Making Beurre Blanc

[GoingBrushless4X4]

what plant is that on your plate ??? Maybe try and add some sun dried tomato sliced to the sauce just to break it up from the white plate

[MikeEswed]

What the F#¤% is this! The "sauce" is like water!

[askingsley69]

This goes out to all the know-it-alls out there, whose lives only have meaning, when they can pick on, berate, insult, and otherwise attempt to smear those who are presenting some really good, and easy to understand how-to videos. I guess my question to all of you purists....if you all know so damn much...where the hell are YOUR videos? Prey, then, tell us how its REALLY done, for heaven's sake, and spare us all the apparent misinformation...

or perhaps just go do it your own way, and shut up

[CH0KEABITCH]

1. this isn't even a beurre blanc, it's actually a beurre nantais (because the cream was added)

2. the amount of white pepper added was way too extreme!

3. I don't even want to talk about the texture.

[drkjk]

@CH0KEABITCH

I'm going to call pedantic BS on you. Whip heavy cream beyond whipped cream. What did you get? That's right, butter.

[kenfo0]

@drkjk you can whine all you want. BB has no cream. Your argument is no different than saying your ford pinto is really a formula one race car, because they both have 4 wheels. You should try not being so aggressive in your statements when you are wrong. Why not fact check first anyway?

[Fatcaesar]

@CH0KEABITCH

As a chef, i agree.

It's a good recipie though but those 3 points are correct. more butter = thicker sauce.

and also, why do all americans use unsalted butter? it has no taste what so ever? in europe, we always salted butter for everything, even for sweet cockies, it helps for the flavour and does not taste salty.

[animaladam5]

@Fatcaesar so that you can control the salt levels...

[Fatcaesar]

@animaladam5

That doesn't make any sence, there is no way you can oversalt things by using salted butter

[ang7090]

@CH0KEABITCH you must be insufferable.

[carpii]

what an abortion.

way to go epicurious!

[kuan12345]

The wine should be reduced au sec. Your whisking pattern is wrong. Beurre blanc does not use cream. Your sauce is too thin.

[oatcakeman]

any chef who puts cream in a buerre blanc should be shot!!!

[kebabs19]

fucking bitch voice

[Lindamiami9]

the texture is terrible it is more like a soup than a sauce.

[sfg078]

texture is way off. should be silkier and thicker. and cream?!? wtf, this is not the classic! FAKE!

[chefbarrystamper]

its not too thin originally the french served the vegtable with fish the sauce was suppose to cover fish an vegtable

[diegovr94]

this is fucking fake.

the original .beurre blanc is made without cream, you only need white wine or white wine vinegar, a little fish stock, shallot, pepper and butter. just check the last edition of the larousse gastronomique, aheavy french book

[aurayon]

It's too thin. And she used to much cream.

[mazda1024]

To much Cream... it must be thick

[edaleete]

yes..i think she's using too much cream.

[tentdwerg]

watch?v=j1nqRNoHtAs

[mace197]

lol, i thought she said the sauce is lovely to top of with our lovely poached ass

[oldeschoolcharm]

Cream is cheating. At most, a tablespoon or so. It does help prevent the butter from separating, but so does the acid in the vinegar or lemon.

Personally, I just use shallots, white wine, and butter.

Often, if I'm preparing shrimp, or other seafood, I'll boil the shrimp in white wine, remove, and steam any clams or mussels over the wine, set aside when open, and reduce the wine, use that as the basis of a beurre blanc, cooking shallots in it, take off the heat, and whisking in COLD butter.

[mitchndale]

Mushrooms ARE an awesome addition. ~

[Sunnyflx]

Cream? or No cream???

[Ygzuf]

Original Beurre Blanc has no cream.

[egyptian82]

@Ygzuf she said sea bass!! its the fish she had on the plate.

[Ygzuf]

@egyptian82 I dont care its sea bass or other fucking shits. Its not Beurre Blanc.

[nonnahsmit]

yes,the chick used way to much cream,if you use cream,maybe a tablespoon tops,i just made some and added mushrooms,it was a nice twist

[oohypnotiq84oo]

i agree with everyone else. WAY too thin for a beurre blanc. would less cream be the way to be? or let the wine reduce further? help! im making a beurre blanc for a date tonight. lol

[tony0036]

less cream an i would use more butter whole black peppercorns (since im not a big fan of white pepper) and some basil stems, strained obviously........oh lol looks like im two months late

[deathmullet444]

i guess this is a little late but if you want to use cream like she said to stabalize it you can reduce it untill it is far more thick than her's let it cool a little then mount with butter

[RampantCod]

To quote Anthony Bourdain, "There is no, I repeat, no, cream in a real beurre blanc.."

And you're right, it does look like baby puke

[Feddan75]

i agreee. WAY to thin!  looks like a baby puked on the plate.

[scott0460]

That doesn't look like a buerre blanc to me

[ELGQZ]

cream??

[edowenn]

far too thin, and agreed, NO CREAM

[peanutking242]

strictly speaking...no cream!!