How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe

[ernieengineer]

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.

[JPVisuals]

"You can stir it every once in a while... but that does nothing."
😂😂😂 I'm dying

[corvusprojects]

First person to ask if they can use margarine instead gets a free kick in the head.

[jamesdooling]

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!

[foodwishes]

Yes, I do see that spot of sauce that must have splashed on the lens. These things will happen. Just ignore it. :)

[LifesPeachy]

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!

[justaddmusclecom]

Wow that Chunk of Seabass with Asparagus looked like heaven.

[sohanjackson]

Using fibonacci numbers for adding butter...is a display of mathematics in cooking.Just great!

[lindsayantwine]

Following my soul deep admiration and love for Anthony Bourdain, I wind up here to learn how to make the sauce he talks about so much.

[LifewithLittleKids]

"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!

[chandler]

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.

[fabriciomendes]

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!

[Governmenttruth]

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!

[gslasercraft]

Made this yesterday for our New Years Eve dinner, served it with pan fried haddock. We loved it. I will be keeping this recipe

[jaseth]

That sea bass looked delectable.
I've never put cream in beurre blanc but I will definitely give it a try now.

[wilaktfud]

Yeah yeah, buerre blanc, got it. The real star of this video is that sea bass. Perfect.

[johnbruenn]

I am doing this. We had a beurre blanc over swordfish at a restaurant in Sarasota that was off the charts. This sea bass looks amazing too!

[Director-M]

Love how chill you are. Thanks for the great vibes, and even *greater* recipes!

[mrsmommy]

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💤

[dianabrannan]

He is hilarious. Unfortunately not everyone appreciates his style. I, for one, do.