How to make a Beurre Blanc #beurreblanc #sauce #pansauce

[matthewschipper]

I found that if you put a little bit of thyme in there you get a fantastic flavor.

[sophieamar]

Looks delicious, yet vinegar is missing to call it a beurre blanc.

[dabam]

Whats up with the cream? And no vinegar?

[flagrantlyvivid]

Didn't mention turning burner on low flame and keeping the butter chilled to prevent breakage.

[sann]

Can you please do Jean Georges' miso mustard sauce? It's fantastic for steak!

[taftoc]

beurre blan'K. the c is silent, but it loods delicious

[AmberMichelle]

I don’t know if you read your comments but if you see this can you recommend me a good cooking wine? I never cooked with wine before but I can’t keep missing out because idk what to buy! Help.

[MrNegima]

Dont add cream for an authentic buerre blanc. Modern recipes use it to stabilize it

[jake]

This sauce looks amazing but why would you call it something it’s not

[MichaelSattler-sqoy]

How about a quick, one pan, creamy tomato sauce with a low fat option.

[konii-]

sorry madam but as French cook, there is no cream in beurre blanc only add your butter into the reduction i know we love cream but not this time ^^

[woodshed_moments]

Ah, the cream is the cheat... you only do that at the end if you work a restaurant...

Girl definitely worked at a restaurant, as long as you keep the temperature under 180° - 190° the key is room temperature butter and letting it reduce on its own after you add the wine... so patience is the big ingredient for buerre blanc if you're going to do this right.

Once you get the basic construct together then you can decide what palette for the evening.... poultry, fish, shellfish... veggies only (😐) it's up to you.

[nibornnyw]

Woo! So many French cooking experts in the comment section! Sacre bleu!

[taordway]

I made this and add some fresh squeezed orange and it was delicious!

[jonhenning]

The French would strain the wine reduction before adding the butter. But it still looks great

[marcbilodeau]

How can you call that contraption a beurre blanc?

[JackEngledew-davis-yl]

That's not white nor does it have butter..

[angelotana]

Exec here....not sauceier. I wouldn't let you near my scallops, not with that much heat in a pan. Also, your fond is browned. Maillard baby, not mutilated

[oosaturatedfatsoo]

Not buerre blanc newbie. I'm a saucier lmao BS😊

[lucacosta]

Youre beurre blanc is not even blanc. Its brown