Sauces, Syrups, and Salsas...Oh My!

Bourbon Sauce

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Strawberry Sauce (Strawberry Coulis)

541K views · 12K reactions | Good afternoon. Making Mayonnaise at home is not at all difficult and is delicious. I hope you try this with your family and friends. Have a good day. Be well. -JP | Good afternoon. Making Mayonnaise at home is not at all difficult and is delicious. I hope you try this with your family and friends. Have a good day. Be... | By Jacques Pépin | Facebook

1.8M views · 1K comments | Good afternoon. My wife asked to to recreate this orange dessert. I hope you enjoy it and make it with your family this weekend. Have a good day. Be... | By Jacques Pépin | I like to do very simple fruit dessert most of the time. My wife the other day told me she already in a fourteen king of France in the seventeenth century. Love to have oranges with caramel on top. She said, can you do that? I said, fine, I'll try. So, what I have here uh a third of a cup of uh of sugar. I'm gonna put a couple of tablespoon of uh of water just enough to moisten the sugar. That's it. I'll I put it on to do a caramel. You should buy if you can some seedless oranges. So the idea first cut the top to expose the oranges and then you come around and notice that I move my knife in a kind of jigsaw fashion here. To go around and try to remove. Actually sometime the orange are very thick. I mean the the the skin sometime less. I'm trying to remove as much as I can. That is all the piece. You know the white part underneath and so forth. So, I move slowly in a jigsaw fashion until all around like this. Take the bottom part of it to and that's basically it. So, I have my orange clean here which I'm gonna cut it in half and use this way here and the second way of doing the orange this way, some people prefer is to cut the two hand like this and then, after going this way. You know to go technique Alright euh ça aussi hein coup de bébé and that's it. Sometime I do that for a bunch and sometime, I have done it also by putting grapefruit and orange together. So, here there is my camera. It's boring as you can see here and it goes from different stage. People work with sugar. Know the different uh for example, the thread at the beginning, it does a thread between your finger then you form a bowl and it's a soft ball and it's a hard ball and it's a soft crack that is when you get the sugar it crack it break and the half break then it turn into caramel on 318° so here just have to wait you can see now I can see the bubble if I take a little bit of this here I go with my my uh you know I put it in cold water and I have that here I will be in the thread stage you know the thread stage where it form thread even more than the pressure it's already slightly the soft ball it can form a soft ball. Then a hard bowl and if that's and caramel. When you start sugar, you should not stir it because it may make it crystallized meaning that it form into lump but if you do caramel, you don't have to worry about that because even if it crystallize, by the time it get to that temperature now, uh the the crystal will melt and turn into caramel. So, you cannot really miss a caramel. If you leave it long enough, it will turn into caramel. So, a caramel is very avec les designs caramel Caramel à bord de okay Yeah, dark arm right here. So, I would stop it at that point and that's it. I put that on top of my and frankly, I have a little too much to it, alright? Yes. And don't touch it. The best way to clean up your pan, you put it in the sink with cold water on top. Don't try to remove that. If you leave it for an hour, everything melts and it's clean. Now, I would say that you should do that like 15 minutes ahead. Well, maybe even half an hour, the caramel now is going to get hard. Then with the juice, the juice of the uh the the orange, then it start melting a little bit. So, you wanna eat it when it's still crunchy and all that too and I can decorate it with the I have some mint in my garden here and the mint goes very well to eat with it. Taste of the mint and caramel goes well. The caramel in the style over with the fourteen. And this is it. Orange and caramel and a gloya. I'll be cooking.

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