🧈 Like a Beurre Blanc but with Red Wine 🧈

Рет қаралды 18,204

Күн бұрын

In this video, we're diving into the world of classic French sauces with a twist. We'll be mastering beurre rouge, a lesser-known gem that's perfect for both fish and meats.
🍴 THE RECIPE: www.thefrenchc...
👩‍🍳 OUR SCHOOL MEMBERSHIP: learn.thefrenc...
📖 MY COOKBOOK: www.thefrenchc...
🥘 COPPER POTS AND PANS I USE : www.phillipand...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. / frenchcookingacademy
✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter for recipes and updates
www.thefrenchc...
👋 CONNECT WITH US 👋
/ frenchcookacademy
/ frenchcookingacademy
www.pinterest....
-------------------------------------------------------------------------------------------------------
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!
🛒 Check our cookware and book store on amazon 🛒
amzn.to/2sQZd9z.
🍳 MY FAVOURITE COOKWARE 🍳
- Cast Iron Pan: amzn.to/343Pvn4
- My favourite Mauviel Pan: amzn.to/2RHSACP
- Starter Cookware Set (tri-ply clad): amzn.to/2DWJD2a
- Nonstick Pan: amzn.to/2VW02OF
- Cast Iron Enameled French (Staub): amzn.to/302BvXi
- All-round Cutting Board (polypropylene): amzn.to/2POc0Ei
- Heavy Duty Cutting Board (wood): amzn.to/2H4J5ZR
- Essential Utensil Set: amzn.to/2Y3eIc2
- Kitchen Scales (Imperial & Metric): amzn.to/2Vj0Flx
- Measuring Cups Set: amzn.to/2ViYkqT
🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
- Forged Knife Set (Mercer Culinary): amzn.to/2WuDZvs
- Fibrox Knife Set (Victorinox): amzn.to/2DRrbaV
📓 MY GO TO CULINARY GUIDES 📓
- Escoffier culinary guide (English): amzn.to/2PP8ZUr
- Larousse gastronomique: amzn.to/2H4HWBK
- Le repertoire de la cuisine (English): amzn.to/2H3TKE5
- World atlas of wine: amzn.to/2VLiB84
Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!
🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:
🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb
Find local producers near you in Oz
- Sustainable Table: www.sustainabl...
- Open Food Network: openfoodnetwor...
📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron

Пікірлер: 42

@thestudentcafe 2 ай бұрын

One of the few unique and REAL culinary experts on KZbin. Absolutely brilliant. Love Stephane's natural presentation.

@j.bradleyheck1589 3 ай бұрын

Beurre Rouge is what I learned to make ' a'la minute with Sauce Charon & Bernaise training as a Saucier in Boston in the eighties ! Ahh, how I miss those days ! C'est la Temp !

@thestudentcafe 2 ай бұрын

Love this comment. Oh, how times have changed. Many of the chef's these days do not know what a saucier even is. The good old days. THE BEST EVER!

@captainfordo2780 3 ай бұрын

I wanted to drop by and thank you my friend. Been watching and cooking using the videos you make. It's been 7-8 years. I've had many dinner parties using the recipes you post. Cheers!

@TululaTenant 3 ай бұрын

Thank you so much for teaching the public how to make delicious food. Probably I can't eat a sauce with this much butter but perhaps on special occasions for guests.

@ianspector1357 3 ай бұрын

Went straight to the kitchen and made this. It was simply delicious.

@datnguyen1615 3 ай бұрын

For me, There is only 2 French speak English real good you and the Macron but you are much better than his... kakaka! love every your dishes in KZbin...At least I can enjoy French Dish in middle nowhere in the States. Thank you very much Sir!

@drk321 3 ай бұрын

World Expo 1988 worked as a cook at Top of the Walk Brisbane Australia. One of our main courses was coral trout (a grouper) baked with one half beurre blanc, other half beurre rouge. Striking presentation with the two butter sauces side by side.

@albertpremier5800 3 ай бұрын

Quel vin conseillerez-vous pour accompagner un poisson au beurre rouge?

@WavyCurlyGina 3 ай бұрын

Looks delish 😊

@jabba149 3 ай бұрын

What a beautiful consistency and colour

@dimphinapereira1502 3 ай бұрын

Lovely ..Thank You Chef for sharing

@laurakagan834 3 ай бұрын

Thank you for this great recipe

@shanebenson7164 3 ай бұрын

Looks very rich, enjoyed watching, must have a go at that sometime soon

@geraldgschlossl7869 3 ай бұрын

Never tried that, i have to run in my kitchen and cook!!

@Raul28153 3 ай бұрын

you have way more than 450 ml of wine in there. I'm reducing a 2015 Mazzocco Zinfandel and I have almost 750 ml and getting to syrup and there's darn little syrup there. It'll be barely enough for two servings. Smells Fabulous though. I really like your seafood, I'm doing this with Artic Char, Chinese baby bok choy, and multigrain wild rice.

@fredbosch5392 3 ай бұрын

Thanks for the tip about the sugar ant port.

@zvezdanbadric5293 3 ай бұрын

I first fry onion on butter and later deglaze with Worcestershire.. after that demiglace and red wine to reduce.. finish with salt papper black ofc and cold buter .. taste is amazing relly open all all senses

@helloshiny8475 3 ай бұрын

thank you. i'll def try this. al the flavours i like. similar tech to how I make most my sauces. but I often add flour and water at end not the butter, Imdo love a tomato sauce with butter whisked in, so full. abut I don't do it often as I thought it had to be used staright away, nice to see how well you kept yours warm, easy to follow video.

@alexanderdavis7749 3 ай бұрын

I'll have to try it myself!

@hzlkelly 3 ай бұрын

Chef, do you have a book you can recommend on sauces? I really want to practice making sauces.

@j.bradleyheck1589 3 ай бұрын

Escoffier or The Larousse Gastronomique were my French Bibles before I retired at 50 !

@hzlkelly 3 ай бұрын

@@j.bradleyheck1589 I have the matter coming in for my birthday. I’ll get the former as well. Thank you Chef.

@WastrelWay 3 ай бұрын

@@j.bradleyheck1589 I tried to find this in Escoffier and Larousse but either it isn't there or I didn't search properly. I have old editions, free for download. Some people say this is nouvelle cuisine and wasn't invented until the 1970s, which would explain why it isn't there.

@johnreynolds5407 3 ай бұрын

Marvelous.

@TheMrTomkennedy 3 ай бұрын

Thanks

@vchmiele 3 ай бұрын

Adding a tiny bit of xanthan gum will keep your emulsion from splitting.

@WastrelWay 3 ай бұрын

Xanthan gum came from Xanth, a planet in the Marvel universe. Unfortunately, the planet was destroyed by a collision with an asteroid, and xanthan gum is no longer available for French cooking.

@patriciaflorian4367 3 ай бұрын

Interesante

@Hapidjus_ 3 ай бұрын

When the title of the video is enough information already ;)

@robertlucic7598 3 ай бұрын

I need to go out and get some duck breast.

@acaciomadeira5147 2 ай бұрын

Wheres your vinegar

@dadren687 3 ай бұрын

I'm always fascinated to discover the history of why chefs and restaurants throw food away that could be fed to peasants or even pigs. I realize it's to flavor water to give to very rich people, but it's really just thrown away?

@j.bradleyheck1589 3 ай бұрын

Read about Horatio Alger and how he came to realize how any man can be as rich or as poor in America 🇺🇸.

@macanoodough 3 ай бұрын

Your sauce is breaking because you NEVER turn the heat back on after the butter is added. You can see the beads of oil on your spoon at the end, and it's really obvious on the plate.

@tititichirca8250 3 ай бұрын

When adding the butter , switch heat off, butter is an emulsion

@macanoodough 3 ай бұрын

@@tititichirca8250 Depends if the kitchen is cold enough to stop the butter from incorporating. Then I will keep the heat for 1/3 to 1/2 the butter and finish it off the fire. Stephan's problem is that he went to a light purple, and that's too much butter. He tried to reduce it back and that broke it, but had he stopped while still dark purple it would have been fine. You can't reduce butter. You can reduce to a butter, like a piccata sauce, but once your butter you're at the breaking point.

@tititichirca8250 3 ай бұрын

@@macanoodough I guess you're right!

@WastrelWay 3 ай бұрын

Yes, always use room-temperature butter and turn off the heat. Nevertheless, I did not see that the sauce broke. I may have to watch again.

@davidh3833 Ай бұрын

Kitchen temp definitely plays a role. My kitchen runs pretty hot n i would have to use cold butter to achieve a certain consistency. With a good eye n timing, can b corrected. Flame control is everything i say n preach to my cooks n chefs.@@macanoodough

@billb13 3 ай бұрын

Great recipe . . . translation SUCKS! Why don't you monitor what it creates??? Bain marie is "spelled bamari" . . . Buerre rouge is "bur Rouge" . . . Beurre blanc is "bor blon"!!! etc, etc, etc. I'm sure you want everyone to understand the terms and instructions . . . Wee u No?