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.
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
+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
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 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!
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.
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!
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💤
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...
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!
+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
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.
+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.
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?
"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 Just made this except I swapped out 1/2 a teaspoon of shallot for garlic and added a little extra lemon juice & fresh parsley to make a sort of shrimp scampi sauce. Freeking delicious!! ( could have used a little more garlic) Thank you Chef John!
@@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:
What timing! I made beurre blanc tonight with almost the same dish as you showed. The only differences were I used kingklip and added sweet potato mash. I love the sweetness of the mash with the creaminess of the sauce!
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.
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 .
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.
"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.
+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!
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.
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!
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.
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.
Made this for the first time tonight with some seared mahi mahi. Added some garlic with the shallots too. Tasted amazing but too thin. Think I didn't reduce enough. Will do again for sure
Appreciate this recipe Chef John. I was getting tired of having my Fish with a Hollandaise sauce that I like to make from scratch; then garnish with thinly chopped green onions. It was time to upgrade my sauce game.
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
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.
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!!!
Btw for holding, fill a thermos with warm/hot tap water. Let it warm up the inside for a minute. Pour and shake out all water. Fill it with sauce. Holds for hours.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/246931/Chef-Johns-Beurre-Blanc/
Took many years to put the recipe, good dedication
jus
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.
shallot in the fridge?? you keep onions in there too?
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
@@ARCSTREAMSyou forgot the tomatoes, lol
@@smeagle3295 ?
@@Arcticpagan huh?
Yes, I do see that spot of sauce that must have splashed on the lens. These things will happen. Just ignore it. :)
+Food Wishes I cant
+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
+Food Wishes Chef John! If you're still around please tell me what kind of cookware you use.
I love you chef john , you're hilarious!!!!!!!
+Food Wishes Hey there! Love the show, can you maybe make an episode about homemade mac n cheese? thanks :)
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!
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.
First person to ask if they can use margarine instead gets a free kick in the head.
+Corvus Hey Chef John, Could I use Margarine instead?
DeJayHank ... dang it, XD.
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.
Beemerboy324 sounds like a waste of perfectly good wine. why do you hate wine so much?
😄😅😂
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!
Whats your ratio of white wine vinegar and white wine please?
"You can stir it every once in a while... but that does nothing."
😂😂😂 I'm dying
Probably 50% of all my efforts.
Same here 😂
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.
Using fibonacci numbers for adding butter...is a display of mathematics in cooking.Just great!
He is hilarious. Unfortunately not everyone appreciates his style. I, for one, do.
Don't flatter yourself, this man has almost 3 million subscribers.
I love him! Great tutorial, and low key hilarious.
ok
@@dnnnforfordnnn7838 someone clearly didn't get the joke...
@@Sakyosha What's the joke?
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.
That sea bass looked delectable.
I've never put cream in beurre blanc but I will definitely give it a try now.
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!
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💤
+Kelly Mrsmommy I'm a fan but to reduce 75 percent is time I probably don't have, still it looks really good
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...
I love your voice lol. I watch your videos all day because I never get tired of how you talk!
Because of you ,Chef John, I add cayenne pepper to everything now… true story…
You are after all the Saint Anne, of when to add your cayenne.
I left out the cream and opted for fresh lemon juice and put it over my salmon with fresh basil and my husband and i loved it. Thank you!!!
Is it incorrect to eat this with a straw?
+mse3700 No. It is not.
+mse3700 It is only incorrect if you're the only one with a straw.
+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?
+mse3700 Pffffffffttttt!! You old meanie. Of course I would. I'd be delighted to. If I was being held at gunpoint...
😂😂😂😭😭😭😭😭
Made this yesterday for our New Years Eve dinner, served it with pan fried haddock. We loved it. I will be keeping this recipe
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!
+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
+Cooking With Cows no man in The thumbnail in The beginning, look at The metal reflection, barefeet too, this chef is awesome
What are you talking about, he has a t-shirt with a white logo on the front lol.
+Rose H the thumbnail of this video, that silverware where the sauce is on, look at the reflection
Chef John, you are a national treasure.
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.
+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.
Wow that Chunk of Seabass with Asparagus looked like heaven.
Came for the buerre blanc. Stayed for the sea bass and asparagus.
Those potatoes looked gorgeous as well.
Yes, did it ever.
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.
+Georgette Orwell PS- AMAZING!
college student edition
step 1: melt butter in microwave
step 2: serve!
if a thicker sauce is desired, add butter
homless edition
step 1 : done!
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?
eddyvideostar you don’t cook do you.
LOL...works for me!
And the master chef world winner is YOU😂
Tried this and served it over egg battered veal (like in francese) what a beautiful sauce thank you
Yeah yeah, buerre blanc, got it. The real star of this video is that sea bass. Perfect.
I thought that's a cod fish 😮
I made this and served it over pan-seared halibut with millet and asparagus. Thank you Chef John!
"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 Just made this except I swapped out 1/2 a teaspoon of shallot for garlic and added a little extra lemon juice & fresh parsley to make a sort of shrimp scampi sauce. Freeking delicious!! ( could have used a little more garlic) Thank you Chef John!
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.
That sea bass at the end looked fantastic.
It's amazing how you can talk and eat at same time I'm impressed, going to try today with a piece of cod👍
Hey Chef John, Can substitute the wine for cayenne pepper?
yes, and you can replace the milk for Cayenne as well.
and the shallots.
and the butter.
Infact, just make Cayenne.
There’s a MacDonald’s down the street
You must try the fillet o fish
In all honesty id like to know if I can use something non-alcoholic instead of wine
No, but ketchup works great. Use 2 packets from Burger King.
@@mejovai3876 Chicken broth love.
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!
Watching this while eating my 25c Ramen-Soup. what a life -.-
To Lu Bu: Not to worry, you will live to see a healthier heart.
@@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:
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.
Keepin’ a straight face while Chef John is cooking - mission impossible...
What timing! I made beurre blanc tonight with almost the same dish as you showed. The only differences were I used kingklip and added sweet potato mash. I love the sweetness of the mash with the creaminess of the sauce!
Thanks for the tip on how to make it ahead of time!
“Otherwise I’d have had to clean the other side of the stove.” The guy kills me!
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.
Your spelling is impeccable.
Will you also teach us how to be the Kyle Gass of our Sea Bass?
the kylo Ren of cheese souffle.
Thank you for 5this informative piece. I enjoy your professionalism and delivery
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 👏🏾💯👍🏾
Great recipe, my favorite version is using lemon and adding tarragon and a little black pepper for any whitefish dish
By way of adding cream the emulsion is sturdier. Beurre blanc is notorious for breaking. This version is referred to as Beurre Nantais.
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 .
Love how chill you are. Thanks for the great vibes, and even *greater* recipes!
why did I just find out about your channel, wyyyy?? you're hilarious
Chef, I was wishing for a sauce recipe. And you made it real, thank you for impressing me.
You are the Don Juan, of your beurre blanc :-)
Ole Jensen YOU ARE THE CHEF JOHN. IF YOUR BEURRE BLANC
I still use this recipe 2 years later. Thank you❤
As a Frenchie, I never realized how strange beurre blanc could sound haha
Thank you for this presiocity!
It's "bor" ( pronouncing the "o" as in "oil") blanc (the "a" as "anchovies").
I'll learn the rouge now!
Thank you!
In Finland it is called voi-valkoviinikastike. Try say that.
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.
I jus love the commentary ... you can stir it but it will do nothing lol
"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.
Yes I am getting very dizzy because of the close up stirring, thanks for asking
To keep it warm, temper a Yeti cup with hot water. Lid and keep the sauce in that. Buys you 30 minutes or so.
Awesome tip thanks!
who else LOVES the inflections in his voice when he talks?
Musashi it actually irritates me. Lol
@@laderekmcgill6158 you opinion is valid.
@@laderekmcgill6158 they are so oddly timed, right!?!
Thanks I made this for the first time just morning and it was amazing, my wife loved it
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!
+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!
+bigdaddybry your dad had excellent taste!!
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.
+Stephanie Moran He really did!
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!
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.
Did you smudge your camera at 4:44 or are you trying to blur that fish from me?
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
+iKampfer He was trying to buerre it from you . . .
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!!
Chef your Beurre Blanc looks Delightful.... Awesome! :)
Thanks for showing us the nappe on the back of the spoon chef! Great consistency
will it work if i drop some finely chopped garlic for a garlicbutter sauce?
+jimajim Of course not!!
(yes, you can)
+jimajim I wish people like you would stop asking questions like that...
+jimajim JUST DO IT! MAKE YOUR DREAMS COME TRUE. JUST, DO IT!
+Twilight Princess How are the rest of your ruling days, Midna?
Wow, what a beautiful plate of fish and sauce, amazing
your jokes are so hilarious
I'm so glad you did this recipe. I love beurre blanc.
What would happen if you just dropped in all the butter at once instead of bit by bit? :D Just curious...
+Karti Loco The mixture would cool down too much, and you'd be F'ed.
Chef John himself actually replied to me... today is a good day! :D
Love your channel, have a nice weekend :-)
Greetings from Germany!!!
+Karti Loco Try not to invade Poland!
+Juza Aikanen But poland cannot into space! (Countryball reference, bad language is intentional)
+Spookey 1456 Germany can anchluss Poland.
Can’t wait to try it! Everything is better with butter.
"Because I can't keep a straight face saying Beurre Blanc" I scoffed at that point
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.
slap it again
FOR relgious purposes is there anything that can be substituted for the wine? the vinegar is ok though.
Maybe some apple cider? Idk if they sell the nonalcoholic version where you are but it would probably give a similar taste and acidity 👌
no but he's putting wine AND vinegar. so i can't have double vinegar.
+Shakaama just plain apple cider, not Apple cider vinegar
oh really?
i think you should be fine with adding a little alcohol as you will be cooking it out during the reduction process
Thank u 🙏 I like ur recipes I can follow and come out good taste 😊
Hey chef john can i replace the butter with Margarine?
+George A. No
+Food Wishes
Straight forward. I like your answers, chef John.
why the hell would you it tastes terrible use some high quality deep yellow butter
i reccomend kerrigold
Anthony Ingram because Margarine is better than butter.
You right that looks GORGEOUS
"Complex, elegant, and sophisticated".....oh wait, you weren't talking about me?
KamanGround you wish
well he would be talking about you if you were European :D hehe
Made this for the first time tonight with some seared mahi mahi. Added some garlic with the shallots too. Tasted amazing but too thin. Think I didn't reduce enough. Will do again for sure
This sauce is one of the reasons I hate an electric range. Mine boils stuff at the absolute lowest setting!
Appreciate this recipe Chef John. I was getting tired of having my Fish with a Hollandaise sauce that I like to make from scratch; then garnish with thinly chopped green onions. It was time to upgrade my sauce game.
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
BoloYung you gonna substitute the sea bass with a pipe?
That butter sauce with that fish looked so......soooo.......delicious.....I must have that.
Are we getting this here sea bass recipe hmmmm?
That seabass looks insanely tender and delicious.... I want some 😋😋😋
"And yes, I am probably pouring on too much"... There is no such thing as too much sauce :D
I love your videos! I’m going to pan sear some halibut and make this to go over it, thank you for showing it!
WOAH WOAH WOAH. No joke about the dirty camera?!?!
I thought I was the only one who noticed!
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.
add some egg yolk and you got a sauce hollandaise
Julia child memories kicking in.
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...
You dont know how much I love you
HAHHAHAHAHAHAAHHAA
when he's talking about how to pronounce it HAHAHHAHAHAHAHAHAHHAHAHAHAHAH sooo funny
I tried this with a seafood ravioli. Magnificent.
Chef, ever do bibimbap? that would be a fun 'exotic' one 😊
My favorite channel in the world
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?
I know...right, I cant watch him anymore....does he speak like this to people in person???
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.
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!!!
Btw for holding, fill a thermos with warm/hot tap water. Let it warm up the inside for a minute. Pour and shake out all water. Fill it with sauce. Holds for hours.