Check out the recipe: www.allrecipes.com/Recipe/246931/Chef-Johns-Beurre-Blanc/
@JAL_EDM2 жыл бұрын
Took many years to put the recipe, good dedication
@lineheuston-hanley7048 Жыл бұрын
jus
@ernieengineer34624 жыл бұрын
I made this tonight for steamed broccoli. I didn’t have unsalted butter so i used salted. I didn’t have any white wine so i used sake. I didn’t have any wine vinegar so i used rice vinegar. I did have an old shallot I found in the back of the refrigerator. I used a little white pepper, and it came out great! I’m not sure that it still qualifies the same recipe anymore but i am still giving Chef “the chosen one” John full credit. Thanks again Chef John! I hope to meet you one day next visit to San Francisco. I love your videos.
@ARCSTREAMS Жыл бұрын
shallot in the fridge?? you keep onions in there too?
@zcalex76607 ай бұрын
If you gave it to a french classic chef and said here is your burre blanc you would get thrown out of the kitchen faster than you can julienne a paprika
@smeagle32953 ай бұрын
@@ARCSTREAMSyou forgot the tomatoes, lol
@ARCSTREAMS3 ай бұрын
@@smeagle3295 ?
@ARCSTREAMS3 ай бұрын
@@zcalex7660 huh?
@JPVisuals5 жыл бұрын
"You can stir it every once in a while... but that does nothing." 😂😂😂 I'm dying
@BigstickNick4 жыл бұрын
Probably 50% of all my efforts.
@stephanieexclusif4 жыл бұрын
Same here 😂
@jamesdooling41396 жыл бұрын
For the record, this sauce keeps BEAUTIFULLY in a thermos on the counter for up to 12 hours without breaking (separating). It was almost unbelievable... When I opened it, a wisp of steam; not really, probably just water vapor under pressure, but still, not clotty or broken. It's probably the cream. Cheers!
@LifesPeachy3213 жыл бұрын
I recommend the white wine vinegar...it gives it a very specific taste that is out of this world. I've been making this for years, and I know they say the cream is optional, but I always added it once done to give a little creamier flavor. I didn't realize you could do it in the beginning like that. Also, I've never added the cayenne...I might try that. This sauce will take your fish to another level! It's so good!
@justaddmusclecom8 жыл бұрын
Wow that Chunk of Seabass with Asparagus looked like heaven.
@TillyOrifice3 жыл бұрын
Came for the buerre blanc. Stayed for the sea bass and asparagus.
@Krossfyre3 жыл бұрын
Those potatoes looked gorgeous as well.
@josephpatricio8513 жыл бұрын
Yes, did it ever.
@foodwishes8 жыл бұрын
Yes, I do see that spot of sauce that must have splashed on the lens. These things will happen. Just ignore it. :)
@meemster7868 жыл бұрын
+Food Wishes I cant
@liquidevaisselle37728 жыл бұрын
+Food Wishes for information "white butter" is also called "Beurre Nantais" because this recipe is from the city of Nantes, french Brittany My city :) Is this fact "traditionally" with butter Breton Half salt "Demi-sel" it's important for recipe ^^ and generally is used but white wine vinegar and lemon juice is an alternative to white wine, by not against using cream at all :) good job and good technique
@jakob5878 жыл бұрын
+Food Wishes Chef John! If you're still around please tell me what kind of cookware you use.
@piglette09288 жыл бұрын
I love you chef john , you're hilarious!!!!!!!
@MrNayiro8 жыл бұрын
+Food Wishes Hey there! Love the show, can you maybe make an episode about homemade mac n cheese? thanks :)
@sohanjackson7935 жыл бұрын
Using fibonacci numbers for adding butter...is a display of mathematics in cooking.Just great!
@LifewithLittleKids8 жыл бұрын
"If I had $1 for every time for every one of these I burned when I worked in the restaurants, I'd have $8 or $9." 😂😂😂 You crack me up chef.. I'll be making this next week and putting it on some salmon. Thank you!
@corvusprojects8 жыл бұрын
First person to ask if they can use margarine instead gets a free kick in the head.
@furryfloofer87428 жыл бұрын
+Corvus Hey Chef John, Could I use Margarine instead?
@furryfloofer87428 жыл бұрын
DeJayHank ... dang it, XD.
@Beemerboy3247 жыл бұрын
You can use margarine IF you have some margarine you need to get rid of AND you are not going to eat it. In other words, whisking practice.
@newquinn227 жыл бұрын
Beemerboy324 sounds like a waste of perfectly good wine. why do you hate wine so much?
@christinedunphy3185 жыл бұрын
😄😅😂
@chandler14735 жыл бұрын
I added some ginger and curly parsley to the aromatics and finished it with salt and white pepper, served over some baked chicken thighs. Divine. Pro Tip: if your sauce gets too hot and it splits, immediately remove it from heat and wisk in an ice cube or two. It'll bring it back down to temperature so that the acidic reduction and the fatty butter can recombine.
@lindsayantwine1097Ай бұрын
Following my soul deep admiration and love for Anthony Bourdain, I wind up here to learn how to make the sauce he talks about so much.
@mrsmommy818 жыл бұрын
You know you're a diehard Food Wishes fan when you watch even the recipes that you know you'll never care to make in your lifetime 😜 Can't miss that commentary...and as an added bonus, watching you cook is so comforting to me as I try to fall asleep every night💤
@steveleonard88978 жыл бұрын
+Kelly Mrsmommy I'm a fan but to reduce 75 percent is time I probably don't have, still it looks really good
@chrisshuler71066 жыл бұрын
Steve Leonard If you use a sautée pan, rather than a sauce pot, it actually reduces pretty fast, and the results are well worth it. I also add some capers at the end...
@fabriciomendes4608 жыл бұрын
Look at chef john's reflection without his shirt in there looking buff! Showing us folks that you can eat delicious food AND look good at the same time, preach it, chef!
@CookingWithCows8 жыл бұрын
+Fabricio mendes you mean that very last still picture? :D It does indeed look topless.. but I doubt it was. Probably just some hairy arms and curved mirror weirdness
@fabriciomendes4608 жыл бұрын
+Cooking With Cows no man in The thumbnail in The beginning, look at The metal reflection, barefeet too, this chef is awesome
@roseh44448 жыл бұрын
What are you talking about, he has a t-shirt with a white logo on the front lol.
@fabriciomendes4608 жыл бұрын
+Rose H the thumbnail of this video, that silverware where the sauce is on, look at the reflection
@wilakt4fud8 жыл бұрын
Yeah yeah, buerre blanc, got it. The real star of this video is that sea bass. Perfect.
@putriragil72708 жыл бұрын
I thought that's a cod fish 😮
@inesamaro28115 жыл бұрын
Because of you ,Chef John, I add cayenne pepper to everything now… true story…
@Sidescroller644 жыл бұрын
You are after all the Saint Anne, of when to add your cayenne.
@dianabrannan70687 жыл бұрын
He is hilarious. Unfortunately not everyone appreciates his style. I, for one, do.
@dnnnforfordnnn78385 жыл бұрын
Don't flatter yourself, this man has almost 3 million subscribers.
@JosephQuillen4 жыл бұрын
I love him! Great tutorial, and low key hilarious.
@jmbmntis3 жыл бұрын
ok
@Sakyosha3 жыл бұрын
@@dnnnforfordnnn7838 someone clearly didn't get the joke...
@sheldoncooper15693 жыл бұрын
@@Sakyosha What's the joke?
@Governmenttruth8 жыл бұрын
The way this was taught me at school was to first make the gastrique,( white wine, vinegar, crushed peppercorns, shallot and bay leaf) which is reduced and then put through a sieve. Then the cream is added, (more than you use, equal amounts of white wine and cream) and this mixture is reduced over medium heat until it thickens. Then the lumps of cold butter are added. There's also a version without cream, but I only use that for making a beurre rouge ( with red wine of course). Love your food channel!
@KirkStephensCAN5 ай бұрын
I made this last night and used it on a cacio e pepe ravioli. It was delicious. My wife loved it so much she was giddy. A new favorite has been born.
@RABthefirst8 жыл бұрын
I was worried when you included cream. But once you mentioned stabilization, it clicked. I HATE that I'd never thought of that before. I was taught the traditional way. Great tip, chef.
@digitalboomer8 жыл бұрын
+R.A. Bobby B : This has become almost the standard now with American chefs specifically. Not sure if the French have embraced it, though I have seen French chefs use cream.
@jaseth13378 жыл бұрын
That sea bass looked delectable. I've never put cream in beurre blanc but I will definitely give it a try now.
@gslasercraft2 жыл бұрын
Made this yesterday for our New Years Eve dinner, served it with pan fried haddock. We loved it. I will be keeping this recipe
@tori52573 жыл бұрын
I left out the cream and opted for fresh lemon juice and put it over my salmon with fresh basil and my husband and i loved it. Thank you!!!
@garysandiego5 жыл бұрын
“Otherwise I’d have had to clean the other side of the stove.” The guy kills me!
@z_yy8 жыл бұрын
Just wanted to tell you that I've been using your crepe recipe for so long (about 6 years) I'm practically famous for them in my family. Thanks again Chef!
@theonefromk76028 жыл бұрын
college student edition step 1: melt butter in microwave step 2: serve! if a thicker sauce is desired, add butter
@eliteotaku4 жыл бұрын
homless edition step 1 : done!
@eddyvideostar4 жыл бұрын
One from K: Classic: Masterpiece. Melted butter is all this Beurre Blanc is to be. If it were not for the wine, it would be just melting butter in lemon juice. ------------------ Why would one evaporate more than one-half of the ingredients before adding the butter, anyway?
@mariospizzaandwinebar4 жыл бұрын
eddyvideostar you don’t cook do you.
@whosyourdaddy45793 жыл бұрын
LOL...works for me!
@rubinasheikh48393 жыл бұрын
And the master chef world winner is YOU😂
@gonzalogonzalez42206 күн бұрын
The first time I heard of this sauce, my peasant ears heard "burblahnk". You can imagine how perplexed I was! Learn something new every day, as they say.
@mikespence47222 жыл бұрын
It's amazing how you can talk and eat at same time I'm impressed, going to try today with a piece of cod👍
@alexandruepuran5 жыл бұрын
Keepin’ a straight face while Chef John is cooking - mission impossible...
@nextgenwarrior8 жыл бұрын
That sea bass at the end looked fantastic.
@johnbruenn87553 жыл бұрын
I am sooooo doing this. We had a beurre blanc over swordfish at a restaurant in Sarasota that was off the charts. This sea bass looks amazing too!
@kemahhunt80456 жыл бұрын
I love your voice lol. I watch your videos all day because I never get tired of how you talk!
@mse37008 жыл бұрын
Is it incorrect to eat this with a straw?
@RealityIsTheNow8 жыл бұрын
+mse3700 No. It is not.
@Anonymoose8 жыл бұрын
+mse3700 It is only incorrect if you're the only one with a straw.
@mse37008 жыл бұрын
+Anonymoose Why would I want anyone else to have a straw? You're not one of those crazy people that shares their dessert are you?
@Anonymoose8 жыл бұрын
+mse3700 Pffffffffttttt!! You old meanie. Of course I would. I'd be delighted to. If I was being held at gunpoint...
@shansbo2176 жыл бұрын
😂😂😂😭😭😭😭😭
@dhaarling8 жыл бұрын
Watching this while eating my 25c Ramen-Soup. what a life -.-
@eddyvideostar4 жыл бұрын
To Lu Bu: Not to worry, you will live to see a healthier heart.
@AnaLuizaHella4 жыл бұрын
@@eddyvideostar French people is known to have very good health. Scientists have already study French diet. Obesity in France is not like in US, for example. "So what, exactly, are French people putting on their plates? A team of researchers from the French Agency for Food, Environmental and Occupational Health & Safety wanted to find out, and their new study published in the British Journal of Nutrition revealed eating patterns that will surely feel foreign to the average American eater. The most Western eating pattern was dubbed by the researchers the “sweet and processed” diet, describing 13% of the population (most of them young) and including convenience foods like skim milk, fruit juice, breakfast cereal, chocolates and quiche.. ." time-com.cdn.ampproject.org/v/s/time.com/4389492/french-person-diet-cheese-wine/?amp_js_v=a3&_gsa=1&=true&usqp=mq331AQFKAGwASA%3D#aoh=15834996049454&referrer=https%3A%2F%2Fwww.google.com&_tf=Fonte%3A%20%251%24s&share=https%3A%2F%2Ftime.com%2F4389492%2Ffrench-person-diet-cheese-wine%2F Why French women are slim? Link:
@crazygamer5697 жыл бұрын
"You can give a stir once in a while... but that doe nothing" lmao. first time watching and I have to say I really enjoyed how instructive the video was(most videos leave out some kind of step, you explained everything) and the light humor is spot on. Keep it up chef.
@justachick97933 жыл бұрын
I'm deathly allergic to butter, so naturally I'm watching this at 6:30 in the morning several years after it was uploaded. Because 2020. 😖 Looks great, though!
@junieacadeau6888 жыл бұрын
I just looove this guy's sense of humor and he always makes things so simple, I'm glad hubby introduced his Chanel to me... Keep it up 👏🏾💯👍🏾
@TheMusashisan4 жыл бұрын
who else LOVES the inflections in his voice when he talks?
@laderekmcgill61584 жыл бұрын
Musashi it actually irritates me. Lol
@TheMusashisan4 жыл бұрын
@@laderekmcgill6158 you opinion is valid.
@mattthatsme87994 жыл бұрын
@@laderekmcgill6158 they are so oddly timed, right!?!
@jjtsmom8 жыл бұрын
I made cod fish and asparagus tips for dinner this evening. Chef John's beurre blanc recipe was the perfect compliment to both. Thanks, CJ.
@jjtsmom8 жыл бұрын
+Georgette Orwell PS- AMAZING!
@JJDinomiteLives8 жыл бұрын
Chef John, you are a national treasure.
@elmoudniwissal45584 жыл бұрын
why did I just find out about your channel, wyyyy?? you're hilarious
@tyrickawilcox79655 жыл бұрын
I jus love the commentary ... you can stir it but it will do nothing lol
@omtarful8 жыл бұрын
Chef, I was wishing for a sauce recipe. And you made it real, thank you for impressing me.
@Director-M3 жыл бұрын
Love how chill you are. Thanks for the great vibes, and even *greater* recipes!
@wolgart8 жыл бұрын
You are the Don Juan, of your beurre blanc :-)
@nicholascsgo83017 жыл бұрын
Ole Jensen YOU ARE THE CHEF JOHN. IF YOUR BEURRE BLANC
@themoderndayminstrel8 жыл бұрын
Hey Chef John, Can substitute the wine for cayenne pepper?
@risingshadow104946 жыл бұрын
yes, and you can replace the milk for Cayenne as well. and the shallots. and the butter. Infact, just make Cayenne.
@Shaffc715 жыл бұрын
There’s a MacDonald’s down the street You must try the fillet o fish
@mejovai38763 жыл бұрын
In all honesty id like to know if I can use something non-alcoholic instead of wine
@reyemtiw3 жыл бұрын
No, but ketchup works great. Use 2 packets from Burger King.
@sarahworbington94753 жыл бұрын
@@mejovai3876 Chicken broth love.
@nn0673 Жыл бұрын
Tried this and served it over egg battered veal (like in francese) what a beautiful sauce thank you
@jasonmartinez90513 жыл бұрын
I made this and served it over pan-seared halibut with millet and asparagus. Thank you Chef John!
@artartsen28988 жыл бұрын
Will you also teach us how to be the Kyle Gass of our Sea Bass?
@leolldankology8 жыл бұрын
the kylo Ren of cheese souffle.
@kathrynsteiman8298 жыл бұрын
By way of adding cream the emulsion is sturdier. Beurre blanc is notorious for breaking. This version is referred to as Beurre Nantais.
@AlexanderGonzalez-hl8kx5 жыл бұрын
Yes, but some of us who know how to do these things know that this is not a classic technique. The beurre blanc, the the grey shallots, wine/ vinegar, wine only or villager only is reduced to a syrup consistency in advance ( cooled ) before adding the butter on low heat, and not allowed to simmer. In the beurre nantais, the shallots are strained out, and then the butter is added off the heat. Very little cream is used .
@Anonymoose8 жыл бұрын
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.
@lisa-marierota88602 жыл бұрын
slap it again
@tahoelakelakedonner75946 жыл бұрын
I Just made this except I swapped out 1/2 a teaspoon of shallot for garlic and added a little extra lemon juice & fresh parsley to make a sort of shrimp scampi sauce. Freeking delicious!! ( could have used a little more garlic) Thank you Chef John!
@MadameMolasses8 жыл бұрын
As a Frenchie, I never realized how strange beurre blanc could sound haha
@Polvitaide8 жыл бұрын
In Finland it is called voi-valkoviinikastike. Try say that.
@TheMikhailaS8 жыл бұрын
What timing! I made beurre blanc tonight with almost the same dish as you showed. The only differences were I used kingklip and added sweet potato mash. I love the sweetness of the mash with the creaminess of the sauce!
@TheMikhailaS8 жыл бұрын
Thanks for the tip on how to make it ahead of time!
@AnaLuizaHella4 жыл бұрын
Thank you for this presiocity! It's "bor" ( pronouncing the "o" as in "oil") blanc (the "a" as "anchovies"). I'll learn the rouge now! Thank you!
@acrazystranger73168 жыл бұрын
Yes I am getting very dizzy because of the close up stirring, thanks for asking
@jeroenkuppens76268 жыл бұрын
your jokes are so hilarious
@abedallas89958 жыл бұрын
Damn,.. It's like you can read my mind! I was just trying to learn how to make this stuff when all the sudden I get a notification that you uploaded a new video and its Beurre Blanc! You're the man!
@wowfood7105 Жыл бұрын
Made this with lemon juice and a bit of zest, and used clotted cream instead of normal cream. 100% do not judge it from the spoon, it was incredibly sharp and thought I'd messed up. But on some sea bass it was amazing.
@iKampfer8 жыл бұрын
Did you smudge your camera at 4:44 or are you trying to blur that fish from me?
@wannamlwithu8 жыл бұрын
Lol. I thought i was the only one, i had to rewind that part and made sure it was not my screen that's dirty :D
@martinmatamoros38938 жыл бұрын
+iKampfer He was trying to buerre it from you . . .
@OldManCookin8 жыл бұрын
Chef your Beurre Blanc looks Delightful.... Awesome! :)
@chancehulan1235 жыл бұрын
Great recipe, my favorite version is using lemon and adding tarragon and a little black pepper for any whitefish dish
@erinhowett36308 жыл бұрын
At my job as a line cook, we pour lemon beurre blanc over a fried pork loin. Toss on a few capers, and serve with an arugula salad dressed with a lemon and olive oil vinaigrette. So friggin good.
@CraigHarrisMusic8 жыл бұрын
"Because I can't keep a straight face saying Beurre Blanc" I scoffed at that point
@KamanGround8 жыл бұрын
"Complex, elegant, and sophisticated".....oh wait, you weren't talking about me?
@CEOofSleep6 жыл бұрын
KamanGround you wish
@frankthetank18945 жыл бұрын
well he would be talking about you if you were European :D hehe
@Ggnome428 жыл бұрын
There was this shortorder cook at a gig I used to work who was a total one trick pony, he showed up high most of the time, and would quit by just not showing up for a week or two, but if he ever ran out of money the chef would bring him on without question because the man could make the best Beurre Blanc anyone had ever worked with. Tasted like the normal stuff, but you could keep a thirdpan of the stuff by the stove, int he worst possible conditions for a butter sauce all night and it would never break. I mean he also made other sauces, but to me he'll always be the Beurre Blanc man.
@rayhilton79868 жыл бұрын
Btw for holding, fill a thermos with warm/hot tap water. Let it warm up the inside for a minute. Pour and shake out all water. Fill it with sauce. Holds for hours.
@MinhNguyen-wk5fr8 жыл бұрын
Hey Chef John, Can you show us how do you keep all of your non coated cookwares squeaky clean without any burn mark? thanks a lot!
@bigdaddybry8 жыл бұрын
+Food Wishes Correct, sir. 20 years ago, when i got married, my father(RIP) hooked me up with a bunch of all-clad pieces. 10-12-14 ss saute, 14" grill pan, Ltd pasta pot with the insert, saucier, roasting pan etc. I use them daily and will cherish them for another 20 years. He passed 10 years ago and my mom said "take all these copper pots, I never used them, they're too heavy! lol. so, I now have at least 15 copper pieces from Mauviel. That's just how dad rolled!
@stephisteti8 жыл бұрын
+bigdaddybry your dad had excellent taste!!
@bigdaddybry8 жыл бұрын
He was a big fan of the food network way back then. back when they actually had chefs cooking on the channel. He had to have the shiny stuff the pros used. Forgot to mention the Le Creuset stuff and Emile Henry pieces. Just awesome. I'll never have to purchase anything. this stuff will last a lifetime.
@bigdaddybry8 жыл бұрын
+Stephanie Moran He really did!
@stephisteti8 жыл бұрын
i miss the real chefs...I was just a kid, but I definitely know the difference! Your dad probably would have loved Food Wishes, not sure if his name is Chef John or what!
@rneustel3886 жыл бұрын
This sauce is one of the reasons I hate an electric range. Mine boils stuff at the absolute lowest setting!
@corazonsmith51836 жыл бұрын
Thanks Chef John You've inspired me to try and cook everytime I watch your video. I have lots of respect for Chef like you.
@FutureCommentary12 жыл бұрын
You are the patron of your beurre blanc. Vous êtes le chef de votre beurre blanc chef John :) Edited to add: Sauvignon blanc Vinaigre de vin blanc You went all out on the blanc theme there.
@Salbertsson7 жыл бұрын
"And yes, I am probably pouring on too much"... There is no such thing as too much sauce :D
@bornofbvb8 жыл бұрын
Are we getting this here sea bass recipe hmmmm?
@etherdog8 жыл бұрын
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.
@trueleyes8 жыл бұрын
Chef you are truly one of the few that I go to when I'm looking for a technique or recipe on foods. You do a great job on film and of course in the kitchen. Keep up the good work Chef.
@demetris928 жыл бұрын
will it work if i drop some finely chopped garlic for a garlicbutter sauce?
@foodwishes8 жыл бұрын
+jimajim Of course not!! (yes, you can)
@ccirish45198 жыл бұрын
+jimajim I wish people like you would stop asking questions like that...
@ailderwitha55918 жыл бұрын
+jimajim JUST DO IT! MAKE YOUR DREAMS COME TRUE. JUST, DO IT!
@jason45928 жыл бұрын
+Twilight Princess How are the rest of your ruling days, Midna?
@mariamama116 жыл бұрын
HAHHAHAHAHAHAAHHAA when he's talking about how to pronounce it HAHAHHAHAHAHAHAHAHHAHAHAHAHAH sooo funny
@happilyeverawkward1948 Жыл бұрын
I still use this recipe 2 years later. Thank you❤
@johnsullivan6693 Жыл бұрын
“But that does nothing …” I love this guy
@BLY998 жыл бұрын
Hey chef John, would it work if i replaced the white wine with liquid XTC, the white wine vinegar with LSD, the shallots with crystal meth, the cream with opiummilk and the butter with cocaine
@hatsunemiku0837 жыл бұрын
BoloYung you gonna substitute the sea bass with a pipe?
@kartiloco99298 жыл бұрын
What would happen if you just dropped in all the butter at once instead of bit by bit? :D Just curious...
@foodwishes8 жыл бұрын
+Karti Loco The mixture would cool down too much, and you'd be F'ed.
@kartiloco99298 жыл бұрын
Chef John himself actually replied to me... today is a good day! :D Love your channel, have a nice weekend :-) Greetings from Germany!!!
@youjustwastedasecondofyour62938 жыл бұрын
+Karti Loco Try not to invade Poland!
@SpookeyYanovich8 жыл бұрын
+Juza Aikanen But poland cannot into space! (Countryball reference, bad language is intentional)
@ailderwitha55918 жыл бұрын
+Spookey 1456 Germany can anchluss Poland.
@kaye4971 Жыл бұрын
This sauce is great over steak and fish. I love it so much I make it and put in the refrigerator for up to a week. I slowly heat it up and have never dealt with any separation.
@kkz2018 жыл бұрын
i skimmed through my subscription feed filled of lighter meals and exercise routine videos, then saw food wishes butter sauce. awesome sauce chef john!
@shakaama8 жыл бұрын
FOR relgious purposes is there anything that can be substituted for the wine? the vinegar is ok though.
@MissOrcaLover8 жыл бұрын
Maybe some apple cider? Idk if they sell the nonalcoholic version where you are but it would probably give a similar taste and acidity 👌
@shakaama8 жыл бұрын
no but he's putting wine AND vinegar. so i can't have double vinegar.
@MissOrcaLover8 жыл бұрын
+Shakaama just plain apple cider, not Apple cider vinegar
@shakaama8 жыл бұрын
oh really?
@laylam3278 жыл бұрын
i think you should be fine with adding a little alcohol as you will be cooking it out during the reduction process
@CookingWithCows8 жыл бұрын
add some egg yolk and you got a sauce hollandaise
@PragmaticDany8 жыл бұрын
Julia child memories kicking in.
@a.rosesrbleu95803 жыл бұрын
Bernaise....he didn't use lemon juice...and beurre blanc with milk and cayenne is enough to make Julia Child turn over in her grave...
@bobseitz27274 жыл бұрын
Love the way you cut the butter into little cubes then throw them in four at a time. Also love your channel!! You’re an inspiration for sure. Cheers!!
@stefanievalenzuela43994 жыл бұрын
You dont know how much I love you
@JaqenHghar.7 жыл бұрын
I'm new here so don't roast me guys but what's up with high pitched emphasis on words in the middle of every sentence?
@maxbatfish6 жыл бұрын
I know...right, I cant watch him anymore....does he speak like this to people in person???
@rawa74175 жыл бұрын
he's been like that for 12 yrs and now u want him to change his style? forget it, he's got too much inertia by now.
@Area51Gregos5 жыл бұрын
Oh, is your cooking channel better than this one? Seriously though, he has some older videos still up where he speaks "normal?" This way is far better. Could be worse, it could be a freakin' computer voice!!!
@bklynzboy6198 жыл бұрын
WOAH WOAH WOAH. No joke about the dirty camera?!?!
@debashismohapatra45778 жыл бұрын
I thought I was the only one who noticed!
@francistupuola77686 жыл бұрын
Appreciate this recipe Chef John. I was getting tired of having my Fish with a Hollandaise sauce that I like to make from scratch; then garnish with thinly chopped green onions. It was time to upgrade my sauce game.
@cgirl111Ай бұрын
I added a bit of saffron and, for my family, it was another level.
@georgea.5678 жыл бұрын
Hey chef john can i replace the butter with Margarine?
@foodwishes8 жыл бұрын
+George A. No
@PragmaticDany8 жыл бұрын
+Food Wishes Straight forward. I like your answers, chef John.
@Kihidokid8 жыл бұрын
why the hell would you it tastes terrible use some high quality deep yellow butter
@Kihidokid8 жыл бұрын
i reccomend kerrigold
@georgea.5678 жыл бұрын
Anthony Ingram because Margarine is better than butter.
@treesarecool123456788 жыл бұрын
Looks very fattening Chef John. Can I substitute the butter for....... Just kidding :)
@lynchpinthescriptdoctor88036 жыл бұрын
That seabass looks insanely tender and delicious.... I want some 😋😋😋
@jamesrhoades74885 жыл бұрын
Can’t wait to try it! Everything is better with butter.
@gigimc8 жыл бұрын
Chef, ever do bibimbap? that would be a fun 'exotic' one 😊
@roeese18 жыл бұрын
What's wrong with this narrator's diction? He has a strange intonation.
@caleb12naruto5 жыл бұрын
Ugh I agree I can’t STAND how at the end of every sentence he has this annoying god damn upward inflection, like he’s asking a question? But he’s just talking? And he does it over and over?
@fdanny034 жыл бұрын
I’ve been searching for this particular comment just to make sure i’m not the only one
@opwave798 жыл бұрын
Thanks for the tips. I've never been successful at making the classic sauces, but you make it look so easy!