Making Beurre Blanc
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@CH0KEABITCH you must be insufferable.
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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
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What the F#¤% is this! The "sauce" is like water!
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That doesn't make any sence, there is no way you can oversalt things by using salted butter
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@Fatcaesar so that you can control the salt levels...
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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
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@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?
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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.
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I'm going to call pedantic BS on you. Whip heavy cream beyond whipped cream. What did you get? That's right, butter.
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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.
CH0KEABITCH 1 year ago 9
The wine should be reduced au sec. Your whisking pattern is wrong. Beurre blanc does not use cream. Your sauce is too thin.
kuan12345 1 year ago 5