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
Looks tasty
This sauce was CRAZY 🤤. Thank you!🙏🏼
Scallops looks awesomely
Damn this is so not beurre blanc! 🤌😭😭
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.
What does it taste like?
French sauces are the best 😍
Can you please do Jean Georges' miso mustard sauce? It's fantastic for steak!
Didn't mention turning burner on low flame and keeping the butter chilled to prevent breakage.
Love love love
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!
This sauce looks amazing but why would you call it something it’s not
How would you make this sweet with some mango or berry….honey? Or do you not want to mess with it that way? Maybe the wine and shallots end up sweet?
beurre blan'K. the c is silent, but it loods delicious
I made this and add some fresh squeezed orange and it was delicious!
"Former" is very telling
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.
Where is the vinegar?
That's beurre nantais
babe what
The French would strain the wine reduction before adding the butter. But it still looks great
How can you call that contraption a beurre blanc?
That's not beurre blanc
No cream
Youre beurre blanc is not even blanc. Its brown
Not buerre blanc newbie. I'm a saucier lmao BS😊
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?