How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe
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Date: 2019-07-25
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Comments and reviews: 9
HandCrafted StudioWorkstations
I heavily RESENT that comment about the incorrect pronunciation being Americanized Multiple dialects of French was one of many languages commonly spoken here in North Amexem/North America by my ancestors as we were here as we were over there too and we spoke very clear The incorrect pronunciation and spelling came from all the COLONIZERS here pretending to be White and pretending to be American
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I heavily RESENT that comment about the incorrect pronunciation being Americanized Multiple dialects of French was one of many languages commonly spoken here in North Amexem/North America by my ancestors as we were here as we were over there too and we spoke very clear The incorrect pronunciation and spelling came from all the COLONIZERS here pretending to be White and pretending to be American
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geoffrey calligan
So only thing in technique i take issue with. was adding butter on heat. Usualy i always do this with no heat. .if the butter gets to warm. its tends to break. Burr blanc is just so delicate. . More creaming and whisking in rather than melting was how i was taught. . I love your recipes and vids. I'm thinking we came up through resteraunts the ssme. .alot of line work. lead cook, sous chef etc.
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So only thing in technique i take issue with. was adding butter on heat. Usualy i always do this with no heat. .if the butter gets to warm. its tends to break. Burr blanc is just so delicate. . More creaming and whisking in rather than melting was how i was taught. . I love your recipes and vids. I'm thinking we came up through resteraunts the ssme. .alot of line work. lead cook, sous chef etc.
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Bob C
chef John there are only two of us and I used your original recipe and quantities leaving us with a lot of Buerre Blanc. I could not bear to simply throw it away, so put it in the frig. Now when I do grilled salmon or pan seared scallops I simply place a pat of this buerre blanc on top, Wow OH Wow You might want to share that, but you probably already knew that didn't you.
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chef John there are only two of us and I used your original recipe and quantities leaving us with a lot of Buerre Blanc. I could not bear to simply throw it away, so put it in the frig. Now when I do grilled salmon or pan seared scallops I simply place a pat of this buerre blanc on top, Wow OH Wow You might want to share that, but you probably already knew that didn't you.
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Logos
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.
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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.
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James Dooling
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
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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
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Alexander Gonzalez
This is more like a variation of a nantais. A beurre blanc is not made with cream / heavy cream. The wine / vinegar or a mixture of both is to be reduced, and the butter is added slowly on a low heat. Beurre nantais is made with cream and straining the shallots out.
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This is more like a variation of a nantais. A beurre blanc is not made with cream / heavy cream. The wine / vinegar or a mixture of both is to be reduced, and the butter is added slowly on a low heat. Beurre nantais is made with cream and straining the shallots out.
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Dima
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.
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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.
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Dog Beer
I Just made this except I swapped out 1/2 a teaspoon of shallot for garlic and added a little extra lemon juice & fresh parsley to make a sort of shrimp scampi sauce. Freeking delicious ( could have used a little more garlic) Thank you Chef John
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I Just made this except I swapped out 1/2 a teaspoon of shallot for garlic and added a little extra lemon juice & fresh parsley to make a sort of shrimp scampi sauce. Freeking delicious ( could have used a little more garlic) Thank you Chef John
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funknfritter
pro tip, although this video is a year old. you can chill this sauce and warm it up again, but you have to make another small acid reduction and follow the same technique but adding small chunks of the solidified sauce instead of butter.
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pro tip, although this video is a year old. you can chill this sauce and warm it up again, but you have to make another small acid reduction and follow the same technique but adding small chunks of the solidified sauce instead of butter.
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