Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!
+Food Wishes for information "white butter" is also called "Beurre Nantais" because this recipe is from the city of Nantes, french Brittany My city :) Is this fact "traditionally" with butter Breton Half salt "Demi-sel" it's important for recipe ^^ and generally is used but white wine vinegar and lemon juice is an alternative to white wine, by not against using cream at all :) good job and good technique
I made this tonight for steamed broccoli. I didn’t have unsalted butter so i used salted. I didn’t have any white wine so i used sake. I didn’t have any wine vinegar so i used rice vinegar. I did have an old shallot I found in the back of the refrigerator. I used a little white pepper, and it came out great! I’m not sure that it still qualifies the same recipe anymore but i am still giving Chef “the chosen one” John full credit. Thanks again Chef John! I hope to meet you one day next visit to San Francisco. I love your videos.
If you gave it to a french classic chef and said here is your burre blanc you would get thrown out of the kitchen faster than you can julienne a paprika
For the record, this sauce keeps BEAUTIFULLY in a thermos on the counter for up to 12 hours without breaking (separating). It was almost unbelievable... When I opened it, a wisp of steam; not really, probably just water vapor under pressure, but still, not clotty or broken. It's probably the cream. Cheers!
Just wanted to tell you that I've been using your crepe recipe for so long (about 6 years) I'm practically famous for them in my family. Thanks again Chef!
I recommend the white wine vinegar...it gives it a very specific taste that is out of this world. I've been making this for years, and I know they say the cream is optional, but I always added it once done to give a little creamier flavor. I didn't realize you could do it in the beginning like that. Also, I've never added the cayenne...I might try that. This sauce will take your fish to another level! It's so good!
"If I had $1 for every time for every one of these I burned when I worked in the restaurants, I'd have $8 or $9." 😂😂😂 You crack me up chef.. I'll be making this next week and putting it on some salmon. Thank you!
I added some ginger and curly parsley to the aromatics and finished it with salt and white pepper, served over some baked chicken thighs. Divine. Pro Tip: if your sauce gets too hot and it splits, immediately remove it from heat and wisk in an ice cube or two. It'll bring it back down to temperature so that the acidic reduction and the fatty butter can recombine.
You know you're a diehard Food Wishes fan when you watch even the recipes that you know you'll never care to make in your lifetime 😜 Can't miss that commentary...and as an added bonus, watching you cook is so comforting to me as I try to fall asleep every night💤
Steve Leonard If you use a sautée pan, rather than a sauce pot, it actually reduces pretty fast, and the results are well worth it. I also add some capers at the end...
Chef you are truly one of the few that I go to when I'm looking for a technique or recipe on foods. You do a great job on film and of course in the kitchen. Keep up the good work Chef.
Look at chef john's reflection without his shirt in there looking buff! Showing us folks that you can eat delicious food AND look good at the same time, preach it, chef!
+Fabricio mendes you mean that very last still picture? :D It does indeed look topless.. but I doubt it was. Probably just some hairy arms and curved mirror weirdness
The way this was taught me at school was to first make the gastrique,( white wine, vinegar, crushed peppercorns, shallot and bay leaf) which is reduced and then put through a sieve. Then the cream is added, (more than you use, equal amounts of white wine and cream) and this mixture is reduced over medium heat until it thickens. Then the lumps of cold butter are added. There's also a version without cream, but I only use that for making a beurre rouge ( with red wine of course). Love your food channel!
I was worried when you included cream. But once you mentioned stabilization, it clicked. I HATE that I'd never thought of that before. I was taught the traditional way. Great tip, chef.
+R.A. Bobby B : This has become almost the standard now with American chefs specifically. Not sure if the French have embraced it, though I have seen French chefs use cream.
Ah how I now wish I wasn't allergic to this stuff...! Looks and sounds delicious and I'm sure it tastes even better! Thank you for these inspirational videos.
@@eddyvideostar French people is known to have very good health. Scientists have already study French diet. Obesity in France is not like in US, for example. "So what, exactly, are French people putting on their plates? A team of researchers from the French Agency for Food, Environmental and Occupational Health & Safety wanted to find out, and their new study published in the British Journal of Nutrition revealed eating patterns that will surely feel foreign to the average American eater. The most Western eating pattern was dubbed by the researchers the “sweet and processed” diet, describing 13% of the population (most of them young) and including convenience foods like skim milk, fruit juice, breakfast cereal, chocolates and quiche.. ." time-com.cdn.ampproject.org/v/s/time.com/4389492/french-person-diet-cheese-wine/?amp_js_v=a3&_gsa=1&=true&usqp=mq331AQFKAGwASA%3D#aoh=15834996049454&referrer=https%3A%2F%2Fwww.google.com&_tf=Fonte%3A%20%251%24s&share=https%3A%2F%2Ftime.com%2F4389492%2Ffrench-person-diet-cheese-wine%2F Why French women are slim? Link:
One from K: Classic: Masterpiece. Melted butter is all this Beurre Blanc is to be. If it were not for the wine, it would be just melting butter in lemon juice. ------------------ Why would one evaporate more than one-half of the ingredients before adding the butter, anyway?
I've been looking (though admittedly not very hard) for a really good butter sauce for years, and I applaud you for slapping me right in the face with one. End of quest. This looks absolutely magnificent! I think I have almost enough of your recipes printed out to deserve their own book.
Yes, but some of us who know how to do these things know that this is not a classic technique. The beurre blanc, the the grey shallots, wine/ vinegar, wine only or villager only is reduced to a syrup consistency in advance ( cooled ) before adding the butter on low heat, and not allowed to simmer. In the beurre nantais, the shallots are strained out, and then the butter is added off the heat. Very little cream is used .
+Food Wishes Correct, sir. 20 years ago, when i got married, my father(RIP) hooked me up with a bunch of all-clad pieces. 10-12-14 ss saute, 14" grill pan, Ltd pasta pot with the insert, saucier, roasting pan etc. I use them daily and will cherish them for another 20 years. He passed 10 years ago and my mom said "take all these copper pots, I never used them, they're too heavy! lol. so, I now have at least 15 copper pieces from Mauviel. That's just how dad rolled!
He was a big fan of the food network way back then. back when they actually had chefs cooking on the channel. He had to have the shiny stuff the pros used. Forgot to mention the Le Creuset stuff and Emile Henry pieces. Just awesome. I'll never have to purchase anything. this stuff will last a lifetime.
i miss the real chefs...I was just a kid, but I definitely know the difference! Your dad probably would have loved Food Wishes, not sure if his name is Chef John or what!
Damn,.. It's like you can read my mind! I was just trying to learn how to make this stuff when all the sudden I get a notification that you uploaded a new video and its Beurre Blanc! You're the man!
"You can give a stir once in a while... but that doe nothing" lmao. first time watching and I have to say I really enjoyed how instructive the video was(most videos leave out some kind of step, you explained everything) and the light humor is spot on. Keep it up chef.
Hey chef John, would it work if i replaced the white wine with liquid XTC, the white wine vinegar with LSD, the shallots with crystal meth, the cream with opiummilk and the butter with cocaine
Oh, is your cooking channel better than this one? Seriously though, he has some older videos still up where he speaks "normal?" This way is far better. Could be worse, it could be a freakin' computer voice!!!
