Beurre Rouge is what I learned to make ' a'la minute with Sauce Charon & Bernaise training as a Saucier in Boston in the eighties ! Ahh, how I miss those days ! C'est la Temp !
Thank you so much for teaching the public how to make delicious food. Probably I can't eat a sauce with this much butter but perhaps on special occasions for guests.
I wanted to drop by and thank you my friend. Been watching and cooking using the videos you make. It's been 7-8 years. I've had many dinner parties using the recipes you post. Cheers!
World Expo 1988 worked as a cook at Top of the Walk Brisbane Australia. One of our main courses was coral trout (a grouper) baked with one half beurre blanc, other half beurre rouge. Striking presentation with the two butter sauces side by side.
For me, There is only 2 French speak English real good you and the Macron but you are much better than his... kakaka! love every your dishes in TH-cam...At least I can enjoy French Dish in middle nowhere in the States. Thank you very much Sir!
I first fry onion on butter and later deglaze with Worcestershire.. after that demiglace and red wine to reduce.. finish with salt papper black ofc and cold buter .. taste is amazing relly open all all senses
you have way more than 450 ml of wine in there. I'm reducing a 2015 Mazzocco Zinfandel and I have almost 750 ml and getting to syrup and there's darn little syrup there. It'll be barely enough for two servings. Smells Fabulous though. I really like your seafood, I'm doing this with Artic Char, Chinese baby bok choy, and multigrain wild rice.
thank you. i'll def try this. al the flavours i like. similar tech to how I make most my sauces. but I often add flour and water at end not the butter, Imdo love a tomato sauce with butter whisked in, so full. abut I don't do it often as I thought it had to be used staright away, nice to see how well you kept yours warm, easy to follow video.
@@j.bradleyheck1589 I tried to find this in Escoffier and Larousse but either it isn't there or I didn't search properly. I have old editions, free for download. Some people say this is nouvelle cuisine and wasn't invented until the 1970s, which would explain why it isn't there.
Xanthan gum came from Xanth, a planet in the Marvel universe. Unfortunately, the planet was destroyed by a collision with an asteroid, and xanthan gum is no longer available for French cooking.
Your sauce is breaking because you NEVER turn the heat back on after the butter is added. You can see the beads of oil on your spoon at the end, and it's really obvious on the plate.
@@tititichirca8250 Depends if the kitchen is cold enough to stop the butter from incorporating. Then I will keep the heat for 1/3 to 1/2 the butter and finish it off the fire. Stephan's problem is that he went to a light purple, and that's too much butter. He tried to reduce it back and that broke it, but had he stopped while still dark purple it would have been fine. You can't reduce butter. You can reduce to a butter, like a piccata sauce, but once your butter you're at the breaking point.
Kitchen temp definitely plays a role. My kitchen runs pretty hot n i would have to use cold butter to achieve a certain consistency. With a good eye n timing, can b corrected. Flame control is everything i say n preach to my cooks n chefs.@@macanoodough
I'm always fascinated to discover the history of why chefs and restaurants throw food away that could be fed to peasants or even pigs. I realize it's to flavor water to give to very rich people, but it's really just thrown away?
Great recipe . . . translation SUCKS! Why don't you monitor what it creates??? Bain marie is "spelled bamari" . . . Buerre rouge is "bur Rouge" . . . Beurre blanc is "bor blon"!!! etc, etc, etc. I'm sure you want everyone to understand the terms and instructions . . . Wee u No?
One of the few unique and REAL culinary experts on TH-cam. Absolutely brilliant. Love Stephane's natural presentation.
Beurre Rouge is what I learned to make ' a'la minute with Sauce Charon & Bernaise training as a Saucier in Boston in the eighties ! Ahh, how I miss those days ! C'est la Temp !
Love this comment. Oh, how times have changed. Many of the chef's these days do not know what a saucier even is. The good old days. THE BEST EVER!
Thank you so much for teaching the public how to make delicious food. Probably I can't eat a sauce with this much butter but perhaps on special occasions for guests.
I wanted to drop by and thank you my friend. Been watching and cooking using the videos you make. It's been 7-8 years. I've had many dinner parties using the recipes you post. Cheers!
Went straight to the kitchen and made this. It was simply delicious.
World Expo 1988 worked as a cook at Top of the Walk Brisbane Australia. One of our main courses was coral trout (a grouper) baked with one half beurre blanc, other half beurre rouge. Striking presentation with the two butter sauces side by side.
For me, There is only 2 French speak English real good you and the Macron but you are much better than his... kakaka! love every your dishes in TH-cam...At least I can enjoy French Dish in middle nowhere in the States. Thank you very much Sir!
Looks delish 😊
What a beautiful consistency and colour
Quel vin conseillerez-vous pour accompagner un poisson au beurre rouge?
Thank you for this great recipe
Looks very rich, enjoyed watching, must have a go at that sometime soon
Lovely ..Thank You Chef for sharing
I first fry onion on butter and later deglaze with Worcestershire.. after that demiglace and red wine to reduce.. finish with salt papper black ofc and cold buter .. taste is amazing relly open all all senses
you have way more than 450 ml of wine in there. I'm reducing a 2015 Mazzocco Zinfandel and I have almost 750 ml and getting to syrup and there's darn little syrup there. It'll be barely enough for two servings. Smells Fabulous though. I really like your seafood, I'm doing this with Artic Char, Chinese baby bok choy, and multigrain wild rice.
Never tried that, i have to run in my kitchen and cook!!
I'll have to try it myself!
thank you.
i'll def try this. al the flavours i like.
similar tech to how I make most my sauces. but I often add flour and water at end not the butter, Imdo love a tomato sauce with butter whisked in, so full.
abut I don't do it often as I thought it had to be used staright away, nice to see how well you kept yours warm,
easy to follow video.
Marvelous.
Thanks for the tip about the sugar ant port.
Chef, do you have a book you can recommend on sauces? I really want to practice making sauces.
Escoffier or The Larousse Gastronomique were my French Bibles before I retired at 50 !
@@j.bradleyheck1589 I have the matter coming in for my birthday. I’ll get the former as well. Thank you Chef.
@@j.bradleyheck1589 I tried to find this in Escoffier and Larousse but either it isn't there or I didn't search properly. I have old editions, free for download. Some people say this is nouvelle cuisine and wasn't invented until the 1970s, which would explain why it isn't there.
Thanks
thanks a lot much appreciated 🙂👍👍
Adding a tiny bit of xanthan gum will keep your emulsion from splitting.
Xanthan gum came from Xanth, a planet in the Marvel universe. Unfortunately, the planet was destroyed by a collision with an asteroid, and xanthan gum is no longer available for French cooking.
Interesante
I need to go out and get some duck breast.
When the title of the video is enough information already ;)
Wheres your vinegar
Your sauce is breaking because you NEVER turn the heat back on after the butter is added. You can see the beads of oil on your spoon at the end, and it's really obvious on the plate.
When adding the butter , switch heat off, butter is an emulsion
@@tititichirca8250 Depends if the kitchen is cold enough to stop the butter from incorporating. Then I will keep the heat for 1/3 to 1/2 the butter and finish it off the fire. Stephan's problem is that he went to a light purple, and that's too much butter. He tried to reduce it back and that broke it, but had he stopped while still dark purple it would have been fine. You can't reduce butter. You can reduce to a butter, like a piccata sauce, but once your butter you're at the breaking point.
@@macanoodough I guess you're right!
Yes, always use room-temperature butter and turn off the heat. Nevertheless, I did not see that the sauce broke. I may have to watch again.
Kitchen temp definitely plays a role. My kitchen runs pretty hot n i would have to use cold butter to achieve a certain consistency. With a good eye n timing, can b corrected. Flame control is everything i say n preach to my cooks n chefs.@@macanoodough
I'm always fascinated to discover the history of why chefs and restaurants throw food away that could be fed to peasants or even pigs. I realize it's to flavor water to give to very rich people, but it's really just thrown away?
Read about Horatio Alger and how he came to realize how any man can be as rich or as poor in America 🇺🇸.
Great recipe . . . translation SUCKS! Why don't you monitor what it creates??? Bain marie is "spelled bamari" . . . Buerre rouge is "bur Rouge" . . . Beurre blanc is "bor blon"!!! etc, etc, etc. I'm sure you want everyone to understand the terms and instructions . . . Wee u No?
You did it wrong!