Beurre Blanc Tutorial | using the classic method

The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 50 degrees) in a heavy-bottomed saucepan.

This sauce is served hot as an accompaniment, without waiting, a dish, usually salmon, tuna or white fish. Water can be added before the butter is incorporated in plots. After the butter has melted, leave the shallots or pass the sauce through a sieve ( chinois) which will then make what we called a butter Nantais.

****************************************************************
utensils you may want to get:
Saucier pan:

filet knife:

********************************************************************
WRITTEN RECIPES ARE ON OUR WEBSITE

********************************************************************
My Filming equipment:

Video camera:
Microphone:

********************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE
CONSIDER ONE OF THE OPTIONS BELOW
( It really helps support the channel)

* Spread the word about the channel and the website.

* Check my Amazon cookware page ( affiliate link)

* Join the Kitchen brigade by signing up on my Patreon page :

* Take a look a the recipes to my website

[kaybrown]

Never apologize for your English. I wish my French was as accomplished as your English! Merci beaucoup for another wonderful recipe!

[fromgardentokitchenandmore]

I much prefer watching you. Explain the process rather than spending the whole time looking at a pan and some ingredients. You are the one that brings the recipe for life.

[robertsimon]

Stunning. I am French and I watch a French who gives cooking classes in English and I find his videos simple and effective. Bravo! 👍

[penmuni]

You are such an inspiration for amateur chefs around the world. I am from Tanzania and made it today for my wife, who is French and she was so so impressed. You made our night very happy. Thank you.

[MonsieurNarlan]

I never heard such a clean and smooth french accent... it's like english is flowing out of your mouth.

[rodhutchinson]

First time I've seen a Beurre Blanc made properly on YT, about time.

[susanscovill]

This is the French cooking channel we have all been waiting for and this is an excellent lesson in French sauces. More more more s'il vous plaît!

[arieldamian]

Pristine is a very good word to describe it. This sauce is a dream. As a vegetarian I always make it for king oyster mushrooms. Thank you for the authentic recipe

[BrownBeautiful]

No one ever need apologize for their accent. You inspire me to better my French cooking skills as well as French speaking skills.
Stay an inspiration to us, Chef Stéphane!❤

[blueberrytattoos]

Been watching since pandemic hit, definitely going to support on patron because this channel teaches properly oh I love it

[MrMuscleman]

Merci! I finally understand how to do this. I had my first Beurre Blanc at a restaurant near Chateau Chenonceaux. It was superb. Now I can make my own.

[san_pepe]

Gracias a tu video que lo vi como 20 veces, aprobe el examen de cocina internacional. Presente un informe de la historia gastronómica de Francia y con mis compañeros elegimos un menu de 4 pasos:
Entrada 1 Moules Frites
Entrada 2 Rillete de cerdo
Plato principal Merluza con beurre blanc con guarnicion de papa zanahorias y tomates.
Postre Tarta Tatin
Muchas gracias ademas en el informe destaque la figura de August Escoffier como el Padre de la cocina moderna.
Son muy buenos tus videos.
Saludos desde Argentina.

[waltermorim]

I love the butter/emulsified sauces. Great vídeo. Btw I think it is a great Idea do revisit basic techniques like basic cuts, sauces stocks and so forth.
Merci beaucoup

[anncain]

Chef John, I didn't know you existed until I used google to find a great lemon burre blanc sauce. Now I'm a fan of your light hearted and easy manner in addition to a demonstration that leaves no doubt how to make this sauce! Thank you!

[Jemelave]

This channel is the best channel. French food is so lovely.

[bennuballbags]

What a great cooking show, French his my favourite...alkways cooked with love. Cheers from Australia..

[danhering]

This is really amazing. What an example of a fine instructional cooking video and you just thought of really every question that could come up!! CHAPEAU!! I am very much looking forward to trying this beurre blanc for the first time in my life!

[jeffmill]

Controlling the heat of the pan and how you store it after is the key..or it will break..He is a real pro...In my experience in restaurants where we had several butter sauces using different flavored vinegars we would use a bit of heavy cream to stabilize the sauce during dinner service...
Very difficult to create this sauce a la minute for every plate if you are doing 300 covers..
This is a wonderful channel..

[tylerhickling]

Im so glad i found this guy doing classical sauce in a classic way. I always prefer the old school method even if the cheat (ie using a blender to make hollandaise)ways are just as good there's no satisfaction and you learn more the original way.

[christelmorvan]

just wanted to say, having a recipe explained on a video is so much better than via text or photos!
c'est le genre de plat qu'il faut servir avec un bon moceau de pain pour saucer!