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
2 жыл бұрын
jus
@corvusprojects
8 жыл бұрын
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
6 жыл бұрын
😄😅😂
@kemahhunt8045
6 жыл бұрын
I love your voice lol. I watch your videos all day because I never get tired of how you talk!
@wilakt4fud
8 жыл бұрын
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 😮
@jjtsmom
8 жыл бұрын
I made cod fish and asparagus tips for dinner this evening. Chef John's beurre blanc recipe was the perfect compliment to both. Thanks, CJ.
@jjtsmom
8 жыл бұрын
+Georgette Orwell PS- AMAZING!
@theonefromk7602
8 жыл бұрын
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
4 жыл бұрын
LOL...works for me!
@rubinasheikh4839
3 жыл бұрын
And the master chef world winner is YOU😂
@corazonsmith5183
6 жыл бұрын
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.
@trueleyes
8 жыл бұрын
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.
@mse3700
8 жыл бұрын
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
😂😂😂😭😭😭😭😭
@agentile1996
28 күн бұрын
I LOVE HIS Style!
@TheMusashisan
4 жыл бұрын
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
4 жыл бұрын
@@laderekmcgill6158 they are so oddly timed, right!?!
@etherdog
8 жыл бұрын
Good vid on beurre blanc.You are not only the world's greatest internet chef, but you are also the internet's biggest pun magnet.
@bowlofcompassion
8 жыл бұрын
I love when you do classics
@gonzalogonzalez4220
Ай бұрын
The first time I heard of this sauce, my peasant ears heard "burblahnk". You can imagine how perplexed I was! Learn something new every day, as they say.
@kaye4971
Жыл бұрын
This sauce is great over steak and fish. I love it so much I make it and put in the refrigerator for up to a week. I slowly heat it up and have never dealt with any separation.
@tyrickawilcox7965
5 жыл бұрын
I jus love the commentary ... you can stir it but it will do nothing lol
@erinhowett3630
8 жыл бұрын
At my job as a line cook, we pour lemon beurre blanc over a fried pork loin. Toss on a few capers, and serve with an arugula salad dressed with a lemon and olive oil vinaigrette. So friggin good.
@wowfood7105
Жыл бұрын
Made this with lemon juice and a bit of zest, and used clotted cream instead of normal cream. 100% do not judge it from the spoon, it was incredibly sharp and thought I'd messed up. But on some sea bass it was amazing.
@D33Z33cmpl3tly
8 жыл бұрын
simple way of making a complicated sauce, nice
@caraf8727
6 жыл бұрын
Sea bass is SO good 😋 I’m living off hospital food right now ~ so this is extra tempting
@ChefJohnPolitteItsOnlyFood
6 жыл бұрын
Lovely sauce.
@steveleonard8897
8 жыл бұрын
Wow, what a beautiful plate of fish and sauce, amazing
@latanya707
8 жыл бұрын
please do a shrimp scampi I would love to see that recipe
@henrioffinland
8 жыл бұрын
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.
@Butterflyiyi
8 жыл бұрын
This sauce is the bomb! I made it today with baked shrimp and swordfish:) yum!
@acrazystranger7316
8 жыл бұрын
Yes I am getting very dizzy because of the close up stirring, thanks for asking
@Lashrath
8 жыл бұрын
This wasn't the best video to watch when I started a diet... It is probably just as good at looking awesome as it is in clogging my arteries and cushioning my belly.
@nicholassampson1023
5 жыл бұрын
A really great sauce to pour over steak or dip shrimp in.
@Industrialitis
6 жыл бұрын
This is a wonderful sauce with capers and lemon zest mixed in, don't go crazy though.
@giggles2302
7 жыл бұрын
This looks easy! All I need is a shallot, but I used mine up. Can I substitute with finely minced onion if I rinse it to get rid of some of the acidity?
@MetalMouthMafia
3 жыл бұрын
What I’ve learned from chef John… Chef John: “I always like to add a pinch of…” Me: CAYENNE!
@dwaynewladyka577
8 жыл бұрын
Looks good. I'm wondering about the cream curdling though.
@CTP1111
8 жыл бұрын
Cool, I always thought this stuff was just water and butter, this sounds way better!
@juliali6997
8 жыл бұрын
Nope! You really taste that vinegar! It's incredible!
@beetelgeuse9938
5 жыл бұрын
Im trying this tonight over some tortellini
@cruisingmimi9319
Жыл бұрын
I just came from the OG VERSION of Chef John’s which looks and sounds like it was done in the 80’s. No rhymes and no ENNNNJOOOYYYYY…but still great!
@shantanujain6376
4 жыл бұрын
Why do I always smile when he adds Cayenne
@nicolasgarcia7305
4 жыл бұрын
Awesome
@omarpapandayan1657
2 жыл бұрын
I almost spat drink. You are hilarious.
@drummerlovesbookworm9738
8 жыл бұрын
Elegant
@ritainpink
4 жыл бұрын
😂 u always make me laugh! You’re the best 🥰
@PacesIII
5 жыл бұрын
I don't know if you read these, Chef John, especially the old ones, but noting your culinary tastes, I have noticed you seem to have never done any work making duxelles.
@BibaMedia
8 жыл бұрын
that sea bass looked great. will you do a vid on that?
@matthewplaskon1473
6 жыл бұрын
Bravo
@BlackFaceTrudeau
4 жыл бұрын
3:09, MERCI!
@sanjeevpokhariya
4 жыл бұрын
Hi chef can we add egg yolk while we make lemon butter sauce ..?
@eliteotaku
4 жыл бұрын
im gona do this but i will add dill and lemon cest and serve it with butterfried walleye with roasted potatoes
@yimengxie7050
8 жыл бұрын
Nice
@swyzzlestyx
3 жыл бұрын
If we're going to add salt, in the end, why do we need to use unsalted butter? I've fallen in love with cultured butter recently, and all of the local producers seem to make it salted. The only one I can think of unsalted is Kerrygold, out of Ireland.
@ricegods
8 жыл бұрын
yum
@jp-um2fr
2 жыл бұрын
U.K. Place a measure of any wine in a saucepan and gently boil it. Wait for it to cool and drink it - all of it.
@ThirdLawPair
3 ай бұрын
I'm going to make some buffalo beurre blanc and put it on some confit chicken wings.
@jamesdooling4139
5 жыл бұрын
For the record, this sauce can sit in a tight thermos for half a day or more without breaking.
@LucRtube
8 жыл бұрын
Hi Chef John ;) I really like your videos ... I've a little "challenge" for you so ;) You have been replicating a lot of French/Italian/Etc great "traditional cuisine" meals ... I live in Belgium and we also have a lot ot them (small country but with great food and beers ;) So, have a look on Waterzoii, Filet américain (a variation of the french "Steak tartare"), Stoemp (a kinda mix of poteatoes and vegetables semi mashed and served with eggs, bacon, sausages, of even a piece of beef or pork), Boulets à la liégeoise (Meat balls served in a spicy/mild sauce with sugar, dried fruits and a local syrup), etc etc Have a look on that, that could be fun :) ... And btw: come in Belgium, food is very good and much more than that: poeple are very nice (and funny ;) LKS
@shair00
8 жыл бұрын
This looks good enough to even pour over cereal! jk great recipe chef!
@ShalimarPerfume
8 жыл бұрын
Would that sauce go good on pickerel/walleye filets Chef John? I been wanting to do a lemon butter sauce for fish. I also have cod, spanish big sardines and whiting in the deep freezer, cause my hubby likes his fish. Usually with a couple sunny side up eggs. I have had a beurre blanc sauce before at a fancy restaurant and it had capers in it to.I just want to elevate his palette ya know, cause when he has that and puts ketchup over everything, I just loose my appetite. LOL.
@Ome99
5 жыл бұрын
Can I substitute white wine with anything else that’s non-alcoholic (aside from already added vinegar)?
@ivylee42069
4 жыл бұрын
Non alcoholic white whine
@JPVisuals
5 жыл бұрын
"You can stir it every once in a while... but that does nothing." 😂😂😂 I'm dying
@BigstickNick
5 жыл бұрын
Probably 50% of all my efforts.
@stephanieexclusif
4 жыл бұрын
Same here 😂
@foodwishes
8 жыл бұрын
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 :)
@jamesdooling4139
6 жыл бұрын
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!
@dianabrannan7068
7 жыл бұрын
He is hilarious. Unfortunately not everyone appreciates his style. I, for one, do.
@dnnnforfordnnn7838
5 жыл бұрын
Don't flatter yourself, this man has almost 3 million subscribers.
@JosephQuillen
4 жыл бұрын
I love him! Great tutorial, and low key hilarious.
@jmbmntis
4 жыл бұрын
ok
@Sakyosha
4 жыл бұрын
@@dnnnforfordnnn7838 someone clearly didn't get the joke...
@sheldoncooper1569
4 жыл бұрын
@@Sakyosha What's the joke?
@LifewithLittleKids
8 жыл бұрын
"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!
@LifesPeachy321
3 жыл бұрын
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!
@ernieengineer3462
4 жыл бұрын
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
Жыл бұрын
shallot in the fridge?? you keep onions in there too?
@Arcticpagan
8 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
4 ай бұрын
@@ARCSTREAMSyou forgot the tomatoes, lol
@ARCSTREAMS
4 ай бұрын
@@smeagle3295 ?
@ARCSTREAMS
4 ай бұрын
@@Arcticpagan huh?
@themoderndayminstrel
8 жыл бұрын
Hey Chef John, Can substitute the wine for cayenne pepper?
@risingshadow10494
6 жыл бұрын
yes, and you can replace the milk for Cayenne as well. and the shallots. and the butter. Infact, just make Cayenne.
@Shaffc71
5 жыл бұрын
There’s a MacDonald’s down the street You must try the fillet o fish
@mejovai3876
4 жыл бұрын
In all honesty id like to know if I can use something non-alcoholic instead of wine
@reyemtiw
4 жыл бұрын
No, but ketchup works great. Use 2 packets from Burger King.
@sarahworbington9475
3 жыл бұрын
@@mejovai3876 Chicken broth love.
@garysandiego
5 жыл бұрын
“Otherwise I’d have had to clean the other side of the stove.” The guy kills me!
@justaddmusclecom
8 жыл бұрын
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
3 жыл бұрын
Those potatoes looked gorgeous as well.
@josephpatricio851
3 жыл бұрын
Yes, did it ever.
@artartsen2898
8 жыл бұрын
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.
@inesamaro2811
5 жыл бұрын
Because of you ,Chef John, I add cayenne pepper to everything now… true story…
@Sidescroller64
4 жыл бұрын
You are after all the Saint Anne, of when to add your cayenne.
@iKampfer
8 жыл бұрын
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 . . .
@elmoudniwissal4558
4 жыл бұрын
why did I just find out about your channel, wyyyy?? you're hilarious
@MadameMolasses
8 жыл бұрын
As a Frenchie, I never realized how strange beurre blanc could sound haha
@jeroenkuppens7626
8 жыл бұрын
your jokes are so hilarious
@wolgart
8 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
@chandler1473
5 жыл бұрын
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.
@sohanjackson793
5 жыл бұрын
Using fibonacci numbers for adding butter...is a display of mathematics in cooking.Just great!
@dhaarling
8 жыл бұрын
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:
@RABthefirst
8 жыл бұрын
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.
@gigimc
8 жыл бұрын
Chef, ever do bibimbap? that would be a fun 'exotic' one 😊
@kathrynsteiman829
8 жыл бұрын
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 .
@1Kent
Жыл бұрын
High-quality butter leaves out about 99% of All American Butters.
@treesarecool12345678
8 жыл бұрын
Looks very fattening Chef John. Can I substitute the butter for....... Just kidding :)
@fabriciomendes460
8 жыл бұрын
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
@Polvitaide
8 жыл бұрын
In Finland it is called voi-valkoviinikastike. Try say that.
@lindsayantwine1097
2 ай бұрын
Following my soul deep admiration and love for Anthony Bourdain, I wind up here to learn how to make the sauce he talks about so much.
@jaseth1337
8 жыл бұрын
That sea bass looked delectable. I've never put cream in beurre blanc but I will definitely give it a try now.
@ritparent7239
7 ай бұрын
At 2:30, why do you add and melt the butter only a few pieces at a time? Why can't you just add it all at once, and slowly melt it? How would the end results be different...and why?
@alexandruepuran
5 жыл бұрын
Keepin’ a straight face while Chef John is cooking - mission impossible...
@rneustel388
6 жыл бұрын
This sauce is one of the reasons I hate an electric range. Mine boils stuff at the absolute lowest setting!
@bornofbvb
8 жыл бұрын
Are we getting this here sea bass recipe hmmmm?
@Salbertsson
7 жыл бұрын
"And yes, I am probably pouring on too much"... There is no such thing as too much sauce :D
@johnsullivan6693
Жыл бұрын
“But that does nothing …” I love this guy
@OldManCookin
8 жыл бұрын
Chef your Beurre Blanc looks Delightful.... Awesome! :)
@bklynzboy619
8 жыл бұрын
WOAH WOAH WOAH. No joke about the dirty camera?!?!
@debashismohapatra4577
8 жыл бұрын
I thought I was the only one who noticed!
@JaqenHghar.
7 жыл бұрын
I'm new here so don't roast me guys but what's up with high pitched emphasis on words in the middle of every sentence?
@maxbatfish
6 жыл бұрын
I know...right, I cant watch him anymore....does he speak like this to people in person???
@rawa7417
5 жыл бұрын
he's been like that for 12 yrs and now u want him to change his style? forget it, he's got too much inertia by now.
@Area51Gregos
5 жыл бұрын
Oh, is your cooking channel better than this one? Seriously though, he has some older videos still up where he speaks "normal?" This way is far better. Could be worse, it could be a freakin' computer voice!!!
@mrsmommy81
8 жыл бұрын
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
6 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...
@mariamama11
6 жыл бұрын
HAHHAHAHAHAHAAHHAA when he's talking about how to pronounce it HAHAHHAHAHAHAHAHAHHAHAHAHAHAH sooo funny
@tommywenz2368
5 жыл бұрын
Just wanted to to ask if you can use that sauce over ,,,,say pork chops,,,,or.,,,, chicken,,,,🤔🤔🤔
@CraigHarrisMusic
8 жыл бұрын
"Because I can't keep a straight face saying Beurre Blanc" I scoffed at that point
@hanzdakriegsman8676
Жыл бұрын
Remind me of a iraq lobster
@CookingWithCows
8 жыл бұрын
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...
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