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 🤍!
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.
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.
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!
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.
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
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 ?
When adapting American recipes I use crème à 30% when heavy cream is asked for. Although I mostly swap that out for crème légère (15% or 8%) to make it less rich. Generally I use Bridelice or supermarket brands. Crème légère can be épaisse. Thickening agents have been added. Crème fouettée is whipped cream. It’s sold as « crème fleurette » in the cold section at supermarkets. It has a higher fat content for it to whip up. But I find that it transforms less into whipped cream than the English, German or Austrian counterpart. Crème fleurette generally comes in a plastic bottle and not in a tetra pack, like crème allégée ou entière. Sometimes I use crème fraîche, instead of cream. Depends on the recipe. J’espère que cela a aidé.
At the older video you started with a bit of butter and the salots and then the wine etc. Now it's the opposite.. Plus with the older version I failed twice even when I was not above 55 degrees. Maybe may pan shouldn't be that big!
I struggled with this sauce until I started adding a pinch of sodium citrate which keeps it from breaking. If you want to go major league cheating here use a small blender or immersion blender.
True true. You can also add a touch of slurry which is a mix of cornstarch and water. Not too much tho because it'll get too thick but add small amounts at a time
New subscriber. Back in college worked as fine dining waiter in SoCal. Would love to see you take this sauce as basic component then modify w/ various flavors. For example, how to flavor with strawberry? I remember a strawberry beurre blanc sauce on plates and then chef would use squirt bottle to make spiral of plain beurre blank in strawberry already spread on plate. Then drawing knife from center out it would make beautiful spider web. He’d then place poached salmon filet in the middle. I’d love to know how to flavor beurre blanc w/ strawberry so I can make the same thing. (Apology for long comment).
I just tried it by pressing red raspberries through a sieve and mixing that with the beurre blanc. I think it's good. Why wouldn't it be? Butter and fruit go together. Think about waffles, crepes, pancakes with some fruit and a pad of butter on it. Or a piece of buttered toast with raspberry jelly. It's all good. The leap of faith comes in when you apply it to fish. Did it with salmon, I think it needs tweaked a bit. Would also work well on leafy greens. Maybe mixed with vinegar to make a salad dressing. With fresh strawberries, walnuts, and a blue cheese.
@@medotaku9360 A "sauce au beurre blanc" is not only butter... Are you just putting raspberries in butter and call it a sauce au beurre blanc? And why would you put that on a salmon? Have you even try the original recipe before trying to change it? Bananas and chocolate goes well in crepes where there's butter... So with your logic it should go well on everything else with butter?
I believe that would defeat the purpose. The cream helps emulsify with the butter and to not break. You would have to properly emulsify the butter first and then the cream would kind of be a moot point unless you wanted to change the consistency.
I got side eyed from chefs I worked with because I didnt add cream to it when I made it before..so is it suppose to have it or not? also I thought french sauces were suppose to be so strict that if you added a different ingredient it becomes a different sauce?
For restaurant chefs, it’s just more work to grab. Reduce the sauce, pour into a bowl, have pot of hot water ready, make sauce, transfer back to holding vessel. Here you finish the sauce in the same pan you start in
It's so sad that with today's prices of butter this sauce would cost like 4 - 5 euros. I mean 250g of butters costs like 3 - 4 euros, it's getting ridiculous.
@@warp.9.scottyBeurre Blanc by definition translates from French to White Butter. I'm not sure how using margarine could affect this if that's more your speed. Alternatively, I imagine Lactaid is a great option if you're feeling adventurous with the consequences 😉
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 🤍!
❤🇫🇷❤
One of the BEST learning channels on RUclips!
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.
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.
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!
I love this sauce. I use saffron in mine and put it over lobster tail
that sounds dope
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.
Wonderfully done 👌👌❤️🙏🏻🙏🏻
Eres lo máximo Stephan , todo me sale excelente con tus recetas y tips gracias
Always a joy to see a new video.
Oh dude that saucier pan is so smexy! I love it!
Smexy. 😂. Too funny, typos happen to all of us.
My cardiologist approves of this video (he has 2 daughters to put through college).
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
Thank you for uploading this video clip, how many times I broke this sauce lol.Florida USA 😊👍
pleasure and hope you make it
Outstanding indeed. I Love this technic. Is it too bad that the sauce can not be saved for the next day?
love this sauce with fish! i like to add some garlic as well but may not be true to recipe,
Excellent sauce !!!
Oh my gosh, thankyou so much for this video 💕💕
Looks GREAT. Your link for the written recipe takes us to a mustard sauce??? Still thumbs up
Looks so delicious, Thanks for sharing
spot on content!!! chapeau
thanks for great sharing 😍😍😋😋
Awesome . Looks so delicious.. 👍👍
This is so much easier than the way I was thought lol
The link to the written recipe is mistaken.
Thanks
Thank you
Can i putt it in a bottle with gass? So i split the sjalot from the sauce and put gass in it?
I love your videos ♥️ ♥️
Merci pour ce partage.
If someone can’t handle the sound of a metal whisk, why are they making a sauce that requires one? I love the sound:)
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 ?
When adapting American recipes I use crème à 30% when heavy cream is asked for. Although I mostly swap that out for crème légère (15% or 8%) to make it less rich. Generally I use Bridelice or supermarket brands. Crème légère can be épaisse. Thickening agents have been added.
Crème fouettée is whipped cream. It’s sold as « crème fleurette » in the cold section at supermarkets. It has a higher fat content for it to whip up. But I find that it transforms less into whipped cream than the English, German or Austrian counterpart. Crème fleurette generally comes in a plastic bottle and not in a tetra pack, like crème allégée ou entière. Sometimes I use crème fraîche, instead of cream. Depends on the recipe. J’espère que cela a aidé.
@@Bougie92 merci c’est très gentil.
i find the hotter you make the sauce, the more heat it can take before breaking.
Q: what fat percentage does the cream have? 20% or 35% ? (here in the Netherlands, 35% is max what you can get…)
I had it with spaghetti squash. It was good.
Who made the pan you were using? What manufacturer? I love that! I would like to have one like it!
I always thought cream was a mortal sin in Beurre blanc?? So it’s acceptable by Escoffier standard?
Can you make beurre blanc using gee? For a more intense flavour. Or does it have to be butter? I’m curious :) thank you for your videos
Balance between buttery cream & acidity gotcha 👍
What is Beurre Blanc called when you add heavy cream?
Beurre Blanc
What about the beurre noir? Do you have a video?
where do i find the recipe
Your link is “Mustard sauce” not buerre blanc sauce…..!
At the older video you started with a bit of butter and the salots and then the wine etc. Now it's the opposite.. Plus with the older version I failed twice even when I was not above 55 degrees. Maybe may pan shouldn't be that big!
There is not "Term Guide", so why the link?. Makes the whole site look bad.
Hi Stephane. What has happened to the search function on the site?
I struggled with this sauce until I started adding a pinch of sodium citrate which keeps it from breaking. If you want to go major league cheating here use a small blender or immersion blender.
True true. You can also add a touch of slurry which is a mix of cornstarch and water. Not too much tho because it'll get too thick but add small amounts at a time
New subscriber. Back in college worked as fine dining waiter in SoCal. Would love to see you take this sauce as basic component then modify w/ various flavors. For example, how to flavor with strawberry? I remember a strawberry beurre blanc sauce on plates and then chef would use squirt bottle to make spiral of plain beurre blank in strawberry already spread on plate. Then drawing knife from center out it would make beautiful spider web. He’d then place poached salmon filet in the middle. I’d love to know how to flavor beurre blanc w/ strawberry so I can make the same thing. (Apology for long comment).
I'd just smash some strawberries through a mesh sieve and fold that juice through a normal beurre blanc. Experiment with that.
Why would you put strawberries in that? Sound disgusting...
I just tried it by pressing red raspberries through a sieve and mixing that with the beurre blanc.
I think it's good. Why wouldn't it be?
Butter and fruit go together. Think about waffles, crepes, pancakes with some fruit and a pad of butter on it. Or a piece of buttered toast with raspberry jelly.
It's all good. The leap of faith comes in when you apply it to fish. Did it with salmon, I think it needs tweaked a bit.
Would also work well on leafy greens. Maybe mixed with vinegar to make a salad dressing. With fresh strawberries, walnuts, and a blue cheese.
@@medotaku9360 A "sauce au beurre blanc" is not only butter... Are you just putting raspberries in butter and call it a sauce au beurre blanc?
And why would you put that on a salmon?
Have you even try the original recipe before trying to change it?
Bananas and chocolate goes well in crepes where there's butter...
So with your logic it should go well on everything else with butter?
I’d prefer a few capers mixed in; strawberry sounds worth trying though it would have to be very sparingly used and subtle to work.
is luol deng really french?
When we make this sauce can we put butter first and cream later ?
I believe that would defeat the purpose. The cream helps emulsify with the butter and to not break. You would have to properly emulsify the butter first and then the cream would kind of be a moot point unless you wanted to change the consistency.
Great Video.
sauce is basically melted butter...was never a fan
Great looking sauce....but that's not a saute pan, it's a sauce pan
I got side eyed from chefs I worked with because I didnt add cream to it when I made it before..so is it suppose to have it or not?
also I thought french sauces were suppose to be so strict that if you added a different ingredient it becomes a different sauce?
Good questions. Still waiting...LOL
Been a bit hard to get white vinegar, can I do it without it?
You mean white Wine vinegar? Most grocery stores have rice wine vinegar (normally for sushi) or sherry vinegar.
Try using white balsamic vinegar
Am I a degenerate if I use corn starch slurry too 🙃
Nantes in Brittany? Are you looking for trouble 🤣. Just kidding, thanks for the video
Why not just use a double boiler?
For restaurant chefs, it’s just more work to grab. Reduce the sauce, pour into a bowl, have pot of hot water ready, make sauce, transfer back to holding vessel.
Here you finish the sauce in the same pan you start in
Easiest way to do it in the restaurant is to use thermomix
✔️
💖😊💖
Lopez Anna Taylor Scott Garcia Sandra
It's so sad that with today's prices of butter this sauce would cost like 4 - 5 euros. I mean 250g of butters costs like 3 - 4 euros, it's getting ridiculous.
😢😢
That’s a lot of butter
I once had an old creole man teach me “mo budda mo bedda”
I made this for my culinary practical and chef did not like it 😭 it came out like mayonnaise
Not ‘that’ but ‘this’ in the title 😉
Jesus Christ does this recipe call for butter? Oh wait, do I need butter?
Sorry I should’ve just accounted for his 3 & 1/2 tons of butter then accounting for him not buying unsalted butter. Silly Goose Me
It literally translates to "white butter". I wouldn't learn French recipes if you're opposed to using a lot of fat.
If you use cream its not a beurre blanc anymore its a beurre nantes
He mentioned that in the video
@@opwave79ok didn't hear that
Hé talk to much
😂😂😂
That's a lot of butter. I would challenge you to make this sauce lactose free.
That is what beurre Blanc is.... You're asking him to make a steak without beef.
@@ImJustRon No, you can make cheese without lactose. The buerre blanc sauce can be made lactose free for people that have lactose issues.
@@warp.9.scottyBeurre Blanc by definition translates from French to White Butter. I'm not sure how using margarine could affect this if that's more your speed. Alternatively, I imagine Lactaid is a great option if you're feeling adventurous with the consequences 😉
The combo of the heavy French accent along with the fast talk makes following your verbal instructions virtually impossible.
Hé talk to much