French Cooking Recipes: How to Make Beurre Blanc at Rouxbe.com

[ChikiDCristo]

Very nice. But im curious... Can u use dry white cooking wine?

[rouxbe]

@ChikiDCristo No problem at all. The general rule is to always cook with a wine you'd like to drink. If it doesn't taste good in a glass why would it taste good in your sauce?

[EmilioCasavegas]

Made this last night to go with my poached salmon and ling cod. Ces't bonne.

[rouxbe]

@EmilioCasavegas Glad you enjoyed it. We teach Hollandaise on the site also which would also go great with salmon or Ling Cod.

[EmilioCasavegas]

@rouxbe Oh, I didn't learn it from this video, I learned it in culinary school. I was watching this to see if there are variations to the traditional method. But thanks for a great video none the less.

[helloseahorseandme]

omg so much butter ....ahhh

[rouxbe]

@helloseahorseandme It's a butter sauce so it goes without saying. You'd serve only a tablespoon or so per person.

[Terry3439]

Then we add the white wine and shal-LOTS.

[fashionsuicide21]

What would you have this sauce with?

[rouxbe]

@fashionsuicide21 Anything that tastes better with butter.....so pretty much everything in my world. Classically it's paired with vegetables or fish. We have a bunch of different variations of the sauce for different applications on Rouxbe.com, enjoy.

[maciballz]

I'm 16 years old and I am taking a culinary course in school because I want to become a chef and this video helped me get my sauce to the right texture and look for a competition that I was in. I'm proud to say I got 5th out of 20. Not bad for the youngest person there :) thanks Rouxbe!

[rouxbe]

@maciballz Well done on the competition! We have all the five mother sauces on Rouxbe.com and I hope you get a chance to check them out sometime.

[imsotired247]

i love her voice and the quality of the video!

[rouxbe]

@imsotired247 Glad you enjoyed it. Instructional cooking technique i is what Rouxbe is all about.

[arthriticMamm0]

..stirring with a FINGER .. )  :

[InnuendoXP]

@arthriticMamm0

Clean hands are just as clean as clean tools. All chefs use their hands as much as possible (they're faster and have better control). They just wash their hands a few hundred times through the day. Also, you have 8 fingers and 2 thumbs, that means you get 10 tastes before you wash your hands and you're not looking around for or constantly rinsing a spoon

[rouxbe]

@arthriticMamm0 This was also a demo to show you the temperature of the sauce which is crucial to having success with Beurre Blanc. To hot you'll split it.

[kenfo0]

you need to explain how much of each ingredient to start with to get an end result. Other than that, great explanation of consistency and how to deal with flat or over acidic sauce. why didn't you strain it? I personally would not when cooking at home, as I don't mind the bits, but it is typically called for, isn't it?

[rouxbe]

@kenfo0 This is one short video as part of a much more detailed lesson on Rouxbe. You can see complete text recipe variations of Beurre Blanc on the site.

[kenfo0]

@rouxbe *sigh*. your vid is "how to make BB". If you are not showing exactly how to do it in the vid, then there is little point to the vid...I could have simply googled and found a text recipe.

[rootking]

I wanna thanks you for the video and the sauce, I just made it and enjoyed alot.

ES Brazil

[rouxbe]

@rootking Glad to help.

[im10pplok]

!!!YUCK!!!

[rouxbe]

Good luck with it, 

[TheDave000]

Great video, I had this at a restaurant recently and wanted to recreate it, seen a few videos but this is by far the best. I am off to make some now to go with some halibut!

[rouxbe]

You can see all the text recipes on the site. rouxbe.com

[mandukala]

Great lesson.

[nadzyhum]

emulsion sauce! awesome! (emulsifier + H2O) + fat = emulsion! cooking with science~ :p

[ynnad402]

BRAVO, subscribed!

[carpii]

Really good vid.

I especially like that you have shown what the sauce looks like when it splits, and other mistakes, and also you've explained in detail the effects of reducing with cream

Good stuff :)

[chlng755]

Very good video. Thank you very much. Well done!

[flalasap]

really good video

[erdnallewen]

Finally a True Beurre Blanc.

[cliffcox66]

VERY good video. Thank you.

[ChaosButterfly8]

I like the heavy cream trick.

[Phaffj]

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[Phaffj]

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[dierjran]

Great job on this vid!

[bruno2260]

I like how you show the mistakes.

[takadi]

By the way, if I want to make this a sort of shellfish sauce, should I add demi glace or stock with the wine at the beginning?

[takadi]

haha I've made every single mistake done on here. The only one they missed was adding way too much vinegar

[looneyirish]

about time a good vid was uploaded, proper order of the cheffing world, although that butter wil go straight too my bum, being from ireland we got the best of food, ie butter and fish, mmmmmmmm salmon

[magalystamales]

what if it breaks? what happens next! how do you fix that huh!?

[Arkanix]

@magalystamales I know many a chef who will tell you to splash a few drops of cream in order to bring it back. Like they did in the second part. but a few drop will fix it

[jstb0b]

impressive how to video. i especially like that the results of common mistakes are shown.  5 stars for sure

[Drummerboy7stix]

agreed; very well said bob

[antonc81]

Hard to find videos of this quality on cooking basics!

[XTCxxLSDxxPCP]

@antonc81 Join the online cooking school at rouxbe.com im signed up and its great shows u how to cook anything from stocks to buerre blanc

[chr214]

add black peppercorns and a bay leaf for more flavor, using the on the heat off the heat will make this easier, going over 130 degrees will "break" the sauce, in which the membranes around the fat molecules are broken and you end up with an oily mess.

[veritastm]

This is an excellent instructional video. The examples of what to do and what not to do are extremely helpful.