France’s 5-Minute Magic Butter Sauce | What’s Eating Dan?
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- Опубліковано 19 тра 2024
- Whisk butter into a little simmering water and-poof!-you’ve got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches. Dan shows you how to make France’s 5-minute magic butter sauce.
Get our recipe for Mustard Beurre Monté: cooks.io/3UuAWno
Get our recipe for Apricot Beurre Monté: cooks.io/3JyizaL
Get our recipe for Gochujang Beurre Monté: cooks.io/44hRWk6
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I am 54 years of age and a fIisherman. Why am I just learning this now. Some of my best friends are chefs, still no one has told me. Not even bloody cooking shows.
RIGHT!? What the hell? I'm never just melting butter again!
Yes I grew up surrounded by cooks and chefs, and no one told me about this magic butter sauce. I'm very disappointed in my social circle.
I'm really sorry to hear that mr flisherman. You deserved better
We call it glacage, and we start it with stock or broth instead of water.
Well im leaving to go fishing in the morning. Guess ill be bringing an extra pad of butter. My family should've known this, im a 3rd gen butter nut squash! My grandmas life motto was "if you want to make something better, put butter on it"
Ima grab some rosemary too (were bringing some steak)
I never forget Bourdain on Kitchen Confidential, explaining that what makes "restaurant food" taste so good is the obscene amount of butter that goes on each dish.
Exactly! I believe he was making a beurre blanc he had to keep whisking to prevent it from breaking up.
I bathe my ribeyes in butter on cast iron after enough time in the oven. It definetly takes it to the next level. But still 1 level lower than making a red wine sauce to go on top, with copious ammounts of butter in it.
the moment I learned about finishing pan-seared steaks with butter was the day I started cooking steak more than like twice a year 🤤
By 9 AM tomorrow the local grocery store is going to be wondering who bought all their butter… I hope they don’t read this comment. 🙄
Lol.. Dam straight
COSTCO!
I KNOW that I’ve got some fabulous unsalted Irish in my freezer…
I cant break costco, it can only break me!
I buy the Kirkland grass fed organic import butter, its still cheaper than land o lakes @ the regular store.
This will change my butter noodles for life! Incredible! Thanks Dan and all others!
That’s a great application! Abed would be proud
Yep, now go toss in some smashed garlic cloves, rosemary, and salt.
Strain before consumtion.
Add flour, milk, and cheese. Youve got mac n cheese. Buy your cheese @ costco and gruyere is within budget. I love 50/50 gruyere and extra sharp white cheddar.
Use your pasta water instead of plain for an even more velvety and stable version. Just be sure to taste before adding any more salt.
Deserves Academy Award (or something) for the Best Cooking Tip Ever on UA-cam - or anywhere else.
Thanks so much!
God bless you ATK
So entertaining and soooo goooood tooooo - thank you !!!
😂 my younger sister used to eat butter too… mom & dad kept an open stick of butter in an uncovered dish on the counter. Dad would see marks on top as if someone was running their finger across the top. He thought she was doing it & was waiting to catch her at it.
One day he saw the cat on the counter licking the butter 🤣😂.
That ended keeping uncovered butter on the counter.
Then he found out same cat was licking the bacon grease he kept in his cast iron pan that he fried his eggs in (& the repurposed frozen grape juice container full of bacon grease he kept on the stove to replenish his pan.)!!!
When my sister was in high school the same cat was knocking the screen off her bedroom window so he could go outside. He thought she was sneaking out. He only figured out it was not her when he let the cat in & 15 minutes later he wanted back in!
🤣😂 that cat almost got her in trouble so many times 🤣😂
Of course, if she wasn’t such a rebellious little twit he wouldn’t have thought it was her!
She didn’t do anything bad per se, she usually just skirted the boarders as close as she could without stepping a pinky toe over them.
.
Inventive script + clever video production + hunger-producing recipes + amusing but straightforward delivery = I will make it!
When I was in elementary school and lived in Iowa, we would fill the trunk of the car with Blue Bonnet margarine and dry ice whenever we visited relatives in Minnesota. Oleo margarine was frowned upon in dairy states like Minnesota and Wisconsin. The relatives wanted the oleo margarine. As an adult I discovered that butter tasted so much better and was not unhealthy like we had been told for years. I'm now 70 and still insist on butter, no oleo margarine for me!
In Minnesota margarine was white. It came with a small dye tablet to color it yellow after purchase. Unless I remember incorrectly. People would cross into Iowa to buy it already colored.
@@debi5292 I remember the dye tablet in the margarine package.
My mom was from Wyoming and she remembered as a kid margarine coming in a plastic bag that needed o be mixed before using so my grandma would give it to her to "play catch" outside with her friends.
We’ve been lied to about seed oils and seed oil concocted creations like margarine being “healthy” alternatives.
@@debi5292That’s how I remember it too. My Grandparents lived just a few miles north of the Iowa border. When we visited in the ‘60’s we’d make a margarine run down to Iowa.
I took our son to Randy White's BBQ when he was about 8. They had the little butter cups for the rolls. There was an opened one on the table in front of him and a beam of sunshine was hitting it directly. The butter was melted and glistening. I noticed him eyeing it a couple of times and, sure enough, he reached over, brought it to his mouth, tipped his head back and poured it down. When he finished I asked how it was. "Amazing"
haha, I love this!
You let your kid eat someone else’s butter?! Lol
Hilarious! 😂😂😂
@@UrbanHomesteadGirl No, it was our butter. He just drank it raw.
@@UrbanHomesteadGirlSo whos butter did you think it was? Lol.
When your server brings your steak, do you fear eating it, thinking its owner is coming anytime now?
I had an uncle who used to sit at the kitchen table with a cold stick of butter, dip it into the sugar bowl, munch and repeat till the whole stick was gone. You'd think he would have died of a heart attack at 43 but in fact he lived to be 90 years old, hale and hearty to the end.
Gross
wow. what a king!
Well, he didn’t have the genetics for coronary artery disease. Not everyone does.
My dad used to put sugar on cottage cheese, on mac n cheese & tomatoes. His dad put grape jelly in cottage cheese.
I used to do the sugar thing on mac n cheese & cottage cheese when I was in grade school but my taste buds rebelled (lol) at one point & I stopped.
@@Standinthegap4ever I used to make a dessert from ricotta cheese, frozen strawberries, and sugar for my son when he was young. He loved it.
How have I lived over 7 decades but never heard of this before?
At 7 decades too I heard of the sauce but never knew what exactly it was, what it was for, and how simple it is to make.
So where were you guys when the internet was born?
On Jan 1, 1983, I was but a glimmer in my fathers eye.
Have a massive library of cookbooks , watched 1000's of cooking videos
And this is the first im hearing of
Yeah, right!!
I went to culinary school and it was not taught. I only learned it at a French restaurant a couple of years later.
The thing is the name tells you the important thing about it. Mounted butter is at the heart of lots of pan sauces and other sauces that need thickening. But it doesn't get used alone very often.
IKR!!!
I was thinking the exact same thing.
I’ve heard of the classic French sauce beurre blanc, which is butter slowly melted with lemon juice or white wine, both of which have water, a fair amount of water. Same thing. You just heat until melted, don’t overheat or cook off the water, just like Dan’s idea.
This blew my mind. I’m almost 50 and have never heard of this until now. I feel like I’ve been doing life all wrong for 50 years! Thanks for the valuable education ;)
That analogy was so specific. Why do I get the feeling that Dan was talking about himself and a long-lost high school sweetheart? 😂
The analogy basically says: "Wow, look at cream, he's still so cool - but he definitely got fatter. More to love!"
I love Dan’s deadpan delivery😂😂😊
Keto people need to know this. I’m replacing sugar with fat now in my diet, and you just made adding butter so much better!
Good luck on your journey
My mom was born in 1921...me 1967. I was raised on Parkay & Country Crock until I had real butter at my besties house as a teen. Started buying my own butter. I get antsy even now when I get down to the last stick of butter😂
Country Crock! 😅 I moved to the UK from the US many many years ago and completely forgot about those distinctive tubs of Country Crock (and the talking Parkay container commercials!) ❤😂
Last stick???? I get antsy if I don't have 5 pounds in the freezer, 🤣🤣🤣🤣
@@denisegaylord382 LOL Now I'm thinking that is a good idea!
@@donnamcmanus7360 🤣🤣🤣🤣 I will slowly convert the world... Dairy farmers, rejoice! 🤣🤣🤣🤣
@@donnamcmanus7360 I cant recommend kirkland grass fed organic butter enough. Its very yellow, imported from ireland i think. Its cheaper than land o lakes, coming in closer to a grocery brand. The packaging is reflective green and black.
The only bummer is it comes in the eropean style pads that arent pre measured.
My top costco picks that make it worth 60 a year
Smoked thick cut bacon $5/lb
Kirkland canned tuna (better than any other) solid albacore
The butter mentioned
My cheese (jarlsberg, gruyere, extra sharp white chedder)
Ribeyes
Kombucha
Plus a host of other things
wish my mother was alive still. should would of loved this. we always just used melted butter for everything, this would of elevated her baked potato i bet. miss ya mama
I was a little kid in the 60s and I loved getting real butter at diners and coffee shops on those rare occasions we went - usually on our yearly vacation to Florida. I didn't eat the butter packets but I loved it on toast or rolls because Mom only bought margarine. Butter tasted so much better.
The thing I loved were the little containers of real cream or half and half for coffee - not "non-dairy creamer" which is basically white paint for your coffee. I miss those days.
Thanks for taking us back!
The only thing margarine had going for it was the price - much cheaper than butter. But my European Mom was unfamiliar with it, so used to only buy unsalted butter. Then somehow she stumbled upon a recipe for making your own croissant 🥐 dough, but made with Imperial Margarine. I think she really liked the golden colour of her little danish-croissant bundles (filled with a sweet ground walnuts in beaten egg whites with sugar and rum paste). But that was the only recipe she ever used margarine for. Those little golden filled puff pastry crescents were the highlight of every Easter & Christmas. Boy, were we spoiled! ❤
My mom told me stories of how I would hide under the kitchen table when they came home from grocery shopping and grab the butter and take it under with me. I bit off the ends of the sticks of butter and put them back individually on the table. I guess the ends tasted best! 😄
😂
Such a smart technique to go under the table!
Huh. For me it was tabasco sauce! Then crying, then more sauce, then more crying 😂.
Now i sprinkle 1.2 million scoville powder on stuff. Its hell when that gets up your nose!
I wonder how my scorpion powder would taste in the butter sauce on some chicken. HOT WINGS, coming up.
I did the same thing in restaurants. We were a margarine household. When that's your butter, real butter tastes like super butter. Like cutting carbs for a week and then biting into a honeycrisp apple and finding it to be the sweetest thing you've ever tasted. Or the first melon of the season.
I would also drink at _last_ one of those little containers of cream. Similar backstory: we were a 2% household.
I love these videos. A. because they're genuinely informative, including getting into detail about how to make the recipes i question (and THANK YOU, ATK, for giving amounts in grams) but B. because Dan is so obviously a genuine foodie and food nerd. Come on, if there was ever any doubt that story about eating butter packs has erased it for good (it was the little single-serve coffee creams for me, often the entire little dish of them until the waitress had to refill and my parents were piiiiiissed).
I've become an old lady who steals those half-and-half cups from restaurants. I always have a couple in my purse in case I'm drinking coffee somewhere that doesn't have Half-and-Half (😮)
I used to drink those too. These days, those things are ultra homogonized and filled with preservative so as to be able to go unrefridgerated.
And the base fat in coffemate or international delight is canola oil, not even milk.
When i was a kid the creams were always cold, now they sit on a shelf somewhere. I would never let my child drink that, though i would still put it in my coffee.
I also thank them for being kitchen scale friendly with the grams.
I want to try this butter sauce with bourbon, malt vinegar, worcestershire, smoked soy sauce, and maybe a touch of sugar if its got a zing to it. I bet it would be awesome on chicken or pork. I would toss a bit of habanero pepper flakes in there too to fire it up
I think salt pepper and rosemary would be great for steak and potatoes, even the broccoli!
@@brandonhoffman4712 I thought real Half and Half brand was just milk and cream and the room temp ones were UHT? No Coffee mate for me. I agree. Oil is unappealing.
@@virginiathornton well shoot. Now that i look into it. UHT (ultra pasteurized) milk is shelf stable for 6-9 months or until opened. Making those creamers much better than i previously thought!
Thanks for helping me open my mind! Enjoy your sunday.
@@brandonhoffman4712 😁it's what I do! 😁
You have just changed my life! How am I just now finding out about this! I am a shameless butter lover--yes, even slipping off little bits of plain butter to eat while I'm cooking :) Thank you for this awesome, easy beurre monté.
Hope you’ve tried real Irish or Danish Butter , sooo good to just take a nibble of 😋
I just got back from a hospital stay,. I ordered butter for my oatmeal, but they refused to supply me with even ONE package of butter. May 9th, 2024. Dan, you and all of the ATK crew are butter.
When you get a chance, add a pat of butter and a slug of Jameson’s to your oatmeal - divine!!
Glad you are out of the hospital. Now you can get all the butter you want.
Pigs, they're all pigs. You shoulda gotten your butter. I hope you're feeling butter ... I mean better.
I’m happy you recovered. Do you have cardiovascular disease or diabetes, or something unrelated?
Bastards! I’ll have to keep that in mind if I ever have a hospital stay. My hubby knows I’m true to my butter. ❤
"I've got two pieces of lobster meat here..."
Man, Dan really has the hardest job in the world, huh? 🤣
It's a tough gig!
Eating sea roach aint easy!
Until we find klendathu, i think these might be the biggest bugs to hit our dinner tables.
Edit: dont think a bug cant be a delicacy! I once saw a man deep fry a cricket, gold leaf it, and put it on a taco for more crunch! Then serve it to a panel of judges...
Dan, I love butter as much as anyone taught to cook by a combination of Julia Child and a Southern grandmother. However, when we were kids, I had two cousins that we could never take camping. One would eat whole sticks of butter and the other would drink maple syrup straight from the bottle (on way more than one occasion). True story.
😮
Maple syrup is nature’s energy drink.
Just tried this now, absolutely fantastic.
Added garlic, capers, worcestershire sauce, salt, pepper. Wife had it with eggs and burger 'patties'. Loved it!
Eggs and burger patties... Together? On the same plate?
Eggs and bacon is as far as im willing to take that.
The sauce sounds good, perhaps a bit salty with 3 kinds of salt, but perhaps not?
My mind wants to try the butter base, add bourbon, malt vinegar, worcestershire, and maybe some smoked soy sauce or smoked salt (i feel soy would add depth) if its zingy maybe cut with a dash of sugar, the bourbon will help cut the vinegar though and add tons of depth.
You could try scotch too, i just tested some lagavulin 16yr on some beans OMG! I use much of whats stated here in Campbell's bean with bacon soup. It comes out better than anything a restaurant has made for me. Its my budget night dish that is luxuriously delicious. I say budget night then grab the $100 bottle 😅 normally i use old grand dad to cook with $25/litre. I will be cooking with lagavulin again that islay flavor permiates!
That gojchujang-lime sauce sounds amazing. the world needs more gochujang, in general.
You are my favorite person a ATK; all of your segments, advice, and recipes are amazing!
I love butter
Butter loves you back
Butter wants to give you a hug… 🧈🤗
⚘ LOVE DAN'S SENSE OF HUMOR and FUN WAY OF BRINGING KNOWLEDGE.
For real, ATK and Dan deserve an award for this video. The brevity, the wit, the usefulness of the info communicated in a short, fun way... I could go on. Amazing job!
Anyone ever eat a butter sugar sandwich? I loved them as a kid
Yes! On a flour tortilla, rolled up.
Every once in a while, mum used to let us have an "open face" bread-butter-and sugar sandwiches for dessert. We only had dessert occasionally so this was absolutely gourmet! Butter and Sugar, my two favorite food groups!!!
I have a friend from India whose mother made her an after-school treat of white bread with butter and sprinkled sugar (eaten open-faced style) every day.
Cinnamon sugar on buttered toast
Yes. Still eat them. 😂😂😂
Hello Dan, I don't have any wierd stories about eating butter that my high cholesterol levels can't support, but I do have one about cats. I had always wanted a cat which my mother never would allow. I had also heard that rubbing butter on a cats paws would make them stay at your home. So imagine my delight when a poor stray cat wandered into my life. I immediately ran for the stick of butter always allowed to sit covered on the kitchen table even in the heat of California. I slathered those sweet little murder mittens to the point that the cat couldn't walk but just lay frozen on the ground (see it worked). I put the butter back on the table and tried to find the perfect name for my newly acquied cat. Sadly my mom wpuld not allow my little pur machine to stay but I did gain satisfaction watching my parents and brother picking hair from their mouths and food that night at dinner. When they said "Pass the butter please," I surely did that night.
Thank you for this series, Dan! It’s always great to tune in and be -passionate- nerdy.
Brown Butter Bites with browned milk solids stirred in rather than in layers. So good eating out of hand. Last T-day, I learned also so good on rolls and mashed potatoes.
I just had to overcome all the complex cooking instructions. So easy and only takes 6 minutes of actual attention time. I melt the butter in warm pan then come back to turn on the heat to start boiling off the water. Once dense foam starts, turn off heat, use residual heat to brown to your liking and have a pyrex measuring cup to pour it off to stop the browning. All about the heat management.
Thank you for adding metric measurements 🙏 I'm endlessly translating cups and tablespoons and elbowlengths so this is a godsend!
And we do the same when reading British cookbooks. Exhausting
@@qsezyou mean a cookbook from literally anywhere else in the world? 😂 metric is the default.
@@bellenesatan not in the USA
I went so many years trying to figure out why restaurants butter for seafood was so good. I would melt butter in a microwave or pan but it would never taste the same. I told myself that restaurants just use margarine(bad for you) and thats why it tasted good. I did this for my keto diet to dip my meats and this makes a huge difference, its nuts! Thank you so much for the video!
In the 1990's my parents took me to a buffet. Towards the end of our meal, I was looking for desserts which were adjacent to the salad bar. I saw something that looked like pudding in a large tub and I love pudding. I took a scoop or two of this stuff. Turned out I had taken two scoops of softened butter cream, but was too embarrassed to admit it and ended up eating it all with a spoon.
Smoking a pork loin this weekend & have been tearing my hair out looking for sauces. The gochujang idea is straight 🔥. 🤘
I want to make it with bourbon, malt vinegar, worcestershire, and smoked soy sauce. Maybe a dash of sugar for balance.
If i was smoking stuff, i would consider trying to smoke the liquids spread on a tray in a water bath (not bourbon though), then combine on the stove.
What does gochujang taste like? Im interested!
I bring the fire with habanero flakes, or maybe a wee dash of scorpion powder.
I was totally expecting Dan to include in his closing montage a clip of him dipping a pad of butter in the Beurre Monte and eating it. This is without a doubt, how to eat butter.
Wow, I really wish I'd done that
@@DanielJSouzaA few follow-up questions. Any way to do this without dairy (for lactose intolerance)? Will this sauce keep if I have leftovers?
Your explanation was so much clearer than my cooking school chef’s “just do this” approach. Thank you. I recommend your series to all my cooking students who really want to know stuff. Most of them just want to eat😀.
Dan is truly the man with a plan
Oh Dan I so align with you. I LOVE butter. I blame my extra roll of chub when I was younger on my Grandfather. He was a great cook and starting when I was a toddler he would put me in the high chair while he was in the kitchen, give me a dish of oyster crackers and the butter dish and let me go to town :). I loved to like a chunk of butter when I was older. And oh my gosh don't get me started on Amish butter or the fresh butter you get when you travel in France or Germany. Although I have learned to watch what I eat and lost the chub with some discipline I still will not give up my butter!
Dan, thank you so very much for your high-quality content and always tongue in cheek delivery. I love it so much. I am a baker and I’ve love to try your recipes because they are demonstrated and easy to follow. I too feel like I have been missing out on life before today and finding out about Beurre Monté. This is life-changing. Thank you for an improved quality of life.❤❤❤
The spins on beurre monte are brilliant and I don't know why I never thought about or stumbled across them. Doing that mustard one with asparagus tonight!
Alot of us Boomers were raised on Oleo and the only time we got to taste real butter was in the wrapper at a restaurant! It was a gift!
I am of that vintage, and I have always Hated the taste of margarine used as a butter substitute, the stuff is nasty. Ditto for Trex !
We are Tennessee people but lived in Canada for five years. My Dad worked for the pipeline. Oleo was a big white glob in a thick plastic bag. It had a capsule of red dye that you pressed and then the bag was kneaded to work the color into the oleo. It turned it yellow to appear to look like butter. I was a newborn when we went there and I attended Kindergarten there. Very vivid memories of Canada. Occasionally a cool breeze wafts down to Southwest Tennessee and I can smell Canada. I’m team butter all the way!
This is simple but truly inspiring! Thank you!
Love these types of videos. Technique is everything. Please keep them coming.
I grew up in a very European home, Italian and Croatian we never had anything but butter and of course olive oil. When I got married my in-laws used olio……..yuck being a newlywed with not a whole lot of money I still bought butter😌
Thank-you, Dan! Once again, your cooking “chops” enlighten and entertain. Burre Monté is now part of my repertoire!
When my daughter was a toddler, she used to climb up onto the counter to get into the cabinet where the butter dish was. I'd come back from putting baby sister to sleep to find her having eaten half a stick of butter. 😂
BRAVO! Love it - Learned something new today! Wish I heard about this sauce years ago! Thanks for sharing!
I have some limited restaurant background, but you make rising to the next step so easy, and even more important, understandable!!! Great job!!!
This video is so sincere and passionate. Full of authentic nerdery and enthusiasm that elevates it beyond your standard ATK video. A+
Thanks, Dan, for another useful video! You and Lan Lam are the best things to happen to ATK. Even as a proficient home cook, I always learn something new from both of you. Greatly appreciate what you are doing. 👍
I love learning new things. Thanks for this
Pardonez-moi, I need to go to the kitchen for some butter. A pat of butter is a great snack. Sometimes three or four pats.
As a child, no one told me about margarine. But I knew some butter was much better than others! My mother says that, where you can't leave some toddlers alone with a sugar bowl, with me it was the butter dish. She found this out when she was gone long enough for three year old me to polish off a stick. It didn't upset my stomach at all.
But after all this butter talk, I want some.
I've heard of beurre monte, but now I know how to make it. It's the butter sauce I've been searching for. Thank you!
Consistently great series
You taught us this when you made a butter braised Spring vegetables dish some years ago. That’s one of my and my husband’s favorite sides. Hubby basically eats vegetables because he knows he should, except for that recipe. I made it last week and a few nights later he thought to make it himself. It was terrible and he couldn’t understand what he did wrong. He asked me how I made it and I told him and he told me all he did was microwave the vegetables with butter and water. 🤣 That night he learned it’s not just ingredients that make a recipe.
I’ll try this emulsion for other things. Thank you!
Thank you for advocating this wonderful sauce/technique. It is nearly unknown by American home cooks, but so simple and so much tastier than plain old melted butter. I first discovered it a decade ago from a brief reference by Jacques Pepin. Then I found that Thomas Keller published Butter Poached Lobster in 2002 using beurre monte starting with a pound of butter. Water to butter ratios vary from cook to cook.
Thank you, Dan. I wish you would do more videos on the butter sauces or Mother sauces.
This is one of the best things I learned all year ! No joke regardless of category of things I learned from UA-cam , this is going to stick with me for the rest of my life ! Thank you !
So glad to hear that!
Give us more Dan!!!! This is one of the best atk videos ive seen in a long time.
I love this series 😊
Hi Dan! You are awesome!, love from Canada 🇨🇦
I started making this to dip my Tartine sourdough in when I lived in LA
I already love butter, now I'm going to love it even more!
Love this guy. Always helpful.
Oh my word....best video ever...will make this right away.....kind of also reminds me of the beginning of choux pastry. Love this, Dan. Knocked it out of the park!
you were not kidding when you said it might change my life. how in gods name, as a butter lover, have i never heard of this before??? it looks SO GOOD! i can't wait to try it.
Thank you! This is definitely going on my list to make.
Thank you both, this is brilliant.
0:55 you just said it perfectly. Butter is so many things. Like water. Or salt.
Another winner! Thanks Dan & Lan! Since most foods I eat are merely vehicles for butter, this is life altering. I was raised in a house where it was considered normal to put butter on a brownie. Cannot wait to pour that over some popcorn!
Thank you!!! This is invaluable!
Thank you, Thank you...Thank you! This is a game changer!!!
I love this series but this episode really excites me. Im a boomer and love butter...this opens up a whole new world! Baked oysters next! ❤
Thank you so much for this video! I’m going to definitely try this! I never knew.
The amount of useful life-changing tips that can be summarized in 60 seconds or less is astronomical
Dang I've needed this whole life. Thank you
I used this tonight when I ran out of time to use my normal garlic bread technique for Mother’s Day dinner. It was a huge hit and absolutely clutch. Thanks, Dan!
a new addition to my skill set. Thanks Dan
Omg! Grams! Thank you!!! ❤
How is it that I've never heard of this before?? Thank you Dan!
Gram! Measurements! 🤩🤩🤩
Thank you for teaching me something new. Whipped it up immediately. Game changer!
I’m going to go make this for my popcorn right now. Thank you!🤗
This might be the BEST cooking thing I’ve seen in a long time.
Dan is so good. So enjoyable to watch ⭐️😊🌺☮️❤️
I can't wait to try them all! Thanks!
Life changing! Love you Dan even more because I'm a butter fanatic! Just one question: how long can this last in the fridge after making it? Thank you so much!
I love half melted butter on pancakes, muffins, and biscuits. I've been trying to find a way to make buttered noodles that actually have a butter sauce on them. Thanks Dan and team for very much appreciated video!🧈
Holy crap, this absolutely unlocked a world of potential new things to try. I've been consuming food media since I was like 10, this is one of the best technique videos ever.
I'm hooked and will definitely be using this method for sauces and sauteing...Thank you
This is the best video Dan has ever made!
Low bar :p lol
@@AdamBechtol not the recipe alone. The science, analogies, explanation and humor. And then variations. You think what you want. I just disagree.
I'm glad I found this video. I like to make garlic, butter, and olive oil sauce for pasta. Making the Monte sauce should make my sauce even better.
i just used this as a sauce on pasta with broccoli and leftover salmon and it was awesome! thanks!