The 2 Ingredient Sauce That Makes Everything Better

[@PhaTs00p]

When the restaurant is so fancy even the water has butter in it.

[@skpince]

Every time I watch this dude the more I look forward to his next video. ❤

[@neilp3773]

The crust on that cod.... perfect! Top tips again guys.

[@WankenZeFurious]

I've been in the kitchen for the better part of my life and honestly your videos always make me hungry. Very nice video, again. Thanks for sharing!!! ❤

[@maxmonkely]

thanks for all the videos guys. I love them so much.

[@wallbreaker_9358]

Those Mussels are beautiful!!

[@padders1068]

Yes Chef! Interesting and informative, thanks for sharing your skills! 🙂😋😎❤

[@rocklover7437]

Mussels looked fantastic

[@NaufalRizFoodieOfficial]

So amazing❤

[@HardTimesUK]

Yes chef! Love your videos!

[@MyRealName]

Butter makes everything better. Even water.

[@troyboy4345]

Superb ! ... Those Mussels ... top shelf lads, thank you.

[@templarjay]

Awesome, thanks Chef!

[@ChristoOlivier-j8h]

Thank you chef

[@DigitalicaEG]

I love that this Brit chef literally says “Literally” almost as much as and as ineffectively as Gordon Ramsay.

[@emiilio_s]

Excellent

[@foodonfire3662]

So enticing. How long will the sauce hold? I assume it will congeal and break if refrigerated.

[@GeekyGram]

Beurre monté. Emulsion is a good thing.

[@00cheno]

Wutter!! batter!!

[@dinoson7007]

2:35 "it looks almost like enriched double cream" I mean, it is basically reconstructed double cream using water instead of butter milk. Probably not the same but it is hilarious to think about it and it means basically it is possible to use cream as a "cheat".

[@bradlancaster427]

I thought it was going to be garlic and butter, I’d have that on my weetabix!

[@melbroderick906]

Like a boss

[@jacobmontgomery5194]

Reminds me of making tonkotsu ramen

[@DonClapo]

wicked video

[@willowwren7752]

Mad a live!!!❤

[@ayejaye]

Does the emuslion stay stable if you refrigerate and reheat it?

[@ValNaUnd]

since this is just butter water nothing added im curious to how well/long does the emulsion last?

[@reWerzz]

yeah I would like to know as well

[@DEC0042]

In my experience, beurre monté is a very ephemeral sauce-if it cools, it splits and doesn't reheat well. If you know you're going to use a fair bit while cooking, you can make a batch and keep it on a low flame for a few hours, but eventually enough water will evaporate and it'll split. It's possible that this method of adding solid butter to a heated butter/water mixture and combining it all with a stick blender makes a more stable emulsion, but I've never done it before so I can't really say.

[@luggeee]

this is so sick, you just invented cream!

[@austindodo]

Butter and water

[@shakespearewilliam8423]

Correct

[@skpince]

Yes, but in a special way

[@richcourtoreilli3126]

Better yet... emulsified

[@lukemclellan2141]

Whatever you do, don't look at the camera.

[@bartlinssen7443]

at 3:20 something is said about overblending. what isue would this cause?

[@willowwren7752]

🎉

[@flyingdutchmasta]

Aka bur monte.

[@davedawson9851]

I like. I subscribed weeks ago. I make butter emulsion. 👨‍🍳

[@williamparker8318]

Thank you for this. I just learned this week of Beurre Monté. Which I never new was a thing ( I know, where have I been). This opens up the posibilities even further. Again thanks. Cheers

[@MikailSweenichov]

What Cabbage do you use?

[@jzderf]

Will that emulsion hold longer term? Can i put it in a fridge and re-use later?

[@JL2670yo]

Are your sheet pans stainless steel?

[@DingDimlewitz]

I was thinking "one of the two ingredients gotta be butter", but it was more like both of the ingredients were butter.

[@genesisdju7105]

Hello from france. FYI the C in beurre blanC is silent. Great vidéo has always!

[@christophergenther3517]

8:06 I know I'm probably in the minority here but.. does anyone else just not like that final step of drizzling oil over the dish? I see all the pros do it and obviously value their opinions etc (hence why I'm here!) but I've done it a few times and I don't think it adds anything 🤫

[@richardpotts7128]

crap oil most likely. I used to think the same.

[@christophergenther3517]

@richardpotts7128 maybe lol, I'm not an aficionado It's Monini brand EVOO 🤷🏼‍♂️

[@richardpotts7128]

@ do you like the taste of it on its own?

[@christophergenther3517]

@@richardpotts7128 aye

[@FulvousSky]

Idk man olive oil just makes things better

[@JohnAtomics]

So happy you didn’t start making chips again 🥳🍸

[@Peter_Jenner]

Reminds me of nail soup.

[@iilylil3198]

This is montè sauce Omg you wrong

[@roamingthereal4060]

I feel like a lot of these sauces are secretly being held together with some xanthan gum we just don't talk about.

[@tomokcro]

do you think souces would split with so much cooking or? (just courious never used this souces is it good to bind it better?)

[@LanderDK]

Professional chef here. Amazing how that emulsion can boil so vigorously without splitting. I suspect the same

[@conkwonthechef9569]

My chemical romance in most kitchens now

[@BlackNight603]

I really wish I could pronounce "water" like he does

[@ingmarsun9694]

Butterfond

[@nevmann]

I mean butter and water, we should just call you saucejesus :D

[@paulsellas7840]

Great base….yes One of the 5 traditional mother sauces… Nope

[@Tojazzer]

Very informative. Many thanks. This explains my mistakes. Can the music. Don't need it and it's annoying.

[@crunch5956]

You look tired m8. Nice sauces tho. Good video as usual

[@XiX338]

2 ingredients he says. first line, you will need water butter and salt lol.

[@roshanp9840]

Restaurant food is so unhealthy. Shit is cancer. I wish these guys showed recipes which are healthy.

[@jakeburlaczenko8165]

Butter's good for you 😂