How to Make Beurre Blanc (Butter Sauce)

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[maciballz]

I'm 16 years old and I am taking a culinary course in school because I want to become a chef and this video helped me get my sauce to the right texture and look for a competition that I was in. I'm proud to say I got 5th out of 20. Not bad for the youngest person there :) thanks Rouxbe!

[Sobika]

The "beurre blanc" sauce is from west of France, either "Pays de Loire" around Nantes or Brittany. The beurre blanc is not the same in each region. In Brittany you make it with white vinegar, in Pays de Loire you make it with white wine, Muscadet or Gros Plant for example. You can also use a dry wine like Riesling from Alsace.The first receipe is more acid, the second sweet. 
I use a mixture of white vinegar and wine, 50% each, which provide a nice taste. Use slightly salted butter and your sauce will be perfect.
Very nice video and i hope you will enjoy tasting this sauce with fish like pike, perch or salmon.

[carpii]

Really good vid.
I especially like that you have shown what the sauce looks like when it splits, and other mistakes, and also you've explained in detail the effects of reducing with cream

Good stuff :)

[CalifaJohn]

Good clear instructions that get the information across quickly. I also like that you show the things that can go wrong. Julia always tried to show, often very comically, what the pitfalls can be. This changes a first attempt at the recipe from following instructions with blind faith to understanding why the details are important. Another plus to this video is talking about variations of the recipe. Well done. 

[rouxbe]

The best rule of thumb when it comes to cooking with wine. If you wouldn't drink it in a glass on it's own don't cook with it. This was just an enjoyable white wine we had on hand the day we filmed this.

[TheBouliboula]

if you add crème fraîche, then it's not a beurre blanc anymore but a beurre nantais. You can put lemon, but most of the time we put a bit of good vinegar (I like cider vinegar, 2 or 3 table spoons for 200 g butter). It s a wonderful video, congratulations. It 's a serious video, I hope you do the same for bechamel so american people stop thinking you have to put an "onion piqué" to do it....

[veritastm]

This is an excellent instructional video. The examples of what to do and what not to do are extremely helpful.

[jstbb]

impressive how to video. i especially like that the results of common mistakes are shown. 5 stars for sure

[rouxbe]

It's all about temperature control and you always want to use cold butter to help hold the emulsion. The sauce temp should not exceed 58 C or it can split.

[rouxbe]

It's a very delicate sauce great on fish or vegetables.

[rouxbe]

This sauce is great on seafood or vegetables.

[spyddar]

Just made mine but with 1cup of white wine vinegar and fresh thyme. Reduced it to dry. Added an ounce of whipping cream. It came out great! More acidic bcuz of the vinegar, but it paired well with halibut. Definitely the trick to this is adding the cold butter in small sizes, in stages, at low heat.

[romanvinson]

love the video, I am now A learning junkie fully addicted.   Thanks

[rouxbe]

The technique doesn't change, as an option for a more stable sauce you add heavy cream once you've reduced the wine. Once you reduce the cream then you start with the butter as per the video.

[antonc]

Hard to find videos of this quality on cooking basics!

[Centigonos]

I simply love your level of detail! Honestly!

[imsotired]

i love her voice and the quality of the video!

[rouxbe]

@EmilioCasavegas Glad you enjoyed it. We teach Hollandaise on the site also which would also go great with salmon or Ling Cod.

[TheDave]

Great video, I had this at a restaurant recently and wanted to recreate it, seen a few videos but this is by far the best. I am off to make some now to go with some halibut!

[rogersbros]

thanks for the video...we use the cream mix on seafood...it stays longer in the pan during service...