I don’t know if you read your comments but if you see this can you recommend me a good cooking wine? I never cooked with wine before but I can’t keep missing out because idk what to buy! Help.
Ah, the cream is the cheat... you only do that at the end if you work a restaurant... Girl definitely worked at a restaurant, as long as you keep the temperature under 180° - 190° the key is room temperature butter and letting it reduce on its own after you add the wine... so patience is the big ingredient for buerre blanc if you're going to do this right. Once you get the basic construct together then you can decide what palette for the evening.... poultry, fish, shellfish... veggies only (😐) it's up to you.
Exec here....not sauceier. I wouldn't let you near my scallops, not with that much heat in a pan. Also, your fond is charred.....not browned. Maillard baby, not mutilated
Omg looks soooo good
Damn this is so not beurre blanc! 🤌😭😭
This sauce was CRAZY 🤤. Thank you!🙏🏼
Looks tasty
Looks delicious, yet vinegar is missing to call it a beurre blanc.
Whats up with the cream? And no vinegar?
Well, if she substitutes cream she can't really use vinegar, or it might curdle.
Love love love
Didn't mention turning burner on low flame and keeping the butter chilled to prevent breakage.
Can you please do Jean Georges' miso mustard sauce? It's fantastic for steak!
Scallops looks awesomely
French sauces are the best 😍
I don’t know if you read your comments but if you see this can you recommend me a good cooking wine? I never cooked with wine before but I can’t keep missing out because idk what to buy! Help.
Just by chardonnay. It's standard in many restaurants.
Woo! So many French cooking experts in the comment section! Sacre bleu!
That's beurre nantais
beurre blan'K. the c is silent, but it loods delicious
Ah, the cream is the cheat... you only do that at the end if you work a restaurant...
Girl definitely worked at a restaurant, as long as you keep the temperature under 180° - 190° the key is room temperature butter and letting it reduce on its own after you add the wine... so patience is the big ingredient for buerre blanc if you're going to do this right.
Once you get the basic construct together then you can decide what palette for the evening.... poultry, fish, shellfish... veggies only (😐) it's up to you.
"Former" is very telling
That's not beurre blanc
Where is the vinegar?
I made this and add some fresh squeezed orange and it was delicious!
babe what
How can you call that contraption a beurre blanc?
No cream
The French would strain the wine reduction before adding the butter. But it still looks great
Exec here....not sauceier. I wouldn't let you near my scallops, not with that much heat in a pan. Also, your fond is charred.....not browned. Maillard baby, not mutilated
Was that a really nice thing to say? Could you not have criticised without being so cruel and mean?
Not buerre blanc newbie. I'm a saucier lmao BS😊
Youre beurre blanc is not even blanc. Its brown