I use it to dip crab into. It works way better than plan ol melted butter
@chiarac3833
4 ай бұрын
Try using some lemon or lime or key lime to replace the water. Delightful!
@prbpbr
3 ай бұрын
Since he said "beer" monté instead of "buerre" makes me wanna test out whatb it would taste like if I used beer instead of water...
@isabellelaval7294
3 ай бұрын
Actually it's pronounced more like "burr" but that recipe by any other name is great!
@NiSE_Rafter
Ай бұрын
You might be onto something there 👀
@MrAcethesecond
Ай бұрын
The French have thought of this. Try it with white wine and get a beurre blanc.
@jimkoss3318
10 сағат бұрын
That’s a Buerre Beer.
@aaronmccann4431
Ай бұрын
The way you said ad infinitum made me thumbs down but when you added xanthan gum i gave you the L❤😂
@pauldiam0nd
10 ай бұрын
(Tip): water helps, but is not necessary. I've made this hundreds of times in restaurants in small & large batches. I tried to aim to always keep the butter at 105 degrees - 120 F degrees ( when the butter pieces are about 50-75% melted, add your next bit of cold butter pieces). Do NOT STOP WHISKING. - another way to do it quickly if you're making a very large batch (more than 1lb), put a couple teaspoons of water into a saucepan & heat "all" of the butter up, at one time, without touching it, on HIGH heat. DO NOT WALK away from it. The butter will start to foam and Rise-up. Gently probe the sauce with a utensil & feel if the majority of the firm pieces have melted. If it feels like 90% or more liquid, pull the pan off immediately and set it on the counter or somewhere not hot... whisk vigorously, Non-Stop until the entire sauce comes together. THATS THE FAST WAY, I'VE DONE, HUNDREDS OF TIMES
@elbruces
4 ай бұрын
"Water is not necessary." Yeah it is, otherwise you're just melting butter.
@pauldiam0nd
4 ай бұрын
@@elbruces 👍 okay
@pauldiam0nd
4 ай бұрын
@@elbruces you don't need water to make an emulsion
@cynabonabelle
3 ай бұрын
@@elbrucesno, its emulsified butter. Thats technically what this recipe is, just butter melted in a weird way lol. Its just like how holandaise sauce isnt just egg yolk and butter, its an emulsified sauce.
@chiarac3833
4 ай бұрын
Aka butter swirl. That's a lovely technique, I use it to make a key west salmon sauce and people think I'm a professional chef lol. Nope, I just have mad skills. Bon appétit a tout le monde!
@gerardbonner6464
4 ай бұрын
Damn chef, you was fucking that salmon up
@1Hope4All
2 ай бұрын
Your pronunciation of beurre is a little off. 😊 I love this stuff!
@elpusegato
3 ай бұрын
NEVER use xanthan gum just fyi
@plant-a-holic
4 ай бұрын
Can you make it with garlic and lemon and wine flavored? And if so, when would you add these so it would not “break”, thanks in advance. Hope to hear from you soon.!!😊
@nimusehno
4 ай бұрын
Just make a beurre blanc
@plant-a-holic
4 ай бұрын
@@nimusehno yes I know that… But that’s different than this??
@chantelguinn7517
4 ай бұрын
@@nimusehno your response to “can you enhance this butter emulsion with different flavors?” Is “just make a cream based sauce” ? So silly.
@jamesdean8427
4 ай бұрын
gotta love a guy who uses latin but mispronounces french.
@tommycrane742
2 ай бұрын
Homie doesn't have the inflatable throat sac required to speak frog
@cherisecochrane361
Жыл бұрын
Made it as a condiment for a seafood boil. Perfect. Thanks for posting!
@kevkeisha
2 ай бұрын
one POUND of butter!😳😬
@andreachilton6037
4 ай бұрын
My first watch of your channel, it was an entertaining and informative clip... Subbed for more!
@allisonberne7912
5 ай бұрын
I couldn’t make it 😢 it’s not working 😓😓
@tommycrane742
2 ай бұрын
Heats too high
@MbisonBalrog
20 күн бұрын
Can I add flour to make thicker?
@ounonaja4439
11 күн бұрын
Add more butter to make it thicker. I'm pretty sure the flour is gonna clump up the sauce instead. I'm not sure if a corn/potato starch slurry would be acceptable here, but I think it will destroy the rich buttery flavor of the sauce.
@CtrlAltDfeat
Жыл бұрын
Love that attitude, bro.
@ChefTy999
9 ай бұрын
This is so helpful. Thank you chef!
@fame9955
Жыл бұрын
Would love to try this, thank you for sharing!
@cclmontoya
2 ай бұрын
I luv this. Thank you
@mytimetravellingdog
Жыл бұрын
So useful, cheers
@jimLovesKnives
7 ай бұрын
Huye
@xCARBOMBx
5 ай бұрын
What is that beside the salmon?
@RealEstateUnpacked
Ай бұрын
Looks like Zucchini 👍🏻
@drosky5512
Жыл бұрын
You deserve way more views
@tryste_mx
3 ай бұрын
Nah, he's hella problematic
@varrelxx
8 ай бұрын
underrated channel god
@stratoskonstantoudakis9245
8 ай бұрын
It’s not really a sauce tho it’s used in French cuisine to glaze pasta veggies etc
@gwailo81
4 ай бұрын
Lol I too use Zantham gum with no regards to the French
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