Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time

Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.

🧅🥕INGREDIENTS🥕🧅
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)

the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction

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🗣️ Spread the word about the channel and the website

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[glassslippers]

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 🤍!

[seamus]

One of the BEST learning channels on YouTube!

[robpyle]

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!

[alisonburgess]

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.

[Svendip]

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.

[surftx]

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.

[corygene]

I love this sauce. I use saffron in mine and put it over lobster tail

[nelsonlucianoquirsolajr]

Outstanding indeed. I Love this technic. Is it too bad that the sauce can not be saved for the next day?

[mariskimball]

Eres lo máximo Stephan, todo me sale excelente con tus recetas y tips gracias

[JRRobwn]

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

[Sebastopolmark]

Looks GREAT. Your link for the written recipe takes us to a mustard sauce??? Still thumbs up

[faithsrvtrip]

Oh dude that saucier pan is so smexy! I love it!

[kirubafromuk]

Looks so delicious, Thanks for sharing

[daviddickson]

Thank you for uploading this video clip, how many times I broke this sauce lol.Florida USA 😊👍

[virginiaallen]

Oh my gosh, thankyou so much for this video 💕💕

[topgear]

love this sauce with fish! i like to add some garlic as well but may not be true to recipe,

[willboudreau]

My cardiologist approves of this video (he has 2 daughters to put through college).

[amandamacleod]

The link to the written recipe is mistaken.

[johnyvanhammer]

This is so much easier than the way I was thought lol

[yvonnewhitehouse]

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 ?