I really appreciate your videos a lot. Im American, but my Grandmother is French and we love bonding over our French heritage! She's almost 103 and can no longer cook, but your videos help me be able to cook our favorite foods! Merci 🤍!
Well I'm gonna have to grow a small bed of shallots now! Thanks Stephane - that's parsley, tomatoes, leeks, onions, thyme, bay, tarragon and shallots - superb.
I tried this. It was yummy. I had it with barramundi and it was excellent. I admit I’ve never tasted this sauce before so was not sure what to expect. The video helped a lot. I just needed to get the timing right to go with veggies etc. I did everything up to and including the cream and then set it aside and got the fish and veg done then came back and added the butter and whisking.
First time making this sauce today, and I think it turned out great! We couldn't believe that with so much butter, the sauce was not oily, but instead, it was creamy and delicious. I couldn't have done it without you, merci!
This was fantastic, thank you for the explanations, specifically wrt to the usage of heavy cream/keeping the shallots and difference between buerre blanc and beurre nainte.
At the older video you started with a bit of butter and the salots and then the wine etc. Now it's the opposite.. Plus with the older version I failed twice even when I was not above 55 degrees. Maybe may pan shouldn't be that big!
Another technique is to put everything in a blender at the stage where you add the butter, just pulse it a couple of times. I’ve made bernaise sauce this way and it comes out amazing and is foolproof
I struggled with this sauce until I started adding a pinch of sodium citrate which keeps it from breaking. If you want to go major league cheating here use a small blender or immersion blender.
True true. You can also add a touch of slurry which is a mix of cornstarch and water. Not too much tho because it'll get too thick but add small amounts at a time
It's so sad that with today's prices of butter this sauce would cost like 4 - 5 euros. I mean 250g of butters costs like 3 - 4 euros, it's getting ridiculous.
Thank you I love these videos. I live in France now and want to do more and more french cooking. Can you tell me what is heavy cream please? Is it crème fouettée ?or épaisse ?
When adapting American recipes I use crème à 30% when heavy cream is asked for. Although I mostly swap that out for crème légère (15% or 8%) to make it less rich. Generally I use Bridelice or supermarket brands. Crème légère can be épaisse. Thickening agents have been added. Crème fouettée is whipped cream. It’s sold as « crème fleurette » in the cold section at supermarkets. It has a higher fat content for it to whip up. But I find that it transforms less into whipped cream than the English, German or Austrian counterpart. Crème fleurette generally comes in a plastic bottle and not in a tetra pack, like crème allégée ou entière. Sometimes I use crème fraîche, instead of cream. Depends on the recipe. J’espère que cela a aidé.
I believe that would defeat the purpose. The cream helps emulsify with the butter and to not break. You would have to properly emulsify the butter first and then the cream would kind of be a moot point unless you wanted to change the consistency.
For restaurant chefs, it’s just more work to grab. Reduce the sauce, pour into a bowl, have pot of hot water ready, make sauce, transfer back to holding vessel. Here you finish the sauce in the same pan you start in
I got side eyed from chefs I worked with because I didnt add cream to it when I made it before..so is it suppose to have it or not? also I thought french sauces were suppose to be so strict that if you added a different ingredient it becomes a different sauce?
New subscriber. Back in college worked as fine dining waiter in SoCal. Would love to see you take this sauce as basic component then modify w/ various flavors. For example, how to flavor with strawberry? I remember a strawberry beurre blanc sauce on plates and then chef would use squirt bottle to make spiral of plain beurre blank in strawberry already spread on plate. Then drawing knife from center out it would make beautiful spider web. He’d then place poached salmon filet in the middle. I’d love to know how to flavor beurre blanc w/ strawberry so I can make the same thing. (Apology for long comment).
I just tried it by pressing red raspberries through a sieve and mixing that with the beurre blanc. I think it's good. Why wouldn't it be? Butter and fruit go together. Think about waffles, crepes, pancakes with some fruit and a pad of butter on it. Or a piece of buttered toast with raspberry jelly. It's all good. The leap of faith comes in when you apply it to fish. Did it with salmon, I think it needs tweaked a bit. Would also work well on leafy greens. Maybe mixed with vinegar to make a salad dressing. With fresh strawberries, walnuts, and a blue cheese.
@@medotaku9360 A "sauce au beurre blanc" is not only butter... Are you just putting raspberries in butter and call it a sauce au beurre blanc? And why would you put that on a salmon? Have you even try the original recipe before trying to change it? Bananas and chocolate goes well in crepes where there's butter... So with your logic it should go well on everything else with butter?
@@warp.9.scottyBeurre Blanc by definition translates from French to White Butter. I'm not sure how using margarine could affect this if that's more your speed. Alternatively, I imagine Lactaid is a great option if you're feeling adventurous with the consequences 😉
