There is NO CREAM in the original beurre blanc ! Just the juice from the white wine and shallot reduction and butter with high water content. Cream helps stabilize the emulsion, but alters the taste; it's then called "beurre nantais"
Thank you for this vidro. In going to try this hedtvyine i make fish instead of Salmon Picata. Im going to givevthis a try and see how it is. Im going yo make exactly as you shiwed howevercwhats the exact measurements of butter??? And salted ir non salted butter??
You can also make it without the vinegar. The vinegar adds a bit of acidity to the sauce, you can also substitute it with a squeeze of fresh lemon juice.
Pretty solid recipe. Only thing I would change is cutting shallots in chunks vs diced. If your straining it then bigger chunks are easier and do the same job. :)
Originally there is no vinegar in this receipe. Using the local white wine of Muscadet or Gros Plant from the area of Nantes in France is sufficient to give this special acidity. But using other dry white wine makes it necessary to use vinegar.
This is one of my favorite sauces it is so versatile. I use it for chicken also and sometimes favor it with all different things like adding pesto or orange marmalade and so many other things. I use the heavy cream as well to give it a bit more body but have never used cold butter, I always leave it out for a little. Great video Chef, please keep them coming for us !!!!!!! Bravo !!!!!!
Lisa, you add pesto or marmalade to a beurre blanc? Good grief, there are just some rules of cuisine never to be crossed. A beurre blanc is a very refined sauce and to add a powerful flavor like basil is ludicrous. You would almost HAVE to use cream to stabilize your sauce if you use room temp butter. You are out of your mind. Either that or your tongue needs a a really good cleaning.
I have never read such ridiculousness in my life. Orange jam into a beurre blanc? Ugh. Chef, if you want to help fledgling cooks, you must never pander to them. After reading her pesto in beurre blanc rendition, I threw up in my mouth.
@@charly7642 To bad your about 30 years behind Charly. Yes beurre blanc is a old classic french sauce but now days you can be more creative with it for what you are serving it with, it is just not for fish anymore. Yes you can take orange marmalade puree' it and add chives and have a nice sauce for fish. I have made a thick pesto and added it for a chicken dish and it is delicious. So many things you can do with it- it is a BUTTER sauce. How about a nice pommary mustard for crab cakes ? Fantastic is the only word for that one. How about a ginger-soy for fish or chicken with stir fried veg ? Try to think out of the box more.
I have to make this sauce and my chef doesn’t put the heavy cream however some videos I’ve came across say it helps the sauce stay together rather than breaking apart, I want to add heavy cream but they don’t have on our recipe 😩
The cream is not necessary, in my opinion it adds a bit more richness to the sauce but not needed. As long as you control the temperature and do not allow the butter to overheat the sauce won’t break.
Since the sauce is mostly butter it will solidify if refrigerated. It will most likely split if you try to reheat it. You can serve as a butter and just let it melt over the hot food, but it is always best fresh.
It is a tangy sauce. Because you get acidity from both the vinegar and the wine. If it was overly vinegary it could be that it wasn’t reduced enough or that the wine was too acidic. You can always adjust and reduce the amount of vinegar to your liking.
@@yamanosu9463 glad someone actually noticed and replied... i doubt most people are aware. But, covid is often a chronc infection and very frequently attacks the vascular system. From capillaries to arteries. I narrowly survived it and was acutely ill for about 15 months. I'm still f*cked and consider myself disabled, but I'm here. My legs and heart are ruined, I doubt I'll see 50. I'm 30 and previously healthy and active. Amputation and covid go hand in hand... look it up. Many people who have had an asymptomatic or "mild" case of covid are left with clearly visible circulation issues in the hands- mottled/vein palms, red in colour... its a sneaky virus that does damage slowly. The news will tell us in time.
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There is NO CREAM in the original beurre blanc ! Just the juice from the white wine and shallot reduction and butter with high water content. Cream helps stabilize the emulsion, but alters the taste; it's then called "beurre nantais"
I used Vinho Verde for my version. The flavor was amazing. I also added some lemon zest.
That sounds great! 👍
Love your way of explaining and your presentation .
Thank you!
Thanks that’s the best creamy sauce ever!
It really is a great sauce! Thank you!
very nice...thanks for this video...chef
Glad you enjoyed it! 🙏
Thank you for this vidro. In going to try this hedtvyine i make fish instead of Salmon Picata. Im going to givevthis a try and see how it is. Im going yo make exactly as you shiwed howevercwhats the exact measurements of butter??? And salted ir non salted butter??
Give it a try, it is a great sauce. The butter should be unsalted and the recipe use 2sticks/ 227 grams/ 16 tablespoons
very well done!!
This looks absolutely delicious. Can't wait to give it a try. Thank you for sharing such great recipes.
Thank Chef, i will try at home👍🙏
Hope you like it! Thank you for watching!
Your plating skills are SHARP! Great vid! Keep up ⚡️
Thank you Henrique! Appreciated 👍
@@HomeChefSeattle Hi can I use lemon juice i sted of white wine vinegar???
@@goodboy-ry8cf Yes, you can use lemon juice instead.
beautiful thanks
You are very welcome! Thank you for watching 🙏
Can i make it without the wine? If so, do i need to subsitute it with something or just leave it out? Thank you!
You can substitute for water with a squeeze of lemon or vegetable stock if wanting to make a version without the wine.
Hi what can i substitute the white wine vinegar with? Chicken stock?
You can also make it without the vinegar. The vinegar adds a bit of acidity to the sauce, you can also substitute it with a squeeze of fresh lemon juice.
Pretty solid recipe. Only thing I would change is cutting shallots in chunks vs diced. If your straining it then bigger chunks are easier and do the same job. :)
Very creative! Nice👍
Thanks! Great sauce with any seafood. Can’t go wrong with butter 👍
Hello chef
can we use lemon juice or any other vinegar instead of white wine vinegar?
Thank you
Yes you can use lemon juice.
Thank you very much
Sir
I like how you say butter. ☺️
Can’t hide that Brazilian accent 😁
Your dish is anime worthy 😉 It looks so delicious and beautiful
thanks!
Home chef stu here.
Great instructions, and presentation 👌
Can you freeze the butter sauce to user for later?
Wowww thank you so much, you really help me!!!
You are very welcome! Happy to share!
Originally there is no vinegar in this receipe. Using the local white wine of Muscadet or Gros Plant from the area of Nantes in France is sufficient to give this special acidity. But using other dry white wine makes it necessary to use vinegar.
Thank you for sharing the knowledge! Appreciated. 🙏
Show us hiw to make that plate
This is one of my favorite sauces it is so versatile. I use it for chicken also and sometimes favor it with all different things like adding pesto or orange marmalade and so many other things. I use the heavy cream as well to give it a bit more body but have never used cold butter, I always leave it out for a little. Great video Chef, please keep them coming for us !!!!!!! Bravo !!!!!!
It really is a versatile base sauce allowing you to get creative and experiment with it. Orange marmalade in it sounds delicious 👍
LMAOOOOO! Chef is too kind...
Lisa, you add pesto or marmalade to a beurre blanc? Good grief, there are just some rules of cuisine never to be crossed. A beurre blanc is a very refined sauce and to add a powerful flavor like basil is ludicrous. You would almost HAVE to use cream to stabilize your sauce if you use room temp butter. You are out of your mind. Either that or your tongue needs a a really good cleaning.
I have never read such ridiculousness in my life. Orange jam into a beurre blanc? Ugh. Chef, if you want to help fledgling cooks, you must never pander to them. After reading her pesto in beurre blanc rendition, I threw up in my mouth.
@@charly7642 To bad your about 30 years behind Charly. Yes beurre blanc is a old classic french sauce but now days you can be more creative with it for what you are serving it with, it is just not for fish anymore. Yes you can take orange marmalade puree' it and add chives and have a nice sauce for fish. I have made a thick pesto and added it for a chicken dish and it is delicious. So many things you can do with it- it is a BUTTER sauce. How about a nice pommary mustard for crab cakes ? Fantastic is the only word for that one. How about a ginger-soy for fish or chicken with stir fried veg ? Try to think out of the box more.
Can we use fish stock for the sauce?
You Can use stock, it won't be a traditional Beurre blanc but you can make a stock and butter sauce, using any kind of stock.
Wouldn't room temperature butter be incorporated faster?
The idea is to have it incorporate and emulsify slowly.
@@HomeChefSeattle Thanks, but would I be able to tell the difference?
Loooks great
Thank you!
Great job! Beautiful presentation!
Thank you!
This video is so underrated
Thank you!
Yummmm
Thanks 🙏
What does it taste like?
Can i use vermentino?
Yes, you can use the white wine of your choice.
thank you very much 🥳🙏🏼
happy to share!
Niceeee video !!!!!
Thank you! 👍
I have to make this sauce and my chef doesn’t put the heavy cream however some videos I’ve came across say it helps the sauce stay together rather than breaking apart, I want to add heavy cream but they don’t have on our recipe 😩
The cream is not necessary, in my opinion it adds a bit more richness to the sauce but not needed. As long as you control the temperature and do not allow the butter to overheat the sauce won’t break.
@@HomeChefSeattle Thank you so much I have to prepare for tomorrow, o pray 🙏🏽 mine come out great, thank you Chef.
can you store it in the fridge?
Since the sauce is mostly butter it will solidify if refrigerated. It will most likely split if you try to reheat it. You can serve as a butter and just let it melt over the hot food, but it is always best fresh.
❤
How much white wine vinegar? He says 1 part, but what's one part of what?
Hi there, you can find the list for all ingredients and measurements on the description below de video. It is 1/4 cup of white wine vinegar. 👍
Bem cremoso!
👍👍
😊😊😊😊
🙏🙏
I love ur accent
:) 18 years but the accent doesn't go away!
@@HomeChefSeattle I don't think it should, it adds to ur personality
Is it supposed to taste pretty vinegary?
It is a tangy sauce. Because you get acidity from both the vinegar and the wine. If it was overly vinegary it could be that it wasn’t reduced enough or that the wine was too acidic. You can always adjust and reduce the amount of vinegar to your liking.
Why is the pan burning
No cream here, I do think with cream be good with a seafood toast tho🤔
Add pineapple and butternut squash to it trust
Sounds like some interesting variations 👍
Thats To Butter my Guy... The Sauce is Wrong I Disagree My Guy... I am Chef
Omit cream. Unnecessary. Otherwise, a well made classic buerre blanc.
Chef. You must have had covid? Your hands look very covid'ey!!??
Nope I did not...
? Never heard of that before lol
@@yamanosu9463 glad someone actually noticed and replied... i doubt most people are aware. But, covid is often a chronc infection and very frequently attacks the vascular system. From capillaries to arteries. I narrowly survived it and was acutely ill for about 15 months. I'm still f*cked and consider myself disabled, but I'm here. My legs and heart are ruined, I doubt I'll see 50. I'm 30 and previously healthy and active. Amputation and covid go hand in hand... look it up. Many people who have had an asymptomatic or "mild" case of covid are left with clearly visible circulation issues in the hands- mottled/vein palms, red in colour... its a sneaky virus that does damage slowly. The news will tell us in time.