How to Make Beurre Blanc (Butter Sauce)
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- Опубликовано: 2 сен 2009
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I'm 16 years old and I am taking a culinary course in school because I want to become a chef and this video helped me get my sauce to the right texture and look for a competition that I was in. I'm proud to say I got 5th out of 20. Not bad for the youngest person there :) thanks Rouxbe!
The "beurre blanc" sauce is from west of France, either "Pays de Loire" around Nantes or Brittany. The beurre blanc is not the same in each region. In Brittany you make it with white vinegar, in Pays de Loire you make it with white wine, Muscadet or Gros Plant for example. You can also use a dry wine like Riesling from Alsace.The first receipe is more acid, the second sweet.
I use a mixture of white vinegar and wine, 50% each, which provide a nice taste. Use slightly salted butter and your sauce will be perfect.
Very nice video and i hope you will enjoy tasting this sauce with fish like pike, perch or salmon.
Really good vid.
I especially like that you have shown what the sauce looks like when it splits, and other mistakes, and also you've explained in detail the effects of reducing with cream
Good stuff :)
Good clear instructions that get the information across quickly. I also like that you show the things that can go wrong. Julia always tried to show, often very comically, what the pitfalls can be. This changes a first attempt at the recipe from following instructions with blind faith to understanding why the details are important. Another plus to this video is talking about variations of the recipe. Well done.
if you add crème fraîche, then it's not a beurre blanc anymore but a beurre nantais. You can put lemon, but most of the time we put a bit of good vinegar (I like cider vinegar, 2 or 3 table spoons for 200 g butter). It s a wonderful video, congratulations. It 's a serious video, I hope you do the same for bechamel so american people stop thinking you have to put an "onion piqué" to do it....
I simply love your level of detail! Honestly!
The best rule of thumb when it comes to cooking with wine. If you wouldn't drink it in a glass on it's own don't cook with it. This was just an enjoyable white wine we had on hand the day we filmed this.
This is an excellent instructional video. The examples of what to do and what not to do are extremely helpful.
Thanks, Glad you enjoyed it.
Superb tutorial! Thank you for posting.
impressive how to video. i especially like that the results of common mistakes are shown. 5 stars for sure
Great video with clear instructions.
Glad you enjoyed it.
This sauce is great on seafood or vegetables.
Great job on this vid!
Hard to find videos of this quality on cooking basics!
amazing video!
It's all about temperature control and you always want to use cold butter to help hold the emulsion. The sauce temp should not exceed 58 C or it can split.
It's a very delicate sauce great on fish or vegetables.
Great video, I had this at a restaurant recently and wanted to recreate it, seen a few videos but this is by far the best. I am off to make some now to go with some halibut!
Excellent video. thanks!
Just made mine but with 1cup of white wine vinegar and fresh thyme. Reduced it to dry. Added an ounce of whipping cream. It came out great! More acidic bcuz of the vinegar, but it paired well with halibut. Definitely the trick to this is adding the cold butter in small sizes, in stages, at low heat.
Thank you so much. I had to use cream, but it was delicious.
i love her voice and the quality of the video!
love the video, I am now A learning junkie fully addicted. Thanks
BRAVO, subscribed!
Great video.
@EmilioCasavegas Glad you enjoyed it. We teach Hollandaise on the site also which would also go great with salmon or Ling Cod.
thanks for the video...we use the cream mix on seafood...it stays longer in the pan during service...
really good video
@rootking Glad to help.
The technique doesn't change, as an option for a more stable sauce you add heavy cream once you've reduced the wine. Once you reduce the cream then you start with the butter as per the video.
@ChikiDCristo Whenever I sere fish, I like to use a slightly sweetened beurre blanc. To achieve this I use Moscato or Gewurtztraminer. Also, if I don't have these wines I sweeten the flavor with orange juice, preferably from blood oranges which also act as the acid needed to balance the sauce.
@rouxbe Oh, I didn't learn it from this video, I learned it in culinary school. I was watching this to see if there are variations to the traditional method. But thanks for a great video none the less.
@arthriticMamm0 This was also a demo to show you the temperature of the sauce which is crucial to having success with Beurre Blanc. To hot you'll split it.
@kenfo0 This is one short video as part of a much more detailed lesson on Rouxbe. You can see complete text recipe variations of Beurre Blanc on the site.
Just a tip when you add the butter you should take the pan off the heat
super
Salted or unsalted butter? GREAT "How to" video!
@kommisar If you season too early to taste it will become very salty as the sauce reduces.
@maciballz Well done on the competition! We have all the five mother sauces on Rouxbe.com and I hope you get a chance to check them out sometime.
Very nice. But im curious... Can u use dry white cooking wine?
@helloseahorseandme It's a butter sauce so it goes without saying. You'd serve only a tablespoon or so per person.
what kind of white wine is used? Cheers!
@fashionsuicide21 Anything that tastes better with butter.....so pretty much everything in my world. Classically it's paired with vegetables or fish. We have a bunch of different variations of the sauce for different applications on Rouxbe.com, enjoy.
You should see what we do with full courses in our own UI on Rouxbe. RUclips does not do it justice at all.
If you want to make it more punchy I've added a bit of tarragon when cooking with sea bass. Now thats rock 'n' roll
I tried Star Anise the other day -- it was almost as good as the Tarragon.
El capitane
putting the 'Blanc' into Beurre blanc -- I'd have to inform my guests though, just in case they have any allergies to cum.
If you add Tarragon to it, how does it differ from Béarnaise sauce?
Star Anise sounds very nice btw, I'll give that one a go :)
Wish I'd watched your video first. Wasted two attempts at making beurre blanc and still haven't gotten it. Probably too high heat and not au sec enough :( Still, rather than waste it, I added capers, parsley, and garlic and ate my fish with it anyway. It was like eating clarified butter :D
@arthriticMamm0
Clean hands are just as clean as clean tools. All chefs use their hands as much as possible (they're faster and have better control). They just wash their hands a few hundred times through the day. Also, you have 8 fingers and 2 thumbs, that means you get 10 tastes before you wash your hands and you're not looking around for or constantly rinsing a spoon
@imsotired247 Glad you enjoyed it. Instructional cooking technique i is what Rouxbe is all about.
@ChikiDCristo No problem at all. The general rule is to always cook with a wine you'd like to drink. If it doesn't taste good in a glass why would it taste good in your sauce?
That's a boss video
Finally a True Beurre Blanc.
Good luck with it,
Just fucked this one up. :D Woot!!!
Good techniques don't have to be difficult to be tasty.
Always unsalted so you can control the sodium.
I made burre blanc and it broke, why because i addd room temp butter pluse i didn't do au sec.. it has to come out great next time becuse its gonna count for a grade.
:/
Cold butter helps control the temperature of the sauce and warm butter will potentially split during the emulsion process.
You wouldn't want to add oil to sauté the onions first as this will not help the emulsion that is created when you start melting butter nor do you want the onions to take on any colour.
@rouxbe if you're not a huge fan of wines in general, will this sauce be something you would enjoy?
the wine is reduced so there is no taste of it, but the sauce will be rich and delicious
What is this sauce usually used for?
Fish or chicken
@magalystamales I know many a chef who will tell you to splash a few drops of cream in order to bring it back. Like they did in the second part. but a few drop will fix it
HAHAHAHAHA YUP THE MOVIE INSPIRED ME
Did she add white wine with the cream or not?
It's best to make it in a Bain Marie ?
I prefer using a skillet, since the first step -- the reduction -- works best with moderately high heat and a large surface area. (I might hold it over a water bath, though, if I'm not using it all immediately.)
water bath is key for keeping sauce warm without breaking it.
@frstr8d Great tips.
I thought the onion has to be sauted at first before adding the wine ?
You can see all the text recipes on the site. rouxbe.com
emulsion sauce! awesome! (emulsifier + H2O) + fat = emulsion! cooking with science~ :p
what if it breaks? what happens next! how do you fix that huh!?
wouldnt it be better to add room temp butter or squeeze the butter in your hand
fish like cabillaud, saumon...
Made this last night to go with my poached salmon and ling cod. Ces't bonne.
With boiled cod or shrimps or scallops and whatever your imagination and your tastes will want.....
do what properly dummy?
!!!YUCK!!!
this sauce is just as bad as fried butter
Shallot** not.. sha-lot.. it's a shall-it... the rest of your voice is american, but your pronunciation of shallot is European. you weird.