37 thoughts on “How to Make a Butter Sauce – Beurre Blanc – French Butter Sauce Recipe

    breker19er

    (April 11, 2016 - 5:18 am)

    Looks amazing!!

    LadyVexas

    (April 11, 2016 - 5:18 am)

    YUM! I hope to see e a series of videos on the Mother sauces. Béchamel, Velouté A velouté, Espagnole etc..

    PlatypusGuitar

    (April 11, 2016 - 5:18 am)

    Jeroen Kuppens

    (April 11, 2016 - 5:18 am)

    your jokes are so hilarious

    goody0813

    (April 11, 2016 - 5:18 am)

    How do you hold this for restaurant service? In a squeeze bottle in a water bath on a low temp steam table?

    Lashrath

    (April 11, 2016 - 5:18 am)

    This wasn't the best video to watch when I started a diet… It is probably just as good at looking awesome as it is in clogging my arteries and cushioning my belly.

    Anderson Fuller

    (April 11, 2016 - 5:18 am)

    could you pour the sauce through a strainer to take out chunks of shallots or do you want that as a part of the sauce?

    wilakt4fud

    (April 11, 2016 - 5:18 am)

    Yeah yeah, buerre blanc, got it. The real star of this video is that sea bass. Perfect.

    ebuff57

    (April 11, 2016 - 5:18 am)

    I bet this would be good on hotdogs or chicken nuggets

    theinfinatewisdom

    (April 11, 2016 - 5:18 am)

    very nice!
    thanks for sharing!

    MadScientistSoap

    (April 11, 2016 - 5:18 am)

    Wonder if beure blanc will work over Croissants with orange instead of vinegar with some sugar or molasses.

    ramiel01

    (April 11, 2016 - 5:18 am)

    Boo-air blaun
    Repeat after me ;)

    Willy B

    (April 11, 2016 - 5:18 am)

    2:04 what a comedian!

    Dean Ingram

    (April 11, 2016 - 5:18 am)

    This guys voice is amazing!

    Ashidan

    (April 11, 2016 - 5:18 am)

    I would to have the recipe for that roasted sea bass. The sauce looks lovely with it but here in Portugal where we eat a lot of sea bass, i've never seen a piece of sea bass cooked to look so appealing. Thanks for the video. c:

    baichoo akshay

    (April 11, 2016 - 5:18 am)

    hey man its not a beurre blanc its a beurre jaune

    Princess Butterfly

    (April 11, 2016 - 5:18 am)

    yum yum yummy

    Modern Gaming - Destiny

    (April 11, 2016 - 5:18 am)

    your voice inflections are absolutely ear shattering and make zero sense in your commentary

    DrummerlovesBookworm

    (April 11, 2016 - 5:18 am)

    Elegant

    LukeStrike

    (April 11, 2016 - 5:18 am)

    Hi Chef John 😉

    I really like your videos … I've a little "challenge" for you so 😉 You have been replicating a lot of French/Italian/Etc great "traditional cuisine" meals … I live in Belgium and we also have a lot ot them (small country but with great food and beers 😉

    So, have a look on Waterzoii, Filet américain (a variation of the french "Steak tartare"), Stoemp (a kinda mix of poteatoes and vegetables semi mashed and served with eggs, bacon, sausages, of even a piece of beef or pork), Boulets à la liégeoise (Meat balls served in a spicy/mild sauce with sugar, dried fruits and a local syrup), etc etc

    Have a look on that, that could be fun 🙂 … And btw: come in Belgium, food is very good and much more than that: poeple are very nice (and funny 😉

    LKS

    Karla González

    (April 11, 2016 - 5:18 am)

    I fall in love

    Juza Aikanen

    (April 11, 2016 - 5:18 am)

    Too much sauce?! Way too little sauce, my dear John!

    Arlyn Lichthardt

    (April 11, 2016 - 5:18 am)

    It's odd that the sauce is called "white butter" in French because it's not white! I live in France and am constantly confused — and amused!

    Giampiero Serra

    (April 11, 2016 - 5:18 am)

    I love this sauce on fried perch.

    Agent Bill Wilson

    (April 11, 2016 - 5:18 am)

    that sea bass made me moist

    IGotItLikeThat

    (April 11, 2016 - 5:18 am)

    Damn you, Chef John.

    Estoric

    (April 11, 2016 - 5:18 am)

    Chef if I send you a recipe will you try it out?

    Andrew Tripp

    (April 11, 2016 - 5:18 am)

    Thanks to you I think I put cayenne everything I cook now lol

    Marie Paulin

    (April 11, 2016 - 5:18 am)

    As a Frenchie, I never realized how strange beurre blanc could sound haha

    KamanGround

    (April 11, 2016 - 5:18 am)

    "Complex, elegant, and sophisticated"…..oh wait, you weren't talking about me?

    Anonymoose

    (April 11, 2016 - 5:18 am)

    I've been looking (though admittedly not very hard) for a really good butter sauce for years, and I applaud you for slapping me right in the face with one. End of quest. This looks absolutely magnificent!

    I think I have almost enough of your recipes printed out to deserve their own book.

    Gummybear Queen

    (April 11, 2016 - 5:18 am)

    I prefer garlic butter, both of those though I could drink hahahaha.

    John G

    (April 11, 2016 - 5:18 am)

    Good vid on beurre blanc.You are not only the world's greatest internet chef, but you are also the internet's biggest pun magnet.

    Steve Leonard

    (April 11, 2016 - 5:18 am)

    Wow, what a beautiful plate of fish and sauce, amazing

    GranMaXoXoFly

    (April 11, 2016 - 5:18 am)

    4:41 It sounded like you said "drop dead gorgeous arse" lol..

    StoneOfMoon

    (April 11, 2016 - 5:18 am)

    When I saw this video on my home page I thought "but I've learned this in culinary school… I don't need to watch this?" then I noticed that it was Chef John AND remembered that I ALWAYS break the sauce (I'm terrible at emulsifying it)

    freemana100

    (April 11, 2016 - 5:18 am)

    This is good for dieting

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