Yes I’m here today and am floored at how much your channel has grown. I must say that I started watching you in the mid 2000’s so I was introduced to your channel with your signature sound and grew to love it because of the upbeat and cheeky tone. Bravo to over 14 years!!! @Food Wishes my a house hold stable💯👏🏾👏🏾👏🏾
I tried this sauce, and it's absolutely delicious. I poured it over pan seared halibut and served it with couscous and tri-color tomatoes, chopped fresh basil and olive oil-lemon vinaigrette.
I am so impressed with how you have progressed about being a TH-cam chef. I am certain that you have progressed about how you have improved as a chef outside of TH-cam. Your TH-cam presence is so professional! I turned to you every time I want to cook something. Thank you.
This video looks like it was shot on a Motorola Razor flip phone, but regardless, it’s an AWESOME RECIPE! Thanks for sharing! Years later & this recipe is still 100% valid ✌🏾
Remember when Chef John talked like a normal person? Pepperidge Farm remembers. LOL Love you, Chef John! You are the Jimmy Dean of Internet Cuisine. :)
This is the perfect sauce for a cold 'Capellini Pasta salad', I add a little lemon zest to kick it up. Angel hair Birds nest style pasta that is the perfect cold pasta salad. A little torn spinach, tomato concassée, drizzle a little EVO, Parmesan if you like. Seriously this is the best summer salad ever!!! Chef John, I would love to see your take on this salad. Thanks, Lee from Palm Springs, CA
I’ve had the Parmesan crusted tilapia with capers at Maggiano’s Little Italy 🇮🇹 restaurant that had this exact same sauce and it tasted incredible! It was served over a bed of spinach as well. I highly recommend it!
Love this, made it a few times and is great, super charged so only need a little on the fish. I love adding more options for my sauces than ones made from Gravox ;)
Wow...oldie but a goodie... John you have come a long way with video production! The humorous cuts make my wife laugh, she thinks your stupid. (Which actually is a complement in my house). Cheers
I had a Hispanic girlfriend once that would always say that something I said or did or even I myself was "dumb" or "stupid." She explained to me that was her love language, and she always smiled when she said it, but I never got used to it.
This is my first line of defense for delicious dining. I just made this tonight and followed the recipe. It was extremely lemony.. i don't know why this was, but i won't use so much next time.
Very good recipe. I found about it eating at a very fine restaurant. Now I use it for smoked salmon with potato noisettes, as an entree. No chives or parsley. I am going to try it with chicken.
I don't usually make something I haven't eaten before. I have a huge jar of capers, need to find a use for. I made this and thought it was very lemony,and the capers were also sour. don't know what Did wrong, but I won't be making it again. But maybe it was exactly as it was suppose to be, tart, and sour. A white dill sauce would've been better, I put it on a breaded chicken breast filet.
I've made this a couple times and, full disclosure, I'm a lousy cook and didn't follow the recipe exactly. But with that out of the way, I felt that both times there was too much lemon in my version. Still good, but I'll reduce the lemon juice and try again.
i watched the modern version of this video and i dont think it mentions turning off the heat at least not as clearly as this one. i messed up my sauce last night because kept heat on
is this supposed to be REALLY lemony? i reduced the 1/3 and that was pretty sour. On another try i reduced it even slithly further, still sour. On my last try, i did the 1/3 reduction but i added more capers and a little bit of the bryne, it helped but still to sour for fish.
Love how I can still hear that voice shine through the low quality oil. That tenor, pacing, and word choice has become the defacto "recipe video" voice for me
Check out the recipe: www.allrecipes.com/Recipe/237929/Lemon-Caper-Butter-Sauce/
Watching in 2020
Yes I’m here today and am floored at how much your channel has grown. I must say that I started watching you in the mid 2000’s so I was introduced to your channel with your signature sound and grew to love it because of the upbeat and cheeky tone. Bravo to over 14 years!!! @Food Wishes my a house hold stable💯👏🏾👏🏾👏🏾
I tried this sauce, and it's absolutely delicious. I poured it over pan seared halibut and served it with couscous and tri-color tomatoes, chopped fresh basil and olive oil-lemon vinaigrette.
do you dust your fillets with flour when searing or just as is?
I am so impressed with how you have progressed about being a TH-cam chef. I am certain that you have progressed about how you have improved as a chef outside of TH-cam.
Your TH-cam presence is so professional! I turned to you every time I want to cook something. Thank you.
Old school Chef John is still THE BOMB!
Chef John this is just rich.
Here I was, wishing i could find a decent recipe for a lemon butter sauce and all the sudden this 8 year old gem pops up.
EXACT same situation here :D
Me too!
Thanks for explaining the science behind the sauce...looks yummy.
It's always fun when I come accross your old recipes - great style evolution!
Anytime I need help with a recipe, you always seem to have it. Plus I learn a thing or 2. Thanks Chef John.
Ha! Was searching for a lemon butter sauce and found this VINTAGE Chef John recipe :)
This video looks like it was shot on a Motorola Razor flip phone, but regardless, it’s an AWESOME RECIPE! Thanks for sharing! Years later & this recipe is still 100% valid ✌🏾
Remember when Chef John talked like a normal person? Pepperidge Farm remembers.
LOL Love you, Chef John! You are the Jimmy Dean of Internet Cuisine. :)
Chef John, just wanted to say thank you. I’ve recently became pescatarian and needed a low sugar pan sauce for seafood.
I feel Chef John is Polish. He is so kind, warm and generous at heart♡
This is the perfect sauce for a cold 'Capellini Pasta salad', I add a little lemon zest to kick it up. Angel hair Birds nest style pasta that is the perfect cold pasta salad. A little torn spinach, tomato concassée, drizzle a little EVO, Parmesan if you like. Seriously this is the best summer salad ever!!! Chef John, I would love to see your take on this salad. Thanks, Lee from Palm Springs, CA
So impressed,how,far these videos have,come,always great
Amazing as always, Chef John! 😊
I always forget how long TH-cam has been around.
very simple, precise explanations. great video
Wow! 16 years? Super early Food Wishes! I love it. Like looking through the Hubble at the birth of the universe!
Video quality is 1/10 by today's standard, but the quality of the content is still 10/10.
Um, well, the video was made 15 years ago.
@@dch.projectsum ya
Best explanation I've seen yet!
wow you came along way on your production... good job
I’ve had the Parmesan crusted tilapia with capers at Maggiano’s Little Italy 🇮🇹 restaurant that had this exact same sauce and it tasted incredible! It was served over a bed of spinach as well. I highly recommend it!
I'm a chef and you my go-to for train and it's so cool to see how far you have come congrats, my friend!
Wow chef John's old videos are still great! I love your voice!
Love this, made it a few times and is great, super charged so only need a little on the fish. I love adding more options for my sauces than ones made from Gravox ;)
Tried that tonight on our fish.. was great!!! Kids loved it... THanks and g'day from australia!!!!
Didn’t realize Food Wishes was this OG.
There’s a reason all food-tubers worship chef John
Wow...oldie but a goodie... John you have come a long way with video production! The humorous cuts make my wife laugh, she thinks your stupid. (Which actually is a complement in my house). Cheers
I had a Hispanic girlfriend once that would always say that something I said or did or even I myself was "dumb" or "stupid." She explained to me that was her love language, and she always smiled when she said it, but I never got used to it.
This is my first line of defense for delicious dining. I just made this tonight and followed the recipe. It was extremely lemony.. i don't know why this was, but i won't use so much next time.
Don't know why, but I was in a trance listening and watching this... maybe I'm just hungry.
Hi I'm lost on TH-cam but Chef John's Voice makes me feel safe
A delight, even 14 years later!
Could we get a remake of some of these old videos? It could even be a mash up, but I would find it super helpful.
Woah… it’s Chef John! 17y years ago? Hehe, I was just here for a quick sauce recipe :). 🎉
omgoodness ..its petrale sole dore MY VERY FAVORITE FISH DISH
Gonna try this for dinner 2mora with salmon & tagliatelle!... Any other suggestions?
And you are the Boss of your sauce!!!
14 years 😲😲😲 you are a legend man ,,,
Wow you have come a long way!!!!!
can i add cream fresh to thicken the sauce?
Wow 2007 this is what video used to look like? We came a LOOOOONG way.
YUM! I'm going to make this....thanks!
can it be use for ravioli sauce?
2024 great video!
2020 still buttering it up.
14years ago wow!
Very good recipe. I found about it eating at a very fine restaurant.
Now I use it for smoked salmon with potato noisettes, as an entree. No chives or parsley.
I am going to try it with chicken.
So two parts of butter or do you cut a slab off the original butter?
I know that I'm going to love the sauce, but the rest of my family might not. How long would you say I can keep it in the fridge?
man chef john has been doing this for a long time.
Liked this recipe only thing i would add would be a pinch of lemon zest since I like the lemony flavor
I've no idea what lemon caper butter sauce is but am about to find out once my food is done
I’m making some chicken thighs breaded on panko. My wife loves this sauce :)
I don't usually make something I haven't eaten before. I have a huge jar of capers, need to find a use for. I made this and thought it was very lemony,and the capers were also sour. don't know what Did wrong, but I won't be making it again. But maybe it was exactly as it was suppose to be, tart, and sour. A white dill sauce would've been better, I put it on a breaded chicken breast filet.
No
I've made this a couple times and, full disclosure, I'm a lousy cook and didn't follow the recipe exactly. But with that out of the way, I felt that both times there was too much lemon in my version. Still good, but I'll reduce the lemon juice and try again.
You've come a long way chef
Tis rare to find a chef Jon video without any cayenne!
i watched the modern version of this video and i dont think it mentions turning off the heat at least not as clearly as this one. i messed up my sauce last night because kept heat on
Good to know you can make a buerre blanc without white wine. I bet he didn't feel like going to the store for the wine before he created this.
Ah, the classics.
What do you make first.. the fish or the sauce??
My answer.. fish.. and put in oven on lowest temp to stay warm. Nummy!
wow! thanks for the tip!!! :-)
what is the chopped herb you add on top of the butter? i don't understand what you call it
parsley. Jesus!
Yes to the savory!!! Not enough of that delicious herb used here in youtube land :)
Thank you
Just keep the temp down and it wont split. No need to turn it off.
what a gem
Classic 👍
I intend using this recipe, but will only use one lemon and add the jest, I'll see how it goes.
is this supposed to be REALLY lemony? i reduced the 1/3 and that was pretty sour. On another try i reduced it even slithly further, still sour. On my last try, i did the 1/3 reduction but i added more capers and a little bit of the bryne, it helped but still to sour for fish.
You're doing something wrong
MORE BUTTER!
what is a caper
Holy Old School Foodwishes!
Solid
16 years ago! I’m sure you’ve redone this recipe.
Outta sight!
Love how I can still hear that voice shine through the low quality oil.
That tenor, pacing, and word choice has become the defacto "recipe video" voice for me
Oh Okay!
Lol “alright enjoy”
Almost disregard for the soon to be signature sign off.
Hello there!
Would it be possible to reboot this video? Maybe?
Chop up some green olives and get the same effect!
Omg 14 years ago
A quarter-inch of anchovy paste.
Chef John you need to redo this video a la your current, infinitely better quality videos. You are the Karlie Kloss of your butter sauce!
No one said this was a buerre blanc sauce...
14 yrs ago !!!
He talks like a normal human
2021 is somebody here?
Hello selam bana ozelden yaz bende 10 ton var
Add cornstarch
@gaelicscots no I stole them
🙏😎😋🥇
you left out the wine! shame, shame, shame, shame! lol
2020!
i learnt this in school and i didnt noe ppl all over the world noes bout this recipe =)
What happened to the sing song tone to your voice?
Here in 2420
What happened to his speech pattern? It’s so normal here.