Basic Beurre Blanc recipe from the World's Premier Culinary College
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Uploaded by CIANetwork on Mar 12, 2009
The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor John DeShetler demonstrates how to prepare a classic Beurre Blanc. For more information about our cooking school, please visit www.ciachef.edu.
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I love the idea of cream as a stabilizing agent. Im a self taught home cook, and I find beurre blanc one of the harder sauces in my repertoire. Sometimes it just separates and is a disaster, and as I usually make my sauces when I need them, ie when everything else is almost done.
If I can make my chances of success a little higher, a little cream sounds good to me! And there was me thinking a beurre blanc was already one of the unhealthiest things I could cook already... Now where's that cod..
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@COJred1 You're aiming to incorporate the aromatic properties of the shallots into the wine reduction. The closer to sec you get, the more concentrated these flavors become.
1 year ago 2
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@KFED04 He's a CMC, there is different variations
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i bet this guy likes the X2 cream haha
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@COJred1 typically shallots aren't sauteed in a beurre blanc
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@totallytravis white wine or champagne
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very nice but you had too much beur blanc xd
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What kind of vinegar is this? Sherry?
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this was a good review video for me. thanks.
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he says butter funny
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Nice demonstration and apparently a good technique. BUT - he didn't make a proper "beurre blanc." He made a beurre nantais as he used cream as a stabilizing agent. A proper beurre blanc does not use cream.
Trust me, KFed knows his fatty foods!
KFED04 2 years ago 21
Speaking with 12 years experience in commercial kitchens I can say that this is a fantastic recipe. Sure it is not the traditional Beurre Blanc but adding the cream is great if you need this sauce over service time rather than just making it a la minute. I make mine a little different to this but this is a great variation and I definitely will give this a go.
pavlovich74 2 years ago 9