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[20 - 20] what's up guys salut this is alex and
[20 - 23] today i'm super super excited because i
[23 - 27] get to make my very first french mother
[27 - 30] sauce a holy moment for me the very
[30 - 32] first sauce is a brown sauce and it's
[32 - 36] called sauce espanol a super meaty dark
[36 - 39] intense sauce which you might not be
[39 - 41] super familiar with however you might be
[41 - 42] way more familiar with one of its
[42 - 44] derivative called sauce
[44 - 47] dummy glass but for now let's focus on
[48 - 51] the mother sauce sauce espanol sauce
[51 - 53] espanol right so
[53 - 55] most of the brown stuff that i made in
[55 - 64] the previous episode is frozen
[66 - 66] most beautiful ice cream on the planet
[77 - 77] right so on the table at the moment
[77 - 79] you've got everything you need to make
[79 - 81] sauce espanol you've got brown stock
[81 - 84] garlic onion tomato puree carrots butter
[84 - 87] flour that's for the thickening tomato
[87 - 89] and pork belly so let me prep all this
[89 - 95] and then we'll start cooking it
[133 - 133] final step is to add the bouquet gun the
[133 - 134] bunch of heroes
[134 - 137] okay this is gonna cook super slowly
[137 - 139] gently for about an hour an hour and a
[139 - 143] half until it turns darker tastier more
[156 - 156] and we are almost done i'm gonna filter
[158 - 167] and then i'll season it properly [Music]
[167 - 170] [Music] that's meaty the thickness is on point
[170 - 176] it's slightly under seasoned [Music]
[176 - 178] [Music] it doesn't have an edge to it it's like
[178 - 181] a very pleasant sauce that would suit
[181 - 183] plenty different dishes a steak that
[184 - 185] would work on a steak a roast beef that
[185 - 187] would work as well it's making me
[187 - 189] salivate very much i've got this umami
[189 - 192] vibe going on i've got some tomato vibes
[192 - 194] but they are all mellow because they've
[194 - 196] been cooked and reduced down sausage
[196 - 199] spaniel is made to be an all-rounder
[199 - 202] that is a sauce espanol done now let's
[202 - 204] use it to make dummy glass
[204 - 206] and by that i mean traditional dummy
[213 - 213] i've been watching many videos on online
[213 - 215] many good videos and most of them are
[215 - 218] confused about what is and what is not
[218 - 220] the me glaze is it the me glaze by the
[220 - 222] way or is it the me glass is it glass or
[223 - 226] glaze it's a glaze glass dummy glass is made
[226 - 229] it's a glaze glass dummy glass is made from sauce espanol and brown stock in
[229 - 232] equal proportion the me it's the french
[232 - 235] for half just because this is reduced by
[236 - 238] half now with this out of the way let's
[238 - 241] just cook our traditional dummy glass
[257 - 261] [Music] it's beautiful it's like shiny you know
[261 - 266] it's beautiful it's like shiny you know oh smooth sticky salty sweet tomatoey
[266 - 268] it's definitely a good source but it
[268 - 272] it's not standing on the simple side
[272 - 274] all right people let's just pose for a
[274 - 277] moment and appreciate what we've done
[283 - 283] first of all i made my very first mother
[283 - 286] sauce sauce espanol that's one
[287 - 290] check second i've just shown you how to make
[290 - 292] second i've just shown you how to make additional dummy glass
[292 - 294] sauce that's another
[294 - 298] check i should be celebrating and yet i
[298 - 302] am not i'm slightly disappointed
[304 - 306] slightly okay i'm not arguing about sauce
[306 - 308] okay i'm not arguing about sauce spaniard that's one thing i really
[308 - 309] wanted to do for a while but the
[309 - 312] traditional source dummy glass
[312 - 315] just so demanding just to get you know
[315 - 318] somewhere dubious in terms of delivery
[318 - 319] at the end of the day this is not the
[319 - 323] sauce that i want on my steak it would
[325 - 328] dummy glass a source that is also known
[328 - 331] broadly on the internet as the mcglaze i
[331 - 335] should add that we know in france as
[337 - 338] glass a brown stock
[338 - 341] a brown stock reduction that's all it is and i'm
[359 - 359] to be honest i'm facing a few problems
[359 - 361] so in terms of reduction i started
[361 - 364] around here four litres of brown stock
[364 - 366] and at the moment i am
[366 - 368] right there the reduction process
[368 - 369] doesn't seem to be linear it seems like
[370 - 372] it's accelerating roma module the
[372 - 374] executive chef in the episode 2 he
[374 - 376] basically told me to change span
[376 - 380] regularly as the reduction progresses on
[380 - 382] i should definitely be reducing the
[382 - 392] liquid in a smaller pan let me get one
[395 - 395] okay i see what's going on
[395 - 397] never gonna be a grown-up never
[397 - 399] so the liquid at the moment is starting
[399 - 401] to get a bit thicker
[401 - 403] i don't think i can go much further
[403 - 406] without risking to burn it all
[406 - 409] this is it guys this is
[409 - 411] an extreme reduction of a brown stock
[411 - 413] packed with um
[413 - 417] this will definitely add depth and body
[418 - 419] that this is not
[419 - 422] is a sauce it's way too powerful to be a
[422 - 425] sauce so usually what i would do
[425 - 428] i would take a tablespoon out of this
[428 - 431] precious liquid
[435 - 435] then i would add a splash of water
[435 - 440] a few knobs of fresh cold butter
[443 - 443] a nice little sprig of thyme a clove of
[444 - 447] garlic and that's the way i usually wrap up my
[447 - 448] and that's the way i usually wrap up my ultimate
[448 - 466] steak sauce [Music] [Music] ah
[466 - 468] i just burnt the equivalent of a
[468 - 471] tablespoon of my glass
[471 - 472] [ __ ] happens
[472 - 474] that's what i think so let's just take
[474 - 482] another spoonful and start again
[497 - 497] all right so i'm about to taste the
[497 - 499] sauce i just made with the glass you
[499 - 501] know what let me just have a bite
[501 - 507] without any sauce on it first juicy flavorful
[507 - 509] juicy flavorful now i'm gonna taste the same thing
[509 - 511] coated in my glass
[513 - 514] sauce [Music]
[514 - 517] [Music] that's deeper it's got more dip
[517 - 518] the first one
[518 - 520] nice afternoon barbecue party with your
[520 - 522] friends that's cool
[527 - 527] a dining experience at a clubhouse
[527 - 530] you're sitting deep in those enormous
[530 - 533] leather seats and low light atmosphere
[533 - 536] few glasses of wine are just you know
[536 - 538] tingling in the background
[538 - 539] and then this
[543 - 545] [Music] pushing the
[545 - 549] pushing the meat experience to another level
[549 - 555] i need a glass of this class
[558 - 558] am i happy am i happy yes i just made my
[558 - 561] absolute favorite sauce
[561 - 564] for steak this is the best ultimate food
[564 - 566] proof all right you get my point but
[566 - 569] there was a tiny little incident if you
[569 - 571] remember i can't help thinking what if i
[572 - 574] had better tools my saucepan are all
[574 - 576] over the place i've got small ones big
[576 - 578] ones aluminium stainless steel where are
[579 - 582] saucepan like the one they use in
[582 - 584] episode number two these guys they had
[584 - 586] so many copper pads i was just like
[586 - 589] drooling over these
[590 - 591] but then something very cool happened i
[591 - 593] had a chat on the phone with a friend of
[593 - 596] mine emmy who is a copper smith based in
[596 - 599] turkey alex 100 you should get a copper
[599 - 601] saucepan but you know what you should be
[601 - 603] doing instead of just buying a nice one
[604 - 607] no so why don't you come to my workshop
[607 - 610] in istanbul and you make your own
[610 - 614] ultimate saucepan that's something i
[614 - 617] cannot say no to it's a dream come true
[617 - 619] see you next time bye bye
[621 - 623] [Music] right so let's talk about today's
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[709 - 712] [Music] foreign