well hello there friends another fantastic recipe today we're going to make a mushroom sauce a mushroom sauce you can serve with lamb you can throw with beef you can tear with chicken you can just eat it you can serve with whatever makes you happy it's a mushroom sauce on its own so i'm going to show you how to make it it's very simple um i have vinegar in there i have wine in there if you don't want wine don't worry just put a little more extra broth or if you're struck extra stock whatever it is
you're using very simple friends um plus that means we got to get things ready we got shallots if you can't find shallots put onion in there onion will be perfectly fine okay shallots are more delicate they're part of the lily family it's the bulb boob however you call it uh and they're a little sweeter and they're more delicate to make a sauce but you don't have shallots don't worry about it all right i used the big canadian shallots where are they oh here they are look at this look at these babies look how gorgeous they
are the canadian sideshows that's delicious so i got some uh thyme and rosemary you don't like thyme you don't like rosemary put oregano put it whatever you want don't worry sage fabulous i can make the same exact sauce with sage and it'd be fabulous okay sage is delicious also chop it very fine and we got a garlic also and i got a little chopped garlic you can use my garlic puree okay so i got a little broth in here on the stove going a little stock and if you have made my beef stock recipe you
can use it it's easy if you haven't made my beef stock recipe what are you waiting for all right now we're going to start with butter we're going to saute the uh the shallots or the onion whichever one you have until the caramelized slightly this is you know let me tell you about a saucepan this is a basic way of making a sauce very simple nothing complicated uh nothing complicated and this goes with everything and as i explain all the time friends a sauce has to be built like like anything like any recipe one layer
at a time and the secret of it and and for those of you that have not been to my channel this is not a tic tac toc recipe where we're pretty gonna put everything really quick we explain while i'm waiting instead of just cutting off and coming back when it's done i'll tell you all about it the secret of it folks is when you're done with a good sauce you should be able to recognize all the flavors all the flavors so if i take my time right now to slowly caramelize my onion on my shallots
they'll be sweeter and they'll test better if i put all the ingredients at once that's not gonna happen so it's very important that we do that we're gonna go slowly we're not going fast and then we're going to put some mushrooms and then we're going to put some meals mushrooms friends you can use a regular mushrooms you can use a portobello mushroom sometimes you get them when they're very big like this so what i do i show you what i do friends i cut them in half and then i cut them like that and if
they're too big you still fold them and you go like that and if the tail is too big the tail the the what do you call that the stem is too big you cut them off so then you have little pieces when you make a sauce you don't want a big piece of mushroom right there you don't want a big piece of mushroom so it's easy you cut them in half and then cut them up and down and if they're really too big you can still fold them down and do this you see very simple
right all right so we got mushrooms like a portobello mushroom portobello mushroom i usually remove the stem just like this see remove it boom that's a baby portobello mushroom you take them cut them in half they'll say easier cut them in half and then put them up and down like that that's simple very simple right you you don't want them to be big cut them in half cut a piece you don't want to be too too big friend because if they're too big if they're too big they're not going to make an elegant sauce and
we're looking for elegance all the time right so mushroom the shallots are good we're going to put some mushrooms in there regular mushrooms oh those are baby portabello and also a regular white mushroom i know that's what you're gonna find you can put the fancy mushroom if you got them you can put chanterelle oyster mushrooms whatever mushroom you can find wherever you are okay trumpet mushroom there's so many wonderful mushrooms you can use so now as we all know mushrooms are full of water right so what do we do with the water we get rid
of it we and the best way to do that friends put a little salt in there you're going to put salt in the sauce anyway perfect time to do it is now because the salt will help us extract the water from those mushrooms we want all the water out of there friends water dilutes flavor so we're going to increase the heat if you happen to have a a a porcini mushroom salt it's actually quite delicious friends it's a salt with porcini in it i got some in here somewhere in my jaw yes right here porcini
mushroom salt if you have never tried this this is fabulous i already put my salt in it so i'm not gonna do it but just in case here you go just a little bit more porcini mushroom salt all right if you could be here right now you're starting to smell them i want you to see what's happening here friends so you'll understand it and this segment this video is only about sauces we're going to do a lot of those we're going to take every sauce and we're going to make a sentiment just on that so
if one day you're cooking a steak you're cooking a lamb chop you can keep a piece of chicken and you say you know i want a mushroom sauce with it go to the channel go in the sauces and you'll see all of our sauces are going to be listed there so you can just make them and we're not going to go we're not going to cook a piece of chicken or a piece of meat we're not going to cook anything we're just going to make sauces so the rest of it you can certainly come if
you want to learn how to make a steak if you want to make a tenderloin you're gonna make it then you go to the channel and you watch those there's a lot of fabulous video out there i want you to watch them you notice folks how much water is coming out of there if i were to put my hand in there for a second it would be all wet because of all the steam and then not only that you know a lot of people say i don't like mushroom let me tell you i've been in
this business 50 years you know how many times people said to me can i leave the mushroom out of my sauce i said of course you can leave him out of the sauce but let me make it for you if you don't like it i'll make you another sauce without the mushroom unless they were just being polite i say 100 of my customers always said you know what i like your mushroom what do you do special i get rid of the water and look at it look at it right there for it look at it
in there folks you see right there that's the enemy [Music] right there water dilutes flavor and destroy texture and i explained it better when i said have you ever had a canned mushroom have you ever had a canned mushroom the canned mushroom you put it in your mouth you have a nightmare for three days you chew on it it's like so that's what you want to do you want to get rid of the water intensifying the flavor work out on the texture this is going to be fabulous i'm telling you we got to get rid
of all that water right there so it takes a little while takes a few minutes but we want to caramelize the onion we want to cut the onion we want to caramelize also you see in a minute when there's no more water in this pan you'll see what's going to happen so i'll tell you what we're going to do folks to make the video a little shorter we're going to let this reduce and we're going to come back and it's going to take about two two and a half three minutes okay we're gonna come back
in two or three minutes then you'll see what's gonna happen okay and another thing that i like to do for instance i'm gonna show you first of all all the water is gone but i like to clean the side of the pot this is a reduction saucepan that i got there it's best to make a sauce in a reduction saucepan for so many ways but to allow reductions it's really really much better great design now look you see all of the water is gone a little bit of moisture left but very very little now let's
put the rest of the ingredient and what order do we put them in okay number one we have established shallots or onion caramelize them mushroom number two to get rid of um uh to get rid of the water okay if we if we were to put wine or broth or stock on top of the mushroom when they haven't released the water guess what they will never release their water okay when do we put the garlic we put the garlic whenever we're ready to put some moisture i'm gonna put some moisture in a minute okay so
i got chopped garlic i got a fresh thyme fresh rosemary you can put oregano you can put whatever herbs you want to put in here right we're going to mix them up we're going to mix them up now what happened is the second the second the garlic releases this fragrance which will be about a few seconds maybe 30 seconds after you put it in as soon as it reaches 148 degrees the garlic releases this fragrance and uh and okay i can smell it now so next ingredient remember i'm going to be layer one layer on
top of the next okay this is how you make a perfect sauce that has depth to it we're going to put a little bit of the balsamic vinegar you don't have balsamic vinegar then don't put it in don't worry it'll be all right i'd rather you if you don't have a sweet aged balsamic vinegar i'd rather you don't put it in okay if you haven't this is the my famous fake balsamic vinegar i put in you don't have any don't worry don't put it in we're gonna put some wine in there now okay so it's
very important layers on top of layers and we're gonna let the wine reduce measure carefully okay it's about i don't know about a cup of wine i put in now i'm going to bring it on high because i need to reduce all the alcohol let me explain it's very important that i explain everything so then you know how to make it for friends okay see as simple as it is you would be amazed at how many people just don't follow the order you got to follow the order okay so like i said vinegar you know
what but don't worry about it wine i use a regular red wine this is a shiraz i like a thick full body wine people say what kind of wine do i use for cooking use the wine you're willing to drink if you're willing to drink a three dollar bottle of wine use a three dollar bar away if you're not willing to drink it then don't put it in the sauce it don't get any better if you cook in 15 minutes i promise you wine don't get any better if you cook at 15 20 minutes okay
quite the contrary okay you start with a bad bottle of wine you're gonna end up with a bath sauce don't think because it's only for cooking i'm going to put a three dollar bottle of wine in there it's going to be delicious no it's not i promise you buy the wine you can afford to drink use the cabernet sauvignon your shiraz the bordeaux whatever makes you happy that's the whole idea it's not right or wrong if it makes you happy to drink it it'll make you happy to cook with it and you know you need
one cup what's the big deal right you save the other bottle for you to drink for dinner all right you don't want wine you say a lot of people can't have wine because of you know whatever purple whatever reason it doesn't matter to me use extra broth or a swast that's all it's very simple don't worry about this it's cooking you know we're not sending a man on the moon where we gotta land right there all right we're making a mushroom sauce friends it doesn't matter make it your way it's your sauce okay there's no
right or wrong but it's important then when you finish i want you to be able to test the shallots and the mushroom and the herbs and the garlic and the vinegar and the wine all this in different layers the idea of a good sauce is like it comes in in layers in your mouth it's not like i'll explain it because i gotta wait for the wine to reduce right because you can't put the broth on top of it otherwise the wine won't reduce sometimes you go to dinner and you eat a steak or you need
a piece of fish right and you put it in your mouth and you're having a conversation with someone right and and then i'm just kind of imagining people have never been to my channel right so i gotta wait wait and i'm satisfied with the story so we got today right and you eat and and and you're having a conversation with somebody and you just keep talking and you keep talking and you're eating right and sometimes you go at the restaurant you put a bite and you put it in your mouth and you go oh oh
my god that is a sauce with dimensions that is a sauce that has depth to it instead of like a gourd excuse me sauce you know what i'm saying you know what i'm trying to say anyway i hope you know what i'm trying to say dimensions is everything in cooking all right reduce the wine reduce the wine reduce the wine how do we know it's reduced here's what you do my friend you take a spoon and you test it it's hot if it's good if it's good then you put your broth on it if it's
no good keep reducing it my friend keep reducing it if it's no good okay if you started with a decent bottle of wine you're going to reduce it's going to be nice and sweet i promise you okay but if you start with a bad bottle of wine i don't care how long you cook you're never going to be any good all right so look i got my broth and for those of you that have made it you know this is a beef broth okay we're going to put a little beef broth in here okay i'll
give you the exact measurement that was about a cup and a quarter cup and a half right of beef broth and um and i gotta adjust the seasoning and i got to put some black pepper in there and i gotta put more salt i might as well put my porcini mushroom salt okay because i was just testing it it's very important friends you gotta constantly test it all right so now remember you don't put the broth until the wine is reduced if you put the broth before the wine is reduced then guess what the wine
is not going to test very good at all for you i have to get rid of that alcohol it's called reduction that's the whole purpose okay now let's look at something here friends we got a sauce then um i could certainly reduce to the right consistency but now i got four six people for dinner eight people for dinner if i reduce this to the right consistency meaning enough so it coats the back of the spoon it has nice thick consistency stays on my steak on my chicken on my fish whatever it is and i'm using
it for more uses of fish but um it has to have the right consistency so you can reduce it to the right consistency but if you reduce it you got nothing left my friends you got nothing left by the time i'm done i'd be lucky that i they call it the reduction for no for a good reason you got nothing left so here's what i like to do there's no reason for me to cook this any longer norway's going to cook it any longer the stock is cooked they're already cooked for 24 hours the wine
is reduced shout outs the mushrooms are cooked everything is down so now what i need to do i if i reduce completely like i said i'm going to lose volume so what i do i like to do i like to thicken it so there's many ways of taking it friends some people say oh you gotta have a rule you gotta have not everybody has a rule at home okay you can use your starch or arrowroot it's easy okay tapioca powder is another great thickener bermanier there's so many ways to take in the sauce works i
make it where everybody can make it everybody can have a raw cornstarch or arrow root you mix it up with a little water the enemy and then you uh you put it in now remember whenever you're working with cornstarch you want to make sure you make sure it's boiling okay and when you put it in put little first put little little first friends and see what happened see what happened just look at it okay look at it and say oh okay this is still two things gold stocks works right away you put it in and
within a maximum a minute you know exactly what you're gonna get all right so don't put too much of it for just a little bit more see that's the way i like to do it friends i like to put a little bit at a time you see and then we're gonna look at it in a minute we're gonna look at it again in a minute we'll look at it together okay let's take a spoon not this one i already used it so let's get that right right there look at this look at these friends look
how beautiful that is you see look at that sauce it's still a little too little too thin you see just a little too thin not not much thicker now we're gonna finish it up with a little butter but let's test it again then oh it's hot it's delicious but it's hot all right so it needs to be a little thicker so remember mix it put it in all right so now now i think that's going to do it all right so now friends you can certainly add butter to this right now and serve this on
top of anything my friend look at this look at beautiful this is friends look at this look gorgeous you can put this on anything friends i promise you oh you can put a little cream in it why don't we do that so you see it i want you to see it i want you to see what happened when you put a little cream in there let's change the whole thing okay let's change the whole thing right there friends i promise you you put a little bit of cream in there okay pay attention your watch is
gonna be very little cream friends look look you know i'm not gonna measure it because but i want you to see it look like a little cream that was you see how little that was okay maybe just a little bit more now you put it see very little right put as much or as little as you want it's really really really up to you just a little bit more what do you think okay i just wanted a nice color changes you see right there my friend look how beautiful that is you can pour this on
anything i don't lamb chop but just a little bit more you think i'm gonna get it together eventually right all right so now turn the heat off because i'm gonna show you the most important thing we need to do now is now we need to put our butter in there oh yeah okay so now how do we put butter well we turn the heat off we make sure there's no heat at all okay and then we take a little batter or whatever amount you want and you put it in friends and mix it up right
away you do not want to separate remember when we put the butter um uh when we clarify butter we uh bring it to boil that's how you separate it you can bring in the boy well the last thing i want to do here my friend is separating my butter i want it to be creamy so i don't want it to separate now at this point you could put a little bit of chopped parsley in here for extra flavor no extract color in fact i think i have some i'm going to put some in there my
friends you'll see it'll really really transform if you have it don't be afraid to put it in i think i got some because i was ready for another recipe i had in here but i'm going to use it for here there's a little chopacity you see and right there of course you can make it a little lighter if you want if you're going to serve it with pastel things you'll make a little lighter this is really there's no right or wrong here my friend it's whatever makes you happy okay and voila right here look how
beautiful that is we're gonna take it and i'm gonna put it in a goose neck i got a good snack right here so remember i always have a little extra stock on my uh on my kitchen counter i always have a little extra stock but again and then we put it in a gooseneck look at the gorgeous studies friends look how beautiful that sauce is look at this you see how beautiful that is let me tell you something friends now you know how to make a perfect sauce and the beauty is not only do you
know how to make a perfect sauce but you can change the flavor you can make it your own remember change the oil put targo in there put sage in there put whatever you want in here this is a very simple sauce to make put a chopped parsley right there on top you put this on top of the table there fight for it friends an easy mushroom sauce remember you can put the wine you don't have the vinegar don't worry about it put some nice broth with it and you'll be perfectly fine enjoy beautiful mushroom sauce
i hope you enjoyed the segment remember ring the bell don't forget to subscribe to the channel and gives us a thumbs up if you like the video we'll see you next week with another fantastic video thanks for watching [Music]
