Beurre Blanc Tutorial | using the classic method
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- Опубликовано: 8 июн 2024
- Learn how a bit of history and how to make a beurre blanc the classic way with this step by step video tutorial. If you want a faster, modern and foolproof version of that sauce check my latest video here • Master the Art of Beur...
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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.
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Хобби
Never apologize for your English. I wish my French was as accomplished as your English! Merci beaucoup for another wonderful recipe!
Thank you 🙂
Can anyone help me?
Why when I make the sauce after i still can taste the white vinegar ? Is that normal? What s the proportion between the wine and the vinegar more or less ?
And yes , I did make sure the shallots absorbed all the wine and vinigar . Thank you for your help!
@@luigiconte924 As written in the description, the ratio of wine to vinegar is 2 to 1.
actually his accent proves that this recipe is authentic.
@@FrenchCookingAcademy Especially given like myself, many of us are only able to speak 1 language, English. We are VERY fortunate that you have learned English to a very high degree, enabling us to learn from YOU. 😊
Stunning. I am French and I watch a French who gives cooking classes in English and I find his videos simple and effective. Bravo! 👍
Merci 🙂👨🍳
*_SALUT, ROBERT. JE SUIS AMÉRICAIN, MAIS JE PARLE FRANÇAIS AVEC UN FRANÇAIS. C'EST INCROYABLE._*
@@wauliepalnuts6134 Astonishing, is not it. But you do not teach cooking.
What I like about "French Cooking Academy" is that its recipes seem easier and more intelligible in English.
Robert Simon
We are a simple people. (Joking)
I’m a language teacher, though not of French, and have noticed that non-native speakers become good at economizing with their speech. Likewise, if you have limited ingredients to make your recipe, you will use only the necessary amounts of each.
@@coffeemachtspass Makes sense
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.
HAMNA!
First time I've seen a Beurre Blanc made properly on YT, about time.
So adding the butter only at the end isn't correct? I've always seen like that
@@basaksungur9068 isn't that what he is doing?
@@mohitoness he put some at the very beginning
@@basaksungur9068 ah i see just to sweat the shallots, it's a pretty miniscule amount in comparison. I wonder if it makes any differnce if you sweat the shallots dry (or with a tbsp of water) and add that extra bit of butter to the big chunk of butter in the end. I assume it won't make much of a difference...
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!
This channel is the best channel. French food is so lovely.
Been watching since pandemic hit, definitely going to support on patron because this channel teaches properly oh I love it
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.
I love that you add the history of the foods you cook. Your my favorite cooking channel ♥️
Bravo! This is one of my favorite simple sauces to go with fish. When done well the texture is of pure silk without (counter-indicatively) a hit of greasiness. Thank you.
Hello Stephane, I've discovered your channel recently by mere chance and have been bingewatching since. Thank you for what you are doing. I'm a great fan of classic French cooking and being able to watch videos makes it so much easier for me to prepare the dishes at home as I'm a visiual person and find it difficult to relate to text alone.
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!❤
🙂👍👍 thanks a lot
Absolutely wonderful tutorial. Beautifully delivered.
'today is all about the butter'. When is it not in French cooking.
Sater Draj Life is all about the butter ,)
If it's Provencale cooking.
When it is all about the wine?
Cooking with butter is mostly in the North of France while in the south they use olive oil.
Isnt it too much butter? More than a stick of butter in that dish 🙄🙄🙄🙄not healthy at all.
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!
Tonight I made a lemon-dill version of this to serve alongside braised salmon with fennel, carrots, and new potatoes. Fantastique 🤌 ! Just switch out the vinegar for freshly squeezed lemon juice and then add a good tablespoon (more or less to taste) of finely minced dill sprigs at the point where you are doing the liaison of butter at the end. Cannot recommend enough!
Nice 💯
In a restaurant we would use a bit of cream to stabilize the sauce and always strain out the shallots. Then add dill basil smoked tomato chipotle purée or anything else you can think of his sauce is a bit thick but probably classicly correct
Hmmm.. I have never tried this but into French dishes lately.. I’ll definitely will give it a try!
Thank you so much for the great lesson! I really appreciate it. Love listening to you!
I agree, never apologize for your English. I studied several years of French and after not using it I have forgotten about 90% of it unfortunately. Listening to you making the delicious sauce brings back all the wonderful memories while I was studying French I wish I could speak French the way you speak English. Vons étes merevilleuse, merci 😊 I look forward to more recipes. I made this for Thanksgiving as a sauce for brussel sprouts, leaks and it was a hit. Merci beacou!!
You are an awesome teacher & I know why, bc you LOVE ❤️ TO COOK! You’re the best, Stephan 🥰
Really loving this show! I have been searching for a new cooking show and I am happy to say I have found my new home! I'm a new subscriber and will be binge watching your episodes all week long! I'm planning on a menu for the week and it starts with your chicken! It's so elegant and pared down which makes the essence of the food speak so well! Tastes good too, lol!
With a whole grilled fillet of salmon it is just an incredible match .
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
This is the best beurre blanc recipe I’ve ever seen. Thank you. You are great.
I just found out I have French DNA, I feel so blessed. I love the recipes you post they are so intriguing. Your videos & recipes are informative and it is your “Channel” that got me hooked on making French Cuisine. Thank you so much. I am a butter fool, as well, it is right up my alley, lol.
So, you want to up your french game? :)
Really enjoying this series. One of my biggest weaknesses as a cook is with fish. Catch, clean, deep-fry, I understand. Your series expands my skills.
I love this channel, it's hypnotic to watch these
This is exactly how I was taught by Chef Andre Freddy in Ft. Lauderdale 1976. Thank you Chef.
That's a super recepie and the explanation is soooo clear, thanks.
The history lesson always makes your videos all the more interesting. Thank you so much for your time.
Thanks for watching 🙂
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
Is a good idea for starting butter sauces
You are a wonderful chef, you are a true artist..... Thanks Stefan. Merci
I’m glad I watched, I always separated the shallots before the butter emulsification. Looks great
Fantastic food and over all production. You deserve a million followers !
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.
watching these videos makes me wish I was French...Great work! I hope that they also show the face of French cooking techniques to the world...keep it up!
Excellent. Very well explained step-by-step!! Thank you.
Love the accent! Nice to know a Frenchman is teaching!
Brilliant! Thank you chef.
I'm brazilian, and i loved you english! It's easy to understand! E very nice you class! Thank you very much!
Did this, together with your fish poach recipe. Worked like a charm! Like food for the gods. Your recipes really work! Love wine, love butter, love France ❤️
Excellent directions! I love this sauce on almost anything, delicious 🥂
I love to learn and I love to cook. Thank you for creating this 🤓
You speak beautifully and thankyou so much for posting this ! You have a new fan.
I really enjoy the history that you research and share with us. Thank you for sharing the history, recipes, and techniques in these videos.
He’s so adorable i just wanna give him a hug
i loved how the plate was transformed when you applied the buerre blanc.
Do you mate
The teqniques is amazing love it.i learn modern way.thank you chef
I love how you make this very easy to understand. Good teacher
Well done! Thank you for the lesson. I've been meaning to attempt this sauce for a while, so your video will make me feel more confident when I do!
It's actually not too hard to make glad you like the video . The key is to keep the temperature low
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.
Thanks for the videos, they are great, I'm learning so much and your English is perfect..
thank you for the excellent recipes both here & on your website Stephane. Absolutely delicious and wonderful to prepare. Delicious... 'merci'
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.
Recently got hired accidentally as a chef at a high end golf course so meals are somewhat gourmet, and now i love cooking ngl, I even changed my major to culinary art and restraunt management, looking to specialize in Mexican foods but I love all foods and it doesn’t hurt to learn
"there are no accidents" - master oogway
I mean how do you even “accidentally” get hired as a gourmet chef
They didn’t give you a stage?
Hiring Manager at golf course no longer employed there 🤣🤣
What a cool story! I love it! Thanks for sharing and best of luck to you 🌸
Very good demonstration. Thank you very much.
Easiest Burre Blanc recipe! Thanks 🙏 I added dried dill, lemon juice and a little garlic powder at the wine and vinegar stage and made the most sublime sauce!
I make the best hollandaise sauce because of you. You are an amazing teacher, and I can’t wait to try this sauce!
Hello Amelie
@@markaralvin7919 Everyone has suffered.
It is not a Disney Land in either Canada or the U.S. as you may think.
Only a tiny portion of the population are rich. Ordinary people are not.
I know you have a wife and children and that you live in Nigeria!! 🇳🇬
Is this really the example of a _man_ that you want to give your kids???
Your game is *NOT* harmless!
People have killed themselves over being scammed by having their money stolen and by you - a so-called romance scammer.
But you’re still just a thief, stealing the food out of someone else’s children’s mouths, to put in the mouths of your own children.
God is watching you!!!
When you receive a sign, be very afraid.
Be afraid enough to do something honourable in His sight, even if that’s picking up garbage or helping to better your community in any way.
God helps the righteous, not crooks.
Hello Amelie
The best beurre blanc recipe in youtube
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!
Such a joy to watch you and listen.
I've just made it and it tasted AMAZING. This is the second sauce I learned from you (being the hollandaise the first, which helped me develop my own bearnaise) and no I'm always disappointed when I go to a restaurant. Merci!
Perfect instructional video! Just perfect! I love your attention to detail, so I can do _exactly_ what you’re doing.
That’s what made Julia so popular. She took the mystery out of cooking and showed people precisely what to do from A to Z.
Thank you! Now I’m looking for a fish recipe to go with this sauce ~ lol. 😋
@@markaralvin7919 I’ve reported you multiple times.
*SHAME ON YOU!*
@@CarolineWolterHall shame on you!!!!
Very easy to follow and excellently filmed. You make it look so easy!
Thank you for showing us the proper way of making this, looks great
"Very thinly, or finely. I don't know how it's called in English"
Don't worry, neither do we. :P
Tegan Milhoan “Thin” is for slices. “Fine” is for a very small cubes, or a dice.
@@susanoppat3138 so in this case which one is this?
Drunken Master II for the shallots, he’s making a “dice,” or tiny cubes. So it’s a “fine” dice.
if he only made one cut, top of the shallot down to the board, it would result in a thin slice.
@@susanoppat3138 Can you make a thin dice?
Drunken Master II I like to call that the domino cut. ☺ Alas, it's never intentional.
My husband is a French chef our anniversary is coming and I want to surprise him by cooking lol
Amazing video! Well explained. Not rushed. This was very useful! My beurre blanc turned out really well 😍😁
Beautiful!!! Turned my dish into a restaurant quality dish. Thanks mate
Why the algorithm didn’t show this to me years ago, I have no idea! Instant subscription! Your subscribers will double in a few months I bet :-)
The cooking starts at 5:50 for anyone who just wants to get to the action
I nominate this to be the pinned comment
AWESOME video. Pro tip! If you are serving this to guests and need to hold it in a bain marie for a bit, do this! Once all the butter is emulsified, season it and bring it to a BOIL! Yes! I said it! A boil! Once it comes to a boil, then put it in the bain marie (u can use a larger pot with an inch or two of water). Why does this work? It allows the butter to reach a high temp. Then once it comes down to the temp of the steam table, it will remain stable. Trust me. This works. I made buerre Blanc every day for almost three years as the sous chef of a great french bistro. Don’t be a hack like other chefs who add heavy cream to stabilize it. It ruins the sauce. This technique works!
Brilliant!! Perfect Masterclass, thank you.
So, I'm following the video with so much concentration, I knocked over my beer into the sauce! Did I just create a new sauce, or a mess?😂
Thank you for all of your wonderful videos.
Accidents are always the way to invent new recipes 🙂🙂👨🍳
Brett, is that you?
Beer Blanc, Biere Blanc?
Marcel Audubon dying 😂
Considering Beurre Blanc Was invented by Lady Clemence, F'ing up Béarnaise. I think you have made a new sauce, Beurre Biere.
You are obviously well versed, but if I may offer a word of advice… I was taught to use cold butter to help with temperature control. If your sauce begins to get to hot, to avoid splitting, adding cold butter can quickly lower the temperature.
I LOVE YOUR VIDEOS. PLEASE MAKE A COMPILATION OF ALL SOUCES THAT ARE USED FOR ENTRESE. THANK YOU!
My favorite base sauce
Thank you for your video
French knows 😉 butter makes everything delightful...
Merci, chef! Je vais l'essayer! (did I get that right?) 🙂
you did
Issou
Hello Rachel
@@bendonaldson9026 You’re a Nigerian scammer living in Lagos!
I didn't realise the simplicity of making this sauce. I always thought it was really complicated. Thank you!
I think I may start using this as the base of my parsley sauce for smoked haddock. Until now, I was making a roux white sauce.
Glad you mentioned about the wine as I live in Australia and don't drink so, I would never have been able to work out on my own where my recipe would be going wrong. I have subscribed and look forward to cooking along with your videos on a regular bases. 💎
With bbq grilled meat it is a delish ! Same as the béarnaise . Those sauce have moreorless the same base , some mint instead of tarragon in a béarnaise and you get a Paloise but with a little bit of tomato purée you get a Sauce Choron. That is why recipes are secondaries , the most important are the concepts , to understand why différents ingredients interacts to create a base for then your imagination to create and test new ideas.
your accent is lovely ♡
Exactly ❤️
all of a sudden I feel lovely
and that's good :)
It's kinda Borat-y. I love it.
... or a little like Nelson Monfort's, which sounds pleasant !
Thank You chef, a very thorough explanation looks perfect!
Merci beaucoup Monsieur le Chef ❤️! I love French cuisine and it's amazing to learn all its secrets and its magic from you! Greetings from Italy! 🌻
Hello Simona
With the precision of Eyeball Measure(tm.) I can tell you the correct measures:
white wine: two glugs.
Vinegar: one.
Finely chopped ~ called brunoise fine
U r amazingly simple and explain everything
My first time doing beurre blanc, as a sauce for halibut. Was absolutely amazing, thank you very much for this tutorial. Added about 1/4 tsp minced tarragon to it. I'll definitely be doing this again. The leftover sauce is slated for some eggs, tomorrow!
Me: “How much butter?”
French: “Yes”
I don't even cook that much, I just came from Food wars, thanks man, I might make this.
Hpw did it turn out?
Thank u for showing ur cooking God blessed u always..
i immediately subscribed- i love channels like this!!
You have converted me, I want to know all the basic sauces now, didn’t know I even needed to know until you showed me “the light” of the beurre blanc!,!,
Hello Nancy
@@bendonaldson9026You’re a Nigerian scammer in Lagos!
@@CarolineWolterHall excuse me, what do you mean?
I normally reduce some cream with the reduction then add the butter, that way it won't split if it gets to hot or if your using it all night during service. I just chop up the shallots roughly add some thyme and chopped up lemon, its going to be passed anyway so no need to finely chop everything
gragall78 you’re a professional and that’s the same way we learned to make a beurre blanc. Without the cream it’s not as stable. I think this video is for home cooks. It’s redundant to worry about the perfect fine diced shallots if you are going to strain it.
Thank you for making your videos. I like it a lot. I might not do all same at home, but you are my inspiration and nice teacher.
Another fantastic recipe!!!
9:00 im just picturing some french chef inventing this sauce by standing behind his saucier and yelling at him "more butter. No, I said more butter. _I said more butter!_ I want our customers arteries to clog and their hearts to stop before they finish their dinner!" while his saucier is sobbing and telling him, like Scotty from Star Trek, "I'm givin' her all she's got cap'n!" after depleting his butter supplies.
Lol I think the actual way in the video is a bit funny as well . Following a recipe only to realize “ omg I forgot to add the eggs!!!” But rolling with it anyway
I have been making beurre blanc sauce differently. I do add heavy cream, or as euros call it double crème, and then the butter, slowly and low heat to allow the emulsification to occur.
Why no crème.
Great show. Thank you Stéphane.
Because it never used cream, with techniques you dont need ingredients for thickening or flavoring
The addition of cream especially for large production cooking like banquets or a large restaurant is to make it more stable when holding for service. Less of a chance of the sauce breaking or splitting. And you don't need that much cream. The trick is to reduce your cream until extremely thick and sticks to the spoon. I've reduced 4 litre of cream to about one litre and I've made 70 litres of buerre blanc for a 1500 person banquet that was stable in a 145°F alto sham holding box. Also didn't use any other stabilizer or starch.
Erica Johnson , interesting...I enjoy learning about different techniques. I never heard of cream being used in this sauce. Thank You.
Spot on
Also with using the cream method of making beurre blanc, you can use it to butter poached whole lobster tail meat and/or claws meat. Then finish the lobster with the lobster flavored beurre blanc. Just make sure to use very low heat.
I totally understand stand in your tone and energy.
Love the way ,you talk!!!!!