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Nope, I know there are a million variations. This is too far from traditional for me.

Best sauce!!

This looks wonderful. I have a special family event next week and I'll prepare this for the london broil I'm planning.

comme un homme des cavernes quoi haha

Thank You

I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.

I prefer the mixed version.

If the goal is the remove the water, why do you remove from heat once you begin to see it boiling? Shouldn't you let it sit until the water is completely boiled off?

Chapeau to do this Performance after a bottle of wine!❤

Would like to see Potatoes Lyonnaise

Chef Vivien, Thank you! This is marvelous. This is the best way to make sauce hollandaise, and your sauce bearnaise video is equally excellent. This is the way I will always make these sauces. The results are delicious. When I'm making the sauces I have control of the process from beginning to end. You asked for requests to demonstrate other sauces. My best recommendation is to demonstrate how to use sauces according to the seasons. For example, some are better for winter foods and others are better for spring or summer. I discovered that the most common customary American application of sauce hollandaise is eggs Benedict, but to make the best meal I had to depart from customary portions and presentation. This is because the sauce is rich and delicious, and it is best to serve a generous amount of the sauce. Instead of the customary two eggs on toasted "English muffins" with "Canadian bacon", I serve one egg on a softer piece of toasted bread with best tasting delicatessen sliced ham. American English muffins are too leathery in texture and are awkward to cut. Serving two eggs is too much food because the sauce is rich. Typical American eggs Benedict are not made with real sauce hollandaise, and the sauce is not as rich with butter. For my own meals, I serve one egg and some fruit. Best wishes to you. Thank you again for these excellent demonstrations that improve the quality of the food my family enjoys.

❤❤❤

Merci chef Vivien, je l'ai préparé pour ma famille et tout le monde a adoré!🎉😊😂

How much thyme?

Забавно слышать французского шефа, который говорит по английски одновременно с русским и французским акцентом =)

Every Chef Vivien presentation I have seen has been superb. Great! And he has improved my cooking, especially with warm emulsion sauces; it's easy with the right technique.

Thank you for another good video. You are so good at explaining in a simple way with your lovely French accent😊

Thanks so much!! I love your videos 😊

What's the purpose of cleaning the cutting board to wash off the bacteria when you're eating it raw anyways?

Absolutely beautiful dish.

I find kitchen basics videos to be incredibly helpful. By learning and reviewing fundamental skills, we improve the efficiency of our home cooking processes.

👍👍👍

Does it need to be unsalted butter?

One of the best chefs on youtube. Thank you.

Very nice! Much simpler than the boiling method I've seen some chef's do. Question; You said it can be sealed and stored in the fridge for weeks, will it solidify like hard butter in the fridge or stay liquid like oil?

Awesome complete tutorial, thank you Chef!

Love your videos Vivien, and the seriousness behind, keep them coming!

nice and easy recipe. Thank you. Also for the list of ingredients for I hate if it is only in a transcript.😍

I couldn't make it out whether he said beef stock or veal stock??

Hello! I am from Seville, capital of Andalusia. I liked your version with Tabasco and red pepper. Gazpacho is normally drunk. The "salmorejo" is eaten on a plate because it is thicker. Your recipe lacked 2 more glasses of water or ice, which is why it came out thick, but equally refreshing. Try it in summer, you will love it!

Looks absolutely delicious, chef!

Merci, chef Vivien. I will try to make oeuf mayonnaise for this first time this summer.

respect

Wonderful video chef!

Exactly how I've made it for 50 years. Everyone seems not capable of making a nice thick consistency sauce. When I get it served to me? Mostly it's like water.

Merci bien, Chef! I am binging on your videos this evening and smiling, smiling, smiling. Thank you for the quenelles recipe; it was one of my favorite dishes when I was a little kid in France. Daddy had to travel to Paris (from Toulon) for his job every few months, and he would choose a different route each time so we could stop to eat "according to Michelin"! I first had quenelles at Le Nautilus in Toulon (yes, Jules Verne's home) where the chef and my Dad were friends. Their daughter and I hung out all the time and spent a lot of that time in the kitchen where I learned to make mayonnaise using my hands and a big bowl while the sous chef poured the olive oil and squeezed in the lemon juice. This was in the 50's and it's all gone now. Sad. Mais, les memoirs sont splendide, oui?

Merci! Merci! Merci Chef Vivien. Your recipe for ratatouille is exactly how Mother used to cook it when we lived in Toulon (ma mere etait Americaine, mon pere etait Francais). While scanning through your video titles, I saw recipe after recipe that took me back to my childhood. Bravo Chef! So, so glad I found you.

thank you for sharing, a lot of useful tips - and a beautiful plate, those tomatoes look perfect

Tian. Not ratatouille.

The result is delicious. Have made this quiche with different toppings 5 times already. Thank you

Do you need to sift the flour? Does it make any difference?

Superb presentation! The best! Thank you!

I am hosting a dinner party and making these as a the first course. If I am running late, is there something to have on the table for people as they wait? What would be traditional...

Chef, love your work but.... stop waiving that knife around you'll take an ear off Van Gough style.

Thank you!

Excellent presentation! Thank you!

Big fan of the channel. But…get it together, too much nonsense

Great job! I loved the cheese puffs.

I like the way you cook ratatouille