I've been looking for this old recipe that I was taught years ago. Most of the people on here don't use the vinegar, which is very disappointing to me. I love the vinegar flavor in a good buerre blanc. This gets me close enough that I can figure out the rest for my old recipe. I just needed to see it again. Thanks!
Kris Sweeting - It’s actually good for your arteries. Take this from someone with two heart attacks. (3 more and I get a full metal jacket). Fat is not the enemy of your heart, just the opposite. Myocardial infarctions are a function of inflammation. The enemy is CARBS!!!
I'm one his 3rd video my mouth is watering my stomach hurts but I can't stop watching LOL LOL LOL I'm hungry as hell. yummy he knows what he's doing.😳😳👍
You cooked the salmon just how I like it Manu, but you served it skin side down. I want my eyes to enjoy that skin before my palette does. The sorrel with the beurre blanc is nice touch. I give you a 7/10 Skin up please next time chef. Thankyou😁🧑🍳
.. nice.. language is probably broken as those shallots are finely minced and not sliced.. the fish in my opinion is not to be plated skin side down unless removed..
I've been looking for this old recipe that I was taught years ago. Most of the people on here don't use the vinegar, which is very disappointing to me. I love the vinegar flavor in a good buerre blanc. This gets me close enough that I can figure out the rest for my old recipe. I just needed to see it again. Thanks!
This looks absolutely delicious. Can't wait to give it a try. Thank you for sharing such great recipes.
That looks awesome!!! I’ve been looking for a Beurre Blanc sauce recipe.
Amazing, always made mine without cream but will give this a go
I love manu. So much
Great recipe, made it today and came out perfect. My arteries are sobbing and I love it
Kris Sweeting - It’s actually good for your arteries. Take this from someone with two heart attacks. (3 more and I get a full metal jacket). Fat is not the enemy of your heart, just the opposite. Myocardial infarctions are a function of inflammation. The enemy is CARBS!!!
Manu, great Chef.
Great sauce.
I finally know how to prepare white sauce. I will make it by myself for my salmon and chicken.
This isnt white sauce... white sauce is becham
Yeah I'm making that for sure
Wow, looks great. Other uses?
ok I have to stop watching hahaha I am getting so hungry .. looks so good . I have to make this for the wife
I'm one his 3rd video my mouth is watering my stomach hurts but I can't stop watching LOL LOL LOL I'm hungry as hell. yummy he knows what he's doing.😳😳👍
He didn't add lemon juice right ? Or did I miss it
love your recipes chef.....
There's vinegar in the sauce, so the acid in it can curdle the sauce when you add the cream.
Did you use unsalted butter? When you added the butter was the flam off? Great job!!!!
always cook with unsalted butter, allows you to be in control the seasoning :)
Yes, off heat
I Like..
can white wine change to fish stock to make the beurre blanc sauce?cause muslim cannot take any alcohol
Fantastic Manu! Something I've always wanted to learn to make. Subscribed! xx :)
Oi I'm reporting u 😂😂😂😂😂
did anyone catch the spelling of the greens he cut up and placed on the salmon?
thanks
it's sorrel
You cooked the salmon just how I like it Manu, but you served it skin side down.
I want my eyes to enjoy that skin before my palette does.
The sorrel with the beurre blanc is nice touch.
I give you a 7/10
Skin up please next time chef.
Thankyou😁🧑🍳
I love you so much.... manu
Love love love love you.. 😍
YUM!
I always add a small pinch of cayenne pepper.
Why not skin side up for plating? :(
to protect the crispy skin from getting moist !!
So it doesn’t dry out the salmon too quickly
.. nice.. language is probably broken as those shallots are finely minced and not sliced.. the fish in my opinion is not to be plated skin side down unless removed..
You should plate salmon skin up.
Better presentation
Vive la Bretagne!!!
Succès au premier essai! If you whisk it, the sauce will come. Merci, Chef.
That’s real cooking and not like that tik tok Instagram shit!
You’re fine fine
Gordon Ramsay style !
Hehehehehe
Origin is From france!!
Bretagne is a region in France!
You are wrong. France is a part of la Bretagne.
@@pter7531 huh??? where did you learn geography???@#$%@@@%$ #toinktoinkkurukurupah#
Cream ruins it. Gets heavy and too rich rather than delicate.
BATA
terrible presentation