Beurre Blanc - How to Make a White Wine Butter Sauce 

Thank you!

That sounds great! 👍

You are very welcome! Happy to share!

Thanks! Great sauce with any seafood. Can’t go wrong with butter 👍

Thank you Henrique! Appreciated 👍

@@HomeChefSeattle Hi can I use lemon juice i sted of white wine vinegar???

@@goodboy-ry8cf Yes, you can use lemon juice instead.

Hope you like it! Thank you for watching!

happy to share!

thanks!

Home chef stu here. Great instructions, and presentation 👌

You are very welcome! Thank you for watching 🙏

Thank you for sharing the knowledge! Appreciated. 🙏

Thank you!

Thanks 🙏

Give it a try, it is a great sauce. The butter should be unsalted and the recipe use 2sticks/ 227 grams/ 16 tablespoons

👍👍

Glad you enjoyed it! 🙏

It really is a versatile base sauce allowing you to get creative and experiment with it. Orange marmalade in it sounds delicious 👍

LMAOOOOO! Chef is too kind...

Lisa, you add pesto or marmalade to a beurre blanc? Good grief, there are just some rules of cuisine never to be crossed. A beurre blanc is a very refined sauce and to add a powerful flavor like basil is ludicrous. You would almost HAVE to use cream to stabilize your sauce if you use room temp butter. You are out of your mind. Either that or your tongue needs a a really good cleaning.

I have never read such ridiculousness in my life. Orange jam into a beurre blanc? Ugh. Chef, if you want to help fledgling cooks, you must never pander to them. After reading her pesto in beurre blanc rendition, I threw up in my mouth.

@@charly7642 To bad your about 30 years behind Charly. Yes beurre blanc is a old classic french sauce but now days you can be more creative with it for what you are serving it with, it is just not for fish anymore. Yes you can take orange marmalade puree' it and add chives and have a nice sauce for fish. I have made a thick pesto and added it for a chicken dish and it is delicious. So many things you can do with it- it is a BUTTER sauce. How about a nice pommary mustard for crab cakes ? Fantastic is the only word for that one. How about a ginger-soy for fish or chicken with stir fried veg ? Try to think out of the box more.

Thank you! 👍

Can’t hide that Brazilian accent 😁

You can substitute for water with a squeeze of lemon or vegetable stock if wanting to make a version without the wine.

🙏🙏

You can also make it without the vinegar. The vinegar adds a bit of acidity to the sauce, you can also substitute it with a squeeze of fresh lemon juice.

Thank you!

Yes you can use lemon juice.

Thank you very much Sir

Thank you!

Yes, you can use the white wine of your choice.

The cream is not necessary, in my opinion it adds a bit more richness to the sauce but not needed. As long as you control the temperature and do not allow the butter to overheat the sauce won’t break.

@@HomeChefSeattle Thank you so much I have to prepare for tomorrow, o pray 🙏🏽 mine come out great, thank you Chef.

You Can use stock, it won't be a traditional Beurre blanc but you can make a stock and butter sauce, using any kind of stock.

:) 18 years but the accent doesn't go away!

@@HomeChefSeattle I don't think it should, it adds to ur personality

The idea is to have it incorporate and emulsify slowly.

@@HomeChefSeattle Thanks, but would I be able to tell the difference?

Since the sauce is mostly butter it will solidify if refrigerated. It will most likely split if you try to reheat it. You can serve as a butter and just let it melt over the hot food, but it is always best fresh.

It is a tangy sauce. Because you get acidity from both the vinegar and the wine. If it was overly vinegary it could be that it wasn’t reduced enough or that the wine was too acidic. You can always adjust and reduce the amount of vinegar to your liking.

Hi there, you can find the list for all ingredients and measurements on the description below de video. It is 1/4 cup of white wine vinegar. 👍

Sounds like some interesting variations 👍

Nope I did not...

? Never heard of that before lol

@@yamanosu9463 glad someone actually noticed and replied... i doubt most people are aware. But, covid is often a chronc infection and very frequently attacks the vascular system. From capillaries to arteries. I narrowly survived it and was acutely ill for about 15 months. I'm still f*cked and consider myself disabled, but I'm here. My legs and heart are ruined, I doubt I'll see 50. I'm 30 and previously healthy and active. Amputation and covid go hand in hand... look it up. Many people who have had an asymptomatic or "mild" case of covid are left with clearly visible circulation issues in the hands- mottled/vein palms, red in colour... its a sneaky virus that does damage slowly. The news will tell us in time.

Thanks