How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre

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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[@RueCajun]

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.

[@ChefJeanPierre]

👍👍👍😊

[@proudamerican4050]

Agreed, every episode is valuable knowledge taught by a French Master Chef 🇫🇷

[@oneway4667]

That’s the best thing! This video I learned to skin my broccoli lol

[@jrbosley2]

Absolutely.

[@joseopolart4333]

Too much butter!Thanks.It is cholesterol.

[@tomasjeckyll6909]

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

[@ChefJeanPierre]

Thank you 🙏🙏🙏

[@j.bradleyheck1589]

​@@ChefJeanPierreMerci, Chef !

[@countryboy7437]

@@ChefJeanPierre can you make some mutton snapper matecumbe

[@ironageamplification1791]

"Butter's good for you" may be one of the truest statements in the history of mankind.

[@knash97]

Stay safe out there for us chef JP. All us viewers love you dearly!

[@ChefJeanPierre]

🙏🙏🙏😊

[@DM-rock-n-roller]

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!

[@teentour1]

Also one of my favorite parts of his presentation! After all these times I still laugh every time he says it!

[@torstenneuer1560]

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.

[@sicariusperemo3789]

@@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!!!

[@kingjames1258]

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.

[@noonedude101]

What I wouldn’t give to have a glass of wine in a kitchen with this man!

[@ChefJeanPierre]

🙏🙏🙏

[@MrCeora]

Nothing beats experience. I love to see someone who knows what the hell they are doing. Hat's off to you chef.

[@Black_Sun_Dark_Star]

Look at the Chef's eyes light up when he tasted the sauce! Priceless!

[@mptk7999]

...and the lemon is right there keeping it company! LOL! 😂

[@Charlie-wood]

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!

[@MiniCakesOfficial]

*_You’re a wonderful cook. Who agrees with me?_* 😋

[@ChefJeanPierre]

We do!!!🤣❤️

[@bigpapaadam1]

I do too 🎉🎉🎉

[@NewEra314]

Excellent passionate chef for sure

[@Feindflieger1]

Who cares?

[@racey1979]

Plenty of people care @@Feindflieger1

[@thegodofpez]

This man can do no wrong. Can you even imagine him being mad? Neither can I. 🙏👏

[@ChefJeanPierre]

Thank you for the kind words! 🙏🙏🙏❤️

[@filmtvbiz]

Actually . … Err., Nope . .. 😝 My mom side was French/Canadian/Nova Scotian,, a sweet soul, so, no, definitely not ! !! 👍🕊🌹

[@AllStarJD]

He simply laughs at anything that would annoy him.

[@Tomatohater64]

@@AllStarJD I bet it would be a blast working for him. Can you just imagine how much he could teach you?

[@thegodofpez]

@@Tomatohater64 Seriously! I’ve already learned so much from his videos.

[@prateekimt9]

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.

[@mfarm_coop]

"buttah is good for you !" my favorive quote from Chef Jean-Pierre hahaha

[@curiouslyme524]

I feel so privileged being taught by Chef Jean-Pierre via KZbin. His genius never ceases to astound me. You're very much appreciated! Thank you, sir!

[@ChefJeanPierre]

🙏🙏🙏

[@mrmudcatslim1004]

Always look forward to “Hello there friends!”. Today is rainy, and overcast. Hello there friends, and the sun pokes through. Makes the day better.

[@DiannaAtherton]

Thank goodness. I needed my Chef fix this morning. Normal people hahaha

[@ponfed]

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!

[@jamesmoore3800]

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.

[@WillettaWhite]

That's a real place? Wow!

[@bigsistermaria5578]

anyone who is learning from chef Jean-Pierre and cooking his recipes is definitely ready to compete on MasterChef. 😊❤️

[@ChefJeanPierre]

🙏🙏🙏😊👍

[@ToddAndelin]

Chef JP: born to eat, born to cook and born to teach. And he does all three perfectly.

[@junipercook9061]

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!!! 💞

[@Nancy-ir4de]

"...so that the roundness matches the plate.” A TRUE artist in oh, so many ways! What a beautiful sauce! Thank you so much!❤️

[@giovanniamore7532]

..and the roundness of the plate matches perfectlý to to roundness of mý bellý 😄😋 e voila

[@reginaldwinsor2759]

This will be perfect for a meal of fresh cod. The lemon will keep the butter company. I love it.

[@AKAtAGG]

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.

[@duanelr]

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.

[@Swim2TheMoon]

"Measure carefully, friends!" never gets old.

[@Lavadx]

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...

[@ChefJeanPierre]

👏👏👏😊

[@benthere8051]

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.

[@Bassn1ck]

The tip about the cream is great!

[@andymontoya]

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.

[@ChefJeanPierre]

Thank you, I will😊

[@howardhardy1992]

I have watched every video and made most of the dishes. Some of them I make very often. He is amazing and entertaining.

[@Dirtbiker-guy]

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!

[@gdwfs]

Best cooking channel on KZbin. Get chef Jean Pierre back on tv. Much better than chef Ramsay.

[@ChefJeanPierre]

🙏🙏🙏😊

[@ponnaga550]

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.

[@BriarLeaf00]

I went to an excellent restaurant today for a celebration, and had pan seared haddock with broccolini in a beurre blanc sauce. While I've had beurre blanc many times before, this version with lemon absolutely set off the entire dish and made me want to turn to one of my favorite KZbin chefs to teach me how to make it. I simply need this sauce to be part of my culinary arsenal.

[@agpc0529]

Dill is such an amazingly powerful herb

[@KC-lz9qg]

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

[@Bassn1ck]

Out all chefs you know he would make a butter sauce at some point lol

[@chriscr21]

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.

[@gilgosseyn6602]

13:15 "I have a big mess in here, my friends..." sounds like me when I cook anything of this nature

[@mmill9169]

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!

[@aamontalto]

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.

[@AlliSam54]

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...

[@JoyElectric567]

I just love this guy. He's so genuinely enthusiastic and hilarious

[@davidbarnett8617]

Best quote ever: "Butter's good for you."

[@ChefJeanPierre]

👍👍👍😊

[@carrolllightell3902]

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!!! 🍋🧈🐟

[@ChefJeanPierre]

🙏🙏🙏❤️

[@fav1886]

You are number first Chef!

[@rmp5s]

Beurre blanc...brown butter...yeeeees. Culinary school memories! This is REAL, classic cooking, here!!

[@michaelsabin8681]

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..😊

[@josier]

The number of times I've failed to make a nice butter sauce. I'm going to try this one. TY.

[@niteowl9733]

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.

[@sullivanspapa1505]

Chef J-P’s enthusiasm for cooking and teaching after all these years is incredible, long live Chef J-P!

[@frankthetank8179]

Chef, ...YOU!!!... are amazing!!!

[@Zergonz]

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!

[@yuitadokoro6856]

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!!

[@DoritoWorldOrder]

I'm so glad he showed me how to get "burned milk protein" on fish filets that have never seen butter, cream, milk, or cheese...

[@SouthFLppg]

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.

[@peterjanssen5901]

Oh my buttery goodness! This I have to try.

[@chungnguyen4482]

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

[@DapperDanDeluxePomade]

I don't have enough thumbs to express how much I love this video

[@SusanFreeman]

I was feeling very sad today because there is an armadillo living somewhere in my yard and he is digging up my lawn and plants. I think he has a nest under my house! Therefore, I have been working frantically to get him out to live in a new location. After working hard to Armadillo proof my yard, I went back inside and made myself a cup of tea to sit down and watch my favorite chef. You know what happened? I was sad before, but as soon as I heard your opening theme music I began to cheer up! Thank you for being a mood booster and a great chef too! Your good friend in Texas, Susan

[@ChefJeanPierre]

Thank you Susan! It is comment like yours that make it all worthwhile!!! 😊

[@romanspivak2805]

Thank you Chef! Now I have one more possibility to make my wife happy!

[@ChefJeanPierre]

Happy wife = Happy life!!!! 😊😊😊

[@romanspivak2805]

You are right!

[@wrightbrent73]

Scam Alert !!!

[@aggieengineer2635]

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.

[@skimmer521]

Paint drying is more fun to watch than anything on the Propaganda Broadcasting System. Only thing worse is NPR.

[@_-martin-_]

People should eat more potato and fish served like this! It is amazing.

[@hidroxttv4238]

The " beurre blanc" à la Nantaise, with shalots ! The best one ! Always a Masterclass with JP !

[@itsmeintorrespain2714]

I am going to do this with my Tea Smoked Salmon. ( i use Lapsang Suchong tea for incredible smokiness on the stove-top.)

[@lon3don]

That sounds amazing!!!!

[@itsmeintorrespain2714]

@@lon3donHopefully it will be! It's planned for Wednesday's evening meal, served with a creamy mash and Courgettes.

[@joedonzi9552]

Hi Chef - love your methods and always learn - one "quirk" that I have is when I am serving a delicate course such as a fish I always "PRE HEAT the ICE COLD PLATE" so that my guest has the experience of enjoying a "Hot Meal" - Cheers from Miami Beach , joey d.

[@heresjohnny602]

Boiling hot plates aren't always ideal. The steam and condensation they cause sometimes ruins a dish.

[@lornaperryman489]

I will never ever be a A chef But I like to cook occasionally. I love you enthusiasm for everything you do and it makes me wish I were better

[@charlesv3962]

Your videos have turned me into a fine cook! Delicious recipes for tricking some of my friends and family, shhhhhhh… it’ll our secret!

[@nancyeaton731]

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!

[@heresjohnny602]

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. 😫

[@adissiusly]

@@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

[@heresjohnny602]

@@adissiusly I'm a regular chef friend. Home stoves are nothing like restaurant grade ones.

[@adissiusly]

@@heresjohnny602 Im just a teenager binge watching so you know better 😬

[@heresjohnny602]

@@adissiusly Appears so. 😬

[@enhancingflavors]

I love how the chef explains everything. It makes me laugh and watch more. Thank you for this amazing recipe

[@MrMikellsof88]

HA! One minute I'm watching ChefPK doing the Gotcha Pork Roast and MENTIONING Beurre Blanc and the next I'm seeing this pop up in my notifications. Splendid.

[@mingzheng4245]

When chef said it is amazing, it made me laugh. He makes fantastic cooking in a fun way too. Love it. Thank you chef.

[@MrSchluck]

Sauces are really what French cuisine is all about! Thank you for sharing your passion Chef

[@benoit8381]

As always, thanks for what you do Chef Jean-Pierre !

[@filmtvbiz]

OFF TOPIC but … Anyone else ever chef/cook/create something only to have someone “not in the know” say “it’s burning” when in fact it’s just steam 😝😝 Gotta love it. Known since forever (grew up on east coast/ Boston / Nova Scotia/ Maine . Where fishing and lobstering where part of growing up. fish= smell? Nope. Not fresh, should smell like ocean. 👍👍. If your really good / lucky, the nerves will still be moving. Now that’s fresh. 🌹😝✌️ right off the boat. 🛥

[@abrahamcale3659]

The always entertaining Jean-Pierre folks.

[@charleswise5570]

He's good hearted! Love this man! Such a character!

[@ChefJeanPierre]

Thank you Charles! 🙏😊

[@ivanagunnoe1570]

Excellent! Can you please make a video on Italian sausage?

[@tommyhanson4623]

Made this tonight using Flounder fillet. I seasoned the fish lightly with salt, cracked black pepper, and smoked paprika. A year late, but thank you, Chef. The beurre blanc was as you say Amazing!

[@ESO529]

Oh no - this is so mean!! Just lost my 2 extra kilos from too much festivities over the last few months and now this 😱!!! We love beurre blanc on a nice fish and this is sure going to be on the menu over the next 10 days. Never mind the kilos ... who can resist you, Chef Jean-Pierre?! Nobody in the right frame of mind. You just made my evening with your so uplifting spirit and beautiful smile. If you ever make it to the land of the pharos ... please make a stop at our place. We always have butter, onyo and garlic in the house together with some 🥂 or 🍷 or 🥃. Grand bisou, Eleonora

[@ChefJeanPierre]

Back you you gros bisous! 😊

[@glenn6292]

Wow, that looks great. You're videos make me look forward to Monday mornings!

[@TheJorgealonso690]

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!!!

[@joemomjian534]

Hello Chef, You've officially became a permanent fixture in my home, we love all the your sensible videos of the best recipes anywhere

[@liviechua1848]

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 😅).

[@CodeDeb]

I’ve never cooked fish before. I’m going to try this! Next can you please do the buerre rouge?

[@ChefJeanPierre]

We'll do it soon! 😊

[@katherinepettus5132]

@@ChefJeanPierre yay! I love these new techniques and culinary horizons.

[@rileyzmusic]

You are a masterclass in “Style” my friend and a highlight of my week ❤️ PLEASE keep doing what you were born to do xx

[@ChefJeanPierre]

🙏🙏🙏😊

[@DeborahCaldwell77]

Thank you for being here

[@704EX]

Still my favorite chef and KZbin personality!!!

[@pottypooo]

Absolutely fantastic!!!

[@rworrick8037]

Well I certainly know what I'll be making Friday night. Thanks chef!

[@ChrisJohnson-bt8mz]

Long live the chef!!!!!

[@annenelson9270]

This looks so elegant and delicious! Thank you Chef Jean Pierre for sharing your knowledge and skills 😊

[@Tomatohater64]

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. 😥😥😠😠

[@ChefJeanPierre]

Thank you Stephen!

[@loh-4528]

very details explanation......great recipe and The Chef himself is really a cooking enthusiast

[@shannonstebbens6992]

PERFECT! This is tonight's dinner at our house prepared with fresh Striped Bass from Lake Havasu.

[@NHHalKnowsHow]

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!

[@ossimpossum691337]

Amazing recipe chef!

[@leeorndorff120]

Going to do salmon this weekend, and this sauce will be perfect! Thanks JP.

[@cetriemmmmm7177]

This Gentleman cooks so genuinely. Well done, Chef!

[@july_muzik..]

Amazing! Can’t wait to make this…