How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
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- čas přidán 14. 08. 2022
- Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK: chefjeanpierre.com/recipes/sa...
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It’s so crazy this content is free. Every video I watch there are multiple moments where I say “Wow, I didn’t know that.” Chef JP gives us a MasterClass every single week.
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Agreed, every episode is valuable knowledge taught by a French Master Chef 🇫🇷
That’s the best thing! This video I learned to skin my broccoli lol
Absolutely.
Too much butter!Thanks.It is cholesterol.
*_You’re a wonderful cook. Who agrees with me?_* 😋
We do!!!🤣❤️
I do too 🎉🎉🎉
Excellent passionate chef for sure
Who cares?
Plenty of people care @@Feindflieger1
At your feet, Monsieur. You are the only chef in the internet who really show how we work in a restaurant. No fancy stuff that just fills the camera, This is the real thing that most chefs work with in our day by day. Son I can only say: Oui chef
Thank you 🙏🙏🙏
@@ChefJeanPierreMerci, Chef !
@@ChefJeanPierre can you make some mutton snapper matecumbe
I love how Chef sticks his thumb right in the eye of all the critics every time he says "measure carefully, my friends" and then proceeds to free pour wine or other ingredients ... and then reminds us all "it's only cooking, my friends." Mercí, Chef! Never change!
Also one of my favorite parts of his presentation! After all these times I still laugh every time he says it!
And he's right. Measurement is an art that comes with cooking experience. Not with cups, ladles, or spoons. When cooking you're always using natural ingredients. Everything might change from one season to the next. Nothing stays the ways it was. You have to taste your ingredients and imagine how much you will need. Cups, ladles, and spoons will not do. But remember to taste constantly while you're at it.
@@torstenneuer1560 Very true, people forget to taste along the way, or add in too much to begin with, forgetting you can always add but not remove... That is a reason why people shouldn't use recipes, they don't teach you much, only experience and check what you feel is missing, then add it, it can't go completely wrong, unless you're hopeless in the kitchen!!! Also, cups have difference sizes depending on if it's American or European, all stoves, pots, pans, it's all different, even the elevation you live on changes boiling points, so following a recipe 100%, is only making a joke on the user, as the results will NOT be the same!!!
Unlike all the other chefs who are only about performing for show, Chef Jean-Pierre is teaching all of us how to cook. He’s introducing us to the how and the whys. This man is the best. You can tell he enjoys cooking and teaching. He’s funny and interesting. Very detailed. Thank you and big respect Chef Jean-Pierre.
Stay safe out there for us chef JP. All us viewers love you dearly!
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Look at the Chef's eyes light up when he tasted the sauce! Priceless!
Nothing beats experience. I love to see someone who knows what the hell they are doing.
Hat's off to you chef.
What I wouldn’t give to have a glass of wine in a kitchen with this man!
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This man can do no wrong. Can you even imagine him being mad? Neither can I. 🙏👏
Thank you for the kind words! 🙏🙏🙏❤️
Actually . …
Err.,
Nope . .. 😝
My mom side was French/Canadian/Nova Scotian,, a sweet soul, so, no, definitely not ! !!
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He simply laughs at anything that would annoy him.
@@AllStarJD I bet it would be a blast working for him. Can you just imagine how much he could teach you?
@@Tomatohater64 Seriously! I’ve already learned so much from his videos.
I’ve ordered this dish in Paris many times and never been disappointed. The waiter guy once gave me a quick resume of the process which I wrote down at the time, I’ve tried it since and my efforts are always a disaster! I shall watch Jean Pierre ver carefully and try to achieve something like his amazing results. Thank you so much chef!
"...so that the roundness matches the plate.” A TRUE artist in oh, so many ways! What a beautiful sauce! Thank you so much!❤️
..and the roundness of the plate matches perfectlý to to roundness of mý bellý 😄😋 e voila
Oooh Oooh Ohooh . . . I've been waiting for a butter sauce for sooooooo long. I wasn't even sure there was such a thing - thought it was just a dream. Thanks CJ-Pxxx
Out all chefs you know he would make a butter sauce at some point lol
I feel so privileged being taught by Chef Jean-Pierre via CZcams. His genius never ceases to astound me. You're very much appreciated! Thank you, sir!
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the absolute best sauce to serve with almost all white fish. It took me maybe a year to get this sauce 100% right every time. And now chef shows me how to make it and i would never have taken that long. edit: i now do it with different alcoholic liquids - cider, vodka, champagne (or any fizzy wine). cannot lose with this sauce. brilliant work chef as always.
I made this meal with halibut. My daughter who came to dinner said, “OMG Mum, this is so delicious!!!” I replied thanks, Halibut is gold. She responded, “To be honest, it is the sauce, it is to die for!!”
Thanks Chef Jean Pierre!!! 💞
My family REALLY loves your fish recipes Chef, they are to die for, and this will not fail us at all. Your instruction has made me look like a HERO in my house Chef JP, my wife and kids are constantly bragging to their friends about how well I cook the past two years since I found you and with two recipes per week, there is ALWAYS something new...
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I was a sous-chef at mountain lake lodge in the Erley middle 2000’s for 5 years. That’s the place where dirty dancing was filmed in 1986 . I learned a lot from my chef and still learning from you so everyone I cook for will appreciate the cuisines I prepare for them. Thank you.
That's a real place? Wow!
I have been looking for a butter sauce and this chef never fails me... Of course, the butter never hurt my odds. Thanks, Jean-Pierre for the tip about the cream.
The tip about the cream is great!
Chef! you are the best. I found you a few months back and have seen almost every video. I am working through your list. Please keep doing this.
Thank you, I will😊
I have watched every video and made most of the dishes. Some of them I make very often. He is amazing and entertaining.
This will be perfect for a meal of fresh cod. The lemon will keep the butter company. I love it.
"Butter's good for you" may be one of the truest statements in the history of mankind.
I was at a liquor store yesterday and came across the section for fortified wines. The 1st thought that came to me was - yeah, we don't need to reduce them because Chef JP said so.
You know? When you got a passion. And you love what you do... and you *love* sharing your passion to curious people... its beautiful. Chef Pepin is like that also. No pretentiousness, just teaching, sharing and loving. ...beautiful Chef!
Chef, I made your beurre blanc sauce last night and it turned out well. I followed your video closely by baking the fish, with little boiled potatoes and asparagus browned in a pan. Frankly, the most difficult part was managing three things cooking at once, fish vegetables, and sauce. I want to be better at this and your videos are both inspirational and perfectly instructional. Tell Jack hi.
Chef JP: born to eat, born to cook and born to teach.
And he does all three perfectly.
As always, thanks for what you do Chef Jean-Pierre !
Thank goodness. I needed my Chef fix this morning. Normal people hahaha
This man has more passion for cooking and teaching than any chef I have ever seen. I learn every time I watch, and it's small simple things I've never seen any other chef talk about, and to top it off, I know I'm going to crack up laughing at some point in the video. Thank you Chef Jean-Pierre!
Chef, ...YOU!!!... are amazing!!!
Always look forward to “Hello there friends!”. Today is rainy, and overcast. Hello there friends, and the sun pokes through. Makes the day better.
Oh my buttery goodness! This I have to try.
You are number first Chef!
I never clicked a video post so fast....Chef Jean-Pierre doing a Beurre Blanc!!...C'est delicieux...So useful master sauce....Thanks always for the great content..😊
I just love this guy. He's so genuinely enthusiastic and hilarious
...and the lemon is right there keeping it company! LOL! 😂
anyone who is learning from chef Jean-Pierre and cooking his recipes is definitely ready to compete on MasterChef. 😊❤️
🙏🙏🙏😊👍
Going to do salmon this weekend, and this sauce will be perfect! Thanks JP.
I’ve ALWAYS wanted to know how to make a “proper” beurre blanc. And now I’ve been taught how to by a GREAT CHEF. Thank you Chef J P.
I live in the Rocky Mountains in Southern Colorado,USA. A variety of Trout is available in the many rivers and mountain streams. I use this recipe and put in Sun Dried Tomatoes. I serve it with a rice with a variety of Spicy Peppers that grow in this region. It makes a perfect shore lunch and dinner. Thanks for the recipe!
"Measure carefully, friends!" never gets old.
very details explanation......great recipe and The Chef himself is really a cooking enthusiast
I don't have enough thumbs to express how much I love this video
I love how he gives us the complete dish recipe along with the side dish and not just the main dish bc that’s always my concern!!
Got some beautiful monkfish from the fishmonger today and served it with this beurre blanc, roasted baby potatoes and white asparagus, it was absolutely lovely thanks for the recipe JP!
Oh my does this ever look so tasty! And it’s so elegant! I’m going to make it for myself! What a perfect way to serve fish! Thanks Chef!❤
Chef J-P’s enthusiasm for cooking and teaching after all these years is incredible, long live Chef J-P!
Wow, that looks great. You're videos make me look forward to Monday mornings!
Excellent lesson. Merci!
Thanks for sharing.
Chef Jean Pierre! You are a amazing chef.
The always entertaining Jean-Pierre folks.
Sauces are really what French cuisine is all about!
Thank you for sharing your passion Chef
I have to believe that this would be an astonishingly successful PBS series. The fluff and drama that passes for cooking shows these days is trivial compared with the expertise and artistry in Chef Jean-Pierre's kitchen. Every episode motivates me to expand my skills. What a joy to watch.
Paint drying is more fun to watch than anything on the Propaganda Broadcasting System. Only thing worse is NPR.
I always fear to cook something big and fancy. But watch you for the first time, and found your cooking was awesome and step by steps throughout with
I have few recipes for this sauce. CJP way is very easy to make and DELICOUS. CJP is a jewel for everyone who loves to cook.
Dill is such an amazingly powerful herb
The number of times I've failed to make a nice butter sauce. I'm going to try this one. TY.
Thank you Chef Jean Pierre
Sorry to say Chef Jean Pierre
For the amazing Dishes
You're a good physist and chemistry
Teacher two !!! Bless you Amen
Well I certainly know what I'll be making Friday night. Thanks chef!
He's good hearted! Love this man! Such a character!
Thank you Charles! 🙏😊
"buttah is good for you !" my favorive quote from Chef Jean-Pierre hahaha
Amazing! Can’t wait to make this…
You are a masterclass in “Style” my friend and a highlight of my week ❤️ PLEASE keep doing what you were born to do xx
🙏🙏🙏😊
Such a Delicious and Easy sauce to make, it took me forever to get an owner to let me put it on a new menu lol He was one of the last people I worked for before getting my private chef business going.
Chef Jean-Pierre, thank you! I was thinking about having some fish filet this week at dinner, and this recipe came right on time!!! It seems to be delicious (I don't remember any of your recipes not looking delicious anyway)... I'll try it. It'll be my third attempt to one of your recipes.
The first one was that shrimp with coconut curry and broccoli. It was delicious.
The second was that chicken curry. I just overcooked the vegetables, but the taste was fantastic. I'll do it again so next time I'll do it right.
Thanks and regards from Brazil!!!
Every time we watch your videos you prove to us all, that you have probably forgotten more than all of your 750,000 subscribers have ever learned about cooking. Thank You Chef Jean Pierre!!! 🍋🧈🐟
🙏🙏🙏❤️
Seems like a great easy person to get along with and outstanding recipes. Cheers. Andrew from Ottawa.
It's such a refreshing & eye opening treat to watch your videos -- both the culinary basic must-knows & the restaurant worthy dishes.
The difference is in the outright honest info straight to the point, with cautionary details at which points something might get screwed up with no point of return.
For someone with that many years of experience under your belt, I absolutely adore the enthusiasm you have that's full of energy & the ever so often cheeky grin "ho-ho-ho-ho 🤣".
Thank you for your energetic, cheeky yet humble personality, Chef JP! You have my utmost respect as I continue to watch & learn, & further improving my kitchen skills. 🙏🏻❤
I feel as if I've been transported to being right there standing in front of your demonstration, watching & taking notes... (& hopefully tasting your dishes as well 😅).
One of the most useful things I’ve learned from you among many are these sauces. Really have elevated my dishes! I always thought it was hard or mysterious but you have reassured me that anyone can do it. Thank you!
It's hard when your stove burns like a volcano reducing your sauce to Ash in seconds, you're covered in sweat and the head chef is riding you. 😫
@@heresjohnny602 Is it because you are not boilling it like 'bloop bloop bloop' but 'blujfljfhfwgrqrh'?
If you are a regular Chef JP watcher, you should get this reference
@@adissiusly I'm a regular chef friend. Home stoves are nothing like restaurant grade ones.
@@heresjohnny602 Im just a teenager binge watching so you know better 😬
@@adissiusly Appears so. 😬
Best cooking channel on CZcams. Get chef Jean Pierre back on tv. Much better than chef Ramsay.
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Chefs Pierre i like your cooking and the way you act on the spot easy peacy
Very detailed thanks so much for sharing your secret how to make beurre blanc 👍
This looks so elegant and delicious!
Thank you Chef Jean Pierre for sharing your knowledge and skills 😊
Best quote ever: "Butter's good for you."
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Good morning Chef! That fish looks lovely!
Oh hello chef, this one is classic. TQS for giving us opportunity to raise our thumbs-up finger like button. We would love to repeat this process so long you keep providing us with ur ICONIC culinary master pieces. May you enjoy good health for 100 more years.
Absolutely fantastic!!!
I love a good butter sauce. Thanks for posting ❤️
not a lot of words to say this was outstanding. going to use the next time I have fish. smile
Chef Jean-Pierre strikes again! Beautiful!
I love seeing your passion, Chef JP! It's amazing what you can accomplish when you are doing what you are meant to do. Thanks for sharing so much with all of us!
We used to do that with sole. We would flour and egg the sole not just flour. Ofcourse it was on the breakfast menu. It was very popular and one of my favorites.
This Gentleman cooks so genuinely. Well done, Chef!
Complete and very concise thanks Chef!👏👏👏👏👏👏
I like the smooth sauce and choosing broccolini! If you pick the best and freshest local fish you can´t go wrong. This dish also cries out for a wine pairing. I´m feeling a Pinot Blanc from Alsace...
I love how the chef explains everything. It makes me laugh and watch more. Thank you for this amazing recipe
Man,
The energy and happiness is contagious.
God bless you.
The " beurre blanc" à la Nantaise, with shalots ! The best one ! Always a Masterclass with JP !
Chef Jean-Pierre you are amazing!! I can't wait to see you perform your magic every week an absolute delight to watch, listen to learn from and be amused all at the same time, and you have fabulous crew too!! Thank you 😃
Thanks, Chef JP, for sharing your huge knowledge and skills with us... The way you drop those nuggets while you're chatting with us... Priceless! You're an amazing Teacher, as well as a Chef.
Love it!!!! Will try this recipe for sure! Thanks Chef!
Two things I like most of these videos. One, I learn so much from them and, two, all the butter. Embrace the butter friends. Thank you chef
Absolutely one of your very best dishes. Oh do I ever love a good fish dish. The sauce is beyond yummy. I'm jealous - and dam hungry. 😥😥😠😠
Thank you Stephen!
Amazing recipe chef!
Brilliant. Thank you Chef !
Hi chef I hope you are doing well, i had come across your channel a few months back. I had always wanted to learn the French way of cooking but I could never afford to pay the fee, but you have come as a blessing for me, i have learnt so much from you. I will always be grateful to you. God bless you chef.
Thank you Chef! Now I have one more possibility to make my wife happy!
Happy wife = Happy life!!!! 😊😊😊
You are right!
Scam Alert !!!
Made this dish last night. what a hit with the family, I used salmon for my protein with the broccolini and potatoes. The sauce was amazing. Thank you for all you do. I learn more from you than any other chef. And yes i peeled the broccolini
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Perfection!!! Love you Chef JP!!🥰💕❤
You're the best chef Numero Uno!