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Butter

Sauce

Beurre Blanc

French

sauces

wine

chef

john

foodwishes

side

seafood

fish

light

00:00:00

[Music]

00:00:01

hello this is Chef John from

00:00:02

foodwishes.com with bur Blanc that's

00:00:06

right I don't even speak French and even

00:00:08

I know that means white butter but do

00:00:10

not let that sort of generic name fool

00:00:12

you this classic French butter sauce is

00:00:14

complex elegant and sophisticated

00:00:17

whatever that means it's also incredibly

00:00:20

versatile and very very easy to make as

00:00:22

you're about to see so let's go ahead

00:00:24

and get started with our misl I know so

00:00:27

much French but all Mis plas means is

00:00:29

simply getting together all your

00:00:30

ingredients before you start a recipe

00:00:32

and since this sauce comes together so

00:00:33

quickly that's definitely something

00:00:34

we're going to want to do so for this

00:00:37

sauce we're going to need some white

00:00:38

wine and if you're keeping scored home

00:00:40

I'll be using a song Blan for this we're

00:00:42

also going to need some white wine

00:00:43

vinegar or if you want some lemon juice

00:00:46

it's going to work exactly the same so

00:00:48

it's just a matter of taste we'll also

00:00:50

want to do a little bit of finely mined

00:00:52

shallot as well as a little splash of

00:00:54

heavy cream which is technically

00:00:56

optional here but I do like to use it

00:00:58

and I'll explain why later and then last

00:01:00

but not least we need a whole bunch of

00:01:01

high quality unsalted butter and besides

00:01:04

making sure that's cold what we want to

00:01:06

do before we start the recipe is cut

00:01:07

that into cubes because as you're about

00:01:09

to see we're going to add that little by

00:01:10

little and once that's set we can head

00:01:12

to the stove for this very simple

00:01:14

two-part procedure the first part being

00:01:17

the reduction so what we'll do is We'll

00:01:19

add everything except the butter into

00:01:21

this pan all right our shallots our

00:01:23

white wine our vinegar and our optional

00:01:27

cream cream is not included in the

00:01:29

original recipe but it does help

00:01:31

stabilize this sauce and increases your

00:01:33

chances for Success not to mention it

00:01:35

tastes good and I think the color comes

00:01:36

out better but anyway we'll add all that

00:01:38

to our pan and bring that up to a simmer

00:01:40

on medium high heat because what we need

00:01:42

to do before the butter gets anywhere

00:01:44

close to this is reduce this by about

00:01:46

75% or so so what I like to do is bring

00:01:50

it up to a simmer on medium high and

00:01:52

then back the heat down to medium and

00:01:54

basically just stand there and watch it

00:01:55

until it's ready and sure if you want

00:01:57

you could give it a stir once in a while

00:01:59

but that does nothing

00:02:00

and one of the few ways to screw up this

00:02:02

recipe is to walk away and let this

00:02:04

reduction reduce too far and burn if I

00:02:06

had a dollar for every one of these I

00:02:07

burn when I worked in the restaurants

00:02:09

I'd have like8 or $9 so it was pretty

00:02:12

common but anyway we're just going to

00:02:14

hang out watching that reduce until like

00:02:17

I said it gets down to about 25% of what

00:02:19

we started with which to my eye looks

00:02:20

like what we have right about here and

00:02:22

at that point we're going to switch our

00:02:23

heat all the way to the lowest setting

00:02:26

and we'll start whisking in our cold

00:02:27

chunks of butter but we want to start

00:02:29

slow so I'm just going to add a couple

00:02:31

pieces and we'll whisk that in or if you

00:02:34

want you could just swirl the pan it

00:02:36

really does not matter as long as the

00:02:37

butter keeps moving that's the key and

00:02:40

then once those first couple cubes have

00:02:41

melted in or almost melted in we can go

00:02:44

ahead and toss in two or three more

00:02:46

cubes and then we'll simply repeat that

00:02:48

process until all our butter has been

00:02:50

emulsified and by the way you have my

00:02:52

apologies if you're getting dizzy from

00:02:53

all this close-up stirring I probably

00:02:55

should have panned out to a wider shot

00:02:57

but then I would had to clean the other

00:02:58

side of the stove so never mind but

00:03:01

anyway as soon as all that butter has

00:03:02

been Incorporated our bur Blanc is

00:03:04

basically done and by the way you keep

00:03:07

hearing me say bur Blanc but I believe

00:03:09

in French it's correctly pronounced bur

00:03:10

Blanc which is exactly why I use the

00:03:13

Americanized bur Blanc I can't keep a

00:03:15

straight face saying burlon but anyway

00:03:17

how you say it's up to you you are the

00:03:19

patrol of your burlon and if you want

00:03:22

you can add the butter a little quicker

00:03:23

towards the end and once we've

00:03:25

Incorporated all that cold butter into

00:03:27

our sauce we can turn off the heat

00:03:28

because our bur Blanc is done and as you

00:03:31

can see here thanks to properly

00:03:32

emulsifying that butter in you should be

00:03:34

looking at a sauce that has a beautiful

00:03:36

thick luxurious texture and then above

00:03:39

and beyond admiring our viscosity we're

00:03:40

also going to want to taste this and add

00:03:42

a little bit of seasoning it's

00:03:44

definitely going to need a pinch of salt

00:03:47

I think we'll also do a little pinch of

00:03:49

cayenne and by the way do not judge this

00:03:51

by how it tastes on a spoon or on your

00:03:53

finger this is one of those sauces

00:03:55

that's only really awesome on food so

00:03:57

hold off on your final opinions and

00:03:59

assuming we're ready for service we'll

00:04:01

go ahead and transfer that into a warm

00:04:02

sauce boat and possibly finish with some

00:04:05

fresh herbs in my case a little bit of

00:04:07

chive because that's what I had around

00:04:10

and by the way if you're not going to

00:04:11

use this right away it will hold but you

00:04:13

got to keep it warm okay if it cools

00:04:15

down and you try to reheat it it's going

00:04:16

to break so if you make this a little

00:04:18

bit ahead make sure you keep it in a

00:04:19

warm spots somewhere ideally between 80

00:04:21

and

00:04:22

120° but personally I will not be

00:04:24

needing to keep this warm because I'm

00:04:26

going to go ahead and serve this over a

00:04:27

gorgeous piece of roasted seab Bass

00:04:30

and yes I am probably pouring over a

00:04:31

little too much but I couldn't help

00:04:33

myself it just looks so good and then

00:04:36

I'll finish up with a little more chive

00:04:38

and that my friends is one incredibly

00:04:40

simple and just absolutely drop dead

00:04:42

gorgeous sauce which would not matter at

00:04:45

all if this didn't also taste amazing

00:04:47

just that perfect balance between the

00:04:49

acidity and the wine and vinegar and

00:04:51

that fatty richness of the butter just a

00:04:54

fantastic sauce experience and while I

00:04:57

really think you're going to enjoy this

00:04:58

specific version of bur Blanc the

00:05:00

different ways you could adapt this are

00:05:01

as obvious as they are unlimited okay

00:05:04

different types of vinegars and citrus

00:05:05

and herbs Etc just a lot of ways to

00:05:08

really tweak this to your own tastes but

00:05:10

anyway that's it bur Blanc or bur Blan

00:05:13

if you prefer no matter how you

00:05:15

pronounce it I really do hope you give

00:05:16

this a try soon so head over to

00:05:19

foodwishes.com for all the ingredient

00:05:20

amounts and more info as usual and as

00:05:24

always

00:05:28

enjoy

Description:

Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit https://foodwishes.blogspot.com/2016/04/beurre-blanc-this-french-butter-sauce.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!

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