France’s 5-Minute Magic Butter Sauce | What’s Eating Dan? 

Exactly! I believe he was making a beurre blanc he had to keep whisking to prevent it from breaking up.

I bathe my ribeyes in butter on cast iron after enough time in the oven. It definetly takes it to the next level. But still 1 level lower than making a red wine sauce to go on top, with copious ammounts of butter in it.

the moment I learned about finishing pan-seared steaks with butter was the day I started cooking steak more than like twice a year 🤤

Yep. Obscene amounts of butter and lots of salt.

Obscene? Pfffff

RIGHT!? What the hell? I'm never just melting butter again!

Yes I grew up surrounded by cooks and chefs, and no one told me about this magic butter sauce. I'm very disappointed in my social circle.

I'm really sorry to hear that mr flisherman. You deserved better

We call it glacage, and we start it with stock or broth instead of water.

Well im leaving to go fishing in the morning. Guess ill be bringing an extra pad of butter. My family should've known this, im a 3rd gen butter nut squash! My grandmas life motto was "if you want to make something better, put butter on it" Ima grab some rosemary too (were bringing some steak)

I like comments from people who have actually made the recipe and give their opinion. Thanks .

Is it weird that this comment made me hard? My inner fat kid is screaming at the top of his lungs right now.

I feel like my life has just changed!

True!! I am going to try it.

Thanks so much!

God bless you ATK

So entertaining and soooo goooood tooooo - thank you !!!

That’s a great application! Abed would be proud

Yep, now go toss in some smashed garlic cloves, rosemary, and salt. Strain before consumtion. Add flour, milk, and cheese. Youve got mac n cheese. Buy your cheese @ costco and gruyere is within budget. I love 50/50 gruyere and extra sharp white cheddar.

Use your pasta water instead of plain for an even more velvety and stable version. Just be sure to taste before adding any more salt.

OOOoooOOO! Butter noodles!!! That's good thinkin' there!

Try brown butter on your noodles and you’ll be absolutely blown away!

At 7 decades too I heard of the sauce but never knew what exactly it was, what it was for, and how simple it is to make.

So where were you guys when the internet was born? On Jan 1, 1983, I was but a glimmer in my fathers eye.

That's the beauty of learning. It has no age!

Good luck on your journey

Just wanted to support you on cutting sugar completely. I did for half a year now and my god... my mental health did a complete reversal. Excited for you!

@@chrisw7347 Thank you. Keto since March 11 and loving it. I could never go back to overly processed foods again.

You were putting sugar on your asparagus instead of fat?

@@thestonesrolling It seems like you connected one too many dots with that comment. Weed can do that(not insulting you whatsoever or suggesting that it must be true that you enjoy weed, you do you, just pointing out things that aren't obvious to everyone).

In Minnesota margarine was white. It came with a small dye tablet to color it yellow after purchase. Unless I remember incorrectly. People would cross into Iowa to buy it already colored.

@@debi5292 I remember the dye tablet in the margarine package.

My mom was from Wyoming and she remembered as a kid margarine coming in a plastic bag that needed o be mixed before using so my grandma would give it to her to "play catch" outside with her friends.

We’ve been lied to about seed oils and seed oil concocted creations like margarine being “healthy” alternatives.

@@debi5292That’s how I remember it too. My Grandparents lived just a few miles north of the Iowa border. When we visited in the ‘60’s we’d make a margarine run down to Iowa.

Yeah, right!!

I went to culinary school and it was not taught. I only learned it at a French restaurant a couple of years later. The thing is the name tells you the important thing about it. Mounted butter is at the heart of lots of pan sauces and other sauces that need thickening. But it doesn't get used alone very often.

IKR!!!

I was thinking the exact same thing.

I’ve heard of the classic French sauce beurre blanc, which is butter slowly melted with lemon juice or white wine, both of which have water, a fair amount of water. Same thing. You just heat until melted, don’t overheat or cook off the water, just like Dan’s idea.

Yes! On a flour tortilla, rolled up.

Every once in a while, mum used to let us have an "open face" bread-butter-and sugar sandwiches for dessert. We only had dessert occasionally so this was absolutely gourmet! Butter and Sugar, my two favorite food groups!!!

I have a friend from India whose mother made her an after-school treat of white bread with butter and sprinkled sugar (eaten open-faced style) every day.

Cinnamon sugar on buttered toast

Yes. Still eat them. 😂😂😂

Gross

wow. what a king!

Well, he didn’t have the genetics for coronary artery disease. Not everyone does.

My dad used to put sugar on cottage cheese, on mac n cheese & tomatoes. His dad put grape jelly in cottage cheese. I used to do the sugar thing on mac n cheese & cottage cheese when I was in grade school but my taste buds rebelled (lol) at one point & I stopped.

@@Standinthegap4ever I used to make a dessert from ricotta cheese, frozen strawberries, and sugar for my son when he was young. He loved it.

The analogy basically says: "Wow, look at cream, he's still so cool - but he definitely got fatter. More to love!"

haha, I love this!

You let your kid eat someone else’s butter?! Lol

Hilarious! 😂😂😂

@@UrbanHomesteadGirl No, it was our butter. He just drank it raw.

​@@UrbanHomesteadGirlSo whos butter did you think it was? Lol. When your server brings your steak, do you fear eating it, thinking its owner is coming anytime now?

Eggs and burger patties... Together? On the same plate? Eggs and bacon is as far as im willing to take that. The sauce sounds good, perhaps a bit salty with 3 kinds of salt, but perhaps not? My mind wants to try the butter base, add bourbon, malt vinegar, worcestershire, and maybe some smoked soy sauce or smoked salt (i feel soy would add depth) if its zingy maybe cut with a dash of sugar, the bourbon will help cut the vinegar though and add tons of depth. You could try scotch too, i just tested some lagavulin 16yr on some beans OMG! I use much of whats stated here in Campbell's bean with bacon soup. It comes out better than anything a restaurant has made for me. Its my budget night dish that is luxuriously delicious. I say budget night then grab the $100 bottle 😅 normally i use old grand dad to cook with $25/litre. I will be cooking with lagavulin again that islay flavor permiates!

Thanks for taking us back!

Lol.. Dam straight

COSTCO!

I KNOW that I’ve got some fabulous unsalted Irish in my freezer…

I cant break costco, it can only break me! I buy the Kirkland grass fed organic import butter, its still cheaper than land o lakes @ the regular store.

😂😂😂

😂

Such a smart technique to go under the table!

Huh. For me it was tabasco sauce! Then crying, then more sauce, then more crying 😂. Now i sprinkle 1.2 million scoville powder on stuff. Its hell when that gets up your nose! I wonder how my scorpion powder would taste in the butter sauce on some chicken. HOT WINGS, coming up.

We must be twins!

We had golden guernseys and jerseys. YUM!

I was that way with alcohol especially creme de menthe. So green!! Cheers!

I've become an old lady who steals those half-and-half cups from restaurants. I always have a couple in my purse in case I'm drinking coffee somewhere that doesn't have Half-and-Half (😮)

I used to drink those too. These days, those things are ultra homogonized and filled with preservative so as to be able to go unrefridgerated. And the base fat in coffemate or international delight is canola oil, not even milk. When i was a kid the creams were always cold, now they sit on a shelf somewhere. I would never let my child drink that, though i would still put it in my coffee. I also thank them for being kitchen scale friendly with the grams. I want to try this butter sauce with bourbon, malt vinegar, worcestershire, smoked soy sauce, and maybe a touch of sugar if its got a zing to it. I bet it would be awesome on chicken or pork. I would toss a bit of habanero pepper flakes in there too to fire it up I think salt pepper and rosemary would be great for steak and potatoes, even the broccoli!

@@brandonhoffman4712 I thought real Half and Half brand was just milk and cream and the room temp ones were UHT? No Coffee mate for me. I agree. Oil is unappealing.

@@virginiathornton well shoot. Now that i look into it. UHT (ultra pasteurized) milk is shelf stable for 6-9 months or until opened. Making those creamers much better than i previously thought! Thanks for helping me open my mind! Enjoy your sunday.

@@brandonhoffman4712 😁it's what I do! 😁

OMHeavens…..🤣😂🤣😂Cindy, I HAVE NEVER LAUGHED SOOOOOOO HARD!!!!! “Those sweet little murder mittens.” 😂🤣😂 I quite literally blew ginger ale out my nose, which hurt SO BAD however the laugh outweighed the potential curse and was well worth it! I will NEVER forget that story…… Of course the REAL question is…..did you EVER admit to your parents or brother about being ever so pleased to “pass the butter” that particular evening? 🤔 Ohhhh, my tummy hurts from laughter and now I have to go and RE-WATCH Dan make “Buttéér Sáúcé” AGAIN! LOL! ….”sweet little murder mittens..” 😂🤣😂 STOP 🛑🤣😂🤣

@@tovah2276 Nope, I never did or will for that matter. The great news is that I have helped to rescue and have owned many cats in my lifetime. Never did I realize that they would be such a joy and comfort to me, despite all the scratch marks from those ninja paws. I have blown many things out of my nose in my lifetime (turned out I was allergic to cats) including bubbly beverages and that DOES hurt so my apologies to you. God bless. Keep safe, enjoy that butter always!

Eating Cholesterol is NOT a problem, that is such a bad horrible myth!!! Your liver produces about 2,000mg per day, and when you eat something with Cholesterol, it just produces less, SMART!!! Also, we NEED Cholesterol, it's what turns into D-Vitamin when sunlight hits our skin, and Cholesterol and Fat is basically what the brain is made of, we do NOT need Carbs, we need Fats though 🙂You got a Cholesterol problem, stop eating simple Carbs and Whole Wheat, that's what offsets the body, it's nothing but confusion, because the body doesn't recognize it as being food, being we were never designed to eat simple Carbs, or any types of Corn!

@@cindybakow9687 thank you for the laugh(s)…..I am pretty sure we are cut from the same cloth as that is how I think/feel/speak/act. My heart leans more towards the pup world vs the cat world (STILL a huge fan of Cats vs Dogs…that little Chinese Crested in the Garbage Can/Spy Can that keeps popping up…..I KNEW there was a secret underground of Cats and Dogs! Those Ninja Cats dropping in from a HALO drop onto the Baby Beagle’s “house” to try to “unalive” him…..I still ROAR at those Ninja Cats! Sneaky Stealth little Wizards in Cat Suits, I tell ya!) as I AM VERY allergic to the “Fuzzsters” although I am G-d Mother to my BFF’s “Foundling” Zeeke. Somehow I am not allergic to him 🤷🏼‍♀️, nor he, me. He’s polydactyl and is a “Latch Key Kitten” as his mom works a lot but I go and Kitty-Sit when she has to go out of town even if it is over night. I have never been one to think that Kitty’s are “just fiiiinnee by themselves for a night or two…..” nope nope nope…..they are wee souls as well. No Kitty is an Island. I have Zeeke trained to NOT sit on my face while I sleep if he want me ALIVE to serve him brekkie AND he even Fetches for ME! HA! The BFF is of sound belief that he only does “the fetch thing” for ME, because he is mad at HER for going out of town. She is most likely correct. I am….hold your breath, take a seat…..a Chihuahua person. Yes yes yes…I know. I was a “Hua” lover LONG before Elle or Paris brought these wee souls into “fashion” and I curse them for it. I have had them my entire life and even working overseas they have ONLY stayed with my Smother. She affectionately calls them her Grandfurbabies as she knows that is ALL that she is getting from ME. I leave the skin fleshbag procreating to my Brother. THAT is a “NOT MY JOB” thing. THOSE I am allergic to….anaphylactic would be the term that comes to mind. I believe I am on my very last one……she is 17, a rescue of course (I have only had ONE Purebred and he was my WORLD & I still miss him to this day. HE was SOOOO “Special” that the word ‘Special’ doesn’t even begin to describe him. He knew when I was going to have an “episode” AND he sniffed out Melanoma on My Grandmother, two of my Cousins and 3 Friends as well as a Colleague who worked in ED with me who said I was crazy and it was all “speculative” until Sam found some on HIM…….saved him life actually. Yes, Sam was my little Sam-Man and I believe I cried almost or maybe just as hard as when I lost my Father. THOSE two were inseparable. Sam was NOT a “mans-dog”…never liked men other than Daddy. Even my Husband who spent 20 of his 32 years as a LEO in K9 could NOT get Sam to listen or even LOOK at him unless my Hubby had a pork chop in his pocket (which is funny because I am Jewish which means Sam was as well. Oh yes….I am THAT Nuts.) Sam would look my husband right in the eye and lift his leg and pee in his boot. Not miss a drop. RIGHT IN his K9 Boot. I have it on my phone. It is HILARIOUS. Hubby never thought that but…🤷🏼‍♀️ as much as he was Alpha to his 110lb GSD’s, he was OMEGA to my Sam LOL! Many a scar from those sharp Puppy Teeth as well as they are like razors. As much as the “dog world” has attempted to “sell” Hua’s as “non-allergenic dogs” due to their minimal dander……that is the biggest load of garbage EVER as they are absolutely a DANDER filled dog. He’s been gone 4 years now and Ela is not far behind him…..🥺…..She is 2 lbs and had a Patella replacement when she was 11 weeks old. She was a rescue from a Puppy/Kitty Mill and the subhumans that bred these poor souls bred Himalayans as well. I never knew there was such a thing as a Kitty Mill but there is. Humane Society and RCMP busted this horrific excuse of a couple who bred and over bred and inbred these poor animals to the point that at age 4 Ela HAD to have her teeth pulled (ALL of them) due to her inbreeding as her teeth were HOLLOW. It was sickening. Two of my closest friends took 4 of the Kittens (2 each) but when they “bust” these mills, they only keep the “viable” ones and the breeding adults are put down. I have always taken rescues other than Sam but I feel I lived under a rock when I found out how these subhumans run. I was able to testify in court as did my Hubby to the conditions they were found in and how these people lived and treated these poor tiny souls and with our “expert” testimony they were one of the first in Canada to be given the harshest “Cruelty to Animals” fine and punishment that our pathetic Country allowed at the time. A $500,000 fine and 5 years in jail……which turned out to be 3 months in jail and they lost their “farm” to the Province as they could not pay their fine. My husband asked for the Court to place a LIFETIME BAN on both of them from EVER being able to own, breed, work near or around animals as well as keep a 25Metre distance from ANY ANIMAL OF ANY KIND/SPECIES/BREED. It was granted and it was a case precedent setting punishment for our Country. All in all a small victory and a drop in the bucket but it was better than nothing. And it got my Cat friends off my back for being PRO-PUPPY lol as they can never say I didn’t do something great for the Wee “Sweet little Murder Mitten” carriers! )I SOOO want to incorporate that into a shirt somehow!!!!♥️ AND I bought my Daddy his FIRST Kitty. He was a rescue as well in a way as it was a young girl who was rending a basement suite from me at the time and she became pregnant RIGHT after buying a beautiful Seal Point Siamese (I think that is how it is spelled) and she knew it was a risk to be pregnant, alone, with a kitty (litter box) so she asked if I knew anyone…….I mentioned it to my Daddy and he looked at me and QUIETLY said “I have always wanted a cat…..”…….you could have heard a pin drop. Ahhh the life long debate of “Cat People” vs “Dog People”……my OWN DADDY….A TRAITOR!!!! Gasp!!! So, all of a sudden I had a “baby Sister”….yep. And he referred to her as such her entire life. If we left a hairbrush on the kitchen table as a kid, we got in SOOO MUCH HECK but then I would walk in to his house and there he was, FEEDING HER ON THE 🤬KITCHEN TABLE….THOSE MURDER MITTENS THAT POOP IN A BOX ON THE KITCHEN TABLE BUT IF I LEFT A HAIRBRUSH….OY VEY……THE WORLD WOULD STOP SPINNING!!!! ARGGGHHHH…..so I said something to that effect on day and his response …. “Don’t be jealous. It’s not true ya know…..”…..to which I replied “What isn’t?”…….Daddy said “That I can’t have favourites.”. 😳😳😳 and then “Now, grab me that towel (the “good” towels normally reserved for guests in the guest bathroom) as I have to wipe little Petty’s face….she has some food on her whiskers, don’t you….don’t you….yes you do…you sweet baby girl….”….and the baby talk began…… (Petty was short for PETUNIA🤮). I swear he would have put her in his Will had she out lived him. BUT, she brought him SO MUCH JOY I could NEVER take ANY of that from him and I think he LOVED making me nuts about the “Little Sister” thing. When she would “talk” as I came to find out Siamese do A LOT OF…..he would say “You are JUST like your Big Sister. Shhhh.” And many more things of that nature. When she passed at the ripe age of 14 which I guess is long for a Siamese, it was the 4th time I had seen him cry in my entire life. He LOVED her. As I did my Sam. NOTHING will replace the love we receive from those fur babies and I make NO apologies for not having “skin bags” over loving my Hua’s. (And I am a Ret. NP but in my defence I was never one for Labor and Delivery….I am a Trauma/ER Specialist to my core….give me the blood and guts any day when it comes to humans but an animal…..watch me drop to my knees in fetal position and not move until someone has changed the channel or turned the radio down or just made it GO AWAY by FIXING whatever the situation is as I can NOT handle animal harm. Yes yes, I know. But they can’t TALK. Humans CAN so they are MUCH easier to help. Animals are helpless. That is how I look at it anyway. So Sister…..YOU keep on living the DREAM and loving those wee Murder MItted Fur Babies as will I IF I can after Ela……for now I just cherish every day as she may be little but she IS mighty and STILL acts like a Puppy at her age. I so loved saying after shift “I’ve got to get home to Sam n Ela” which always made people think because if you say it fast….. Yes, they are such amazing little souls so only time will tell what is “next” but I do not know if I can go through the heart break even one more time. For now, I cherish every day with Miss Ela as she is quite the character. She looks exactly like that poster of “Puppy Or Blueberry Muffin” with the Vanilla muffin and little (black) blueberries OR are they eyes and a nose? She is just Iike that! I have MANY stories that will make it into my book once I finally finish it. SOMETHING always comes up but it will be done before I die if only to make others laugh. Non-Fiction as Truth is far stranger than Fiction and a HECK OF A LOT FUNNIER TOO! Be well and continue the good work and the good fight♥️G-d Bless doll. Thank You again for the laughs as THAT was a very bad day and it was well timed. There are no accidents or so I am told. ♥️🙏🏻

@@sicariusperemo3789 Hon, I don’t think anyone in this thread was saying Cholesterol was a “problem” as a NP (Ret) with 28 years on 3 Continents and 11 Countries I am the FIRST to admit that we study “Nutrition” in Uni for about….ohhhhhh…….an HOUR which I am confident does NOT shock you in ANY way. That being said, I have had NO choice but to educate myself on what “food” is and is NOT as well as what FOOD is good/bad for your body with the capper being that all of the Ethnicities I have had the HONOR of working with have had a VERY different reaction to certain foods than we, North Americans, do. I found it intriguing TBH and fell down THAT rabbit hole many many times. So, you could not have said it better when saying we were NEVER designed to eat simple Carbs or any and I mean ANY CORN. (I call it “pig Food” as that is what it IS to me. Yukkkkk.) Corn is the cause of the morbidly obese for NA. Fact. (As I am also confident you know). IF ONLY your message was HEARD by the masses and BELIEVED……but, if wishes were horses…..as the saying goes. Sadly I have had MANY the argument about exactly your stance with people whom I THOUGHT were educated and LEARNING MAMMALS, only to find that they are such in name and sheep skin only. True “thinkers”…..no, sadly. They too have had one too many glasses of Koolaid and to attempt to educate the “educated” is futile. I will be patient and wait to hear my phone ring when one of them requires a stent due to a 90% blockage……sadly, that is what it is going to take to get through to them that what is in their cupboard is indeed NOT “food” nor is what little there is in their fridge more than “condiments” which all have a base of corn syrup. You can lead a horse to water but you need to wait until they have a major coronary MALFUNCTION…… Scream your knowledge from the rooftops as I will be right there with you. I have told MANY people exactly HOW Margarine is MADE yet somehow…..SOMEHOW, oil that is boiled until it reaches a “rancid” point, then chilled and whipped until it forms the consistency of that poison in a tub and yellow food dye is added to it along with salt, msg among other disgusting tastebud killers and brain “stunters”, is not a deterrent which stuns me to no end. I have “won” a few over to the “Shop in the ACTUAL FOOD section of the store if you can not grow your own” side but too few to be proud of. I suppose one is better than none. THAT was one of the most beautiful parts of my career in working with people of every different ethnicity one could imagine, to learn about how they eat and what they eat as a staple in their diet, was truly amazing. AND to be with them on a medical contract teaching (actually, I believe I LEARNED far more than I ever taught TBH and as I said, it was an HONOR) and be able to look at a Chem panel and watch their blood work fluctuate with what they ate was all too amazing. Of course at the same time I continued to watch MY own blood values from TSH to LFT’s and of course LDL, HDL and Totals which was almost a book unto itself! I was always amazed at how MY body and blood work changed with each country and a change of diet that went along with it. Of course, the few countries that Corn was in the daily diet, meant I had to find a “work around” which I did, and it was not difficult as there were certainly many who were not “corn fans” as well thank goodness. THAT bloodwork was VERY interesting. Again…..a book all unto itself. One that only geeks such as myself would appreciate but there were some very (I felt) interesting finds to say the least. So, to sign off in FULL agreement of your statement and add to it with one final comment……BRING ON THE BUTTER! 🧈♥️

When you get a chance, add a pat of butter and a slug of Jameson’s to your oatmeal - divine!!

Glad you are out of the hospital. Now you can get all the butter you want.

Pigs, they're all pigs. You shoulda gotten your butter. I hope you're feeling butter ... I mean better.

I’m happy you recovered. Do you have cardiovascular disease or diabetes, or something unrelated?

Bastards! I’ll have to keep that in mind if I ever have a hospital stay. My hubby knows I’m true to my butter. ❤

Country Crock! 😅 I moved to the UK from the US many many years ago and completely forgot about those distinctive tubs of Country Crock (and the talking Parkay container commercials!) ❤😂

Last stick???? I get antsy if I don't have 5 pounds in the freezer, 🤣🤣🤣🤣

@@denisegaylord382 LOL Now I'm thinking that is a good idea!

@@donnamcmanus7360 🤣🤣🤣🤣 I will slowly convert the world... Dairy farmers, rejoice! 🤣🤣🤣🤣

​@@donnamcmanus7360 I cant recommend kirkland grass fed organic butter enough. Its very yellow, imported from ireland i think. Its cheaper than land o lakes, coming in closer to a grocery brand. The packaging is reflective green and black. The only bummer is it comes in the eropean style pads that arent pre measured. My top costco picks that make it worth 60 a year Smoked thick cut bacon $5/lb Kirkland canned tuna (better than any other) solid albacore The butter mentioned My cheese (jarlsberg, gruyere, extra sharp white chedder) Ribeyes Kombucha Plus a host of other things

Butter loves you back

Butter wants to give you a hug… 🧈🤗

Hope you’ve tried real Irish or Danish Butter , sooo good to just take a nibble of 😋

It's a tough gig!

Eating sea roach aint easy! Until we find klendathu, i think these might be the biggest bugs to hit our dinner tables. Edit: dont think a bug cant be a delicacy! I once saw a man deep fry a cricket, gold leaf it, and put it on a taco for more crunch! Then serve it to a panel of judges...

😮

Maple syrup is nature’s energy drink.

And we do the same when reading British cookbooks. Exhausting

​@@qsezyou mean a cookbook from literally anywhere else in the world? 😂 metric is the default.

@@bellenesatan not in the USA

I want to make it with bourbon, malt vinegar, worcestershire, and smoked soy sauce. Maybe a dash of sugar for balance. If i was smoking stuff, i would consider trying to smoke the liquids spread on a tray in a water bath (not bourbon though), then combine on the stove.

What does gochujang taste like? Im interested! I bring the fire with habanero flakes, or maybe a wee dash of scorpion powder.

😂😂😂

I am of that vintage, and I have always Hated the taste of margarine used as a butter substitute, the stuff is nasty. Ditto for Trex !

We are Tennessee people but lived in Canada for five years. My Dad worked for the pipeline. Oleo was a big white glob in a thick plastic bag. It had a capsule of red dye that you pressed and then the bag was kneaded to work the color into the oleo. It turned it yellow to appear to look like butter. I was a newborn when we went there and I attended Kindergarten there. Very vivid memories of Canada. Occasionally a cool breeze wafts down to Southwest Tennessee and I can smell Canada. I’m team butter all the way!

lucky kid!

So glad to hear that!

I just had bread and butter for dinner…at 61! Lol

This is fairly quintessential in Germany, to the point that the most generic name for sandwiches is "butterbrot" (buttered bread).

I agree with this statement

Low bar :p lol

@@AdamBechtol not the recipe alone. The science, analogies, explanation and humor. And then variations. You think what you want. I just disagree.

haha