Avignon Sauce | Sauce Avignon | How to Make an Avignon Sauce | Béchamel Derivative

Avignon Sauce | Sauce Avignon | How to Make an Avignon Sauce | Béchamel Derivative | White Sauce

Рет қаралды 16,213

Күн бұрын

One question I get all the time is, “What can you do with a Béchamel sauce?” As a simple white sauce, a classic French mother sauce recipe, a Béchamel sauce can be transformed into so many enjoyable derivative sauces. Avignon sauce is one such option. In this recipe, I will show you how to make an Avignon sauce. With a dash of garlic, an egg liaison and a pinch of parsley, this classic white sauce can bring your game fowl, chicken, veal, or pork dish to the next level. Heck, Avignon sauce even tastes amazing over noodles.
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Avignon sauce ingredients
1:32 3 tbsp or 42g unsalted butter
1:38 1 garlic clove minced
2:09 3 tbsp or 24g flour
2:28 2 cups or 500ml milk
3:36 1/2 cup or 30g grated parmesan cheese
4:11 1 egg yolk
5:39 2 tbsp chopped fresh flat leaf parsley
6:00 Pinch of salt
6:07 Dash of white pepper
Makes 1.5 cups or 375ml
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Пікірлер: 53

@thesauceandgravychannel Жыл бұрын

Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - See the video description or www.thesauceandgravychannel.com for a link.

@wolfman011000 Жыл бұрын

I was taught to make the same sauce by my grandmother never knew it's name till today, it was always "Oma's parsley sauce" and to me it always will be. Oma always poured this sauce over new potato's with a glazed ham and asparagus when in season. It's amazing how food can bring memories back to life, remembering the smell the taste and texture rekindle memories to crystal claratiy. Take care, God bless one and all.

@MistressQueenBee 16 күн бұрын

your a Master, Johnny!

@DavidMcFarner 11 ай бұрын

I love that I am part of the “Sauce Community”… so intriguing.

@tiffanyandtheshihtsu Жыл бұрын

Oh! That sauce looks amazing! Can't wait to try it. Egg tempering lesson much appreciated 😮 Many Blessings to you & your family!

@thesauceandgravychannel Жыл бұрын

Thank you 😊

@13c11a Жыл бұрын

Looks great. Thanks.

@RealBigBadJohn Жыл бұрын

Looks luscious! Grating your own parmesan is the only way to go, ever. 👍⬆✔

@ephemerabluetit335 Жыл бұрын

Thanks for something new!

@otho2625 5 ай бұрын

Love the humor ❤

@theUcane Жыл бұрын

That looks soooooo good!

@thesauceandgravychannel Жыл бұрын

I hope you have a chance to try it out . Thanks for watching 😊👍

@joejeweller7614 Жыл бұрын

Looks really good!

@thesauceandgravychannel Жыл бұрын

Thanks 👍 😊

@madhatter2012 Жыл бұрын

This is the first time I've ever heard of this sauce. I definitely going to make this. Just for kicks and giggles, I might just try it over some steamed shrimp with a side of garlic bread. Thanks for sharing!

@thesauceandgravychannel Жыл бұрын

Yummmm that sounds good 🔥👍

@sophitran 10 ай бұрын

Amazing yummy and refreshing sauce for my salmon Wellington !! And great with noodles too. I add a splash of lemon when serving

@thesauceandgravychannel 10 ай бұрын

Sounds great!

@babetteosel1380 9 ай бұрын

Oh yes it does mmmmm

@rosstemple7617 Жыл бұрын

It’s like Al Fredies sauce but better. Yummy

@susanolson3611 11 ай бұрын

😃💜

@comesahorseman Жыл бұрын

👍👍

@thesauceandgravychannel Жыл бұрын

Thanks 😊👍

@johnreynoldsjr4157 10 ай бұрын

Johnny, crack the egg on a piece of paper towel, on your counter. No disintigration. It'll crack all around and fairly easily.

@Iamverybald 11 ай бұрын

Looks delicious. What is the best use for this sauce?

@georgeaustralia464 11 ай бұрын

❤❤💙💙❤❤💚💚❤❤💜💜❤❤

@empiricistsacademy7181 Жыл бұрын

Very nice channel, just found it today and watching through your videos. I have a question. The egg liaison method you use at the end, will that thicken the sauce further? I am wondering if by itself adding a tampered egg yolk to a sauce that way can be used to thicken sauces if you are not making a roux.

@thesauceandgravychannel Жыл бұрын

Welcome to the channel! Yes, an egg yolk by itself can be used to thicken a sauce. It’s perfect way to thicken a sauce for those that may have a gluten intolerance. Thanks for watching 😊

@HRHBoof Жыл бұрын

Isn't that kinda sorta similar in flavor to an Alfredo? Please explain the difference. Loved this video, love this channel, because I LOVE SAUCES & GRAVIES! I almost have to have a sauce with everything I eat. Thank you for making sauces & gravies easy. They terrify me for some reason. It seems when I try to make Gravies especially, they don't have a bold, full flavor. 😢 They're always missing something.

@thesauceandgravychannel Жыл бұрын

Yes the ingredients are very similar to what most people would consider an Alfredo Sauce. The difference would be the milk (typically you would use cream in an alfredo) and the egg yolk (you typically would not include the egg yolk in an alfredo). You may want to try this sauce out. It does have a good bit of flavor - you can also add more garlic for a real punch. Thank you so much for watching😊

@HRHBoof Жыл бұрын

@@thesauceandgravychannel you make it look so easy, I WILL try it out. Thank you!

@lorislaurencig7098 Жыл бұрын

The trick most prominent Is the sauce's heath in that case

@glenagarrett4704 10 ай бұрын

Sounds delish! Question: I've been looking for a hot (temp not spice) sauce that uses mustard flavor. Do happen to know one? P.S. I did kinda cringe when you used the sharp side of your knife to scrape the garlic off the metal press. I use the back side, it works just as well without potentially damaging the blade.

@thesauceandgravychannel 10 ай бұрын

I have an Aegir Sauce - that has a mustard flavor - that will be posted on Sept 30th 😊 Thanks for watching

@glenagarrett4704 10 ай бұрын

@@thesauceandgravychannel Oh, thanks, I look forward to that one! Just found your channel yesterday. Now subscribed.

@ChrisAllen-xt5it 11 ай бұрын

What do you put this sauce on?

@pcg1276 10 ай бұрын

Can i add white wine to this sauce?

@chip6515 Жыл бұрын

if that's an induction stove top cooker, buy an induction cook top mat. not only will it protect the stove surface, it'll stop pans from spinning on you

@thesauceandgravychannel Жыл бұрын

This one is not an induction cooktop, but I do have one that i occasionally use - Great tip 👍

@Jevandrixx 10 ай бұрын

Can it be made ahead and kept fridge? How long does it last in the fridge?

@thesauceandgravychannel 10 ай бұрын

It should last roughly a week in the refrigerator.

@Jevandrixx 10 ай бұрын

@@thesauceandgravychannel Thanks!

@yusofaziz1 Жыл бұрын

Can I use dried parsely?

@thesauceandgravychannel Жыл бұрын

Yes, that would work - I would recommend 2 tsp. You can always add more if needed. Thanks for watching. Keep me posted on how you like the sauce.

@yusofaziz1 Жыл бұрын

@@thesauceandgravychannel The sauce was great with fried fish. Thank you.

@JohnMaclean-tl7gx 11 ай бұрын

Hi I thought 1tbl spoon was 15g so 3 would be 45 g

@thesauceandgravychannel 11 ай бұрын

That would be correct for a liquid like water. But for a solid it is a bit different 😊👍

@SFKelvin 10 ай бұрын

Could you do a good avgolemeno?

@Scott924m Жыл бұрын

Dude has a lot of utensils in his back pocket

@thesauceandgravychannel Жыл бұрын

Gotta always be prepared😂👍

@barbarayorkwoodside3716 10 ай бұрын

New to the channel... I used to waitress at a very very popular restaurant on the border of Mass/NY where Chef Paul Bock had a dish called Chicken Villroy. It was my FAV! That was 30 years ago and since then have never been able to find that recipie anywhere. Do you know what it is?

@joeyface1787 11 ай бұрын

Can you add lemon?

@Sobergamer61 Жыл бұрын

Why has it become a thing to try to act like your food is on a burner when it isn’t? Chuds Does the same thing. I honestly don’t get it. Like it’s OBVIOUS that your shit isn’t on a burner. Lol