[3 - 3] this video is brought to you by node vpn
[3 - 5] what's up guys sally this is alex and
[6 - 8] yes it's good to be back and yes it's
[8 - 11] been a while i know
[11 - 13] simply put i took some good time off
[13 - 15] anyways i'm back now bright eyed and
[15 - 18] bushy taste as they say right eyed i
[18 - 20] understand pushy tale
[22 - 25] it's i mean it also allowed me to work on
[25 - 27] i mean it also allowed me to work on these series i've been teasing way too
[29 - 31] much sauces sauces sauce
[31 - 33] sauces sauces sauce sauces
[34 - 38] sauce sauce if you think of sauces as a boring
[38 - 40] sauce if you think of sauces as a boring liquid something annoying that deserves
[40 - 42] no respect you couldn't be
[42 - 45] further from the truth to be honest a
[45 - 49] good burger with no sauce try af a beef
[49 - 52] bourguignon dry af chicken fillet when
[52 - 55] you pour over silky smooth don't juice
[55 - 59] white sauce works so much better sauces
[59 - 61] bring food to the next level and they
[61 - 64] need to be done right
[64 - 67] okay knowledge being power we need to
[67 - 70] define clearly what a sauce is pan sauce
[70 - 73] it's a sauce mayo could be seen as a
[73 - 75] condiment i think it's a sauce apple
[75 - 77] sauce soy sauce i'd love to hear your
[77 - 79] thoughts about controversial sauces in
[87 - 87] sauce liquid food preparation used to
[87 - 89] complement other
[89 - 91] foods a sauce has to be based on a
[91 - 94] liquid there's a whole range of
[94 - 97] viscosity in sauces so it can be thin
[97 - 100] almost as water but it can also be as
[100 - 103] viscous for example as mayo the purpose
[103 - 105] of using that sauce is to complement you
[105 - 107] can't go broader than just complement so
[107 - 108] maybe i should just change it to
[110 - 113] enhancing that's better it does improve flavor the
[113 - 115] that's better it does improve flavor the smells of the food you serve it along
[115 - 117] with also improve the texture the
[117 - 121] temperature hot lukewarm tepid cold
[121 - 123] color and the fifth element might be the
[123 - 126] most important one a sauce is there to
[126 - 128] lubricate moisture
[128 - 130] lubrication moisture that's the kind of
[130 - 132] channel this has become anyway you get
[132 - 134] my point it has a very important
[134 - 138] lubrication role in the overall eating
[138 - 141] experience of a meal
[141 - 143] well that's all well and good but making
[143 - 146] a good sauce is complicated knowledge
[146 - 148] experience we know i'm gonna say it so
[149 - 153] making sauce is an art
[153 - 154] i want to get better at making sauces i
[154 - 157] want you obviously to get better at
[157 - 159] making sauces as well
[159 - 161] anyways let's stop the chit chat and
[161 - 178] start to cook
[215 - 215] all right so this
[215 - 218] is a sauce in fact it's called a pan
[218 - 221] sauce and it's made by reduction chunky
[221 - 223] yet quite runny context related
[223 - 226] caramelized pieces of steak supposed to
[226 - 229] go on a steak that's what i call context
[229 - 231] this is also sauce it's a mayo sauce and
[231 - 234] it's made by emulsion silky smooth you
[234 - 237] could use this mayo on so many different
[237 - 240] food it's very firm it's far from being
[242 - 246] runny these two have nothing in common and yet
[246 - 249] these two have nothing in common and yet they both are sauces this is exactly the
[249 - 251] problem i'm facing i want to make
[251 - 254] perfect sauces not just good sources and
[254 - 257] since the spectrum of sauces is so wide
[257 - 259] since the techniques required to make
[259 - 261] them are so diverse my culinary
[261 - 268] experience alone just won't solve it i'm missing
[268 - 270] i'm missing knowledge what a terrible it says it
[270 - 273] would be if i was to be perfect at first
[273 - 294] no there is room to improve
[297 - 297] so this is the national library of
[297 - 300] france one of the most well-stocked
[300 - 303] collection of french cookbooks super
[303 - 305] ancient and very rare
[305 - 307] versions of them i am obviously here to
[308 - 309] to learn everything i can learn about
[309 - 312] the context about the historical aspect
[312 - 314] of french sources because yes this is
[314 - 317] not something i've insisted on too much
[317 - 318] but i'm gonna start with french sources
[318 - 320] because i'm french and i'm living in
[320 - 322] paris and it's very convenient for me
[322 - 324] yes but when i did my series on
[324 - 326] mozarella cheese i went to naples if you
[326 - 329] want to be serious about sauces well you
[329 - 331] need to start with french sauces and
[331 - 333] there's only one spot you can do that
[353 - 353] entrance so that's like a one-tenth
[353 - 355] replica i'm basically
[355 - 359] right there at the moment
[369 - 369] okay sponsor time node vpn when i work
[369 - 371] in a public space i need to make sure
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[373 - 376] working at the library i always always
[376 - 379] had my vpn on and the one i used node
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[430 - 434] now back to the library
[436 - 436] in terms of source history
[438 - 442] [Music] there are two major players
[442 - 444] there are two major players antonna karem
[444 - 447] known as the napoleon of the stove
[447 - 449] definitely the most popular chef of the
[449 - 452] 19th century his best seller is called
[452 - 454] the art of the french cuisine and it's
[457 - 460] masterpiece in it he established foreground sources
[460 - 463] in it he established foreground sources plus about 200 derivatives
[463 - 466] second major player auguste escofu he's
[466 - 469] known as the king of chefs and the chef
[470 - 472] of king how do you follow this guy
[472 - 475] arguably the most influential cook of
[475 - 478] the french cuisine ever forever period
[478 - 481] he is mainly known for bringing order to
[481 - 484] chaos the married condo of french
[484 - 487] cooking his best seller simply a bible
[487 - 490] for all cooks legit culinaire besides
[490 - 491] doing a solid recap and a much
[491 - 494] appreciated refresh on what ottoman
[494 - 497] karem wrote he also moved the spotlight
[497 - 499] from saucers to stocks
[499 - 502] without escape there wouldn't be french
[502 - 504] cuisine as we know it
[504 - 507] so in the end the legacy of these two
[507 - 510] geniuses is a list of five mother
[511 - 513] sauces sauce espanol
[513 - 516] sauce espanol a meaty brown sauce made from roasted
[518 - 521] sauce that velvety liquid made from using a
[521 - 524] light stock thickened with flour sauce
[524 - 527] bechamel the classic milky white sauce
[527 - 530] sauce tomat it's a french take on tomato
[530 - 532] sauce but it's pork based thickened with
[532 - 536] flour sauce oranges that emulsified
[536 - 538] butter and egg yolks and lemon
[540 - 542] that's where i'm gonna start
[544 - 546] well i do feel much better now that i've got
[546 - 549] i do feel much better now that i've got this solid primer about saucers it's
[549 - 551] it's so important to know where it comes
[551 - 553] from just to know where you're going i i
[553 - 556] do have however a slight little tiny
[556 - 559] concern about the way they classified
[559 - 561] sauces i have some reserve i don't know
[561 - 563] it's just anyways never mind for now
[563 - 564] it's gonna be just fine this is not my
[564 - 566] problem right now my problem is that
[566 - 569] knowledge without practice is nothing so
[569 - 571] i need to get better and i feel like the
[571 - 573] amount of things i need to learn is so
[573 - 575] vast so i need to make
[575 - 577] not a tiny step but a giant step i'm
[577 - 580] based in paris this is one of the
[580 - 583] birthplace of sauces i need to think big
[583 - 588] think big think big
[591 - 591] the dining room is stunning
[591 - 595] the three michelin star restful
[595 - 598] anyway let's go and cook something