French Mother Sauces Recipe Relay Challenge: Chefs Compete to Create Classic Dishes

Hello boys. Hello guys. Today's theme is mother sauces. In this challenge, you must collectively create a delicious dish or dishes that include a minimum of three sauces derived from French classical cuisine. That's easier. Is that harder than making one dish? I don't know. Chefs are nodding. We're grimacing. Mother sources without the mother goose. Ebs isn't here. The team will have 8 minutes each to contribute to the final dish. However, they'll enter the kitchen with no idea of what's gone on before them. The final dish will then be judged a pass or fail.

Let's hope that too many cooks don't well, you get it. Is there an order? The order will go home cook followed by their chef mentor for the year and repeat which you may decide. Barry, as your mentor has failed to show up for filming today, YOU WILL GO LAST. You want Barry. All right. What's he being gifted this time? Do you want second or fourth? You fix it second and I can probably get him other source done. Fourth if I really need to.

Do you feel a part of this conversation? I don't. Definitely not. You happy? Because he is my mentee. Can I give him one minute of advice? Sure. Just get things hot. Look at what Kushes and Jamie have done and don't necessarily try anything new. Oh, although also probably make a mother sauce. Thanks for building me up. Uh, boys, get out of my kitchen. Good luck, Spaf. Okay, I think I've got to start there. Okay.

Right. I don't think he's got enough butter. I think this is where I have to start. I've got to start with one of the other sauces. It's all if I'm looking at those bashes, espanol, tomato, and valute all start with a rue. Why don't I make a massive pile of R? A rue is melted butter mixed with flour, cook the flour out, and then it can go into different places. If I add milk, it becomes besamemell. If I add uh chicken stock, it can become the other one. Valute valute. And that will give the boys as good a base as possible to go into different directions. And I don't have to worry about what a dish actually looks like.

Didn't get the flour. Let's heat up some stock. It's a brown r where it become where you just cook it further. Is that what a brown r flour? I'm eyeballing this. I think it's roughly equal parts flour to butter. Texture wise. Oh, sugar. No flour. Texture wise, I want this quite thick because we're going to let it down either with milk or with stock to make a bashimal or to make a valute. Some of that going in there. That's going to go into our valute. But here we've got three Rs on the go. That one's going to be my brown one. These ones are looking good.

The flour's cooking out. That one going to I'm going to take further. So for bes you want to add the milk a little bit at a time and stir, stir, stir so that it becomes less lumpy. Let's take this stock. Guys, I don't know if you can see what's happening here, but I'm stirring two things at the same time. 10 seconds left. Flipping it. I don't feel like I've done anything, but I have started us off in a good direction. Okay, I'm going to have to stop. What I've given us is a bashameal, a valute, uh, and then, uh, the start of a dark brown rue, which can then go into either a tomato or espanol, wherever Kush wants to take it. I think I've given us a good

base to work from. Who knows? 7 out of 10. Kush, right, Spafford. Okay. Yeah. He's got stuff hot. Chicken stock. We've got a white root abimma. So, he's making a bashimal. Swapped to a very lumpy bashameal at the moment, but that's all right. I can whisk that back. So, we got bashimal valute base. And he's starting off, I'm guessing, making a brown r. Let's put that there. That can just kick over cuz that's a third sauce. So, that's an espanol base. Jamie Spafford, you legend. He has done the classic that I'm trying to teach him to get away from of cooking in tiny pans like use the bigger pans just easier to work with. There's fish, ham, black pudding, scolops, crayfish, flatfish, scolops, chilies, crayfish.

They all work nicely together. That could be one dish. More proteins. If I get just base protein started and turn that white sauce, the bashamel into something. Mustard's good, cream's good. Should we find try and do a dish? Get one sauce done. That I think that would be the most helpful thing. Get some pans heating up. Get that cooking. So really thick bashimal. We need a turn. Oh no. Where's Ben when you need him? Oh, I can't carry on with the dirty kitchen. This is turbert or brill. Let's say turbert. That's cooking down. Turbo goes nicely with crayfish and cream and ham and very thick bashimal and cream and dill. That needs some acid. Some

lemon juice. Mustard and dill works really nicely together. Brown r's done off to the side. That's a dill and mustard bashimal. Chorizo vute. That sounds very Jamie Spatterard. The melting for the Holland days because everyone likes the Holland days. Melt some butter in the microwave. I'm not going to clarify it. We don't have time. Someone look in the microwave, please. How long have I got? 2 minutes left. Oh, done. Nothing. Pan fried fish. Need to season that. Dill and mustard bes there. We've got turbet and scolop and then a lovely brown butter around them. That can be done with something. Put that chorizo into that hot pan. Need to glaze that with something. Calvados. Cherry.

Cherry and chorizo. Spain. Calvados. Apple and chorizo. That's nice. Oh, we're seasoning this ups. Some of that in there. And that's a chorizo balute. So, that's a dish. Yeah. There. That's a That could be a dish. That can be a dish. Now, that's a bad effort by me. I think I'm going to score myself a four out of 10, Mike. Okay, what do we have? All the hobs on. Nice. Is that for a reason? Maybe I'll just turn them off cuz uh I'm getting a hot forehead.

Okay. Wow, that's absolutely delicious. It looks like it's start starting to stick. So, I'm going to take it completely off the heat. But all of that is really hot. That looks like it can be one dish. We have another thing here. What are these pieces? Bacon. Okay. So, we need bacon. What's that going to go with? Uh, what's in the oven? Nothing. Okay. So, there is still that's on. Oh, man. This is hard. So, we got protein. We need another sauce, don't we? So, I think that is a valute. So, uute tends to be with meat. We've got steak. We've got fine. That's okay.

Steak and bacon. Oh my goodness. Come on. Don't be stupid. One dish. What does that need? It's got a sauce. It's got protein. It hasn't got anything. Yeah, we haven't got potatoes. It hasn't got a starch. We only need a few potatoes. Let's get that boiling. So, at least we have some sort of starch to go with either the fish dish or potentially the steak dish. So, I'm thinking about this in component parts of the recipe. We need a starch. I don't know what this valute is going to go with. And it's it's really starting to thicken up. So, I might need to loosen that.

We need another source. So, I'm just going to have to make the call and try and do a Holland days. Boiling water, pinch of salt, bayarie. Uh, I want to separate egg yolks and egg whites. Two egg yolks, butter. Whisk. Oh, we've got butter in a microwave. I don't know whether this is right, guys. This is so stupid. Instead, I'm running out of time. All I've done is boiled some potatoes. So, I'm going to prepare two egg yolks for James.

Fine. Not good. I've literally boiled some potatoes in and got some Holland stuff ready. It's a contribution. It's not much of contribution. I'm going to have to score myself a two. James Okay, it's been a while. What is going on here? We have something for We've got Baymarie. We've got lots of melted butter. We've got potatoes. We've got what looks like a brown sauce. That's a little Wait, who's next? Barry's next. So, he basically needs everything to be finished. What the hell? Okay, there's fish. the scallops. Wow, there's a lot going on. And we have one, two sauces. And I don't know what that looks like. A white sauce. Okay, that needs to be on the heat. Can we make a moure out of this? Oh, and these

are egg yolks. And that's that. So, we need some That smells good. Okay. Uh this is not what was supposed to happen. Okay. So for our holidays, usually you would make a reduction with uh shallots and peppercorns and maybe some tagan for Bernese. Uh what I've got is some kind of wine, which smells nice. So we're going to do potatoes with a brown sauce. And I'm maybe going to try and find some chili and do like a path style thing with potatoes. I'm going to leave the potatoes boiling this whole time. Then I'm going to chuck them in the brown sauce, which is also off the heat. Everything's off the heat. I don't have time for this. I literally don't have time. Yeah, there's some cheese.

Uh I want to get some asparagus. I need the asparagus to fit in here cuz that's the only way it's going to cook. Asparagus goes really beautifully with Hollands and I think it could go with a little bit of ham as well. Um, and we've got some bread. We've got some bread. I've got some bread. I don't think that's going to heat up in time. There's too much to do. I can't find a grater. I don't have time to find a grater. I'm just going to have to do this. But it's so thick. We've also got a Hollands that's completely overcooking. I've split the Hollands. This is going very, very badly.

Don't judge me. That's going to go with that. Thank you, Barry. Thank you. Um, these are going to go in here like that with some crea and uh some like chili. That's going to go in here like that. There. Like so. This isn't ready, but I'm going to put it in anyway cuz Barry won't do it. Okay. There's only so much I can do. Wow. Well, I tried. Um, I'm going to give myself, you know what? I'm going to give myself a seven because I tried. Hopefully Barry puts together a potato braas, puts together some bread and holls, and puts a cheese sauce with some fish.

Barry Come on, Evans. We got this. We got We've got this. What the heck is going on? A thick sauce. That smells like it's burning. Flipping heck. That's char grilled. Okay. Charring some bread. Some I don't know why I'm using my hand. Ever. What would you do here? It's so messy. He's thinking. Um, you sit there. Help me out. Get my head around what's going on. So, we got asparagus. We've got just ham thrown into a pan. What is going on? One sauce, two sauces. That's a flavorless sauce. The weird looking Hollands. What is that? Um Oh, there's another sauce. A green sauce. Oh, we've got so many sauces.

We've got so many sauces. We have no dishes. We have loads of crap lying around. James has done a very uncheffy thing of just creating a load of ridiculous mess. Oh my god, he's lost his head again. Oh my god. We have one dish here definitely, which is toast, asparagus, and warm ham. M yummy. Uh, and that's going to go with Why are there solid uncooked potatoes in that sauce? Let's eat some stuff. Okay. To thereso red sauce. Okay. Nice. White sauce is There's no flavor in that. The green sauce is uh loosen this sauce off cuz it's very thick.

Going to warm that very slightly cuz I want to toss this in with that. Um some just a little bit of water in that just to glaze those gone blind now. What the heck I'm going to do with this uncooked potatoes. Surf and turf tomato chorizo base asparagus tips in that sauce on top that around that makes sense. I can't work out what to do about that other sauce. 30 seconds to go. Barry, that's really again not useful cuz I'm still that's not enough time for me to work out what this is going to be. Where's the whole grain gone there? So, we have all three sauces now on the plate. But I don't know if that works.

Oh, that was so much harder than I was anticipating. But there are three sauces on two dishes. I will clear down and get the others in. Oh god, that was hard. The team have created pan fried turbet with scolops and charito felute and asparagus on toast with a mustard and dill bashamel, a mustard moure and grilled ham. They've got three sauces, but will it be a flavor sensation or the mother of all mustardy messes? This is what we have created. Oh, fine dining. Yeah. Quinnel. Quinnels's galore. Okay.

It looks okay. I mean, this one looks amazing. Yeah, that looks fantastic. So, the first dish, chorizo sauce, and then we have some beautifully cooked seafood on top. Fish is great. Sauces are great. Really tasty. And scallop class salad. The nice turbit. Here we've got a very herby sauce. And we have a cheese and mustard sauce which on reflection I should have smothered over the bread and then toasted and then put the asparagus on top. I like the juxtaposition of the cheese sauce and the herbal sauce. How did this happen, Jay? What did you do?

I thought the best way that I could start was by cracking on with some sauces. And seeing as most of the sauces start with rue, I just made a massive rue. a massive batch of rue which I then split into three different pans. I put milk into one to turn that into a bashameal. I put uh stock into another to turn that into a valute and then I left one on its own to continue cooking out so it could turn into a brown rot. You made two sauces in your turn. He did two/3 of the challenge in his turn. That sounds very organized. Yeah, I've learned a lot so far this year.

I came in and found uh the most massive amount of rue and hyper thick sauces bubbling away. 4 seconds in, I knocked over a pint of cream all over the front workbench. Oh no. And that just uh that was my downfall. So I uh just went to my strengths and blended uh mustard and dill into the bashimmell to make that. That's delicious. Then I sorted sauteed chorizo and added it to the valute with some cherry to make that. And I pan fried the turbet and scollets. Oh wow. Well, you did quite a lot. You did. When you say, you did quite a lot.

Yeah, I panicked a lot and then I was like, right, I need to start cooking. Looks like there was a catalyst to this video and that was my go. I attempted to start a Hollands. It was too loose, right? And I didn't have the time to continue whisking it. So, off the back of your advice, I was like, I'm going to stop that and I'll just prepare you a Holland station. What good advice? Is that it? And then I bled some potatoes. What? Where are they? I don't know. Well, my excellent student, I also panicked hard and um continued your holidays making whilst trying to fix a block of bashamel and a block of chorizo sauce.

So thick. Um so I split said hollos, which is probably the first time in 10 years that I split. All right. Um, so I thought we still had two sauces. Tried to fix it and starting again. I did boil the asparagus with the potatoes that were on, which I was hoping that Kushel Jamie will have put on cuz I didn't taste a single thing in my go and I didn't look at how cooked the potatoes were. So, I just threw them into the chorizo sauce thinking patatas bravis. But I also left the most massive mess ever. Hence why I'm so pleased with what Barry did. It was a lot of clearing down. The most clearing down I've ever done. And then it was just trying to work out what goes where. And we got there in a slightly backhanded way.

You did a great job. It all works together. It does. Two really lovely dishes. If we discussed at the start that actually one of these sauces could make three different derivatives of those sauces, wasn't it? That would have been quite easy. Mother sauces. Why did we make three different mother sources? Four different mother sources. I'll take the blame for that honestly. Well, we can dissect the process, but what matters is where we ended up. So, what did we score ourselves and is it a pass or a fail? I'll go first. I scored myself a seven. I thought I gave us a strong start.

Yeah, I think that's a pass. Okay. Uh I scored myself a four. Uh cuz I don't think I did very well, but it's delicious and it's a pass. It's absolutely delicious. probably lacking the refinement that we all would look for, but then that's pass it on. I scored myself a two, which is generous now. Um, but it's definitely a pass. The sauce is delicious, and they work with the other components. I scored myself a seven, which I'm now rethinking, but I was quite angry at the end. I was like, I didn't deserve this. As far as the dishes go, it's a pass.

Maybe the process isn't a pass, but the result is a pass. I didn't score myself, but I'm going say I gave g give myself a six. Maybe a five. You put it together and it worked. Again, it's a pass, but not a pass. We should be proud of how we got there. Do you know what I mean? It's a closed kitchen pass. Yeah, 100%. You wouldn't want an open kitchen for that. Who cares about the monkeys in the back as long as the food is delicious?

Literally, you watched how the sausage got made there.