How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Unlike all the other chefs who are only about performing for show, Chef Jean-Pierre is teaching all of us how to cook. He’s introducing us to the how and the whys. This man is the best. You can tell he enjoys cooking and teaching. He’s funny and interesting. Very detailed. Thank you and big respect Chef Jean-Pierre.
I was a sous-chef at mountain lake lodge in the Erley middle 2000’s for 5 years. That’s the place where dirty dancing was filmed in 1986 . I learned a lot from my chef and still learning from you so everyone I cook for will appreciate the cuisines I prepare for them. Thank you.
That's a real place? Wow!
You know? When you got a passion. And you love what you do... and you *love* sharing your passion to curious people... its beautiful. Chef Pepin is like that also. No pretentiousness, just teaching, sharing and loving. ...beautiful Chef!
I feel so privileged being taught by Chef Jean-Pierre via TH-cam. His genius never ceases to astound me. You're very much appreciated! Thank you, sir!
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What I wouldn’t give to have a glass of wine in a kitchen with this man!
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This man has more passion for cooking and teaching than any chef I have ever seen. I learn every time I watch, and it's small simple things I've never seen any other chef talk about, and to top it off, I know I'm going to crack up laughing at some point in the video. Thank you Chef Jean-Pierre!
I’ve ordered this dish in Paris many times and never been disappointed. The waiter guy once gave me a quick resume of the process which I wrote down at the time, I’ve tried it since and my efforts are always a disaster! I shall watch Jean Pierre ver carefully and try to achieve something like his amazing results. Thank you so much chef!
One of the most useful things I’ve learned from you among many are these sauces. Really have elevated my dishes! I always thought it was hard or mysterious but you have reassured me that anyone can do it. Thank you!
It's hard when your stove burns like a volcano reducing your sauce to Ash in seconds, you're covered in sweat and the head chef is riding you. 😫
@@heresjohnny602 Is it because you are not boilling it like 'bloop bloop bloop' but 'blujfljfhfwgrqrh'?
If you are a regular Chef JP watcher, you should get this reference
@@adissiusly I'm a regular chef friend. Home stoves are nothing like restaurant grade ones.
@@heresjohnny602 Im just a teenager binge watching so you know better 😬
@@adissiusly Appears so. 😬
I’ve ALWAYS wanted to know how to make a “proper” beurre blanc. And now I’ve been taught how to by a GREAT CHEF. Thank you Chef J P.
Sauces are really what French cuisine is all about!
Thank you for sharing your passion Chef
I live in the Rocky Mountains in Southern Colorado,USA. A variety of Trout is available in the many rivers and mountain streams. I use this recipe and put in Sun Dried Tomatoes. I serve it with a rice with a variety of Spicy Peppers that grow in this region. It makes a perfect shore lunch and dinner. Thanks for the recipe!
Oooh Oooh Ohooh . . . I've been waiting for a butter sauce for sooooooo long. I wasn't even sure there was such a thing - thought it was just a dream. Thanks CJ-Pxxx
Out all chefs you know he would make a butter sauce at some point lol
Every time we watch your videos you prove to us all, that you have probably forgotten more than all of your 750,000 subscribers have ever learned about cooking. Thank You Chef Jean Pierre!!! 🍋🧈🐟
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This looks so elegant and delicious!
Thank you Chef Jean Pierre for sharing your knowledge and skills 😊
I never clicked a video post so fast....Chef Jean-Pierre doing a Beurre Blanc!!...C'est delicieux...So useful master sauce....Thanks always for the great content..😊
I love how he gives us the complete dish recipe along with the side dish and not just the main dish bc that’s always my concern!!
You are a masterclass in “Style” my friend and a highlight of my week ❤️ PLEASE keep doing what you were born to do xx
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Hi chef I hope you are doing well, i had come across your channel a few months back. I had always wanted to learn the French way of cooking but I could never afford to pay the fee, but you have come as a blessing for me, i have learnt so much from you. I will always be grateful to you. God bless you chef.
Chef Jean-Pierre, thank you! I was thinking about having some fish filet this week at dinner, and this recipe came right on time!!! It seems to be delicious (I don't remember any of your recipes not looking delicious anyway)... I'll try it. It'll be my third attempt to one of your recipes.
The first one was that shrimp with coconut curry and broccoli. It was delicious.
The second was that chicken curry. I just overcooked the vegetables, but the taste was fantastic. I'll do it again so next time I'll do it right.
Thanks and regards from Brazil!!!
It's such a refreshing & eye opening treat to watch your videos -- both the culinary basic must-knows & the restaurant worthy dishes.
The difference is in the outright honest info straight to the point, with cautionary details at which points something might get screwed up with no point of return.
For someone with that many years of experience under your belt, I absolutely adore the enthusiasm you have that's full of energy & the ever so often cheeky grin "ho-ho-ho-ho 🤣".
Thank you for your energetic, cheeky yet humble personality, Chef JP! You have my utmost respect as I continue to watch & learn, & further improving my kitchen skills. 🙏🏻❤
I feel as if I've been transported to being right there standing in front of your demonstration, watching & taking notes... (& hopefully tasting your dishes as well 😅).
I’ve never cooked fish before. I’m going to try this!
Next can you please do the buerre rouge?
We'll do it soon! 😊
@@ChefJeanPierre yay! I love these new techniques and culinary horizons.
I'm so happy that this recipe doesn't involve heavy cream or milk as I'm lactose intolerant. I love lemon juice on fish ❤️
Such a Delicious and Easy sauce to make, it took me forever to get an owner to let me put it on a new menu lol He was one of the last people I worked for before getting my private chef business going.
You can tell how much he loves this! 12:30-12:40. That's what keeps me coming back for more and more!!! Thanks for sharing your knowledge and passion with us!
I love how the chef explains everything. It makes me laugh and watch more. Thank you for this amazing recipe
I found this channel 4 days ago and I’ve already tried 4 recipes. I have always cooked but I have learned simple things that make huge differences. Tonight I had one of the best meals of my life and I made it! Because of CHEF PIERRE
"Butter's good for you" may be one of the truest statements in the history of mankind.
You’re so happy chef… it’s so refreshing..
*_You’re a wonderful cook. Who agrees with me?_* 😋
We do!!!🤣❤️
I do too 🎉🎉🎉
Excellent passionate chef for sure
Who cares?
Plenty of people care @@Feindflieger1
Chef Jean-Pierre strikes again! Beautiful!
Excellent lesson. Merci!
Chef, you are SUCH a joy to watch! God Bless.
These videos are amazing. The bright spot of my day. chef Jean Pierre seems to be so happy to teach, it would be so great to meet him. Cook a meal or two with him and enjoy his personality.
"buttah is good for you !" my favorive quote from Chef Jean-Pierre hahaha
The " beurre blanc" à la Nantaise, with shalots ! The best one ! Always a Masterclass with JP !
I know this isn't a competition who loves who more, I think we 'friends' love you more. Thank you Jean-Pierre for a great beurre blanc. Looks delicious and we all love butter for sure.
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You are adorable. Your honesty and secret tips are amazing. I have made Beurre Blanc many times. My Mom loves it with scallops. But I have never understood the room temperature butter and not going over 190. I have learned something new every time I watch. You make cooking so delightful. Thank you. chef. 💐
Excellent! Can you please make a video on Italian sausage?
Oh Jean-Pierre I love the soul you put in this videos... is like butter 🙂
Thank you... you are amazing!!!
Amazing recipe chef!
Good morning Chef! That fish looks lovely!
Can I speak for us all the joy this man brings to our hearts watching and learning from him cook! ❤
Vos vidéos me rappellent mes cours de cuisines! Les choses simples et bien exécutées sont souvent les meilleures. Merci chef!
Chef, you cannot help yourself, no matter what you do..... you are a perfectionist! Love you mucho!! Your camera man is so nice.
Where I work, we make a variation of Buerre Blanc, nice to see the authentic version, thank you Chef Jean-Pierre, it is greatly appreciated. I am learning a LOT working as prep cook
You're the best chef Numero Uno!
The always entertaining Jean-Pierre folks.
I make sauces all the time but I must say chef, you taught me how to make sauces way better! Thank you for sharing your experience and knowledge with us. You are truly a gift to all of us 😉🤩.
I just love you Chef Jean-Pierre. Pure artistry made fun with so much joy and enthusiastic delight. "The lemon is right there to keep it company". Love it. Thanks for sharing with us.
Thank you David, I am glad you enjoy my videos as much as I do!!! 😊
Thank you for mentioning the heavy cream method! I was in the F&B industry for many years and always used heavy cream in my Buerre Blancs. Watching this had me wishing for younger and healthier days. I miss the Keys and fresh Yellowtail something terrible! God bless you Chef!
I made this for some bigmouth bass I caught on a fishing trip. All I had was some Pinot Grigio and it turned out fantastic!! Best sauce I ever had for freshwater fish!! I plan to try it on crappie on my next trip. I'll bet it'll be fantastic as well 😋👌!
Thanks chef for that tip...."Use the wine you're willing to drink." It really does work!!!❤
Made this tonight using Flounder fillet. I seasoned the fish lightly with salt, cracked black pepper, and smoked paprika.
A year late, but thank you, Chef. The beurre blanc was as you say Amazing!
curious to see the beurre rouge now…
Friend's, we've all been gifted a beautiful human being who loves to cook!! Thank you chef!!!
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Chef Pierre everything you create is always so appealing! Another winner 🏆😋!
Thank you, You always bring joy
Great to see all those comments for a classic butter sauce!! Keep it going JP!
In one video you said use the back of a one inch ladle to push stuff through a strainer. I went to the restaurant supply store and bought one; I've been using it ever since. Great tip, thanks. Lovely dish as always.
I just love him. He's funny, he's a master in the art of cooking and he's sincere. I thought the cream was part of the recipe, but he did mention its a cheat. Butter all the way. ❤❤❤
I could cook pretty good, my father put a lot of time into teaching me, but my children who at 8 and 10 yrs knew what burre blanc and burre noisette was ,well, they thought they were abused because we didn't eat at Mcdonalds. I guess i just couldn't win
Yummmmy!! You are Amazing Chef Jean Pierre! I Love Your Energy and the awesome way you teach!♥️👏
When you put that spoon in your mouth, I felt flushed with envy. Looks absolutely amazing! Thank you for sharing this simple yet amazing sauce.
Thanks Chef .. Always look for your next video .. your a fantastic Chef helping so many people . Cheers.
This butter sauce really make a perfect combination with the fish, potatoes and baby broccoli very simple and healthy meal.
Delicately beautiful. Looks amazing, maestro! Getting closer and closer to 1 million!
Step by step to perfection. Kudos for a beautiful and delicious sauce.
Fabulous!!! thank you for sharing and THANK YOU for teaching.......I am going to try this one too!
I can't be the only one that was hoping you'd use that whole bowl of butter! You're the man!
Love this chefs style and humour
And I made this last night to have on pan seared asparagus. Was delicious
You make it look so easy....Miss your store and school my friend.
Me too😊
I was feeling very sad today because there is an armadillo living somewhere in my yard and he is digging up my lawn and plants. I think he has a nest under my house! Therefore, I have been working frantically to get him out to live in a new location. After working hard to Armadillo proof my yard, I went back inside and made myself a cup of tea to sit down and watch my favorite chef. You know what happened? I was sad before, but as soon as I heard your opening theme music I began to cheer up! Thank you for being a mood booster and a great chef too! Your good friend in Texas, Susan
Thank you Susan! It is comment like yours that make it all worthwhile!!! 😊
You are one of a kind!
Much love and respect 🙏 ❤️
Wonderfully detailed episode. A classic sauce like this well made gives you something to share with family and friends they can only obtain in a pricey restaurant... or now, your table.
Love this type of cooking channel. Watching a true pro. He makes it look so easy but this a hard one for a home cook like me. Emulsions are hard
You can do , remember to keep you heat low not to let the butter separate! 😊
Chef JP I've been waiting a long time for you to make a Beurre Blanc video but you totally WOW'D me when you used my favorite ( and so under-rated ) spice! I LOVE dill and use it for a bunch of things especially with chicken and fish dishes. TYSVM Chef!
Good morning Chef J-P, another amazing dish. I am sure this Beurre Blanc sauce must be amazing with the fish and vegetables. The plate looks so attractive. Thee will be no complaints when that is served here. I am sure we will have to have a bit of practice to get the sauce so perfect and for sure cook with a digital thermometer. I am sure this can be served with most fish. Thank you for sharing you enthusiasm is contagious. A privilege to sit down and enjoy a meal like this. Go well, kind regards.
Wooooow. IDID IT but with imported Norwegian Sole and it was great. In spite of my feeling i used too much butter. But 👍👍👍👍👍
Really thank you
AMAZING! One week you post a video on how to make garlic bread. The next week you to teach us how to make yellow tail snapper with a French Buerre Blanc sauce and baby broccolini - cooked to perfection. You have something for everyone here!
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I loved it Chef Jean-Pierre. Thank You
Merci chef pour toutes les recettes. J’apprécie votre savoir faire et votre passion. Vous nous apprenez des techniques bien importants. 👏🏻🙏🏻👌🏻
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I used this AMAZING sauce on halibut. Served it to three different sets of guests. A huge success every time. Thanks so very much for the recipe and guidance.
Absolutely fantastic!!!
Chef! Such a great video and what a super Beurre Blanc. Very many thanks for sharing your skill, knowledge, wisdom and humour. Your fish cookery is brilliant, and a perfect combination with this sauce. I shall try the method and recipe soon!
This is amazing. Cooked it over a year ago but i guess with this video a can improve my self :)
Hey chef. I'm just letting you know that I finally tried your bacon wrapped meatloaf recipe and even though I couldn't get all the ingredients and some I forgot, and some I had to substitute.
it was amazing!
I am never going back to how I used to do meatloaf. And next time I plan to have my mes en plas thoroughly squared away before I start.
Good for you, i am glad you liked the recipe! !!! BTW it is Mise en Place 😂
I love this sauce and your lesson today is beautiful. Love this with fish! Thank you!
I'm so glad you mentioned the cream to stabilize the sauce because i couldn't remember if the sauce would break when you tried to reheat it because inevitably one of the kids would be late or my husband would be late or something always came up
Gosh! I love butter too!
I make almost every recipe you post. I've probably made 95% of the recipes you've posted and besides "quick chicken dinner", they have all been fantastic and are a frequent repeat on my family's menu. So...I made this as well. I failed in ways you can't possibly even imagine. I ended up with a disgusting sloppy mess that went straight into the bin. This isn't your fault by any means, but it was actually so bad, that we just laughed at it. The fish was frozen, because I couldn't get any fresh, so the flour combined with the water from the 90% thawed fish and turned it into a badly prepared roux as a coating, the inside was mush and disgusting, the broccoli was still hard on the inside, and the potatoes turned into a slop after trying to fry them after cooking in water.
The sauce came out fine, but there was nothing to pair it with haha.
I never read a funny failed experience! But your was hysterical 🤣 thank you for sharing!🙏
Long live the chef!!!!!
I made this just two days ago Bree Blanca's very good I just used it the standard way with vinegar wine bent butter and shallot it was delicious.
HA! One minute I'm watching ChefPK doing the Gotcha Pork Roast and MENTIONING Beurre Blanc and the next I'm seeing this pop up in my notifications. Splendid.
Magnifique ! Plus de 35 ans que j'essaie de retrouver cette recette (j'ai essayé avec de la farine...). Dans un restaurant du lac de Constance, j'avais été émerveillé par une sauce à l'aneth, bien sûr pour, un poisson de lac, un corégone; la mer ne vient pas jusqu'en Suisse. Rien qu'à t'écouter, j'en bave sur mon clavier et, même si mon cardiologue ne sera pas d'accord, je vais essayer de réaliser TA recette. Pas habitué au beurre blanc, je tourne en rond aves mes sauces à la farine: sauce moutarde, whisky, à la neuchâteloise (avec câpres) et à l'absinthe (alcool de chez nous). Le truc intéressant que tu utilises, c'est aussi le citron que ma mère ajoutait à son lapin moutarde, vin blanc, chanterelles (livèche). Ton usage du beurre me rappelle un généreux chef de chez nous, Jacques Montandon, qui présentait ses recettes à la télé dans le années soixante. Merci !!!
Avec grand plaisir! 🙏🙏🙏😊
That truly looks amazing!! I love fish and that sauce looks fabulous!!
Oh my sakes! I wish I could taste this. What an incredible meal this looks!
That's another one to try out. Looks amazing as usual CJP. Love ya work.
CIA level cooking education rights here on TH-cam, my friends. Love Chef Jean Pierre! 🤩
What a great episode! I learned about butter and 190°. His skill using a spatula to clean out the butter sauce from his pot is impeccable! And I love how he says, "Ee-muhlll-shun"! Does anyone remember the Hogan's Heroes episode when LeBeau pretended to be a chemist? Ha ha!!
Well if at first you don't succeed. Second try, perfect. Amazing sauce. Another one of your recipes on the regular meal list here in Australia. Thanks chef!
Love ypur sense of your humour!!! So funny!!😊