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Love learning thanks so much.

Great information.

I am saying from my heart, your recipes are excellent every time. Share on khal. ++++++++++++

People in 2024 👇 Also this was very helpful

What I always do is cook with wine but never drink it, i hate the bitterness and sour flavor of wine, but cooking with it makes the flavor richer and meat dishes get more tender(same with beer) so what i do is buy the cheapest shi t wine possible not ganna drink it anyway 🤷‍♂️ kind of like a lemon: cooking with it is great but nobody gonna eat a lemon straight up

I am learning.

If its made with white wine its called Beurre Blanc...With red wine - Beurre rouge

Brie is best served on a slightly salty/bougie cracker with some quince paste or a preserve. I also like keeping it out for about half an hour to get the temperature and texture nice. I recently bought a Brazilian fruit jam that was very tart and goes really nicely with Brie. One of the most decadent cheeses you can enjoy imo. It’s also very good for canapés!

I thought it was supposed to be clarified butter

WoW! That's Perfectly Awesome! I Loved it!

I have never heard of this, but it makes total sense.

Looks great for your first remote stream in a while.

❤🎉

Pete, gorgeous presentation!!🎉 love this video! 🥰 Hi, Phil!

Sounds like a great recipe, and I love the phrase, "Just for paranoia's sake." I think most people overcook any fish. . .They must think it is pork raised in 1955. I think that one of the unrecognized keys to Asian cooking is "under doing it." A tiny bit is just right---one spoonful of sauce

Everything looks fantastic and that soy ginger dipping sauce makes my mouth water 😊😊 absolutely delicious 😋 😊 thanks for sharing 😊😊😊

That looks amazing! Love tuna

Searing Tuna is a simple skill - but most people over cook it. It only takes 1 minute and 30 seconds per side 🍸🍸🥂🥂 Thanks for watching LCTV and coming by my kitchen! Please help grow the channel by clicking like, subscribe, and notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment. 🍸

Chef I have a doubt , should I blend the Mirepoix or will it be automatically mixed up?

Wait….thats it???? How did I not know this???????

Catching the replay. Fantastic recipe; I have never had lamb, we always have used ground beef

Simple and straightforward - I like it.

You had me at wine and butter.

I always enjoy the flavor and texture of this one on vegetables. It’s definitely a comfort food sauce.

Hello! Great video, but I've got a question. I want to make a bordelaise sauce, but most recipes use demi glace rather than espagnole. So, if I use espagnole instead of demi glace for bordelaise, do I add it after the red wine has reduced down, as most recipes do with demi glace, or is there another way to do it?

Awesome sauce!

This looks really nice! I'll try this with some egg noodles as I've been craving buttered noodles for a while now and have always just thrown a couple of dollops of butter on top of the noodles. This looks like it would be quite the step up from that! Thank you!

Thanks for the remider of making this. It is so good 😊❤🥰

I love your videos, always something good

Thanks!

I don’t always have a bottle of white wine open, nor do I want to open one, so I always use Vermouth when a little white wine is called for. As I always have a small bottle open for Martini time. 😎 Phoenix water tastes awful compared to Colorado water, which I grew up on, and I don’t ever drink it unless necessary without at least being iced. Butter Sauce, as you said, should be a Mother Sauce, and I treat it as such. This episode is a great reminder to me to use it more often. Thanks!

This is fantastic 😊😊😊 I'm definitely making this the next time I have some steamed veggies that need a bit of "luscious" 😊😊 thank you for sharing 😊

Great video and easy to understand ....Thanks for sharing!❤😊

Butter sauce or Beurre Monte is a really simple sauce that you can throw together in the last minute. It can be enhanced with wine, herbs and spices. Please help grow the channel by clicking like, subscribe, and the notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment 🥂🥂🍸🍸

yum white pepper,i need to be able try "yours!"😆😁

beautiful sauce pan

Love scones I am going to try them. Thanks so much for the recipe.

this looks amazing, will have to try this out!

Looks great, so creative, Chef. Thank you have a good day.

Nice😊

Hell no lol.

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale. Best regards Ines Di Lelio

What can I use besides wine?

I never really realized that making fresh pasta was that easy.

Is sesame oil a neutral oil?

What a delicious package to open. Looks gorgeous. Have a good evening.

Fettuccine Alfredo is one of our most favorite pasta dishes. Yours looks excellent! Great to see you gents and your channel doing well!

Catching the replay Homemade is the best!

Thanks!

Great video Peter! I was wondering what to do with a giant can of pears my daughter-in-law came home with.