French Cooking Recipes: How to Make Beurre Blanc at Rouxbe.com
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12 Responses to French Cooking Recipes: How to Make Beurre Blanc at Rouxbe.com
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This is an excellent instructional video. The examples of what to do and what not to do are extremely helpful.
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.
Hard to find videos of this quality on cooking basics!
impressive how to video. i especially like that the results of common mistakes are shown. 5 stars for sure
agreed; very well said bob
what if it breaks? what happens next! how do you fix that huh!?
@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
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
haha I’ve made every single mistake done on here. The only one they missed was adding way too much vinegar
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?
I like how you show the mistakes.
Great job on this vid!