I have done this since I started Carnivore at the beginning of the year. When I cook a meat, whether beef, pork or chicken in a pan, the fond in the pan has tons of flavor. I turn off the heat and add a couple ice cubes to cool the pan. As the ice cools the pan, some of the excess water evaporates. When I'm down to about 1 Tbsp. of liquid, I add 1 Tbsp. of cold unsalted butter to the pan, stirring it with a wooden spoon until the butter melts. Then I pour it over the meat. It becomes more like a gravy over the meat.
I make something similar but instead of water i use whipping cream. I'll get the cream hot and on low boil until it reduces by about 30%. Then turn off the heat, add in the butter and whisk until smooth. It'll thicken as it cools so i add more whipping cream as needed to thin it out a bit and get the consistency i want. Usually no seasoning added but sometimes I'll add cracked peppercorns.
I just do not understand "boredom" in carnivore meals. But that is just ME. I'm nourishing my cells, healing my cellular chemistry and LOVING that I can eat MEAT and do not have to have rotting vegetation that wastes my money and stinks up my kitchen. Being pain-free, healthy, happy is ANYTHING but boredom. Be an adult, eat your meat , fish, eggs and your saturated fat to optimize your life. Now that's exciting, never boring. At the end smother in butter sauce like thus which I have been doing for nearly 2 years now. ❤❤❤❤
@@meatdog May I ask if on your journey your results were immediate? I have only been carnivore a couple weeks but I have yet to realize much in the way of healing or weight loss or actually ANY benefit! I realize it is still quite early on, but I am a little disappointed so far, won’t lie. I have been super-faithful to eat meat and eggs only for 2 weeks tomorrow and I haven’t even felt it (less pain) a little bit in my arthritic hands or lower leg pain yet, nor in other areas I had read would be well healed with this lifestyle. I am definitely going to do this for 3 months, I have made that absolute commitment, but golly I sure expected to see SOMETHING by now! Im sure it’s different for each individual so here’s hoping…
I know this was asked of her and not me, but for what it’s worth your body is different than everyone’s and each person has their own experience. That’s why Dr. Berry says you have to do this minimum 30 days but 90 is much better because you’ll start to see benefits but it can take a long time before you notice because so much goes on under the hood that we can’t see sometimes. It takes decades to get sick. 2 weeks could be called miraculous and for some it does become apparently that quickly. For others it can take much longer. Our body won’t move faster than it wants to unfortunately no matter what we do to the to force it. It just takes patience.
@@lesliebooth2833 Stick with it. 3 months is what I tell people 2 weeks in is just getting started and many people feel absolute crap the first couple of weeks, keto flu, so you're well ahead of them. depends what wrong with you, what your previous diet was, if you're still taking any drugs for your ailments, many variables. there's up and downs too. my bad back cleared up very quick, but now a year in and it's flaring up again. nowhere near as bad as before, but I still drink coffee and have quite a bit of dairy so suspect that's the issue for me. Just remember, it took years to do the damage so it will take time to fix. Your body needs to firstly fix its immune system before it can begin to deal with anything else. the biggest thing I've noticed is I don't get sick. Family has the usual winter coughs and colds but I don't get them any more.
Dude, brilliant as always, but for the rest of the world, Grams and litres would be very helpful as I have zero idea how heavy an American pack of butter is☹️☹️☹️☹️☹️☹️ Even ounces would have solved the problem, but sticks, half sticks and tablespoons is sooo Middle Ages 😂😂😂😂
I am a 79-year-old male; when I was 54, I cured my ulcerative colitis by going on an Atkins carnivorish diet. It doesn't happen instantly, but give it 90 to 180 days, and it will be gone or significantly improved. My case was so severe that it took about 6 to 8 months before it was gone. My doctor was angry with me and dropped me as a patient because I refused to take his medication 22 years ago, and I have not had a problem. The only thing I have changed is increased good, healthy fats and Protein. About 70% fat and 30% protein. Also, my gout, which I have suffered from since I was in my mid-30s, is not better; it's gone. That didn't happen until I changed the ratio of fat to Protein. Much of what I thought was gout was plantar fasciitis, and once the veteran's hospital got me the proper inserts for my shoes, 90% of what I thought was gout disappeared; the other 10%, I believe, was caused by things like high fructose corn syrup. It doesn't take much! Dr. Berry, one of your best talks, explains what I have done wrong over the years. I have noticed that some of the best advice comes from doctors who are not tied to institutions or clinics and must follow a standard of care regimen. Once they're out on their own and feel much more free about what they say, the smart ones like Dr. Berry give the best advice. The proof in the pudding is if what they say works, especially over time. That's about as good of evidence as you can ever get!
That for pain was from getting the oxalates out. I had it just as I dropped the high oxalates. I had good shoes. It took 4 to 6 weeks for the pain to pass.
I’m sorry but just watching this channel just a few times comparing to other channels I can’t help but to say that this channel is priceless for keto or carnivore. The information in these videos are pearls of wisdom. Pure genius 👍👍👍😁 Thanks so much 🥩🦞🍗🍤🙏🏽
Tiffer made this for his dad and me and put it on our steaks. It was INCREDIBLE! (Yes - you can all be jealous that Chris Cooking Nashville has cooked for me. 😊) This is going to be a staple in my kitchen because I can think of literally HUNDREDS of variations. Mama Bear ❤️
Buerre Monte PLUS: 9:48 Roasted Veggies eg Roasted Okra 9:56 chicken Wings and garlic Parmesan and black pepper 10:15 Cajun seasoning to make Cajun butter for pork chops 10:33 Chives to make chive butter to go over eggs 10:48 crushed rosemary and a little bit of liquid smoke goes great on steaks 11:05 some dill and a splash of lemon juice to go over salmon
Oooooooh! “Beurre Monte”just sounds so fancy & bougie-I can impress my friends with this. 😀 I saw how the inner Victor in Ash came out with that 1st bite-“Ohhhh, man!” 🤣 lol Butter is the answer to any of my problems! I’ll be pouring this goodness on everything! Thank you, Chris-You’re the man!
I'll sometimes add a little beef gelatin to my beef drippings and it thickens up like gravy and gives it more flavor. But be careful of the amount of gelatin or it turns into a solid.
@ChrisCookingNashville Chris, I want to buy a bunch of cooking gear as I now cook for my family every night. I have run into an issue. When I follow the link, it takes me to the US Amazon site. I am up north in lovely Canada. Is there a trick to do this?
Big thumb up for beurre monté. Take it to the next level by using a spoonful of concentrated beef stock as the liquid, then add anchovy paste or chopped crushed anchovies and some nutmeg and a squeeze of lemon juice and you've got a fantastic sauce for a steak (you can use Worcestershire sauce for the anchovy/spice mix if you want) - or you can do white pepper tarragon and white wine vinegar for a quick Bearnaise type sauce; lemon juice and dill is my go to for seafood, such as pan-fried scallops.
OP - great idea using anchovies! I love anchovies & the depth it gives to sauces. I also like adding a splash of fish for different effects too. Cheers 💜
A cheesecake recipe with strawberry-butter-sauce?! Yeah, can't miss dat, you got me - new follower here!🙋🏻♀️ This is sooo helpful thank you! As well as the sauce list in the description! I just wanna inhale everything😭
@@ChrisCookingNashville yes I will try it asap maybe tomorrow evening its late here already so couldnt do it for dinner this evening. Thinking about rib eye steak tomorrow with this sauce!
Well I watched the video. And I made a half recipe because it was only me. Cooked up a rib eye in the cast irons with some south west spice and butter, topped with a fried egg and your butter recipe with garlic powder and a dash of parsley and it was awesome!! Working my way from Keto to Carnivore and this absolutely helps. Thank you.
I literally just discovered this by accident sliced up some leftover tri-tip from last night for breakfast but I didn't want to overcook it so I heated some butter up in a pan and thought to myself boy it would taste much better with a little lea & Perrins I used a piece of steak to stir it all together in the pan as the butter was melting and it emulsified it then I added my other pieces of meat to the pan and boy was it delicious
iirc Alton Brown used a small Thermos type thing to keep his sauces warm and not separated - he said it lasted a lot longer (kept the sauce good much longer) - and he felt it was worth it
Wow, I love this. What a great way to amp up your meal without a lot of effort. The possibilities are endless. And cannot wait for your cheese cake recipe next week. Thanks so much for sharing all your hard work!!!
God Bless you Chris for keeping gastronomy alive in the Carnivore Diet! Alot of people love the diet for its simplicity, but that just makes me sad since I love to cook! Almost became a chef, but switched my major to nutrition at the last minute. Bon Appétit!
My pleasure!! I totally understand and agree with you. I think the simplicity of carnivore is because no one thought good recipes could be developed and the culture grew up around people who were terrible cooks and the recipes that did exist were disappointing people. I’d like to change that. 😊
Thinking of what I can make this morning to eat up all the butter alone right now 😅. TY Chris! Maybe I should run to the store and grab some pork chops.
I love how this seems so easy, I think I can do this. It will be wonderful to add this butter sauce to some of my ground beef recipies, cause I really love ground beef! Thank you. I will be watching out for this cheesecake; I make a no bake one and I have always wanted to try baking one!
I just use some on leftover lobster meat. 🤤 Oh my goodness so good and I also used it for some eggs with chives like you did but I soft boiled my eggs to a gelatinous yoke. 😋
Great one Chris, everyone should have this in there recipe book. I have been making this for years actually just made it last night with lemon for our salmon and scallops
I learn so much from your channel all the time, what a great idea and so many delicious combinations! Then you left the cheesecake cliffhanger (not carnivore but I am going to have to try it)! Thanks for the outstanding content once again Chris! :-)
I've been using basic Buerre Monte since I saw Steve from Serious Keto make it. I love the "edits" you made to the sauce and I am looking forward to new flavors. Game changer for sure :)
Hollendaise is excellent, if you dont have a sensitivity to citrus. It only uses 1tbsp lemon juice per stick of butter. Do Bearnaise and use vinegar instead if you do.
Oddly enough, I just bookmarked a variation of this that came through as a short on my feed. Your instructions are MUCH better though. They also didn't have the variations. 👍🏻
@@ChrisCookingNashville not exactly. Watching the video was more detailed but first batch didn't emulsify. Luckily melted butter isn't the end of the world.
I have to say I really love all the ways you’ve shown us to use this fabulous sauce! But I thoroughly enjoyed the background music you selected for this video! Keep doing all the amazing things you do! Big fan! I used your butter Mayo bad a base for my KFC coke slaw dressing! Even the children that were here loved the dressing and your ranch dip recipe I made with it!
Thank you for this recipe. I just stumbled on your video and I know it's super based on your wife's reaction. It's a game changing sauce. I have a vintage French cookbook. I think I need to explore the animal food techniques in that book. I destroyed all my vegan and vegetarian cookbooks but, I kept this one because I know it has animal food recipes.
I need to STOP and take time to cook. In the midst of a breast cancer battle and using carnivore as an additional weapon. You’re recipes really help and I thank you 🤗
❤Isn't that something..that a person can eat all of these things and lose weight and feel fantastic..thank you Chris. You know that when you go to Walmart or someplace else and you see these men, women, and children that are fat and if they only knew of how to live a happy healthy life...but there is fat people everywhere and I'm not thin myself but I'm 30 lbs thinner and need to lose more but I feel sorry for those people especially young people having a fat life...hope they'll start watching your shows to help many people ❤Lord Jesus come quickly ❤
Thank you so much! Yea that’s why the channel is so important to me. My eyes were opened to what I was doing to myself and I feel so much sadness when I see others doing the same and they just don’t realize it.
Haha no that was filmed last week actually. Filming and dinners related to it are actually one of our weeknight things we do. I wouldn’t cook that many meats in an average night but some kind of meat with a beurre monte or something similar is our typical night. 😁
I've done this so many times in my past life and never knew there was a name for it. I would declase the pan with a little broth and then throw a chunk of butter in there and just stir it all up together and the little bits and pieces that come out of the pan on the bottom is where all the flavor is God it's so good
I feel like this recipe would be the bomb with some of those smoked spices. Like Smoked paprika, for example. This recipe is amazing for the imagination. 10/10 hype.
Yes!! I've been waiting for this one. All food is a vehicle for BUTTER! Thank you, thank you, thank you!! I'm making those air fried chicken wings immediately 😋❤
@ChrisCookingNashville I made this sauce right away, but I did have some issues with separation when I left on low and stopped whisking. I think it was getting a bit too hot on my gas burner, even on super low. I may need to break out the induction burner we have in our camper.
For some reason i can't stop thinking about this sauce (maybe it's because i'm on a 14 day fast :)). I'm thinking - wouldn't this be awesome on basically every dish you make? It would be awesome if you added a new beurre monte recipe to most new videos as they come out that would go awesome with the recipe to elevate it. Then maybe in 6 months or so you could do another video to combine them all. All of a sudden people could just use it to mix in with ground beef to give it flavors that we don't currently know how to really get. For example - i'm wondering if there's a version of tzatziki that uses butter instead of yogurt. We could literally get any flavor we want in a nice quick and easy sauce to add on top. Sorry for the long post :)
You got me when you said your strawberry better on pancakes, because I just got all the ingredients to try your carnivore pancakes and got the recipe laid out tonight for morning. But now I'm not going to cook the sausage, because I want to make your carnivore pancakes and pour on the strawberry butter
Often wondered why carnivores didn’t use buerre monte as a standard sauce. Your variations sound amazing. Have you tried Norwegian butter sauce? That sauce can be refrigerated and reheated without breaking.
Yes I’ve made many variations of the Norwegian style over the years. I really enjoy it, but the addition of the cream makes it a more limited use for me as the dairy changes the effect. Love it for certain things though. 😊
I love adding garlic butter to my steak. It never occurred to me I could thicken it up by emulsifying it with water or lemon juice! Looking forward to trying this. Thanks, Chris, for all you do!
What a great video! In Louisiana, we say Tony’s spice ends with “ree” instead of “ray”. I am thinking of trying the lemon butter sauce with a True Lemon crystal packet in order to keep the butter sauce thicker on the fish for easier fat consumption.
Sounds great. If you swap the water for citrus juice like lemon it’s also the same thick texture that way with more citrus flavor. That’s what I did last night for some salmon. Not sure what the packets would do.
❤❤❤I wish I can post pictures but I made this tonight, followed your instructions really no brainer (bragger) air fried some wings, added 1/2 tbsp garlic powder. even without parm cheese it was so good! Thank you for what you do, this is another awesome way to stay carnivore ✌️
Good morning Chris and Ash, my hubby and I are camping in Pomeroy, WA (had to get our pooch away from the fireworks). Watched today's video, and I will be trying this out on some Chicken Thighs, tonight. I wanted to ask if you have seen Maria Emerich's "Meat Sauce" recipe video? I have 'Jenn'd' it for my family by adding a tablespoon of Costco's organic no-salt seasoning and 1 tablespoon of Nutritional Yeast - it's an herby, cheesy delicious sauce that can easily become alfredo sauce for chicken or shrimp!
Hey there! Sounds great. Hope you enjoy. Yes I’ve seen her video and make some similar sauces myself. It’s sort of a keto or carnivore version of a bechamel sauce. Yours sounds great. 😊
Very interesting sauce - for this meat-cooking novice, could you add temperature and cooking times for the meat/fish/poultry? OR now that you have SO much more time, maybe do a separate video? And don't forget Mel's diet video - thanks!
Been making this for years bc i always wondered why restaurant butter for lobster yasted so much different than just melted butter. Who knew that lillttle water with buttter could could into this amazing sauce!!!;
I have done this since I started Carnivore at the beginning of the year. When I cook a meat, whether beef, pork or chicken in a pan, the fond in the pan has tons of flavor. I turn off the heat and add a couple ice cubes to cool the pan. As the ice cools the pan, some of the excess water evaporates. When I'm down to about 1 Tbsp. of liquid, I add 1 Tbsp. of cold unsalted butter to the pan, stirring it with a wooden spoon until the butter melts. Then I pour it over the meat. It becomes more like a gravy over the meat.
Great idea. If you use a higher butter to water ratio like a beurre monte you’ll also get an even better texture. 👍🏼
WOW fantastic idea!!! It'll make the drippings even better! Thanks
@@ChrisCookingNashvilleExcellent tip!! Thanks
😊👍🏼
🤯
I make something similar but instead of water i use whipping cream. I'll get the cream hot and on low boil until it reduces by about 30%. Then turn off the heat, add in the butter and whisk until smooth. It'll thicken as it cools so i add more whipping cream as needed to thin it out a bit and get the consistency i want. Usually no seasoning added but sometimes I'll add cracked peppercorns.
Basically a modified version of a Norwegian butter sauce. Sounds good. 😊👍🏼
I just do not understand "boredom" in carnivore meals. But that is just ME. I'm nourishing my cells, healing my cellular chemistry and LOVING that I can eat MEAT and do not have to have rotting vegetation that wastes my money and stinks up my kitchen. Being pain-free, healthy, happy is ANYTHING but boredom. Be an adult, eat your meat , fish, eggs and your saturated fat to optimize your life. Now that's exciting, never boring. At the end smother in butter sauce like thus which I have been doing for nearly 2 years now. ❤❤❤❤
😊❤️👍🏼
@@meatdog May I ask if on your journey your results were immediate? I have only been carnivore a couple weeks but I have yet to realize much in the way of healing or weight loss or actually ANY benefit! I realize it is still quite early on, but I am a little disappointed so far, won’t lie. I have been super-faithful to eat meat and eggs only for 2 weeks tomorrow and I haven’t even felt it (less pain) a little bit in my arthritic hands or lower leg pain yet, nor in other areas I had read would be well healed with this lifestyle. I am definitely going to do this for 3 months, I have made that absolute commitment, but golly I sure expected to see SOMETHING by now! Im sure it’s different for each individual so here’s hoping…
I know this was asked of her and not me, but for what it’s worth your body is different than everyone’s and each person has their own experience. That’s why Dr. Berry says you have to do this minimum 30 days but 90 is much better because you’ll start to see benefits but it can take a long time before you notice because so much goes on under the hood that we can’t see sometimes. It takes decades to get sick. 2 weeks could be called miraculous and for some it does become apparently that quickly. For others it can take much longer. Our body won’t move faster than it wants to unfortunately no matter what we do to the to force it. It just takes patience.
@@lesliebooth2833 Stick with it. 3 months is what I tell people
2 weeks in is just getting started and many people feel absolute crap the first couple of weeks, keto flu, so you're well ahead of them.
depends what wrong with you, what your previous diet was, if you're still taking any drugs for your ailments, many variables.
there's up and downs too. my bad back cleared up very quick, but now a year in and it's flaring up again. nowhere near as bad as before, but I still drink coffee and have quite a bit of dairy so suspect that's the issue for me.
Just remember, it took years to do the damage so it will take time to fix. Your body needs to firstly fix its immune system before it can begin to deal with anything else. the biggest thing I've noticed is I don't get sick. Family has the usual winter coughs and colds but I don't get them any more.
Great points 👆🏼
We are never “bored” with our low carb diet because we know how to cook and we love to cook.
👍🏼
this is so true :D and there's something awesome and exciting about making chemistry that is familiar and nostalgic that out bodies love too
Agreed
How are you not a trained chef? You have amazing technique.
Haha thank you. I’ve studied all the best and practiced as best I can at home. 😊
Dude, brilliant as always, but for the rest of the world, Grams and litres would be very helpful as I have zero idea how heavy an American pack of butter is☹️☹️☹️☹️☹️☹️
Even ounces would have solved the problem, but sticks, half sticks and tablespoons is sooo Middle Ages 😂😂😂😂
Google will solve all your problems
I am a 79-year-old male; when I was 54, I cured my ulcerative colitis by going on an Atkins carnivorish diet. It doesn't happen instantly, but give it 90 to 180 days, and it will be gone or significantly improved. My case was so severe that it took about 6 to 8 months before it was gone. My doctor was angry with me and dropped me as a patient because I refused to take his medication 22 years ago, and I have not had a problem. The only thing I have changed is increased good, healthy fats and Protein. About 70% fat and 30% protein. Also, my gout, which I have suffered from since I was in my mid-30s, is not better; it's gone. That didn't happen until I changed the ratio of fat to Protein. Much of what I thought was gout was plantar fasciitis, and once the veteran's hospital got me the proper inserts for my shoes, 90% of what I thought was gout disappeared; the other 10%, I believe, was caused by things like high fructose corn syrup. It doesn't take much! Dr. Berry, one of your best talks, explains what I have done wrong over the years. I have noticed that some of the best advice comes from doctors who are not tied to institutions or clinics and must follow a standard of care regimen. Once they're out on their own and feel much more free about what they say, the smart ones like Dr. Berry give the best advice. The proof in the pudding is if what they say works, especially over time. That's about as good of evidence as you can ever get!
That’s amazing! Congrats and rock on! 😊🤘🏼
Thanks for sharing!! I’m in the process of healing from colitis.
This community is great at being supportive. 😊
That for pain was from getting the oxalates out. I had it just as I dropped the high oxalates. I had good shoes. It took 4 to 6 weeks for the pain to pass.
👍🏼😊 glad it did
This is the video that will make me RUN to the kitchen!!!
Hope you like it! 😁
You'll be so happy you did!!! This is wonderful!!
😊😊😊
I’m sorry but just watching this channel just a few times comparing to other channels I can’t help but to say that this channel is priceless for keto or carnivore. The information in these videos are pearls of wisdom. Pure genius 👍👍👍😁
Thanks so much 🥩🦞🍗🍤🙏🏽
Thank you so much! So glad you enjoy it and I appreciate the support. 😊
Tiffer made this for his dad and me and put it on our steaks. It was INCREDIBLE! (Yes - you can all be jealous that Chris Cooking Nashville has cooked for me. 😊) This is going to be a staple in my kitchen because I can think of literally HUNDREDS of variations. Mama Bear ❤️
Thank ya mama! Yep this is a good one. 😊
You gave birth to this wonderful man... of course he has cooked for you ❤ as a mom myself... I think he owes you a few more meals for the "mom tax"
😂😂😂
Buerre Monte PLUS:
9:48 Roasted Veggies eg Roasted Okra
9:56 chicken Wings and garlic Parmesan and black pepper
10:15 Cajun seasoning to make Cajun butter for pork chops
10:33 Chives to make chive butter to go over eggs
10:48 crushed rosemary and a little bit of liquid smoke goes great on steaks
11:05 some dill and a splash of lemon juice to go over salmon
Thanks 😊
This sauce has become a staple in our home! LOVE IT 🧈 😍
It's so good! 😁❤️
Mine too, except I generally add parsley to the chive butter for eggs. I simply love parsley!
It’s a great herb. 😊
Butter baby!!!
Oh yeah! 😁
Nothing better than butter and bacon!
😁😁😁
Oooooooh! “Beurre Monte”just sounds so fancy & bougie-I can impress my friends with this. 😀 I saw how the inner Victor in Ash came out with that 1st bite-“Ohhhh, man!” 🤣 lol Butter is the answer to any of my problems! I’ll be pouring this goodness on everything! Thank you, Chris-You’re the man!
Haha absolutely! Thank you so much. 😁
You both are looking better than ever!
Thank you so much. 😊
Good morning neighbor and everyone watching, from Copperhill Tn!!😊😊😊😊
Good morning neighbor! 😊😊😊
Love Copperhill! Beautiful place. Saying hey from NashVegas.
😊😊😊
Love Copperhill been there several times
😊 sounds like I need to visit.
I'm going to try this! And as a side note, Ash's skin looks fantastic and glowy.
Hope you like it! Yes she looks amazing. 😊
Everything looks delicious...I love how Ash is your taste tester, and your biggest supporter. It's wonderful to cook for someone who appreciates it❤
Thank you so much! Yes I love seeing her smile when she eats my recipes. 😊
Butter Is My LOVE Language 🙏♥️ Thank You
Anytime! 😊😊😊
Ashley looks and sounds so different compared to only 6mo ago. Look at her in the carnivore bacon video compared to now
The changes were are both experiencing over time are amazing when we look back. 😊
You are ace , no waffle . No acting childish , just good food and a great teacher xxx
Thank you. Happy to be helpful and have fun as best I can. 😊
I'll sometimes add a little beef gelatin to my beef drippings and it thickens up like gravy and gives it more flavor. But be careful of the amount of gelatin or it turns into a solid.
👍🏼👍🏼👍🏼
WHOOOHOOO Thank you for this revelation......this will change my game for sure.
You’re so welcome 😊
Happy Saturday all! Chris, you are a life changer. I am so happy with my new lifestyle. Feel like an entirely new human eating a proper human diet.
Wonderful! I’m so glad!!! Thank you so much for supporting. 😊
@ChrisCookingNashville Chris, I want to buy a bunch of cooking gear as I now cook for my family every night. I have run into an issue. When I follow the link, it takes me to the US Amazon site. I am up north in lovely Canada. Is there a trick to do this?
Hmm… good question. Let me research and see what I can find out.
All the ways to use this was Awesome Chris!!! Can't wait for the Basque Cheesecake!!! Love it. 😊
Thank you so much! We had fun with this one. 😊
Nothing like a butter sauce/gravy for meat! I use butter & water, so easy! Thanks for all the other ideas!
You are so welcome! 😊
Big thumb up for beurre monté. Take it to the next level by using a spoonful of concentrated beef stock as the liquid, then add anchovy paste or chopped crushed anchovies and some nutmeg and a squeeze of lemon juice and you've got a fantastic sauce for a steak (you can use Worcestershire sauce for the anchovy/spice mix if you want) - or you can do white pepper tarragon and white wine vinegar for a quick Bearnaise type sauce; lemon juice and dill is my go to for seafood, such as pan-fried scallops.
Sounds like a good variation 😊👍🏼
OP - great idea using anchovies! I love anchovies & the depth it gives to sauces. I also like adding a splash of fish for different effects too. Cheers 💜
😊
A cheesecake recipe with strawberry-butter-sauce?! Yeah, can't miss dat, you got me - new follower here!🙋🏻♀️
This is sooo helpful thank you! As well as the sauce list in the description!
I just wanna inhale everything😭
Welcome!! So glad you’re here. Thank you. 😊
So timely again! Need to up my fat didnt know how without getting nauseated but this i am going to try for sure! Thank you! Lilian
You’re welcome! This makes it so easy as it tastes great and also sticks to the food because of the texture. So easy to eat. 😊
@@ChrisCookingNashville yes I will try it asap maybe tomorrow evening its late here already so couldnt do it for dinner this evening. Thinking about rib eye steak tomorrow with this sauce!
Great idea 😁😁😁
I'm amazed she didn't wholeheartedly profess her love for him .. how could you not.
Yummy l cannot wait to try this on Everything.
Haha thank you. Hope you enjoy. 😊
Well I watched the video. And I made a half recipe because it was only me. Cooked up a rib eye in the cast irons with some south west spice and butter, topped with a fried egg and your butter recipe with garlic powder and a dash of parsley and it was awesome!! Working my way from Keto to Carnivore and this absolutely helps. Thank you.
Sounds great! So glad you enjoy and it’s helpful. 😊
I literally just discovered this by accident sliced up some leftover tri-tip from last night for breakfast but I didn't want to overcook it so I heated some butter up in a pan and thought to myself boy it would taste much better with a little lea & Perrins I used a piece of steak to stir it all together in the pan as the butter was melting and it emulsified it then I added my other pieces of meat to the pan and boy was it delicious
Nice 😁👍🏼
iirc Alton Brown used a small Thermos type thing to keep his sauces warm and not separated - he said it lasted a lot longer (kept the sauce good much longer) - and he felt it was worth it
Yes if you’re trying to keep a sauce stored that’s the best way. I’m not sure if that would really extend the life of this one much or not.
@@ChrisCookingNashville as long as you make what you need and get it used up in time, such an extravagance isn't needed.
@@johneubank8543 👍🏼 I agree
YT recommended this video. I enjoyed it. And I don't ever think I would make this..😂😂😂😂 but maybe one day! Thank you!
Glad you enjoyed it! If it helps it’s easy and only takes about 4-5 minutes.
Chris, thank you! This is a very timely video; I just discovered beurre monte recently, and I've been making it frequently. Thank you for the tips!
Glad it was helpful! You’re welcome. 😊
Chris, Ash and Mel. Have a great Saturday. Thank you for sharing this recipe. Chris this also goes good with shrimp.
Thank you my friend! Yes I used this with sautéed garlic and parsley and made a shrimp scampi for my parents this last week. So good. 😁
Wow, I love this. What a great way to amp up your meal without a lot of effort. The possibilities are endless. And cannot wait for your cheese cake recipe next week. Thanks so much for sharing all your hard work!!!
You are so welcome! I love this recipe so much. 😊
So glad I follow this channel 🤤🤤🤗🤗
Us too! 😊😊😊
Hi Chris from Kansas City, MO!
Good morning! 😊😊😊
I'm not on any special diet. I mostly eat meat because it's what I crave most, but I'll put this recipe to great use! Thank you!
You’re welcome! This is a good one for anyone who enjoys butter regardless of their diet. Thanks for watching. 😊
God Bless you Chris for keeping gastronomy alive in the Carnivore Diet! Alot of people love the diet for its simplicity, but that just makes me sad since I love to cook! Almost became a chef, but switched my major to nutrition at the last minute. Bon Appétit!
My pleasure!! I totally understand and agree with you. I think the simplicity of carnivore is because no one thought good recipes could be developed and the culture grew up around people who were terrible cooks and the recipes that did exist were disappointing people. I’d like to change that. 😊
My birthday is coming up and I would like a cheesecake to celebrate my best year. Thank you.
Awesome! That will be coming very soon for sure. It’s easy and tastes amazing!
Thinking of what I can make this morning to eat up all the butter alone right now 😅. TY Chris! Maybe I should run to the store and grab some pork chops.
Haha there ya go. I haven’t found anything it’s not good on yet. 👍🏼😁
I love how this seems so easy, I think I can do this. It will be wonderful to add this butter sauce to some of my ground beef recipies, cause I really love ground beef! Thank you. I will be watching out for this cheesecake; I make a no bake one and I have always wanted to try baking one!
Absolutely! This would be great for that. And it is very simple of you just take your time. 😊
This cheesecake is amazing. And simple too. 😊
I love, love love beurre Monte!!
Us too 😊😊😊
I just use some on leftover lobster meat. 🤤 Oh my goodness so good and I also used it for some eggs with chives like you did but I soft boiled my eggs to a gelatinous yoke. 😋
Sounds great! 😁
Great one Chris, everyone should have this in there recipe book. I have been making this for years actually just made it last night with lemon for our salmon and scallops
Sounds great! 😁
I will definitely use your recipes when I’m ready to have a keto “cheat” meal.
Wow ! Ash you are so blessed : ) the butter sauce ti overwhelming, a lot of good tasting Thanks Chris
My pleasure!! 😊
I learn so much from your channel all the time, what a great idea and so many delicious combinations! Then you left the cheesecake cliffhanger (not carnivore but I am going to have to try it)! Thanks for the outstanding content once again Chris! :-)
You are so welcome! Thank you for watching. 😊
I've been using basic Buerre Monte since I saw Steve from Serious Keto make it. I love the "edits" you made to the sauce and I am looking forward to new flavors. Game changer for sure :)
Hope you enjoy 😊👍🏼
Everything looks so wonderful. Can’t’t edit to try.
Hope you enjoy 😊
Hollendaise is excellent, if you dont have a sensitivity to citrus. It only uses 1tbsp lemon juice per stick of butter. Do Bearnaise and use vinegar instead if you do.
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Okay, I just made this sauce and it is creamy and delicious. Well done Chris
Glad you enjoyed it! 😊😊😊
Yay. Thank you so much for the recipe and video. Looking forward to the cheesecake recipe. I can’t wait to try this
Hope you like it! 😊
Just made this for the first time tonight!! It is So Good! I used Kerry gold! Right over shrimp ,chicken and steak!!
Sounds great!
Good idea that is a versatile sauce that can be flavored 100 way
Definitely. Such a great and easy tool for the kitchen. 😊
One of my best memories of childhood is my sweet Aunt Bea (really!) making fresh bread and strawberry butter!! Oh this all sounds amazing!!!
Beautiful memory. 😊 Hope you enjoy!
Pure Genius!!! I never heard of Beurre Monte before, but I gotta try making this... AND all the dishes you put it over!
You’ll love it 😊😊😊
Oddly enough, I just bookmarked a variation of this that came through as a short on my feed. Your instructions are MUCH better though. They also didn't have the variations. 👍🏻
Glad it helped! 😊👍🏼
@@ChrisCookingNashville not exactly. Watching the video was more detailed but first batch didn't emulsify. Luckily melted butter isn't the end of the world.
Probably added butter too quickly or got the temperature too high.
Yeah, my induction stove is a little finicky.
Makes sense 👍🏼
I have to say I really love all the ways you’ve shown us to use this fabulous sauce! But I thoroughly enjoyed the background music you selected for this video! Keep doing all the amazing things you do! Big fan!
I used your butter Mayo bad a base for my KFC coke slaw dressing! Even the children that were here loved the dressing and your ranch dip recipe I made with it!
As a base-don’t know how “bad” got in there & I wasn’t able to edit it out after posting.
Thank you so much! Glad you’re enjoying the videos. And I’m so glad everyone enjoyed the butter mayo dressings. 😊
Background music is beyond annoying for us with hearing impairment. 😩
Please use the mute button and closer captions.
Thank you for this recipe. I just stumbled on your video and I know it's super based on your wife's reaction. It's a game changing sauce. I have a vintage French cookbook. I think I need to explore the animal food techniques in that book. I destroyed all my vegan and vegetarian cookbooks but, I kept this one because I know it has animal food recipes.
Thank for watching! So glad you’re here and I hope you enjoy this. 😊
Thank you!!!! This makes my day🎉
My pleasure. I’m so glad. 😊
Ash is spoiled and I’m a little jealous because she has a rockstar chef cooking for her!
😂 thank you
This was amazing Chris 👏🏽 ty!!
Thanks! 😊😊😊
This looks great, thanks!
Thank you! 😊
Thank you Chris! I have saved this video. 😊
Fantastic! Hope you enjoy. 😊
So I live in Madison TN and have been trying to see how to hire you as a personal chef but for free 🤣🤣
Your recipes are AWESOME!!!
Haha thank you so much 😊
I need to STOP and take time to cook. In the midst of a breast cancer battle and using carnivore as an additional weapon. You’re recipes really help and I thank you 🤗
I’m so glad. We’ll be praying for healing and we’re here for you anytime. 😊❤️🙏🏼
@@ChrisCookingNashville thank you!
😊❤️
It all sounds delicious!
Thank you, I like having a few sauces to add to my meat.
Me too. Hope you enjoy. 😊
Great video and ideas brother! Been waiting for this sauce recipe 😁
Thanks brother! 😁
@@ChrisCookingNashville Thank you! Always love it when I find out about new foods I don't know about 😁
Same here 😁
Thank you. First time viewer and new sub.
Welcome! So glad you’re here. We’re here to help and support you any way we can. 😊
I made some lovely corned silverside tonight and I will definitely be making the butter sauce. Thanks Chris.
Sounds great! 😊😊😊
Great recipe Chris, creamy butter sauce anyway you like it, is running through my mind. 🤣 Did you say cheese cake? Oh my goodness.
Haha indeed. Yes I sure did. 😁
Beurre monté = whipped butter (translation). Yum.
😊👍🏼
❤Isn't that something..that a person can eat all of these things and lose weight and feel fantastic..thank you Chris. You know that when you go to Walmart or someplace else and you see these men, women, and children that are fat and if they only knew of how to live a happy healthy life...but there is fat people everywhere and I'm not thin myself but I'm 30 lbs thinner and need to lose more but I feel sorry for those people especially young people having a fat life...hope they'll start watching your shows to help many people ❤Lord Jesus come quickly ❤
Thank you so much! Yea that’s why the channel is so important to me. My eyes were opened to what I was doing to myself and I feel so much sadness when I see others doing the same and they just don’t realize it.
this video rocks!!!
Thank you 😊😊😊
Such a feast, man!! Was it for 4th of July? Pls don't make me depressed saying: it's just one of our weekday nights...that gal is a lucky lady!
Haha no that was filmed last week actually. Filming and dinners related to it are actually one of our weeknight things we do. I wouldn’t cook that many meats in an average night but some kind of meat with a beurre monte or something similar is our typical night. 😁
I've done this so many times in my past life and never knew there was a name for it. I would declase the pan with a little broth and then throw a chunk of butter in there and just stir it all up together and the little bits and pieces that come out of the pan on the bottom is where all the flavor is God it's so good
Great technique using the fond from the pan for flavor. 😊
I feel like this recipe would be the bomb with some of those smoked spices. Like Smoked paprika, for example. This recipe is amazing for the imagination. 10/10 hype.
Thanks! Totally agree.
Yes!! I've been waiting for this one. All food is a vehicle for BUTTER!
Thank you, thank you, thank you!! I'm making those air fried chicken wings immediately 😋❤
You are so welcome! Hope you enjoy. 😊
@ChrisCookingNashville I made this sauce right away, but I did have some issues with separation when I left on low and stopped whisking. I think it was getting a bit too hot on my gas burner, even on super low. I may need to break out the induction burner we have in our camper.
Yes that’s an indication it gets too hot. Induction burners are helpful if that’s the case. 😊👍🏼
@ChrisCookingNashville Ok, thank you. I'll try that next time. We did try some before it separated, and the texture was silky and super luscious. Yay
Awesome. That means you got it perfect. Just got too hot at the end. Happened to me the first couple of times I did it too. 😊
Listening from Mackinac Island Michigan
Hello! My family comes from that part of Michigan. 😊
@ChrisCookingNashville
That's awesome.
I grew up in Houghton Lake and now run my walking tour business here on Mackinac.
That’s awesome. My parents used to be stationed at the Air Force base and my whole dad’s family comes from the UP.
@@ChrisCookingNashville
Kinross ?
Used to be Calumet before it was decommissioned. 👍🏼
Love and light ✨️
😊😊😊
For some reason i can't stop thinking about this sauce (maybe it's because i'm on a 14 day fast :)). I'm thinking - wouldn't this be awesome on basically every dish you make? It would be awesome if you added a new beurre monte recipe to most new videos as they come out that would go awesome with the recipe to elevate it. Then maybe in 6 months or so you could do another video to combine them all. All of a sudden people could just use it to mix in with ground beef to give it flavors that we don't currently know how to really get. For example - i'm wondering if there's a version of tzatziki that uses butter instead of yogurt. We could literally get any flavor we want in a nice quick and easy sauce to add on top. Sorry for the long post :)
Haha I understand. This is a very versatile sauce. I love using it for many things. 😊
You got me when you said your strawberry better on pancakes, because I just got all the ingredients to try your carnivore pancakes and got the recipe laid out tonight for morning. But now I'm not going to cook the sausage, because I want to make your carnivore pancakes and pour on the strawberry butter
Hope you enjoy! 😊👍🏼
Often wondered why carnivores didn’t use buerre monte as a standard sauce. Your variations sound amazing. Have you tried Norwegian butter sauce? That sauce can be refrigerated and reheated without breaking.
Yes I’ve made many variations of the Norwegian style over the years. I really enjoy it, but the addition of the cream makes it a more limited use for me as the dairy changes the effect. Love it for certain things though. 😊
I love adding garlic butter to my steak. It never occurred to me I could thicken it up by emulsifying it with water or lemon juice! Looking forward to trying this. Thanks, Chris, for all you do!
Hope you enjoy 😊😊😊
What a great video! In Louisiana, we say Tony’s spice ends with “ree” instead of “ray”. I am thinking of trying the lemon butter sauce with a True Lemon crystal packet in order to keep the butter sauce thicker on the fish for easier fat consumption.
Sounds great. If you swap the water for citrus juice like lemon it’s also the same thick texture that way with more citrus flavor. That’s what I did last night for some salmon. Not sure what the packets would do.
❤❤❤I wish I can post pictures but I made this tonight, followed your instructions really no brainer (bragger) air fried some wings, added 1/2 tbsp garlic powder. even without parm cheese it was so good!
Thank you for what you do, this is another awesome way to stay carnivore ✌️
Sounds great! I’m so glad. 😊❤️
You nailed it again mister. 😅 Looking forward to trying this out.
Thank you 😁
Good morning Chris and Ash, my hubby and I are camping in Pomeroy, WA (had to get our pooch away from the fireworks). Watched today's video, and I will be trying this out on some Chicken Thighs, tonight. I wanted to ask if you have seen Maria Emerich's "Meat Sauce" recipe video? I have 'Jenn'd' it for my family by adding a tablespoon of Costco's organic no-salt seasoning and 1 tablespoon of Nutritional Yeast - it's an herby, cheesy delicious sauce that can easily become alfredo sauce for chicken or shrimp!
Hey there! Sounds great. Hope you enjoy. Yes I’ve seen her video and make some similar sauces myself. It’s sort of a keto or carnivore version of a bechamel sauce. Yours sounds great. 😊
Very interesting sauce - for this meat-cooking novice, could you add temperature and cooking times for the meat/fish/poultry? OR now that you have SO much more time, maybe do a separate video? And don't forget Mel's diet video - thanks!
Haha I’m sure I could do that. And yes the dog food will be forth coming. 😊
@@ChrisCookingNashville Thanks - and condolences on your Grandpa - and for sharing his story.
😊👍🏼❤️
Been making this for years bc i always wondered why restaurant butter for lobster yasted so much different than just melted butter. Who knew that lillttle water with buttter could could into this amazing sauce!!!;
Indeed 😁
Great video. So informative ❤
Glad it was helpful! 😊😊😊
Fabulous. Made this last night, will be doing it for most nights from now on. Thx a million.❤
Wonderful! You’re welcome. 😊
all looks delicious!
Thank you so much 😊😊😊
Mmmm! Tasty❤
It was! 😁😁😁
I need that cheesecake recipe. 🥰 The tease worked! Can't wait for the video.
Definitely coming. 😊👍🏼
LOVE THIS VIDEO!!
Thank you! 😊
I just discovered buerre monte a couple months ago and love it!!
It’s so good and so versatile. 😊
You're amazing! I've made beurre monté, but I really needed to know how to keep it warm while doing the steak. Thank you!
You are so welcome! If I can help let me know. 😊