Check out the recipe: www.allrecipes.com/Recipe/221948/Balsamic-Beurre-Noir/

This video made me SO hungry, that I immediately defrosted a roastbeef steak, opened a fancy bottle of genuine, aged balsamic vinegar and did exactly what you did. One of the best meals I ever had. Thank you for this recipe! The funny part is that it's 11pm here and I already ate dinner a few hours earlier :D Your video was THAT good.

I have made this the past three nights for dinner. Seriously amazing! I put it on pork instead of steak though. TRY THIS!

Omg. Loveee it. Love Balsamic Vinegar, love combo of garlic and butter. About to try this over some pork sirloin. Can't wait ! Thanks

omfg.... this sauce.... AMAZING!!!! i can't tell you how much this made my day

John, this is perhaps my favorite sauce ever, especially for steak. I used to use a popular bottled steak sauce and this sauce has changed my taste buds. Delicious!

I made this sauce for the first time tonight to accompany a simple, pan fried chicken breast. I didn't have much on hand, so I gave this sauce a try. *WOW* this is a fabulous sauce! I used the balsamic vinegar to deglaze the pan and sliced my garlic "Goodfellas" style (paper thin), which I think helped push more of that flavor into the butter at the beginning. This is my new favorite pan sauce. I know you'll probably never see this, but thanks, Chef John!

@davidapplegate1849

3 жыл бұрын

I did the something with steak and it was amazing.

Gorgeous sauce. Looks amazing

this is amazing chef i tried and you are right not that hard... thanks for this great video...

@tribekat Yes

I added a tiny bit of dashi in lieu of tomato paste. Turned out amazing. Thanks again Foodwishes!

I am a culinary student and you never fail to impress me. you are amazinggggg

This looks so good.

Tried this yesterday, excellent!

This looks fabulous! Can’t wait to try it!

I was in Italy last summer and visited a family run balsalmic vinegar producer. We got to taste all the different aged versions and even got to taste a 114 yr old that only very special people get to taste. It was amazing. Your sauce looks fantastic.. so shiny! My friend had a sauce like this over her beef there.

Very tasty. My new fave!

Eating this right now!(: I used a fresh jalapeño that we grew and it was delicious!

@Calebwalk i had some surgery in nov and i spent my recovery time watching all the foodwishes vids that sounded appealing....excellt use fo my time! very enjoyable....

I tried this sauce with sous vide steak. AMAZING, thank you for the video

Did it - amazing!!! Thank you!

I like how the garlic starts dancing in the sauce. :D

Just made this, and it's excellent. I didn't have the chilis or tomato paste though, so I substituted sriracha. Worked excellently for a very spicy sauce.

@Emiliapocalypse

2 жыл бұрын

Yum, that sounds good. Going to have to try your variation on the recipe sometime, thanks for the idea

Your recipes are awesome.

I smoked some bone in pork chops with a heavy dose of hickory smoke, reverse seared in garlic butter and finished with this sauce and it was amazing. It balanced the hard bite of the smoke quite perfectly

Looks great @foodwishes! Do you recommend a specific cut of meat? Btw, I've been LOVING the wing recipes you've been putting out. It's so easy to make the different sauces I made the Buffalo and Spicy Mustard one's the same week! My friends LOVED the peanut butter and jalapeno jelly wings, too.

Another great video. Keep 'em coming.

looks awesome!

thanks for the great recipes i wonder if i can use this for my ribs :) moppin n dippin sauce

As usual you are great!

Our family loves balsamic vinegar :) Can't wait to try this.

We do this at home, have been for years… but use it on pasta! We also had fresh tomatoes and munster cheese - sounds weird, but it works...

@cyndifoore7743

5 жыл бұрын

DPBathroomJockey really? This sauce is great but on pasta?

try t this today it was very good

that looked so d@mn good i almost shed a tear lol made me very hungry going to have to make this. i have made things close to this and they usually turned out pretty good.

I love you man.

I skip the tomato paste, add Jack Daniels instead, and serve over thick pan seared porkchops after deglazing the pan with the sauce.

@filippolach5074

6 жыл бұрын

that does not sound bad at all.. i will probably try it

@kittychatalot

6 жыл бұрын

I am going to try this with the JD. Thank you!

@SuzanneBaruch

6 жыл бұрын

Reading your post gave me a "Randy Marsh" moment.

@henrymarks2237

3 жыл бұрын

@@SuzanneBaruch which reminds me, a little creme fraiche at the end would be lovely

i love you chef John. ur so funny and talented

Grumpy you are today. Need the cayenne you do.

@leonham8105

8 жыл бұрын

+B O'R sad he may be. need force of cayenne he do.

@eksine

8 жыл бұрын

Why we are talking like Yoda, we are?

@michaelphillips8960

7 жыл бұрын

He was just feelin' a little saucey

@pkerdragon44 Really? Thanks!

@UnOxonien No, actually anyone with a clue frowns upon it. Btw, feel free to sprinkle some salt on your toast and sandwiches!

my mouth is currently watering like niagra falls. thanks chef.

OH GOD THAT STEAK LOOKS SO JUICY.

Woow looks sooo good, of course Ill prepare it soon!! ;)))

@hawaiidispenser No, you were fine with picturing! I was just trying to be funny at your expense!

This will be perfect with the pork roast I am making tomorrow. Thanks!

I have to get down to my kitchen but i cant cuz this video is sooo damn mouthwatering :O Want this sauce !!

definitely trying this tomorrow night

my mouth is watering omg

Fantastic on spinach/cheese raviolis.

I added port and onions, mushrooms to the sauce.. . it turned out great

I just drooled.

I love your videos Chef John. This looks beautiful but not totally effortless; I'm wondering which protein would be most complimentary to this sauce? If I'm going to take the time to make the sauce, I want it paired the best way possible. Also, wine suggestion?

Yum! I dont think its the same recipe but i put something like that on a salad with grilled, seasoned, chunks of chicken, you should try it! I could probably tell you the recipe for the dressing if you want

Thats a winner!!

@hawaiidispenser Picturing taste is like trying to write colors.

that steak is perfectly done btw....so yum!

you can buy a tube of tomato paste or a jar which u can refrigerate. Better than buying the can paste. It may cost a little more but at least you can keep it stored than throwing away a whole can.

I am having steak with your recipe sauce now. Sooooo delicious! Thank you!

Hey Chef John! Can I use white balsamic for a more refreshing sauce?

Thank you

Omg this looks so damn good.

Can someone tell me the title of background music inserted over intro and outro of this videoclip?

@rebecca60172

7 жыл бұрын

Foxtrot Lavender

@PriscilaWang Salt is a preservative, so it has longer shelf life; also for flavor.

Thank you Mr. food wishes, great sauce but can I use the white balsamic???

@mufmaxtv He's actually pronouncing it correctly, (been taking French for 11 years).

Is that the "freakishly small wooden spoon"? :o The sauce looks amazing btw.

You're awesome. I love you. That is all. Kthanksbye!

I will try this tomorrow. I'll let you know how it turns out.

@afr1952

Жыл бұрын

How was it?

I just had to come back and sat that I tried the sauce and OMG! it was awesome. I actually ate it on grilled lobster.........don't knock it til you try it it was absolutely divine my whole family enjoyed it. Thanx for the recipe.

You'r voice is soo Relaxing :P

Spot on but I do this with the red wine to compliment what I'm drinking with the food ❤

chef john training a master race of chefs to carry out his evil scheme!

That made me hungry.

@foodwishes Sarcasm never gets old

@foodwishes hey John, I was wondering if you work at a restaurant or own one? If not, could you recommend places you frequent in your area as a sort of mini series? That would be awesome! Thanks for reading, Derek

I made this sauce with bird's eye chilli. It turned out ot be very verrrrrry delicious!!

@ foodwishes Hey chef john, just wondering how this sauce would fare as a marinade for tofu?

@Ealts01 I hear that unsalted butter is actually a slightly better cream (either in freshness or quality, or both) because makers know they can somewhat mask inferior cream's taste through salting.

Digging back through old videos to see what I missed here: I figured out why good balsamic is NOT cheap. I make wine vinegar pretty regularly...from wine I made. But yeah, balsamic is on a whole other level. Actually makes me sad, I do like to make/grow/forage/kill what I eat/drink as much as I can (which is not as much as I'd like).

Delicioso!

I think capitol grille uses this on their ribeyes, maybe while grilling them? Does anyone know?

chef john. have you ever made "julies" chicken before? its any chicken piece, chicken thigh pref'd. put some vegeta over it, marinate for 30 mins, crumb then deep fry. deep fry process can vary, but a good way is to lay it down on one side, once that side goes golden, flip it and put a lid on the pan, then once you hear all the blood rushing out of it (excessive noise) and the noise dies down you know its ready. its the best!!!

Holy crap this sauce is good

Finals are over, now I reward myself with a marathon of foodwishes

hi is there a sauce like this that you can make ahead of time THANKS

@sonac haha so that's why they are a little bit cheaper?.... What's the difference if the salt is "pre- incorporated" rather than added later?... Thank you ~ :)

arghhhh!!!!!!!! Chef Johnnnnn ar eyou for realllllllllllllllllllllllllllll!!!!! YOU ARE KILLINGGGGGG MEE

i wonder if that would work with apple cider vinegar? thats my fave vinegar by far! anny thoughts?

You're a genius..

I've made this recipe a few time and each time buying an entire can of tomato paste just to use that tiny amount makes me sad. Chef John, is the tomato paste necessary? Is there anything I can use for a substitute?

@sonac are you from holland or the UK?

you're so bossy! more please

@ladyoftheevenstar Good to know I'll have to give it a try =)

so hungry

“… you know what, I don’t have time to explain everything… just do as I say” 😂

Nice video length

@foodwishes please answer,i keep asking.do you have a restaurant,or somewhere i can eat your foodwishes.i live in your area wny.thanks

Chef John - you say 'real balsamic vinegar' which is 'aged' and 'from Italy'. From what I have read (Zingerman's guide to good food), it isn't vinegar-y at all, contains the single ingredient 'grape must', and is thick and sweet. I found some, from Italy, very expensive and it is delicious. Is this what you used here or what?

@Kuchenrolle

9 жыл бұрын

Matrim Cauthon That's not what he will have used here, as balsamico di modena is fucking expensive and it would be a total waste in this. You can, however, find regular balsamic vinegars that have a high grape must content and are aged - that's what you want. Not that stuff that is just grape vinegar with 5% must in it.

@troimahh

8 жыл бұрын

+Matrim Cauthon that is balsamic cream. most of the time it is used to sweeten up salads. the "real" one is indeed a little bit sweeter than the "normal" or "domestic" ones. it's name is aceto balsamico tradizionale!

@arthas640

7 жыл бұрын

1:00 I cant help but imagine him saying "come at bro!" while wielding a chef's knife when I hear that line

Any recommendation on what brand of balsamic vinegar I should purchase? Please! I have no idea .

How long would this keep? Could I make a small bottle of this (100mL or so) and keep it in the fridge and just reheat when I want more?