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in every Michelin Star Kitchen there's a
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foundation every Chef is taught to
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master these techniques have influenced
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modern cuisine around the world more
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than any other developed by Augusto
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scoffier these sources aren't just
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recipes they're the basis for
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experimentation and Innovation these are
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the five mother sources every Chef needs
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to master this is the book that most
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people get when they go to college as a
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foundations for French cooking and it
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covers the five basic mother sources it
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basically means there's five different
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basic sources which you can use for
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different types of recipes and different
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types of variations scoffier was a
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notable Chef in France who used to cook
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for Royals very influential he didn't
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just come up with this book which is
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like over 7,000 recipes he also came up
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with the principles of the French
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kitchen it was mirrored on the French
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military system so Chef dep party all
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the way up to head chef so First Source
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bashal in his book this is one of the
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mother sources because there's so many
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different things you can do with a
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bashal get this milk warm he says to add
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an onion studded with cloves to add a
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different Aroma the key principle of a
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bashal is it starts with a r and it's a
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milk-based sauce so there's a point of
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difference between a bashal and other
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sauces normally the other sauces contain
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stock but this is basically just a r
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with a flavored milk so the bamal sauce
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Rumor Has It historically was uh created
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for Louis the 14th bringing up this
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butter to like a light nuttiness roughly
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speaking it's almost equal parts butter
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to flour Co and you can start to see
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where it turns starts to turn all golden
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and that's just the milk solids turning
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um turning that color so add your flour
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now and allow that to cook out turn the
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heat right down otherwise you'll burn it
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and then the consistency that I was
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always trained to look for is it's
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almost should look like wet sand I think
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it's a a nice way to saying it but it
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does kind of it does kind of make sense
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froy and foamy and also a little bit
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golden always add warm milk to a bashal
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and I think that's where a lot of people
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go wrong with bashal you'll notice that
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like we're not slicing the onion up so
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it's actually a very sort of delicate
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way to flavor up the milk it's not like
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loads of slices of onion so it's like
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tastes like stewed onion and then all of
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that lightly season the milk cuz it
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cooked if you're adding a cold liquid
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into that sauce what can happen is it'll
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coagulate way too much um and then it'll
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take time to bring it back up to the
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right temperature and then that sauce
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will get too thick so I've added all of
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the milk at the same time it wouldn't
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cook out nicely and you'd get these like
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massive lumps and what happens is when
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I'm doing it like this the friction of
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beating it together gets rid rid of
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those lumps and then you can keep adding
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little bits of milk until it's the right
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consistency if you wanted to just make a
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white sauce which we traditionally serve
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with Christmas pudding in the UK you
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remove the onions and you'd have add a
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little bit of nutmeg or if you wanted to
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make a a mouret sauce then once this is
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cooked out properly then you add in your
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cheese and that would be used to make a
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lasagna or something like that this
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probably been about 5 minutes and what
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you got this beautiful consistency quite
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thick and Rich and glossy but you can
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also see those lightly brown little bits
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of butter in there as well but what
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we're going to do is quickly turn this
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into a a sawu beast it's really simple
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I've sweated down some onions without
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any color so they always talk about with
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a bashal uh line in the back of a spoon
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and what does that exactly mean when I
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trace my finger through it the line that
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goes through is perfectly left inside
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the sauce so suis is just one of the
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variations of a bashal so just blending
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up the
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bashal with the onions
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the onions are basically all they're
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going to do to that is just add this
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really nice sweetness they're not going
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to break down fully because they're not
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properly caramelized so I'm just passing
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it for a fine shiv into a into the same
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pan that I used before okay so this is
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our subis so I just whack it into a pan
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small amount of um your subie sauce
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little bit of leak oil on there now just
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a nice bit of salmon nice and
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crispy very simple it's not going to
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overpower any sort of flavor uh you
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could add lots of different things to
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that fresh ches at the end maybe you
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could even add a splash of white wine
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into the
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base number one of mother
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sauces
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bashal right next source so we're going
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to do a volut now so a volut has
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actually got very similar principles to
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a bashal it starts with a room probably
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my favorite of the foundational
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sauces because it's the most versatile
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whereas Bal is using milk here you're
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using St you're not really reliant on
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the butter flavor like you are in a
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bashal you're more reliant on
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the flavor of your stock or whatever
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you're finishing your Volute with so
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same ratio you've got in the with the
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bashel it should still look a little bit
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like wet sand but just a little bit
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lighter in color than a bashal what I've
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got here is just white chicken stock two
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different types of stock white chicken
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stock or brown chicken stock white
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chicken stock just means that I've not
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roasted the bones a much more delicate
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flavor the term valute comes from the
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French velour which essentially means
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velvet and that's quite a large part of
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what this sauce is I mean it it it's if
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when done properly it's an incredibly
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smooth sauce and it can look really
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really elegant on a plate so all I'm
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doing is just adding stock bit by bit
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just like with the bashal what I want is
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I want something that lines the back of
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the spoon so it's got a nice body to it
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but at the same time it's not too claggy
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and it's got that stunning velvety
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texture you could easily turn this into
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a mustard Volute add a bit of mustard
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and serve it with a chicken breast okay
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so perfect we've got here is finished
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voluto super shiny and glossy on the
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back of the spoon still leaves a trace
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I've just added a little bit of salt I'm
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going to turn this into a herb green
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sauce return it bright green with a bit
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of spinach which I'll just blanch first
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to release the chlorophyll and a
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tablespoon of
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mustard easy peasy okay so to finish
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this valute really simply what I'm going
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to
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do some spinach to a pan and blanch it
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all you're doing is just look to release
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the chlorophyll we'll take that out some
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herb so I've got some parsley and I'm
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just going to pick some taragan as well
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so all onto the same board so a couple
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of chops and then that can all just go
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into blanch as
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well so there's a few more stalks inside
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the
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uh the herbs so just they'll just need
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to be cooked up slightly longer than you
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would the
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spinach and then these can go into the
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ice as well you could use this as the
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base for a really beautiful fish pie or
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just a nice fish dish and just squeeze
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all of the excess moisture out of there
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can be quite liberal with the herbs cuz
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it literally does go down to absolutely
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nothing perfect so that's all our
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taragan parsley spinach mix in there the
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Volute goes on top so mix is just a high
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power blender so got this beautiful
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bright green herb Volute just going to
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finish that with a little bit of mustard
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that's been blitzing for about 2 minutes
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to be honest the thermom mix is a really
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good bit of kit but I've had just a sort
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of similar uh similar outcomes with a
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neutri buet at
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home so once you've added the mustard in
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there that's going to be basically a
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form of acidity so typically what you do
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in restaurants is you'll make the base
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sauce which is the best the herb bashal
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and then you'll acidulate it to order so
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you'll add a little bit of uh vinegar
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just before you send it acid in the
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vinegar gets rid of all the greenness
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out of the sauce so best served with
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some sort of white protein cuz it's a
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nice green sauce I've just got a nice
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chicken breast here and then just start
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from the center chicken goes on you
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could serve that with wilted spinach or
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anything like that tiny little bit of
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truffle oil a proper solid dish but that
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is just sauce and protein super easy
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foundational
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sauce okay number three Espagnol
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actually didn't originate in Spain it's
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a French sauce basically it just means
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Spanish in French essentially this is
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just a meat-based sauce it could be very
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versatile first in the pan is bacon then
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you're going to add a miror p to that
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we've got some celery we're just going
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to really nicely and very finely chop up
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so miror is just terminology for celery
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onion carrot vegetable combination in
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France much as the Italians have safo so
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dicing up your vegetables we'll just do
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half a white onion as well so we got
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this beautiful foam in bacon at the
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moment diced onions goes in and then the
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moisture from the onions is going to
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almost Del glaze the pan the reason
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you're adding all of these different
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aromat and vegetables is just
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essentially for sugar so you want to
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cook them down and you can see that we
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had that bacon fat on the bottom of the
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pan and now that's all been rendered
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away so now what we're going to do is
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just add a tiny a little bit of color to
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these onions add in the rest of our
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vegetables and then we'll proceed to add
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in our thickener which is in this case a
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r Okay so we've added a little bit of
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color to those onions and most of the
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residual waterers sort of disappeared
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now so I'm just going to add in the rest
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of the vegetables so in terms of this
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sauce this is the base for a lot of
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other sauces say a bord la which has got
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like mushrooms a little bit of bow
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marrow in there and then something like
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a chicken shash chasser
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something like a a Dian sauce so it it
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can be the base of a demig glass as well
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so once all of those vegetables have
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softened just going to add in the butter
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but I'm not going to go crazy cuz I've
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got a nice a nice beef stock here to
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allow that to sweat off so once our
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Butters
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melted I added about 50 g I'm just going
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to add just under that in flour cook
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that out
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slightly okay so that's cooked out
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lightly and now I'm just going to add my
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beef stock so I've got a nice Rich beef
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stock that we use in the restaurant if
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you're doing this at home you could
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always just use some stock cubes release
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most of the sauce from the bottom of the
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pan just make sure there's absolutely
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nothing by way of fond left of the
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bottom just reduce the the heat right
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down now what you want to do is cook
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this for a long time in order to get rid
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of any sort of flour that's left in
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there but also so that the vegetables
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can release all of the sweetness as well
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so it's slightly different to to what we
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were doing with the other sources with a
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sauce like this it's really difficult
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because there's different levels of
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Sweetness in different types of
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vegetables and that can change depending
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on season and a sauce like an Espagnol
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will take a lot more adjusting than just
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uh the bashal or a valute when you hear
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about a Sauer being one of the most
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important positions in the kitchen I
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think that's because if you take
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shortcuts in a in a sauce say you over
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roast the vegetables or you don't take
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time to take the fond off the bottom of
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the pan or any of those little steps you
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can taste that in the final sauce SAU
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will always always be tasting their
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sauce all the way through not just at
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the end this has been simmering now for
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about 15 minutes and you can see what's
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happened the the sauce is reducing it's
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really nice and thick and it's almost
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got this really nice Sheen and and
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Clarity to it which is just the butter
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and those natural thickening collagen
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juices from the beef stock one of the
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best ways that I use to serve this is uh
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is like a classic duck alange the juice
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of of two nice in seas and oranges if
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you imagine I've got all my soft
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vegetables in here I don't want to get
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too many impurity in my sauce so just
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tapping it by the side obviously the
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yield of your sauce would be a little
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bit affected so just one big push don't
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take it too far you could wash that
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again bring it to the boil and then put
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that back into the sauce and that's
00:11:14
called what that's what they call it a
00:11:15
remage so typically when you're making
00:11:17
sauces in restaurants you
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would you would uh boil all of your
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socks for the second boil and there what
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you'd get is your sunde gravy or
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something like that orange at the end it
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should be thin so that it lines your
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mouth and if it's too thick what happens
00:11:34
is it's almost like act as a barrier so
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you're uh your taste buds can't properly
00:11:38
taste
00:11:40
it so it's delicious does need a touch
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of salt just need a touch of vinegar
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just for a little bit of freshness at
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the
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end consistency of the sauce is nice
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nice and shiny cook it on the crown the
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much more delicate way of cooking the
00:11:55
duck hose carve duck is always just down
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the center
00:12:00
so season your duck all over Ladle of
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your beautiful sauce just allow it to
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cover all of the
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plate boom es
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bagn bang him so next up what I'm going
00:12:17
to show you how to do is a Holland days
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which is actually probably my favorite
00:12:22
go-to I've got egg yolks vinegar and
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what I always do with my holay is I add
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a splash of water into the base so
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typically I add about 100 Ms to one
00:12:31
recipe of Holland days then I heat it up
00:12:33
over a bamy bamy is literally just a pan
00:12:35
of simmering water with a metal Bowl all
00:12:38
we're going to do is just lightly whisk
00:12:40
it till it starts to fro up and then
00:12:42
once it starts to fro we're going to
00:12:44
take it a little step further until it
00:12:47
turns into what they call a sabion you
00:12:50
need to keep this continuously moving
00:12:51
till it resembles almost like a thick
00:12:53
mayonnaise it starts to get this sort of
00:12:55
like thick foam consistency but you want
00:12:57
to keep it going past that but this
00:13:00
probably is hit about 74° which is the
00:13:03
temperature where egg yolk start to
00:13:05
culate enough to mulfy butter into the
00:13:07
water adds a little bit of stability and
00:13:10
the vinegar adds a flavor now it's got
00:13:12
this sort of very thick consistency and
00:13:15
what I'm going to do turn the heat off
00:13:16
get your pan you've been simmering away
00:13:19
in there and then place it over there so
00:13:20
this adds stability whilst you're
00:13:22
multiplying your sauce but it also keeps
00:13:23
it nice and warm as well which will stop
00:13:25
it from splitting and then I'm just
00:13:26
going to slowly add my clarified butter
00:13:28
if I in my honest opinion clarifi butter
00:13:31
how you should technically do clarified
00:13:32
butter is skim off any impurity with a
00:13:36
clarified butter especially with hollay
00:13:39
I always just melt the butter and add
00:13:41
everything in the reason I do that is
00:13:42
because the butter solids have a lot of
00:13:45
flavor I could never really understand
00:13:46
why you would take them out so if it
00:13:49
it's getting too thick add a splash of
00:13:51
water absolutely no problem at all and
00:13:53
then continue until you've MiFi all your
00:13:55
butter into
00:13:56
it didn't add any salt at the beginning
00:13:59
in because salt into emulsions is is
00:14:03
typically a similar principle of
00:14:04
scrambled egg the salt sort of holds
00:14:06
around the protein particles from the
00:14:08
eggs and it can inhibit the sauce from
00:14:10
thickening so typically to hold a whisk
00:14:13
like
00:14:14
this especially if you know you're going
00:14:16
to be whisking for a while and you kind
00:14:18
of just lift lifting it up and adding it
00:14:20
back into the sauce it's just a lot
00:14:22
easier on the arm got this beautiful
00:14:24
thick
00:14:25
consistency it's nice and pale so you've
00:14:27
got a lot of butter in there so here's
00:14:30
our Holland days now that's perfect as
00:14:32
it is you could add a little bit of
00:14:33
paprika so bernes is slightly different
00:14:35
to a Holland days but also quite similar
00:14:38
in flavor very similar in in sort of
00:14:40
consistency to a Holland days but it's
00:14:42
just a little bit different in sort of
00:14:44
conception the fundamental principle is
00:14:46
they all taste really really good with
00:14:48
steak paragan it's traditional in a
00:14:51
bernes so lots of that in there
00:14:53
beautiful Ana seed consistency just a
00:14:55
small amount of brunoise shot Crossways
00:14:59
so this is a very fine brunoise it's
00:15:01
going to add that sort of like alium hit
00:15:03
and you can see it's still really stable
00:15:05
this Holland so this is our sort of
00:15:07
fake super quick bernes based on a
00:15:10
holiday sauce my favorite way to eat a
00:15:12
Burnes is with a big fat juicy steak
00:15:15
I've got a RI eye here cut nice medium
00:15:17
rare splash of lemon juice just before
00:15:19
you serve it big plate of chips that is
00:15:22
an absolute dream for lunch so sauce
00:15:24
number four look at
00:15:25
that absolute
00:15:27
Beauty so sauce number five our much
00:15:30
loved sauce tomat all I've got in there
00:15:34
is some olive oil this is a nice sweet
00:15:36
French onion varying opinions between
00:15:38
Italians how much onion to place inside
00:15:41
a sauce on the Good Fellows prison scene
00:15:43
don't put too many onions he y always
00:15:45
put too many onions from a historical
00:15:47
point of view Tomatoes weren't that
00:15:49
prevalent in um in the kitchens in
00:15:51
France at that time basically obviously
00:15:53
Tomatoes came over last out of most of
00:15:56
the modern vegetables that we have from
00:15:57
South America I think at the time this
00:15:59
would have been a more modern sauce
00:16:01
lovely white onion this is a roscoff
00:16:02
onion so it's a french onion so I'm just
00:16:04
sweating down my onions and now just one
00:16:07
garlic clove in this olive oil until
00:16:10
they're very translucent I'm not doing
00:16:11
it very quickly I'm taking my time yes
00:16:14
this is French sources and French food
00:16:16
and french sauces is kind of the these
00:16:19
are the mother sauces of a lot of
00:16:21
European cooking but in Italy and in
00:16:23
Spain they kind of have similar similar
00:16:26
things the aito is basically just a Mara
00:16:29
um but slight in a slightly different
00:16:30
way and Saito is is also used in Spanish
00:16:33
cooking as well so to be honest it's
00:16:37
actually just the Brits that were a bit
00:16:39
further behind than anyone else the uh
00:16:41
the French Italian and um the French and
00:16:44
Italians had it lot down as you can see
00:16:46
our onions are really nicely sweated
00:16:48
down they've got no color on them
00:16:49
whatsoever but they're really nice and
00:16:51
soft you got a good amount of olive oil
00:16:52
in there I'm just going to add in my
00:16:54
tomatoes now not all of these just half
00:16:56
of that which is about 1 liter chopped
00:16:59
tomatoes you could 100% do this Yourself
00:17:02
by blanching them deeding them let's cut
00:17:05
the I know that people do this at
00:17:07
home and to be quite honest I actually
00:17:10
think when tomatoes are harvested at
00:17:13
Peak time processed in this way the tin
00:17:16
Tomatoes often have a better flavor than
00:17:20
processed tomatoes from the British
00:17:21
supermarkets in the middle of December
00:17:24
and then I'm just going to let that cook
00:17:25
out you got this layer of oil on the
00:17:26
bottom that's absolutely not a bad thing
00:17:28
whatsoever and when you're cooking it
00:17:30
out essentially what you're doing is
00:17:31
trying to get rid of some of the loose
00:17:32
moisture from those Tomatoes basically
00:17:34
reducing all of that natural MSG that
00:17:36
you get inside of tomatoes to make it a
00:17:39
really intense sauce so I don't need to
00:17:42
tell you how many different variations
00:17:43
you can do on a tomato sauce so one of
00:17:46
my favorite variations of tomato sauce
00:17:47
is a romesco peeling down these Peppers
00:17:50
I've just blistered these in the oven
00:17:51
don't worry if you get a few seeds in
00:17:52
there because ultimately this is going
00:17:54
to be blended into a really nice puree
00:17:56
I'm just going to take off some of the
00:17:57
skin so this is a more of a Spanish
00:18:01
variation of the sauce so typically
00:18:03
romesco sauce is found in Catalonia it's
00:18:06
usually served with something like
00:18:07
seafood so we're just going to serve it
00:18:09
with a little bit of squid what I always
00:18:11
do with tomato sauce is I'll always let
00:18:13
it cool down but if you've not got time
00:18:15
whack it into an ice bath cuz typically
00:18:17
whenever you make a romesco you're
00:18:19
adding fat and it can tend to make it go
00:18:22
very uh pale in color I'll typically add
00:18:24
all my ingredients into the blender so
00:18:26
that's good amount roasted red peppers
00:18:28
touch more oil prep in Squid knife down
00:18:31
all the way through remove this inside
00:18:35
bit and then I break it down into little
00:18:38
sections that cook nice and easily flip
00:18:41
it over onto the tough rougher outer
00:18:44
side squid can get this reputation of
00:18:46
being quite rough but it's actually just
00:18:47
this outside membrane that's really
00:18:49
tough I'm just going to add our cold
00:18:51
tomato mix
00:18:52
now some beautiful almonds which have
00:18:55
just been lightly uh toasted in the oven
00:18:58
good SP lash of vinegar some garlic it's
00:19:01
just going to flavor the oil really
00:19:02
lightly Squid goes
00:19:06
in so good pinch of flaky salt so
00:19:09
particularly with Squid you either want
00:19:10
to cook it really really quickly or
00:19:13
braze it for ages color that really
00:19:15
nicely in the
00:19:16
pan take it off the heat PA of lemon
00:19:21
juice okay so we're mesing our sauce
00:19:24
should be nice and nice and smooth but
00:19:27
with a good amount of texture to it cuz
00:19:28
I'm not going to going to pass this one
00:19:29
off like we have with the other sauce
00:19:30
this beautifully cooked
00:19:33
squid best just dressed a little bit of
00:19:35
oil so sauce number five variation on a
00:19:38
sauce Tom
00:19:40
mat very simple sauce basically just a
00:19:43
completely basic tomato sauce but we've
00:19:46
turned this into a bit of a romesco
00:19:48
served with some fresh
00:19:53
squid delicious
