short, detailed, to the point, classy yet simple, demonstrated and cooked by a french chef.. what more can I ask for ? thank you so much !

This is life.. what a Classic french way of describing good food 😍

"Dis iz laif" - Couldn't agree more!!!! 👍

Thank You so much! Yes no butter No Kitchen 😊

@liveuser8527

Жыл бұрын

Hahaha!..alright! High five!

I used this recipe for my birthday and it came out perfect!! Served with Cotes du Bouef & French Fries ❤😋

Thank you so much, I made this and it was a huge success. My father in law has tried in vein to make bearnaise sauce, so he was impressed :)

This sauce goes so well with roast beef and crunchy roast potatoes. Thanks

This looks wonderful. I have a special family event next week and I'll prepare this for the london broil I'm planning.

Loved seeing the technique and beautiful result!

Outstanding. Merci, Chef!

La, la LA!.. LOVE IT!!! Thank you for sharing your recipe and techniques!! Especially seeing that straining as a way of smoothing the sauce out.

mmm! Delicious.

I like the technique you use to crushed the pepper!

Excellent recipe

always been my favorite sauce. thanks for recipe, Cheff

Thank you for sharing in English! I love French cuisines !

Today I have cooked Hollondaise following your recipe and instructions: the result was just perfect!

@chefvivienENG

2 жыл бұрын

Good to know 😉

Love it 😍 another terrific recipe Vivien. Thank you for your hard work. You make it look so easy and simple. Good luck with your new channel

@chefvivienENG

2 жыл бұрын

Thank you 🖐️

"this is life".. Je vais définitivement faire cette recette!

I love the presentation of this video.

Merci Beaucoup, Chef! I am going to try this recipe tonight, to go with my steak-frites!

C'est magnifique

Very good video with excellent explanations.......will certainly try!

perfect!

Interesting, I've never seen sauce bearnaise prepared this way! Will try it out!

Superbe chef merci du Québec!! Pour la réduction j'avais appris a faire avec un peu de vin blanc en plus du vinaigre ...! mais comme votre méthode c'est plus simple et aussi bon...!

@khaelamensha3624

7 ай бұрын

J essaierai! Bonjour de France

this, is life. Wonderful! Love the culinary terms popping up in text form. France inspire all other countries in food making.

Thank you, I love it!!

Looks so easy

I's my favorit sauce. About tventy years I prepear it.Thank You

Merci beaucoup, Chef!👨‍🍳

Well done. I love your taste.

very good straight to the point, no bs filling thank you

Merci Chef! Love the video, thanks!

Fantastisk Chef! Hilsen fra Norge 🇧🇻🥳🌲🥳🇧🇻

Fantastic

Thank you so much!!! now I know, and will do.

Nice!!!❤

Tried many recipes, yours is perfect and almost foolproof !

I understand it like this add all the herbs first and the peppercorns and white wine turn on the heat simmer until the wine is evaporated. Add in the eggs and water turn up the heat let the heat cook the eggs until it thickens add ur butter last to make it thicker

ma sauce preferee je vais essaye de la faire ...

Hey Vivien! the 'Vine Sign' made me watch... this... is life... made me a fan!

This sauce is the best sauce I’ve loved it since childhood and in Sweden you can get it probably in any restaurant with meat👍 The North Americans need to learn this as a condiment for their steaks!

I lived in Brussels back in the early 80's. That shot of pommes frites with bearnaise sauce brought back some tasty memories. I need to give this a try.

@themuleify

2 ай бұрын

Just made it for the 3rd time tonight. Goes well with roasted chicken ❤

Merci pour la recette, il faut que j'essaie ça ! Bonne continuation.

Wow yummy chef🌷🙏🍷🍳

incroyable 👌

thank you so much , great video ❤❤❤❤

the best sauce for steaks or fries

Exactly how I've made it for 50 years. Everyone seems not capable of making a nice thick consistency sauce. When I get it served to me? Mostly it's like water.

Excellent recipe. Really brilliant! 👌🏼Never more bearnaise from satchet.

Merci chef!

Mercy chef😉😉👍

i love bernaise, think it was noot easy make this in year 1830

👌👌👌

❤thank you Detroit Mamma loves this

“This is life!” totally agree!

Merci Chef! :)

RESPECT! I can’t wait to try what you are sharing. Thank you for sharing your life experiences with us. Love your side comments. From the Nation that brought Chopin to France I thank you!

awesome video, a very underrated baguette

Love this And your video I just subscribed and liked, loved., this wonderful video

I can highly recommend baying a IR thermometer for use in the kitchen :) Most cheep ones can measure up to +150C and minus 50 and more on the negative side :) I myself bought a more expensive one that can measure up to +750c.

Classy

uuuuu, french chef, it must be good... 😏

👌😋👍

I really love bearnaise. I will never make it. I eat the store bought heat at home ones, i have no doubt this would be 100x better. What can i do, i'm just happy i can heat up food honestly. I suffer alot in my mind so everything counts i say! Looked yummy tho.

Nice recipie, I have never used that much pepper and I would love to see what difference this makes. Thanks for upload

@TheKrauzerII

6 ай бұрын

that's because pepper is removed in the end. kind of a "pepper vinegar infused base"

@andersrydingdaugaard

5 ай бұрын

But as I understand him its not crucial to do this - he just at home use it straight from the pot. Though I would asume its on the pepper-side off taste when meeting on off those sizes in the mouth. A little bit more rustic sauce but that also has its charme - probablly keep a bit more of the overall taste.

I like bearnaise sauce on poached eggs

Hearing a French Chef say French Fries makes me smile.

@SeArCh4DrEaMz

6 ай бұрын

yea cuz they are belgian to begin with, the french just culturally appropriated the shit out of this dish....

@nibwa4798

6 ай бұрын

@@SeArCh4DrEaMz The french didn't appropriated anything. American call it "French fries" but in french it(s just "frites" wich mean "fried". All french people will tell you that they came from Belgium.

@SeArCh4DrEaMz

6 ай бұрын

@@nibwa4798 yea but u sure as shit dont go out of your way to correct them, french people even say french fries in english so...

@haroldbidegain3390

5 ай бұрын

​@@SeArCh4DrEaMz no we dont... 😂and yes we always say its from belgian, like the other one said. I never understood why americans say french fries it doesnt make any sense. The only ones who appropriate other countries culture are americans, champions ! Please stop saying bullshit 🙏🙏🙏

@nicolaspetit6718

3 ай бұрын

​@@SeArCh4DrEaMz😂😂😂 you're crazy. Cultural appropriation 😂😂😂

Souscription méritée chef!

my final meal would always include bearnaise

Why cannot we keep the sauce, like freeze it? I made too much today and it was delicious.. Thank you in advance.

Best pizza sauce

“This… is life”

This - is life.

Wow, so well detailed, Thank you Chef. Earned my subscription. Why not add something with flavor, like chicken stock, instead of something tasteless as water you added here?

This makes me hungry ;) I will try make this but my mom and my brother is allergic to vinegar so I have learned that usually you can replace it with lemon juice and usually that make things taste ever better then when using vinegar. Not sure if that works for Béarnaise sauce but it do not harm to try :)

Fire 😂

ничосе, секретный англ канал

super boulot. une autre "sauce" que je propose : le beurre café de paris. j'ai trouvé une recette sur internet qui a plus aux amis mais je n'en sais pas plus

Superbe! Stóra tøkk fyri.

Merci for tipps on making a real béarnaise. I once had a sauce choron with a steak, it was really very good. They said its like bernaise, but with concontré de tomates. Can you explain how to make a sauce choron in your stream?

Lovely sauce.Please make Red wine sauce

I think this is great with fish or chicken and beef

Thank you Rufus Wainwright.

how about covering all the mother sauces?

Excellent tuto, clair et net ! Certains ajoutent du vin blanc : est-ce bien nécessaire ?

@chefvivienENG

8 ай бұрын

Non

Try it with sherry vinegar, it's amazing.

"This is life."

the only french chef that doesn’t have a chinois in his kitchen😂

Sous Bretagne, please! ❤

never have problem with this souce but I will try this, same but alittlebit diffrent method.. can I ask about the other herbs?

What's the background music? Sounds funky

I grew up with there being chervil in, so for me, when chervil is missing, it isn't exactly what I think about when I think of bearnaise.

i like these fatty, floppy rubber-fries with low-fat-bernaise. très bien fait. mon foie peut survivre.

Please do a sauce tartare

"This is... life""

Very nice video and explanation, thanks chef! ! !

How much earlier can you prepare this sauce prior to using? For example if i were to be making a steak dinner for 7pm, can i make this sauce ahead of time at 6:30pm to be used 30min later?

@chefvivienENG

Жыл бұрын

Maximum 1h before

@llMastermindll

Жыл бұрын

Thank you for the reply

i do this sauce with your recipe. i think 70ml white vinegar is way to much the sauce is very sour. I try next time with 30 ml white vinegar and 40ml white wine.