Beurre Blanc - MASTER the essential sauces (Part 4/5)
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- čas přidán 29. 08. 2024
- Welcome to our sauce-making series! In this episode, we're diving into the essentials of crafting five classic sauces that every cook should master. Whether you're an experienced chef or just starting out, these sauces will elevate your culinary skills and impress your guests.
In this video series, you’ll discover:
🍳 The secrets to a smooth and creamy Hollandaise sauce (Sunday 14/7/24)
🍗 Techniques for a silky and savoury Velouté sauce (Monday 15/7/24)
🍲 How to perfect a rich and versatile Béchamel sauce (Tues 16/7/24)
🧈 Step-by-step guide to making a luscious Beurre Blanc (Weds 17/7/24)
🍷 Tips for creating a deep and flavourful Red Wine Jus (Thursday 18/7/24)
These sauces are the foundation of many gourmet dishes and will take your cooking to the next level. Don’t forget to like, comment, and subscribe for more recipes, tips, and culinary inspiration. Tell us which sauce you’re excited to master!
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Ingredient List:
Hollandaise: Egg yolks, butter, lemon juice, white wine vinegar
Béchamel: Butter, flour, milk, nutmeg
Red Wine Jus: Red wine, beef stock, shallots, garlic, thyme
Velouté: Butter, flour, chicken stock
Beurre Blanc: White wine, butter, shallots, lemon juice
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Whisk Set - amzn.to/4eYRoo2 (UK) / amzn.to/3XZaunW (USA)
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Ok.. peanut allergy guy is onto something with the BLT and the chips. 😉😜
Thank you for the video
"Peanut allergy guy" doesn't want to take it nice and steadily slow. 😂😂😂....
Great content.
I love them.
Thats a beauty of a sauce. Looking forward to your red wine jus 😋🥰
I am just happy to see the cameraman get spotlight.
Leftover wine? I don't understand.
When you pass out with undrank wine. 😉
@@EatCarbsyeah but if you pass out you can’t use it as leftover wine, and when you come round you’ll just drink it because it’s there and once again no more leftover (?) wine
I think this series deserves a video about Xanthan gum and how to stabilize these sauces. I bet you could clarify some of the butter and infuse it with toasted Sichuan pepper, garlic. Or Ginger, Star Ansise and Fenel. You could use soy sauce, to replace the evaporated water from the butter during clarifing. Or replace some of the white wine vinegar with chinese vinegar.
It's like butter, baby!
yummo😍
Aww. I was waiting for Espagnole. That's one I want to learn. And why it's used in making demi, when demi is basically super reduced and concentrated stock. The mysteries of French haute cuisine...
Thanks for all those sauces ❤ May I ask you what pan you use? I like this one
Hexclad 👍
When would you add the citrus if you were using it?
Now to the million dollar question: Does Aunty Liz condone real tasty(cultured) butter or bland (sweet cream) butter?
Cultured butter is best.
Any particular reason not to strain the charlottes and pepper once the reduction is done? Is it a taste thing?
Crazy amount of butter describes most french sauces well ... xD
Chef Elizabeth Haigh, you seem to be a highly intelligent woman. For me, everything is in the sauce when you have the right ingredients ; you need to find the right sauce for your palette.
silent C at the end of blanc :P
correct. and as a michelin star chef she should pronounce those french kitchen terms more or less correctly. But she compensates with her nice attitude.
Do I have to break the 69 vote...
The metal on metal sound is like nails on a chalkboard. I'd rather work at a gas station than put up that lot
That’s not how to make the classic Beurre Blanc not thick enough needed to be reduced more.
There are a lot of "tips" you can coat it with....
can you please change that BUERRE to BEURRE - please? lookks awful
Ahh thank you, my bad. Late night editing errors. All fixed.