celsius when making the sauce .

@Hucklechuck45

8 ай бұрын

Thank you! I'll try that.@@FrenchCookingAcademy

Any shallot substitutes? They are out of season where I live

👏

Do you always serve onto hot plates or cold plates

I don't even need the steak. A fresh baguette and I'd be in heaven.

❤❤❤

Greetings from Tokyo, I enjoy watching this food show. I have question In this episode that must not use grilled fish to make sauce because its fishy smell. Only use grilled meat to make sauce. Whats the difference between meat and fish? I thought once grill the fish does not smell fishy does not it?

Stephane, I'm very happy you make these videos because eventually someone will have to take Jacque Pepin's place and who can be better than you for the job.

@FrenchCookingAcademy

6 ай бұрын

well like jacques i guess what matters the most is passing on the knowledge 🙂

do you by any chance make videos in french? Not that I dislike those videos, far from it. It's just that every time I hear you speak in french, I'm a bit happier!

"If you don't have enough sauce, you'll die, surely." Possibly the most French thing I've ever heard in my life.

When can we expect your book?

@FrenchCookingAcademy

8 ай бұрын

it’s coming in november in the us and a bit later in the rest of the world

The list of ingredients on the web and printed versions is missing shallots: how much is needed?

What if I cook all my steaks on the outdoor grill? How would I make pan sauce to go with it.

Just ordered the book. Thank you so much. When the Zombie apocalypse happens, I will be all set! Lol PS I will use your recipes at least 3 times per week. Your channel and presentation have matured so well.

@FrenchCookingAcademy

8 ай бұрын

thanks a lot Tim 👍⭐️

@timready9194

8 ай бұрын

@@FrenchCookingAcademy aucun problème, monsieur. My pleasure, as always. To Arms! Keep up the great fight, my friend.

@Imtahotep

7 ай бұрын

About that zombie apocalypse ... What do mean when?

😊

How do you prevent the steak from going cold? While making the pan sauce

@AtlantaJonny

7 ай бұрын

Undercook then throw in the oven to keep warm. Make pan sauce Add sauce and serve.

@AJRichards925

7 ай бұрын

Most Chefs will cook they steak to the required temperature. Rest it and then flash it for two seconds on each sides before serving with the hot sauce served over the meat.