Ragout of lamb with poulette sauce tutorial | Learn French cuisine | 4K video

Is there a substitute for white wine?

I decided it's OK for me to drink when I visit France. I have been sober for 17 years. I am going to see if wine or cognac is better.

I'm trying your recipe tonight. I will have my sauce a bit thicker. I just love thicker sauce😄. I'm sure it's going to be fantastic. Thankyou for sharing this

You need to either get a really good cut of lamb, or cook it for longer. I used shoulder fillet and cooked it to the directions given and it was so tough it was inedible. The taste and the sauce was amazing though.

Flour & egg yolks to thicken the sauce

Ah sac à poils! I'm drooling….

What is the reasoning behind adding some liquid from the pot to the sauce before mixing?

I love this! I am determined to try it. Not complicated at all.

1. flour to thicken / 2. eggs in ragout and not in other / and you're channel is great btw!

what im going to do now, is discard the meat xD

Absolutely amazing!!! Usually go to bed at 9, stayed cooking untill 11, didn't even notice time, lot's of fun and delicious 👍

Fricassee start with a roux to thicken.
Ragout start with flour, white wine and water and finish to thicken with cream and egg yolks.

I've tried most of your recipes now, and now consider myself as a good cook. thanks for the help.

I wish he would give quantities in his recipes,for I cannot find what he means to look at the end of the video on an iPhone.

1) roux
2) à fricassée you cook the meat in the sauce ( stew)

#1 Singer, #2 In fricassee the meat is not browned 🙂

I'm going to make this recipe and serve it in small, round loves of crusty bread – boule in French – hollowed out to create individual bowls. Yum!

I do not deserve you 😭

STEPHAN, MANY THANKS TO YOU CEASELESS EFFORTS TO IMPART THE VALUES OF BOTH HIGH FRENCH CUISINE AND COUNTRY CUISINE. THE TECHNIQUES YOU SHARE ARE WITHOUT PRICE. I APPRECIATE THAT YOU REACH BACK INTO HISTORY AND TELL THE STORIES OF HOW EACH SAUCE AND COOKING METHOD HAS EVOLVED. I TOO WAS RAISED ON FRENCH CUISINE HOWEVER MINE IS BUT TO POOR COUSIN TO YOUR COOKING. I AM A CAJUN, BORN AND RAISED IN SOUTHWEST LOUISIANA. WE ARE QUITE PROUD OF OUR FRENCH HERITAGE. BTW, I'VE INCORPORATED MANY OF THE METHODS AND STYLES INTO MY CAJUN COOKING AND WELL, THE RESULTS HAVE BEEN WONDERFUL. THANK YOU SO VERY MUCH FOR SHARING YOUR TALENT AND KNOWLEDGE WITH US STRANGERS OUT HERE IN THE WORLD. I COOKED A POT OF WHITE BEANS ON DEC. 29, 2019 THEN ON THE 30th I SAW YOUR VIDEO ON THE CASSOULET AND DECIDED TO TAKE THE BEANS TO THE NEXT LEVEL. FUNNY THING IS I HAD USED THE RIND AND PIECES OF A SMOKED JOWL IN MY BEANS. IN ANY EVENT THE CASSOULET TURNED OUT FABULOUSLY AS I HAD MADE THE ADDITION OF PORK CHOPS BEFORE BAKING. SO MY GRATITUDE TO YOUR BRINGING THIS BEYOND THE BORDERS OF LA BELLE FRANCE. MERCI, MON AMIS!!!

sure looks like more than 100ml of cream in that glass (note you changed sizes of glass of cream later in the video and it looks to have a lot more cream) 😉 I made this last night and it was delicious!

Hi happy christmas; what flour do you use. Plain flour, all purpose flour !

I love your accent!!

Anyway, we Vietnamese have our own version of this dish called Bò Ragu (Beef Raguot) which we also add potatoes carrots and tomatoes into the sauce instead of the cream and egg yolk. I have been searching for the original recipe for this dish, and thank you, I found it!

Have a great day and Merry Christmas!

I love learning how you teach French cuisine

with baguette , really the taste of heaven

What is the rationale in using a wooden spoon vs a plastic one?

I'm curious : what happen if the sauce boils ?

Thanks chef u ve teaching a lots of technique..
1.thickness. Agent (flour+ liason)
2.wine / for fricasse is finish in sauce (differents finishing)

1. Liaison, maybe
2. The difference is on the fricassee is the meat is being cooked by it's own gravy, so the meat is not to be saute at first