Beurre Blanc | Chef Patrick Feury | Tips & Techniques

Beurre blanc tastes velvety and rich but it's also slightly sweet and tangy as well. It pairs beautifully with fish and seafood. 😋

✅Ingredients Beurre Blanc:
I cup white wine
1 cup Champagne vinegar
2 shallots
1 sprig of thyme
1 cup heavy cream
½ pound butter

In a saucepan, put the shallots, white wine, thyme and Champagne vinegar bring to a boil. Then add the heavy cream reduce by half. Wisk in the butter a little at a time moving back and forth on the flame, without coming to a boil but staying hot. Keep to the side.

[brianfreland]

Cream?!?! That much too?! Lmao "yes chef!"🤣

[teamgay]

Most tense awkward thing I've seen wow

[michaelvitali]

That is not the classic Beurre Blanc way too thin just not right.

[DasPwner]

you can tell the people who never worked in a kitchen before by all the stupid comments ... lol@ all these dorks that are critiquing this because they watched a couple youtube dork chefs make a beurre blanc ... this is how professional kitchens make beurre blanc not for an 8 second youtube short.

[booshmcfadden]

That's pretty thin. I prefer making my blanc in a regular ol' skillet so it reduces more quickly and cooks the shallots a bit more to release flavor. Mine has a much higher viscosity.

[trashboity]

Cream in beurre blanc? 😂😂😂 Whose chef is this?