Parsley Sauce LIKE A CHEF

Рет қаралды 498,046

Fallow

6 ай бұрын

Recipe: fallowrestaurant.com/parsley-...

Пікірлер: 337

@FallowLondon 6 ай бұрын

Recipe: fallowrestaurant.com/parsley-sauce/

@87axal 5 ай бұрын

"Today we'll make parsley sauce. We'll start with some spinach"

@danielsferguson 6 ай бұрын

You can call the roux a roux. It's okay, we can take it.

@appleseedtrees7512 5 ай бұрын

If he's not using epithets for the most common terms he's making up new names for the most basic gravy

@azerial 2 ай бұрын

He's a Chef and you're a keyboard warrior. I'm pretty sure he has more education in cuisine than you could ever hope to have with your microwave ramen. It's a bechamel.

@nathanlane3055 6 ай бұрын

That is the greenest parsley sauce I have ever seen

@birbdad1842 6 ай бұрын

Ice water is the key. Dont overboil your greens either.

@liamparker3098 4 ай бұрын

It's the spinach.

@Bddz01 5 ай бұрын

That green colour is beyond marvelous 😍

@cookinthekitchen 6 ай бұрын

I'm loving sauces like a chef

@rustyspygoat4089 5 ай бұрын

The vibrant colour and consistency looks very appetizing

@stsab484 6 ай бұрын

He is a Cuttie 😍

@nikip9161 6 ай бұрын

That amazing color.... You had me at parsley and confit garlic.... ❤🌱🍃🧄

@CR-mn4mc 6 ай бұрын

Here we got parsley sauce...first we add spinach!!! Lol

@distantraven2566 6 ай бұрын

Pretty similar flavour.. you smell it when you blanch them. Also colour.

@dingbatdeliverer6067 6 ай бұрын

Spinach goes in all green sauces for colour

@CR-mn4mc 6 ай бұрын

@dingbatdeliverer6067 i know that bro im a chef too i just thought it was funny the way the vlog started and spinach also gives more body to the sauce

@Rtttn 6 ай бұрын

@@CR-mn4mcwhat is funny about that

@Rtttn 6 ай бұрын

@@CR-mn4mchahahahaha spinach!

@sophiap2617 5 ай бұрын

Green bliss looks delicious

@peerlessvillain 5 ай бұрын

This is why i prefer food content from actual chefs in the industry. As opposed to food influencers who just try to go for the "wow factor" You lads at fallow are the only food content im willing to consume. As a chef for 15 years, keep it up boys !

@michaeljenkins5871 5 ай бұрын

These guys are great hey! You should check out Andy Cooks. As a chef he has a great channel too

@Luckmann 6 ай бұрын

>Parsley sauce >Here's your spinach Immersion RUINED

@nickjack1696 6 ай бұрын

Real question: why do you use rapeseed oil instead of an extra virgin olive oil? Bc what I heard is that extra virgin olive oil is not for frying at high temps and is rather for the flavor you get in salads etc, and vice versa for more neutral, high temp oils like rapeseed (canola)

@ValhallaOrBust85 6 ай бұрын

Not to mention rapeseed oil is really bad for you and is flavorless.

@Cahoon1967 6 ай бұрын

Rapeseed oil is a local oil found in the UK where olive oil isn't. My only guess is he wants to use local produce as much as possible. Cold pressed Rapeseed oil is considered a good alternative to olive oil plus its a lot cheaper than olive oil. I personally use Rapeseed oil more than I use olive oil. Should also add that Rapeseed oil is more of a neutral oil in flavour than olive oil. I personally don't like the taste of olives or olive oil so I use Rapeseed as it's a healthy oil without a strong flavour.

@anselm147 6 ай бұрын

@@Cahoon1967canola oil is good for cooking I would never finish anything with canola oil thou I get he might be trying local ingredients but I’ve never seen anyone use canola oil as a finisher. Also olives and olive oil taste remarkably different from each other

@swisski 6 ай бұрын

@@anselm147 The rapeseed oil as a finishing oil is undoubtedly an extra virgin oil and thus full of flavour and colour. Canola oil is the highly processed and refined oil with a high smoke point, which, while coming from similar seeds is absolutely another beastie and not used normally for finishing.

@rigbysrigbys5377 6 ай бұрын

Using neutral flavor oil in making sauce so the main ingredient is shown better . Same reason aoli or mayo use mostly neutral flavor oil

@tommangan7 6 ай бұрын

Once again A lot of misconceptions from across the pond in these comments about rapeseed oil (canola oil) a few points: 1. British cold pressed rapeseed oil is a high quality product and typically a very different crop from American rapeseed oils. It is used across the UK by michelin star chefs. 2. Yes it isn't as strong as olive oil but a quality version like this does have a garlicy buttery/nutty flavour perfect for this dish. 3. The currently debated and yet to be investigated health issues of canola oil relate to the erucic acid (fatty acid) content - in the US this is 3% I believe to count as canola. British rapeseed oil must be below 2% and is almost always 0.1-0.5%. either way normal consumption of this oil comes nowhere close to the overly cautious and precautionary US or UK safe limits. 4. It typically has half the saturated fat (something proven to be linked to heart health) and twice the omega oils of olive oil - so suggesting olive oil as the obviously healthy alternative isn't really such an obvious choice. (I enjoy both).

@RBonfas 6 ай бұрын

Now this is the type of comment that should be made, not some whiny know it alls.

@slootsy0001 6 ай бұрын

as someone who lived in britian, this is major cope, its thin and gross as a finishing oil just like it is in america. Any good restaurant uses olive oil because it TASTES BETTER.

@santouchesantouche2873 6 ай бұрын

Olive oil is the oil from a fruit. Rapeseed is the oil from a seed. They make it by extracting oil from the seeds at high temperature and using solvents and chemicals to bleach, degum and deodorise the product

@YouKnowMeDuh 6 ай бұрын

@@slootsy0001 I as wondering about the flavor, because I assume that wouldn't change. It appears this guy might just be drizzling for the look. If the sauce is strongly flavored, the flavor of olive oil might be lost on it. I was actually going to suggest using grapeseed oil or avocado, but I think avocado oil is mainly an American splurge 🤔

@thomasalvarez6456 6 ай бұрын

Just use avocado oil or Olive oil.

@MyBrooklynLife718 6 ай бұрын

Looks simple but that’s a lot of steps lol

@sparrowhawk2983 6 ай бұрын

Bruh did you ever cook ?😂

@HaloNeInTheDark27 6 ай бұрын

I'm not surprised Mr Brooklyn doesn't know how to cook

@kaitkat3034 6 ай бұрын

Thats very little steps my guy

@MyBrooklynLife718 6 ай бұрын

@@sparrowhawk2983- I cook but I’m no 5 star chef like him 😆

@MyBrooklynLife718 6 ай бұрын

@@HaloNeInTheDark27- 🤔 Do you want to explain in further detail exactly what you are trying to say

@peptidegirl 6 ай бұрын

Lookin fly Wil

@zooleebest 6 ай бұрын

So i am going to use knorr beef stock, i hope it is not too salty. Can i also use lime juice ? Or is it too sweet ?

@kim_or_kimmy 5 ай бұрын

that sauce is a spilt green paint can😂

@grantbreazeale4432 6 ай бұрын

Im sure it tastes great but the nuclear green is throwing me off it looks like it’s made from monster energy

@jopro2000 6 ай бұрын

Yeeessss more sauces yesssss!!!

@aramarami5708 6 ай бұрын

Fantastic 🍻

@CarolinaCoalition 6 ай бұрын

Parsley sauce, the liquor!

@jacko8603 6 ай бұрын

Nice volute chef!! Very green!

@garethmorgan7160 Ай бұрын

Not a veloute

@jacko8603 Ай бұрын

Oh yeah shit. It's a green béchamel kurwa. How I got that wrong thing is im a chef. Aswell 🤦‍♂️

@BillBraskyy 6 ай бұрын

I only get to eat green when it's in season... but what I really want is blue.

@janesays1278 6 ай бұрын

Genuine question- why would you use Canola oil as a finishing oil? Maybe it’s different in the UK, but here in North America it’s a highly refined processed oil that’s only used for high heat cooking. I’m not criticizing, just really curious. Please elaborate if you can!

@paracelsian 6 ай бұрын

All oils are advanced refinements but you can get extra virgin cold-pressed rapeseed oil just like any other. Great flavour and the fat profile reportedly improves cardiovascular health outcomes if used in moderation. It’s commonly made locally in the UK so it’s economical and less carbon impact, both of which are big priorities for Fallow

@matthewhash1888 5 ай бұрын

Do an episode on what everyone's favorite sauce is, and why.?! Thanks

@xaviercruz4763 6 ай бұрын

Whats the shelf life on it and why blanch it?

@Spartakus112112 6 ай бұрын

Why should i cut the parsley if i out it i a mixer Afterwards?

@A1cJ121 6 ай бұрын

It’s so green it looks radioactive 😂

@Humanprototype-wh8qr 6 ай бұрын

Thinkend with butter is also great

@mspaint93 6 ай бұрын

Dope you're using local ingredients

@Stormrider. 5 ай бұрын

PRO Tipp Add Potent Vinegar for Extra Brown Color For Real

@Stormrider. 5 ай бұрын

Astehtics Zha Normal Volks wouldn't understand@Chris-zd7gw

@brettclark4276 6 ай бұрын

Why do you use rapeseed oil versus olive oil, coconut oil, or avocado oil?

@jackcampbell8637 5 ай бұрын

Bit of what oil?

@ryanmauk 6 ай бұрын

How would you make this gluten free? Could you do a corn starch slurry to thicken instead of the roux?

@Eric-bj3mn 6 ай бұрын

Any gluten free roux alternative should create a very similar result

@kerrlysfood 6 ай бұрын

I wonder why they don’t use parsley root instead of making a bechemel? It looks really good

@Wilson2005WAW 6 ай бұрын

This looks actually simple to make. I have a question, can this go with pasta though?

@comicsans9516 6 ай бұрын

This could absolutely go with pasta. Mix in Parmigiano Reggiano or Pecorino Romano to make a killer pasta sauce.

@Wilson2005WAW 6 ай бұрын

@@comicsans9516 alright thanks for the suggestion.

@kimkillillasfuq8212 6 ай бұрын

Now, ive never tried this, so if im off base, feel free to correct me, but I'll bet, if you paired this with fried chicken or country fried steak, some mashed potatoes and rolls, it would eat like a holiday feast.

@jakethewoz 5 ай бұрын

Doesn't blanching include the ice water bath by definition? It's like telling me to eat and swallow

@thomwhite8593 4 ай бұрын

Is that homemade sourdough I see? Aha looks really good

@krishnakamal8803 6 ай бұрын

This sauce is a tempering food❤❤❤... I use it with curd marinated Lamb, Paneer, Potato+Peas, Lentils, etc..

@Hotdog99737 6 ай бұрын

Parsley sauce green ok😂 fancy 😂😂

@perfectplates 6 ай бұрын

You added stock to the roux, ist that a veloute?

@josephuphoff 6 ай бұрын

It is. Still a good looking sauce though!

@yasserzubaidi1254 6 ай бұрын

Bechamel with extra steps

@artofsam 5 ай бұрын

I mean not denying it probably tastes great but the colour if that sauce doesn’t exactly scream appetising with a fish, is it necessary to blend it to the extent that it looks like a pea soup rather than the traditional béchamel type sauce with sprigs of chopped up parsley? Love the food you guys do but the colour of that sauce isn’t selling it for me.

@HailSithisSmokeSkooma 6 ай бұрын

What did the seed do?!

@Brightfreeman23 5 ай бұрын

Pro tip, add lemon juice to order to prevent it from browning

@garethmorgan7160 Ай бұрын

He put Lemon in it dip 💩

@lolguy776 6 ай бұрын

I wish Butter wasn't so expensive in china.

@xaviercruz4763 6 ай бұрын

People what is your favorite sauce? 2. Do you think hollandaise or tartar or hummus would be best for pizza?

@monstermunch4956 6 ай бұрын

Yessss

@Benziboiiii 6 ай бұрын

Just take the parsley out at that point lmao

@glenharrison1410 5 ай бұрын

The earth 🌍

@DextersLab99 6 ай бұрын

I feel like this would go nicely with grilled squid and toasted sourdough

@kimkillillasfuq8212 6 ай бұрын

What a strange and bizarre suggestion. What would make you think if something like that? (I'd definitely eat it though, i fuckin love both of those things)

@DextersLab99 6 ай бұрын

Im thinking about suggestions for a new menu in a seafood based restaurant i work at so ive been thinking about this stuff a lot recently

@kimkillillasfuq8212 6 ай бұрын

@@DextersLab99 how about teriyaki unagi over rice with a side of steamed vegetables and some miso soup?

@kabirsharma5417 5 ай бұрын

In India we call it Hari chutney. Though we don’t use bechamel. It’s closer to a pesto.

@ElJosher 5 ай бұрын

Then it is not the same…

@katmaxwell9410 6 ай бұрын

🤤🤤

@nichevo1 6 ай бұрын

Is there a reason why you're pimping the canola? Do you only use stuff that's made in England and you can't grow olive trees there?

@finlayhawkins290 6 ай бұрын

Shrek stew

@user-rd6df2lv8s 6 ай бұрын

Ben saved the day because the other three were just chaos nothing else. 😂 Only if ben used the tool then it was a huge pass🔫

@annaireinova3195 6 ай бұрын

Ha, you were watching Sorted Food's Pass it on!

@melonie_peppers 5 ай бұрын

😊

@robinsarchiz 5 ай бұрын

Stop lying to us. That’s just green paint!

@jaypurohit2036 6 ай бұрын

Nah I am scared of green poop in the morning

@AnthonyLeighDunstan 6 ай бұрын

“… to form a paste.”??? Michel Roux, his son, and the rest of France would wonder why you can bring yourself to say “béchamel sauce” but not “roux”.

@gregoryguitars6291 6 ай бұрын

Put pine nuts in it and call emerald salt. Every dumb yachty in Antigua will think you invented time.😊

@Mr_Spaghetti 6 ай бұрын

I like how it’s initially scripted like a recipe you can follow, but you throw in “in with your confit garlic” “follow up with your béchamel sauce” bud i don’t have either of those, when did i prepare that?

@comicsans9516 6 ай бұрын

Your Bechamel sauce is what you made with butter flour and milk. Confit garlic is just garlic cooked in oil until very soft. You could definitely substitute garlic paste if you ain't got time for all that though.

@Mr_Spaghetti 6 ай бұрын

@@comicsans9516 oh, didn’t know that, thanks! I assumed it was something else cuz it looked like he poured two separate sauces into the blender, the first one looks like the thick white sauce he made at the beginning and the second one he scoops from the pot looks clearer, but maybe it separated or just looked different from that angle or something.

@Mr_Spaghetti 6 ай бұрын

@@comicsans9516 anyways thx for clarifying

@melaniabladeofmiquella 6 ай бұрын

Thought you were dipping bread in paint

@jrussell5243 4 ай бұрын

There is NO bloody spinach in PARSLEY sauce, Poparse.

@alexx9433 6 ай бұрын

whats with the seed oil ? olive oil is the way

@mathewcresswell1523 6 ай бұрын

veloute sauce not bechamel as it’s made with stock not milk 👍

@alchris23 5 ай бұрын

Why finish it with canola oil? Strange choice

@applepie9786 2 ай бұрын

There's different grades of almost any cooking oil. A lot of olive oil is just as trashy as cheap walmart canola oil, and there's some canola oil that's just as good as your top grade virgin olive oil.

@sam-cn9gf 5 ай бұрын

I love how these KZfaq videos push healthy alternatives and literally it’s just béchamel sauce with a couple of extras. Great innovation chef

@mockturtle1402 6 ай бұрын

You lost me at rapeseed oil 🤢

@boblawton9303 6 ай бұрын

You added a veloute to the blender, not a bechemel

@KrigHammar 6 ай бұрын

Ma kakav parsley bre

@kommisar. 22 күн бұрын

Isn't rapeseed oil tasteless?

@hal3760 5 ай бұрын

Looks great. I'm not a fan of the rapeseed oil though. EVOO all the way.

@georgew.9663 6 ай бұрын

Heath Leger never died he secretly moved to the UK and has been making parsley sauce for the last decade

@erikslagter3231 Ай бұрын

Rapeseed oil? Why not EVO?

@Incountry 6 ай бұрын

Garlic Dijon mustard chicken stock and yet it’s parsley sauce.. who you kidding.

@rubiitoxic 6 ай бұрын

Why isn't it called a spinach sauce?

@futurfry 6 ай бұрын

Sometimes blending soft veg gives it s metallic taste, i recommend a large mortar and pestle if you can spare the time. Also how do you make sure that bechemel cooks fully? It’s always hard for me in bigger batches

@adamgrimsley2900 6 ай бұрын

Its just a coloured beschamel

@catnium 6 ай бұрын

yeah i'd totally want to eat something that looks like ogre snot

@DantePaxton113 5 ай бұрын

Brah you insulted my country Denmark

@patrickpenney7894 6 ай бұрын

Looks like green paint😂

@secondsonofkrypton 4 ай бұрын

everything minus the béchamel

@grimekitty3381 6 ай бұрын

Why finish with rapeseed oil instead of olive oil?

@jamied931 6 ай бұрын

Too keep it British

@nonameronin1 6 ай бұрын

Yep, this chef specializes in dishes that only feature domestic British ingredients.

@JSL26 6 ай бұрын

Like dijon mustard @@nonameronin1

@EphraimIgnacio 6 ай бұрын

Because Brits are allergic to flavor🤌

@tomutting9935 6 ай бұрын

@@JSL26you can grow and produce mustard in the UK unlike olive oil

@ommban 6 ай бұрын

gotta love good ole rapeseed oil

@AninoffsMagister 5 ай бұрын

It’s called a Roux not paste…

@jamesgreen6648 6 ай бұрын

Ooh yum rapeseed oil 😂

@mjr6748 6 ай бұрын

In India we make something similar it’s called palak paneer ( where we add cottage cheese as well)

@cyrusp100 6 ай бұрын

I've never seen a palak paneer with that lovely green colour. Palak paneer is almost always overcooked and the palak has turned a disgusting looking poo green colour.

@mjr6748 6 ай бұрын

If you boil palak and blanch it - color stays green Don’t overcook spinach

@mspaint93 6 ай бұрын

??? Literally the only similarity is spinach. Nothing else is even remotely linked to saag paneer/palak paneer.