Yes I’m here today and am floored at how much your channel has grown. I must say that I started watching you in the mid 2000’s so I was introduced to your channel with your signature sound and grew to love it because of the upbeat and cheeky tone. Bravo to over 14 years!!! @Food Wishes my a house hold stable💯👏🏾👏🏾👏🏾
I tried this sauce, and it's absolutely delicious. I poured it over pan seared halibut and served it with couscous and tri-color tomatoes, chopped fresh basil and olive oil-lemon vinaigrette.
I am so impressed with how you have progressed about being a CZcams chef. I am certain that you have progressed about how you have improved as a chef outside of CZcams. Your CZcams presence is so professional! I turned to you every time I want to cook something. Thank you.
This video looks like it was shot on a Motorola Razor flip phone, but regardless, it’s an AWESOME RECIPE! Thanks for sharing! Years later & this recipe is still 100% valid ✌🏾
Remember when Chef John talked like a normal person? Pepperidge Farm remembers. LOL Love you, Chef John! You are the Jimmy Dean of Internet Cuisine. :)
This is the perfect sauce for a cold 'Capellini Pasta salad', I add a little lemon zest to kick it up. Angel hair Birds nest style pasta that is the perfect cold pasta salad. A little torn spinach, tomato concassée, drizzle a little EVO, Parmesan if you like. Seriously this is the best summer salad ever!!! Chef John, I would love to see your take on this salad. Thanks, Lee from Palm Springs, CA
I’ve had the Parmesan crusted tilapia with capers at Maggiano’s Little Italy 🇮🇹 restaurant that had this exact same sauce and it tasted incredible! It was served over a bed of spinach as well. I highly recommend it!
Love this, made it a few times and is great, super charged so only need a little on the fish. I love adding more options for my sauces than ones made from Gravox ;)
Wow...oldie but a goodie... John you have come a long way with video production! The humorous cuts make my wife laugh, she thinks your stupid. (Which actually is a complement in my house). Cheers
I had a Hispanic girlfriend once that would always say that something I said or did or even I myself was "dumb" or "stupid." She explained to me that was her love language, and she always smiled when she said it, but I never got used to it.
This is my first line of defense for delicious dining. I just made this tonight and followed the recipe. It was extremely lemony.. i don't know why this was, but i won't use so much next time.
Very good recipe. I found about it eating at a very fine restaurant. Now I use it for smoked salmon with potato noisettes, as an entree. No chives or parsley. I am going to try it with chicken.
I don't usually make something I haven't eaten before. I have a huge jar of capers, need to find a use for. I made this and thought it was very lemony,and the capers were also sour. don't know what Did wrong, but I won't be making it again. But maybe it was exactly as it was suppose to be, tart, and sour. A white dill sauce would've been better, I put it on a breaded chicken breast filet.
I've made this a couple times and, full disclosure, I'm a lousy cook and didn't follow the recipe exactly. But with that out of the way, I felt that both times there was too much lemon in my version. Still good, but I'll reduce the lemon juice and try again.
i watched the modern version of this video and i dont think it mentions turning off the heat at least not as clearly as this one. i messed up my sauce last night because kept heat on
Love how I can still hear that voice shine through the low quality oil. That tenor, pacing, and word choice has become the defacto "recipe video" voice for me
is this supposed to be REALLY lemony? i reduced the 1/3 and that was pretty sour. On another try i reduced it even slithly further, still sour. On my last try, i did the 1/3 reduction but i added more capers and a little bit of the bryne, it helped but still to sour for fish.
Check out the recipe: www.allrecipes.com/Recipe/237929/Lemon-Caper-Butter-Sauce/
Watching in 2020
Yes I’m here today and am floored at how much your channel has grown. I must say that I started watching you in the mid 2000’s so I was introduced to your channel with your signature sound and grew to love it because of the upbeat and cheeky tone. Bravo to over 14 years!!! @Food Wishes my a house hold stable💯👏🏾👏🏾👏🏾
I tried this sauce, and it's absolutely delicious. I poured it over pan seared halibut and served it with couscous and tri-color tomatoes, chopped fresh basil and olive oil-lemon vinaigrette.
do you dust your fillets with flour when searing or just as is?
Old school Chef John is still THE BOMB!
Chef John this is just rich.
Here I was, wishing i could find a decent recipe for a lemon butter sauce and all the sudden this 8 year old gem pops up.
EXACT same situation here :D
Me too!
Video quality is 1/10 by today's standard, but the quality of the content is still 10/10.
Um, well, the video was made 15 years ago.
I am so impressed with how you have progressed about being a CZcams chef. I am certain that you have progressed about how you have improved as a chef outside of CZcams.
Your CZcams presence is so professional! I turned to you every time I want to cook something. Thank you.
Ha! Was searching for a lemon butter sauce and found this VINTAGE Chef John recipe :)
It's always fun when I come accross your old recipes - great style evolution!
Thanks for explaining the science behind the sauce...looks yummy.
Amazing as always, Chef John! 😊
I always forget how long CZcams has been around.
This video looks like it was shot on a Motorola Razor flip phone, but regardless, it’s an AWESOME RECIPE! Thanks for sharing! Years later & this recipe is still 100% valid ✌🏾
Using the camera from the first episode of la technique with Jacques pépin in 1974 was a truly hipster flex. Bravo!
Didn’t realize Food Wishes was this OG.
There’s a reason all food-tubers worship chef John
Chef John, just wanted to say thank you. I’ve recently became pescatarian and needed a low sugar pan sauce for seafood.
Remember when Chef John talked like a normal person? Pepperidge Farm remembers.
LOL Love you, Chef John! You are the Jimmy Dean of Internet Cuisine. :)
Anytime I need help with a recipe, you always seem to have it. Plus I learn a thing or 2. Thanks Chef John.
Wow! 16 years? Super early Food Wishes! I love it. Like looking through the Hubble at the birth of the universe!
very simple, precise explanations. great video
This is the perfect sauce for a cold 'Capellini Pasta salad', I add a little lemon zest to kick it up. Angel hair Birds nest style pasta that is the perfect cold pasta salad. A little torn spinach, tomato concassée, drizzle a little EVO, Parmesan if you like. Seriously this is the best summer salad ever!!! Chef John, I would love to see your take on this salad. Thanks, Lee from Palm Springs, CA
I feel Chef John is Polish. He is so kind, warm and generous at heart♡
Best explanation I've seen yet!
Vintage Chef John forgot the cayenne.
Word to the bird
Don't know why, but I was in a trance listening and watching this... maybe I'm just hungry.
So impressed,how,far these videos have,come,always great
wow you came along way on your production... good job
I’ve had the Parmesan crusted tilapia with capers at Maggiano’s Little Italy 🇮🇹 restaurant that had this exact same sauce and it tasted incredible! It was served over a bed of spinach as well. I highly recommend it!
Wow chef John's old videos are still great! I love your voice!
A delight, even 14 years later!
I'm a chef and you my go-to for train and it's so cool to see how far you have come congrats, my friend!
Love this, made it a few times and is great, super charged so only need a little on the fish. I love adding more options for my sauces than ones made from Gravox ;)
YUM! I'm going to make this....thanks!
Wow...oldie but a goodie... John you have come a long way with video production! The humorous cuts make my wife laugh, she thinks your stupid. (Which actually is a complement in my house). Cheers
I had a Hispanic girlfriend once that would always say that something I said or did or even I myself was "dumb" or "stupid." She explained to me that was her love language, and she always smiled when she said it, but I never got used to it.
And you are the Boss of your sauce!!!
omgoodness ..its petrale sole dore MY VERY FAVORITE FISH DISH
Hi I'm lost on CZcams but Chef John's Voice makes me feel safe
Wow you have come a long way!!!!!
wow! thanks for the tip!!! :-)
You've come a long way chef
This is my first line of defense for delicious dining. I just made this tonight and followed the recipe. It was extremely lemony.. i don't know why this was, but i won't use so much next time.
Wow 2007 this is what video used to look like? We came a LOOOOONG way.
2020 still buttering it up.
Could we get a remake of some of these old videos? It could even be a mash up, but I would find it super helpful.
Tried that tonight on our fish.. was great!!! Kids loved it... THanks and g'day from australia!!!!
man chef john has been doing this for a long time.
2024 great video!
14 years 😲😲😲 you are a legend man ,,,
Classic 👍
I’m making some chicken thighs breaded on panko. My wife loves this sauce :)
Good to know you can make a buerre blanc without white wine. I bet he didn't feel like going to the store for the wine before he created this.
Tis rare to find a chef Jon video without any cayenne!
Very good recipe. I found about it eating at a very fine restaurant.
Now I use it for smoked salmon with potato noisettes, as an entree. No chives or parsley.
I am going to try it with chicken.
Ah, the classics.
can it be use for ravioli sauce?
what a gem
MORE BUTTER!
Yes to the savory!!! Not enough of that delicious herb used here in youtube land :)
I know that I'm going to love the sauce, but the rest of my family might not. How long would you say I can keep it in the fridge?
can i add cream fresh to thicken the sauce?
So two parts of butter or do you cut a slab off the original butter?
Liked this recipe only thing i would add would be a pinch of lemon zest since I like the lemony flavor
Holy Old School Foodwishes!
Gonna try this for dinner 2mora with salmon & tagliatelle!... Any other suggestions?
I've no idea what lemon caper butter sauce is but am about to find out once my food is done
I don't usually make something I haven't eaten before. I have a huge jar of capers, need to find a use for. I made this and thought it was very lemony,and the capers were also sour. don't know what Did wrong, but I won't be making it again. But maybe it was exactly as it was suppose to be, tart, and sour. A white dill sauce would've been better, I put it on a breaded chicken breast filet.
No
I've made this a couple times and, full disclosure, I'm a lousy cook and didn't follow the recipe exactly. But with that out of the way, I felt that both times there was too much lemon in my version. Still good, but I'll reduce the lemon juice and try again.
Thank you
14years ago wow!
Solid
Oh Okay!
Just keep the temp down and it wont split. No need to turn it off.
Outta sight!
there was CZcams 15 years ago? damn I'm old
what is the chopped herb you add on top of the butter? i don't understand what you call it
parsley. Jesus!
16 years ago! I’m sure you’ve redone this recipe.
Lol “alright enjoy”
Almost disregard for the soon to be signature sign off.
Chop up some green olives and get the same effect!
What do you make first.. the fish or the sauce??
My answer.. fish.. and put in oven on lowest temp to stay warm. Nummy!
i watched the modern version of this video and i dont think it mentions turning off the heat at least not as clearly as this one. i messed up my sauce last night because kept heat on
you left out the wine! shame, shame, shame, shame! lol
I intend using this recipe, but will only use one lemon and add the jest, I'll see how it goes.
Love how I can still hear that voice shine through the low quality oil.
That tenor, pacing, and word choice has become the defacto "recipe video" voice for me
A quarter-inch of anchovy paste.
2020!
No one said this was a buerre blanc sauce...
Hello there!
🙏😎😋🥇
what is a caper
Omg 14 years ago
2021 is somebody here?
Chef John you need to redo this video a la your current, infinitely better quality videos. You are the Karlie Kloss of your butter sauce!
14 yrs ago !!!
is this supposed to be REALLY lemony? i reduced the 1/3 and that was pretty sour. On another try i reduced it even slithly further, still sour. On my last try, i did the 1/3 reduction but i added more capers and a little bit of the bryne, it helped but still to sour for fish.
You're doing something wrong
Add cornstarch
Yooooooooooooooooooooo
i agree. LOL
Here in 2420
Woooow so oldddd
What happened to his speech pattern? It’s so normal here.
i learnt this in school and i didnt noe ppl all over the world noes bout this recipe =)