Check out the recipe: www.allrecipes.com/Recipe/246931/Chef-Johns-Beurre-Blanc/

@JAL_EDM

2 жыл бұрын

Took many years to put the recipe, good dedication

@lineheuston-hanley7048

Жыл бұрын

jus

"You can stir it every once in a while... but that does nothing." 😂😂😂 I'm dying

@BigstickNick

4 жыл бұрын

Probably 50% of all my efforts.

@stephanieexclusif

4 жыл бұрын

Same here 😂

Wow that Chunk of Seabass with Asparagus looked like heaven.

@TillyOrifice

3 жыл бұрын

Came for the buerre blanc. Stayed for the sea bass and asparagus.

@Krossfyre

2 жыл бұрын

Those potatoes looked gorgeous as well.

@josephpatricio851

2 жыл бұрын

Yes, did it ever.

For the record, this sauce keeps BEAUTIFULLY in a thermos on the counter for up to 12 hours without breaking (separating). It was almost unbelievable... When I opened it, a wisp of steam; not really, probably just water vapor under pressure, but still, not clotty or broken. It's probably the cream. Cheers!

I made this tonight for steamed broccoli. I didn’t have unsalted butter so i used salted. I didn’t have any white wine so i used sake. I didn’t have any wine vinegar so i used rice vinegar. I did have an old shallot I found in the back of the refrigerator. I used a little white pepper, and it came out great! I’m not sure that it still qualifies the same recipe anymore but i am still giving Chef “the chosen one” John full credit. Thanks again Chef John! I hope to meet you one day next visit to San Francisco. I love your videos.

@ARCSTREAMS

11 ай бұрын

shallot in the fridge?? you keep onions in there too?

@zcalex7660

4 ай бұрын

If you gave it to a french classic chef and said here is your burre blanc you would get thrown out of the kitchen faster than you can julienne a paprika

@smeagle3295

2 күн бұрын

@@ARCSTREAMSyou forgot the tomatoes, lol

@ARCSTREAMS

2 күн бұрын

@@smeagle3295 ?

@ARCSTREAMS

2 күн бұрын

@@zcalex7660 huh?

"If I had $1 for every time for every one of these I burned when I worked in the restaurants, I'd have $8 or $9." 😂😂😂 You crack me up chef.. I'll be making this next week and putting it on some salmon. Thank you!

I recommend the white wine vinegar...it gives it a very specific taste that is out of this world. I've been making this for years, and I know they say the cream is optional, but I always added it once done to give a little creamier flavor. I didn't realize you could do it in the beginning like that. Also, I've never added the cayenne...I might try that. This sauce will take your fish to another level! It's so good!

Love how chill you are. Thanks for the great vibes, and even *greater* recipes!

First person to ask if they can use margarine instead gets a free kick in the head.

@furryfloofer8742

8 жыл бұрын

+Corvus Hey Chef John, Could I use Margarine instead?

@furryfloofer8742

8 жыл бұрын

DeJayHank ... dang it, XD.

@Beemerboy324

7 жыл бұрын

You can use margarine IF you have some margarine you need to get rid of AND you are not going to eat it. In other words, whisking practice.

@newquinn22

7 жыл бұрын

Beemerboy324 sounds like a waste of perfectly good wine. why do you hate wine so much?

@christinedunphy318

5 жыл бұрын

😄😅😂

Just wanted to tell you that I've been using your crepe recipe for so long (about 6 years) I'm practically famous for them in my family. Thanks again Chef!

That sea bass looked delectable. I've never put cream in beurre blanc but I will definitely give it a try now.

I'm so glad you did this recipe. I love beurre blanc.

You right that looks GORGEOUS

I added some ginger and curly parsley to the aromatics and finished it with salt and white pepper, served over some baked chicken thighs. Divine. Pro Tip: if your sauce gets too hot and it splits, immediately remove it from heat and wisk in an ice cube or two. It'll bring it back down to temperature so that the acidic reduction and the fatty butter can recombine.

That sea bass at the end looked fantastic.

Thanks for the tips. I've never been successful at making the classic sauces, but you make it look so easy!

Love the way you cut the butter into little cubes then throw them in four at a time. Also love your channel!! You’re an inspiration for sure. Cheers!!

You know you're a diehard Food Wishes fan when you watch even the recipes that you know you'll never care to make in your lifetime 😜 Can't miss that commentary...and as an added bonus, watching you cook is so comforting to me as I try to fall asleep every night💤

@steveleonard8897

8 жыл бұрын

+Kelly Mrsmommy I'm a fan but to reduce 75 percent is time I probably don't have, still it looks really good

@chrisshuler7106

5 жыл бұрын

Steve Leonard If you use a sautée pan, rather than a sauce pot, it actually reduces pretty fast, and the results are well worth it. I also add some capers at the end...

Yeah yeah, buerre blanc, got it. The real star of this video is that sea bass. Perfect.

@putriragil7270

8 жыл бұрын

I thought that's a cod fish 😮

Made this yesterday for our New Years Eve dinner, served it with pan fried haddock. We loved it. I will be keeping this recipe

Chef you are truly one of the few that I go to when I'm looking for a technique or recipe on foods. You do a great job on film and of course in the kitchen. Keep up the good work Chef.

Yes, I do see that spot of sauce that must have splashed on the lens. These things will happen. Just ignore it. :)

@meemster786

8 жыл бұрын

+Food Wishes I cant

@liquidevaisselle3772

8 жыл бұрын

+Food Wishes for information "white butter" is also called "Beurre Nantais" because this recipe is from the city of Nantes, french Brittany My city :) Is this fact "traditionally" with butter Breton Half salt "Demi-sel" it's important for recipe ^^ and generally is used but white wine vinegar and lemon juice is an alternative to white wine, by not against using cream at all :) good job and good technique

@jakob587

8 жыл бұрын

+Food Wishes Chef John! If you're still around please tell me what kind of cookware you use.

@piglette0928

8 жыл бұрын

I love you chef john , you're hilarious!!!!!!!

@MrNayiro

8 жыл бұрын

+Food Wishes Hey there! Love the show, can you maybe make an episode about homemade mac n cheese? thanks :)

I just looove this guy's sense of humor and he always makes things so simple, I'm glad hubby introduced his Chanel to me... Keep it up 👏🏾💯👍🏾

Thanks Chef John You've inspired me to try and cook everytime I watch your video. I have lots of respect for Chef like you.

Chef, I was wishing for a sauce recipe. And you made it real, thank you for impressing me.

Because of you ,Chef John, I add cayenne pepper to everything now… true story…

@Sidescroller64

3 жыл бұрын

You are after all the Saint Anne, of when to add your cayenne.

Look at chef john's reflection without his shirt in there looking buff! Showing us folks that you can eat delicious food AND look good at the same time, preach it, chef!

@CookingWithCows

8 жыл бұрын

+Fabricio mendes you mean that very last still picture? :D It does indeed look topless.. but I doubt it was. Probably just some hairy arms and curved mirror weirdness

@fabriciomendes460

8 жыл бұрын

+Cooking With Cows no man in The thumbnail in The beginning, look at The metal reflection, barefeet too, this chef is awesome

@roseh4444

8 жыл бұрын

What are you talking about, he has a t-shirt with a white logo on the front lol.

@fabriciomendes460

8 жыл бұрын

+Rose H the thumbnail of this video, that silverware where the sauce is on, look at the reflection

Thank you, I enjoy your videos very much! I also absolutely love your sense of humor! 😆❤️

Chef John, you are a national treasure.

“Otherwise I’d have had to clean the other side of the stove.” The guy kills me!

He is hilarious. Unfortunately not everyone appreciates his style. I, for one, do.

@dnnnforfordnnn7838

4 жыл бұрын

Don't flatter yourself, this man has almost 3 million subscribers.

@JosephQuillen

3 жыл бұрын

I love him! Great tutorial, and low key hilarious.

@jmbmntis

3 жыл бұрын

ok

@Sakyosha

3 жыл бұрын

@@dnnnforfordnnn7838 someone clearly didn't get the joke...

@sheldoncooper1569

3 жыл бұрын

@@Sakyosha What's the joke?

I love your voice lol. I watch your videos all day because I never get tired of how you talk!

I am sooooo doing this. We had a beurre blanc over swordfish at a restaurant in Sarasota that was off the charts. This sea bass looks amazing too!

college student edition step 1: melt butter in microwave step 2: serve! if a thicker sauce is desired, add butter

@eliteotaku

4 жыл бұрын

homless edition step 1 : done!

@eddyvideostar

4 жыл бұрын

One from K: Classic: Masterpiece. Melted butter is all this Beurre Blanc is to be. If it were not for the wine, it would be just melting butter in lemon juice. ------------------ Why would one evaporate more than one-half of the ingredients before adding the butter, anyway?

@mariospizzaandwinebar

4 жыл бұрын

eddyvideostar you don’t cook do you.

@whosyourdaddy4579

3 жыл бұрын

LOL...works for me!

@rubinasheikh4839

3 жыл бұрын

And the master chef world winner is YOU😂

why did I just find out about your channel, wyyyy?? you're hilarious

A classic in any kitchen John! Thank you!

The way this was taught me at school was to first make the gastrique,( white wine, vinegar, crushed peppercorns, shallot and bay leaf) which is reduced and then put through a sieve. Then the cream is added, (more than you use, equal amounts of white wine and cream) and this mixture is reduced over medium heat until it thickens. Then the lumps of cold butter are added. There's also a version without cream, but I only use that for making a beurre rouge ( with red wine of course). Love your food channel!

Chef your Beurre Blanc looks Delightful.... Awesome! :)

Watching this while eating my 25c Ramen-Soup. what a life -.-

@eddyvideostar

4 жыл бұрын

To Lu Bu: Not to worry, you will live to see a healthier heart.

@AnaLuizaHella

4 жыл бұрын

@@eddyvideostar French people is known to have very good health. Scientists have already study French diet. Obesity in France is not like in US, for example. "So what, exactly, are French people putting on their plates? A team of researchers from the French Agency for Food, Environmental and Occupational Health & Safety wanted to find out, and their new study published in the British Journal of Nutrition revealed eating patterns that will surely feel foreign to the average American eater. The most Western eating pattern was dubbed by the researchers the “sweet and processed” diet, describing 13% of the population (most of them young) and including convenience foods like skim milk, fruit juice, breakfast cereal, chocolates and quiche.. ." time-com.cdn.ampproject.org/v/s/time.com/4389492/french-person-diet-cheese-wine/?amp_js_v=a3&_gsa=1&=true&usqp=mq331AQFKAGwASA%3D#aoh=15834996049454&referrer=https%3A%2F%2Fwww.google.com&_tf=Fonte%3A%20%251%24s&share=https%3A%2F%2Ftime.com%2F4389492%2Ffrench-person-diet-cheese-wine%2F Why French women are slim? Link:

A wonderful presentation!!

I made this recipe! Thank you for your help! It was absolutely amazing we loved it

I was worried when you included cream. But once you mentioned stabilization, it clicked. I HATE that I'd never thought of that before. I was taught the traditional way. Great tip, chef.

@digitalboomer

8 жыл бұрын

+R.A. Bobby B : This has become almost the standard now with American chefs specifically. Not sure if the French have embraced it, though I have seen French chefs use cream.

who else LOVES the inflections in his voice when he talks?

@laderekmcgill6158

4 жыл бұрын

Musashi it actually irritates me. Lol

@TheMusashisan

4 жыл бұрын

@@laderekmcgill6158 you opinion is valid.

@mattthatsme8799

3 жыл бұрын

@@laderekmcgill6158 they are so oddly timed, right!?!

I love when you do classics

Thank you for making this demo a fun one. The sauce is super delicious! Excellent chef!

Is it incorrect to eat this with a straw?

@RealityIsTheNow

8 жыл бұрын

+mse3700 No. It is not.

@Anonymoose

8 жыл бұрын

+mse3700 It is only incorrect if you're the only one with a straw.

@mse3700

8 жыл бұрын

+Anonymoose Why would I want anyone else to have a straw? You're not one of those crazy people that shares their dessert are you?

@Anonymoose

8 жыл бұрын

+mse3700 Pffffffffttttt!! You old meanie. Of course I would. I'd be delighted to. If I was being held at gunpoint...

@shansbo217

6 жыл бұрын

😂😂😂😭😭😭😭😭

You are the Don Juan, of your beurre blanc :-)

@nicholascsgo8301

7 жыл бұрын

Ole Jensen YOU ARE THE CHEF JOHN. IF YOUR BEURRE BLANC

I love your recopies.

You crack me up, chef John! Great recipes too!

Yes I am getting very dizzy because of the close up stirring, thanks for asking

I jus love the commentary ... you can stir it but it will do nothing lol

You dont know how much I love you

I made this and served it over pan-seared halibut with millet and asparagus. Thank you Chef John!

Hey Chef John, Can substitute the wine for cayenne pepper?

@risingshadow10494

5 жыл бұрын

yes, and you can replace the milk for Cayenne as well. and the shallots. and the butter. Infact, just make Cayenne.

@Shaffc71

4 жыл бұрын

There’s a MacDonald’s down the street You must try the fillet o fish

@mejovai3876

3 жыл бұрын

In all honesty id like to know if I can use something non-alcoholic instead of wine

@reyemtiw

3 жыл бұрын

No, but ketchup works great. Use 2 packets from Burger King.

@sarahworbington9475

3 жыл бұрын

@@mejovai3876 Chicken broth love.

Will you also teach us how to be the Kyle Gass of our Sea Bass?

@leolldankology

8 жыл бұрын

the kylo Ren of cheese souffle.

Oh Yum, that all looks fab

I love your videos! I’m going to pan sear some halibut and make this to go over it, thank you for showing it!

In Finland it is called voi-valkoviinikastike. Try say that.

As a Frenchie, I never realized how strange beurre blanc could sound haha

Using fibonacci numbers for adding butter...is a display of mathematics in cooking.Just great!

Thanks I made this for the first time just morning and it was amazing, my wife loved it

By way of adding cream the emulsion is sturdier. Beurre blanc is notorious for breaking. This version is referred to as Beurre Nantais.

@AlexanderGonzalez-hl8kx

5 жыл бұрын

Yes, but some of us who know how to do these things know that this is not a classic technique. The beurre blanc, the the grey shallots, wine/ vinegar, wine only or villager only is reduced to a syrup consistency in advance ( cooled ) before adding the butter on low heat, and not allowed to simmer. In the beurre nantais, the shallots are strained out, and then the butter is added off the heat. Very little cream is used .

Hey Chef John, Can you show us how do you keep all of your non coated cookwares squeaky clean without any burn mark? thanks a lot!

@bigdaddybry

8 жыл бұрын

+Food Wishes Correct, sir. 20 years ago, when i got married, my father(RIP) hooked me up with a bunch of all-clad pieces. 10-12-14 ss saute, 14" grill pan, Ltd pasta pot with the insert, saucier, roasting pan etc. I use them daily and will cherish them for another 20 years. He passed 10 years ago and my mom said "take all these copper pots, I never used them, they're too heavy! lol. so, I now have at least 15 copper pieces from Mauviel. That's just how dad rolled!

@stephisteti

8 жыл бұрын

+bigdaddybry your dad had excellent taste!!

@bigdaddybry

8 жыл бұрын

He was a big fan of the food network way back then. back when they actually had chefs cooking on the channel. He had to have the shiny stuff the pros used. Forgot to mention the Le Creuset stuff and Emile Henry pieces. Just awesome. I'll never have to purchase anything. this stuff will last a lifetime.

@bigdaddybry

8 жыл бұрын

+Stephanie Moran He really did!

@stephisteti

8 жыл бұрын

i miss the real chefs...I was just a kid, but I definitely know the difference! Your dad probably would have loved Food Wishes, not sure if his name is Chef John or what!

Thanks you crazy French chef! Love this sauce!!!!

Nice job! That bass looked spectacular!

"Because I can't keep a straight face saying Beurre Blanc" I scoffed at that point

your jokes are so hilarious

I LOVE U CHEF JOHN U ARE AMAZING !!!

Ah how I now wish I wasn't allergic to this stuff...! Looks and sounds delicious and I'm sure it tastes even better! Thank you for these inspirational videos.

Did you smudge your camera at 4:44 or are you trying to blur that fish from me?

@wannamlwithu

8 жыл бұрын

Lol. I thought i was the only one, i had to rewind that part and made sure it was not my screen that's dirty :D

@martinmatamoros3893

8 жыл бұрын

+iKampfer He was trying to buerre it from you . . .

will it work if i drop some finely chopped garlic for a garlicbutter sauce?

@foodwishes

8 жыл бұрын

+jimajim Of course not!! (yes, you can)

@ccirish4519

8 жыл бұрын

+jimajim I wish people like you would stop asking questions like that...

@ailderwitha5591

8 жыл бұрын

+jimajim JUST DO IT! MAKE YOUR DREAMS COME TRUE. JUST, DO IT!

@jason4592

8 жыл бұрын

+Twilight Princess How are the rest of your ruling days, Midna?

I just LOVE your videos thank you for making them :)

Can’t wait to try it! Everything is better with butter.

"Complex, elegant, and sophisticated".....oh wait, you weren't talking about me?

@CEOofSleep

6 жыл бұрын

KamanGround you wish

@frankthetank1894

5 жыл бұрын

well he would be talking about you if you were European :D hehe

HAHHAHAHAHAHAAHHAA when he's talking about how to pronounce it HAHAHHAHAHAHAHAHAHHAHAHAHAHAH sooo funny

Wow, what a beautiful plate of fish and sauce, amazing

Thank you for 5this informative piece. I enjoy your professionalism and delivery

Are we getting this here sea bass recipe hmmmm?

"And yes, I am probably pouring on too much"... There is no such thing as too much sauce :D

Wow delicious and simple! Thanks for the recipe and the video!

Thanks for showing us the nappe on the back of the spoon chef! Great consistency

FOR relgious purposes is there anything that can be substituted for the wine? the vinegar is ok though.

@MissOrcaLover

7 жыл бұрын

Maybe some apple cider? Idk if they sell the nonalcoholic version where you are but it would probably give a similar taste and acidity 👌

@shakaama

7 жыл бұрын

no but he's putting wine AND vinegar. so i can't have double vinegar.

@MissOrcaLover

7 жыл бұрын

+Shakaama just plain apple cider, not Apple cider vinegar

@shakaama

7 жыл бұрын

oh really?

@laylam327

7 жыл бұрын

i think you should be fine with adding a little alcohol as you will be cooking it out during the reduction process

What would happen if you just dropped in all the butter at once instead of bit by bit? :D Just curious...

@foodwishes

8 жыл бұрын

+Karti Loco The mixture would cool down too much, and you'd be F'ed.

@kartiloco9929

8 жыл бұрын

Chef John himself actually replied to me... today is a good day! :D Love your channel, have a nice weekend :-) Greetings from Germany!!!

@youjustwastedasecondofyour6293

8 жыл бұрын

+Karti Loco Try not to invade Poland!

@SpookeyYanovich

8 жыл бұрын

+Juza Aikanen But poland cannot into space! (Countryball reference, bad language is intentional)

@ailderwitha5591

8 жыл бұрын

+Spookey 1456 Germany can anchluss Poland.

I still use this recipe 2 years later. Thank you❤

I've been looking (though admittedly not very hard) for a really good butter sauce for years, and I applaud you for slapping me right in the face with one. End of quest. This looks absolutely magnificent! I think I have almost enough of your recipes printed out to deserve their own book.

@lisa-marierota8860

2 жыл бұрын

slap it again

This sauce is one of the reasons I hate an electric range. Mine boils stuff at the absolute lowest setting!

Chef, ever do bibimbap? that would be a fun 'exotic' one 😊

I love the way you speak! 😊

Thank u 🙏 I like ur recipes I can follow and come out good taste 😊

WOAH WOAH WOAH. No joke about the dirty camera?!?!

@debashismohapatra4577

8 жыл бұрын

I thought I was the only one who noticed!

I made this last night and used it on a cacio e pepe ravioli. It was delicious. My wife loved it so much she was giddy. A new favorite has been born.

Easy and fantastic. Looks good.

add some egg yolk and you got a sauce hollandaise

@PragmaticDany

8 жыл бұрын

Julia child memories kicking in.

@a.rosesrbleu9580

3 жыл бұрын

Bernaise....he didn't use lemon juice...and beurre blanc with milk and cayenne is enough to make Julia Child turn over in her grave...

Hey chef John, would it work if i replaced the white wine with liquid XTC, the white wine vinegar with LSD, the shallots with crystal meth, the cream with opiummilk and the butter with cocaine

@hatsunemikuspet

7 жыл бұрын

BoloYung you gonna substitute the sea bass with a pipe?

Really enjoy your cooking vids. Thanks for your work. Pat

Well done chef, yum!

Hey chef john can i replace the butter with Margarine?

@foodwishes

8 жыл бұрын

+George A. No

@PragmaticDany

8 жыл бұрын

+Food Wishes Straight forward. I like your answers, chef John.

@Kihidokid

8 жыл бұрын

why the hell would you it tastes terrible use some high quality deep yellow butter

@Kihidokid

8 жыл бұрын

i reccomend kerrigold

@georgea.567

8 жыл бұрын

Anthony Ingram because Margarine is better than butter.

Looks very fattening Chef John. Can I substitute the butter for....... Just kidding :)

That looks amazing!

"You can give a stir once in a while... but that doe nothing" lmao. first time watching and I have to say I really enjoyed how instructive the video was(most videos leave out some kind of step, you explained everything) and the light humor is spot on. Keep it up chef.