Vegan king oyster mushroom scallops in white wine butter sauce

[@Marvelousmii]

Hello! Your mushroom look devine. I love mushrooms. I’ve heard that mussels are vegan, are they?

[@ChefJana]

Hi there Shani! Thanks, they taste delicious actually!😋 No, mussels, oysters, and any shellfish are not vegan food, they have nerve ganglia, which are like “mini brains”, similar to the nerves of our own nervous system. 😉 But I understand the confusion, many people think that. Cheers, hun!💖

[@Marvelousmii]

Chef Jana I was wondering, thanks! This video is a great appetizer, it’s so cool.

[@ChefJana]

Thank you hin, have a fab day! 😘

[@HealthyVeganLiving]

So cool thanks Chef Jana, Gary

[@princess3193]

Where the heck have you heard that mussels are vegan?! Lol..

[@justcarineinparis]

Making these right now for Christmas Eve 😁 Edit : I did make a few adjustments but they were delicious! - I left the mushrooms marinate overnight and cooked them without oil ( they were juicy enough and didn't stick to the pan) - I used wakame for the marinade - I blended the marinade and used it as a base for the sauce, just added 1 tbsp cashew butter instead of vegan butter, it turned out amazing, my daughter who hates wakame (and seafood in general) enjoyed the dish! Thank you for the inspiration, I will make these again!

[@SpainonaFork]

This is probably one of the most beautiful and creative recipes ever!!! so unique and they look so good!

[@ChefJana]

Thank you so much, Im very glad you've liked it! 😍 Que tengas un buen dia! 😄

[@carolinaruiznatividad1536]

This recipe was fun to make and tasted like scallops. I will definitely keep this recipe! Thank you Chef Jan

[@peterbrown9036]

I made these and they turned out fantastically! Thanks so much

[@ChefJana]

Hey Peter! That's so good to know, every time I make this is a huge success, makes me happy you liked it as well! Have a fab weekend!

[@browniee127]

How was the texture? Was it similar?

[@justcarineinparis]

@@browniee127 the texture is close enough, not exactly similar

[@setharkin2768]

This is a brilliant recipe! Thank you for sharing!

[@kathleenswenning9915]

This looks so special....so delicious! Thank you for the awesome recipe, I love that you used a white wine butter sauce, wow....so impressive!

[@ChefJana]

This is one of my fav dishes ever! :) Have a fab weekend there, Kathleen!❤️

[@terriovergaard5108]

I enjoy your upbeat videos . 🎶💕🎶

[@StarmanDX]

Really good video, very informative and clear presentation

[@ChefJana]

Thank you so much! 🥰

[@kathleenswenning9915]

Fine vegan cooking from beautiful talented Chef Jana, aren’t we so so fortunate 👏🏼👏🏼👏🏼?! Thank you for sharing your delicious recipes and wonderful tutorial videos! Yes I’m still binge watching.lol🤣 ❤️Kathy

[@ChefJana]

Haha! I hope you keep enjoying the vids... lol :)

[@lisasizemore9928]

Your mushroom scallops look mouthwatering! Thank you Chef Jana -

[@ChefJana]

Thank you, Lisa! 😍

[@lendamuhammad9680]

I hate cooking, but you have awoken a feeling of excitement to get in the kitchen to cook, cook, cook!!!!!

[@ChefJana]

Awe... that's the sweetest comment ever! Muah!

[@babyalligatorr]

You are just so engaging to watch. Love your energy! I've made this before (different recipe) but never thought to use the nori! What a great idea. I will definitely be making this soon!

[@ChefJana]

Thank you so much :)

[@lancasolucoes849]

Muito criativo e de bom gosto! Parabéns! Nota 10

[@ChefJana]

Obrigada! ❤️

[@noelia2219]

Una receta perfecta para noche buena ¡muchas gracias!

[@ChefJana]

Much as gracias 😉❤️🌱

[@ssbell2011jcsu]

This was a slam dunk. Thanks so much for sharing this recipe. I wish I could share a picture of mine w/ you!!! : )

[@ChefJana]

Great job!

[@misspssoutherndelights6425]

I just love your presentations. Very inspiring. I’m praying to start my KZbin channel very soon. The mushrooms look very good will definitely give it a try.

[@ChefJana]

Thanks, love :)

[@justblase5270]

It's nice. For better results you can leave them to soak in the sea water or any kind of broth of your choice overnight then cook them. That's what I did.

[@Kelleena1on1]

I just made your scallops with sea vegetables and spring lettuce mix , THE BOMB TY :)

[@ChefJana]

Yaaayyy!!! 🤗

[@lavenderaussie]

These are fantastic thank you.. I never liked seafood before I went plant based but this was amazing thank you

[@ChefJana]

My pleasure, love :)

[@marylincoln-smith3287]

Wonderful way of ciooking mushrooms! Lov it!

[@ChefJana]

I know, right? I love mushrooms and this recipe is sooooo good!

[@nakeyllasimons7709]

Thanks...Delicious 😋

[@jacquelinej4819]

Looks delicious!

[@dariusgee1630]

here's a few things you can try pick the top type - there are many available. grow them in the right conditions - some such as oyster muchrooms like cool humid areas and can be placed outdoors (I discovered these and the reasons they work from gregs mushroom grower website )

[@cookingwithrila]

Delicious recipe 😊

[@ChefJana]

Thank you very much Rila! 😘

[@cookingwithrila]

Welcome dear 😊

[@myhealthjourney2786]

This was really good. Thank you!😋

[@ChefJana]

You’re welcome 😊

[@christopherbako]

That has to taste delicious!

[@nkikistyl3323]

This looks so good I can't wait to try this recipe

[@Godisgood3311]

Yum!!!🥂cant wait to try it! Thank you!!

[@ChefJana]

Have fun!

[@DeeDee45008]

This dish looks so delicate and elegant 👍🏻I love mushrooms 🍄 will sure give it a try and you explained it very well my friend 😊 a big 👍🏻Like#16

[@ChefJana]

Thank you so much, my dear friend!😍 I'm glad you like the explanation!☺️ Give it a try and let me know if you like it! 😍

[@DeeDee45008]

Chef Jana sure 👍🏻

[@ChefJana]

😘😘

[@jasminetay7716]

I made this... And my dad thought it was cheap scallops but he enjoyed it 💕

[@ChefJana]

That's great!

[@peterhaug1991]

Its not nice to lie

[@dawnkaseoru4036]

Wow! I cannot wait ti try some of your recipes! THANK YOU SO MUCH! I love meat, but my body has said..."NO MORE" thank you for giving me options to try!!! I have watched the salmon, the pulled No pork and no this one...so excited to try all of them! Where do you live? the videos outside look like you are in Greece or Italy!❤️

[@ChefJana]

You are so welcome! Im Brazilian but I live in Spain... :)

[@andreagutierrez2022]

Beautiful, I will make this for my in-laws when they visit us next time, my mother in law loves scallops and I will make this vegan version for her. Wonderful food, chef!❤️😉

[@ChefJana]

Andrea Gutierrez oh wow, that’s nice! I bet they’ll be impressed! 🙌🌱❤️

[@sabbathkeeper328]

Everything looks absolutely delicious 😋my question do you also save the tops as well as the bottoms of soups stews and vegan meat???😊💗

[@ChefJana]

Thanks love! Yes, also mince and make tacos ;)

[@kathryntate6809]

Thank you for this magnificence!!

[@frandutra88]

Nossa, que interessante. Nunca comi algo assim. Parece bom, mesmo, fiquei curiosa 😁 😚

[@ChefJana]

Bah Fran, tao simples que parece mentira que fica tao bom. 😄

[@SheCooks]

Hello Jana came again to show my love, Great recipe , good day dear.

[@ChefJana]

You are a great friend my dear! And your channel is wonderful, I have a favorites folder with many of your videos!

[@TheMarkmcintyre]

these are great

[@andreawagner7352]

I make this all the time I love it....so many of my non vegan friends love it as well :)

[@ChefJana]

Thats awesome! :) Yaaayyy!!!!!

[@robertvannostrand4535]

I would love to try these this week. Could you tell me, do you soak them in hot water, cold water or room temperature water. Thank you very much

[@iamthatiam1111]

Does it taste like scallops or sea flavor? Looks great ty for sharing im going to try doing mine alkaline

[@deb2319]

Could substitute with Hearts of palm...instead of mushrooms.... love your channel Jana, thank u,

[@ChefJana]

Yes you can! :)

[@Bentonendflowerfarm]

Absolutely amazing! thank you

[@ChefJana]

Thank you so much! Much love :)

[@ahnah7283]

I have king oysters in the fridge and I canxt wait to try this recipe! (I hope we can post pics on YT)

[@ChefJana]

Please do!

[@katireijonen]

I love your videos Jana

[@ChefJana]

Oh, thank you so much Kati! Have a fab Sunday :)

[@doracotterell2863]

Chef Jana: WHERE is this gorgeous city that you are filming from? I’d love to live there! Plus, with such a great appetizer such as these scallops ~ what follow up would you suggest for the dinner meal itself? 💗

[@ChefJana]

It is Spain!... Gran Canaria to be precise. Because this starter is quite rich, Id choose a dish with a creamy pasta, such as a pesto pasta, vegan Alfredo, creamy vegetable pasta, with a side of leaf salads with French vinaigrette dressing, for the acidity in the dressing to counterbalance the richness of the pasta sauces. Let us know if you made those please!

[@litebkt]

I really love your videos.

[@ChefJana]

Thank you so much Michelle! :)

[@elissadavis5657]

Yur the B E S T !!!!!

[@HealthyRasoi]

Something Very interesting to know...Thanks for sharing

[@ChefJana]

Thank you my dear friend! :)

[@4Getf00l]

What can we use instead of wine?

[@robinplatt]

King oyster mushrooms are not often available in my town. Any suggestions as to what I could use instead please?

[@MarcyStuart5x5]

Me too!

[@krishnam5919]

Try going to a local Asian store if you have any and they would have them.

[@haileybakes6840]

Looks delicious😍😋

[@ChefJana]

Thank you so much, Hailey! 😘

[@SheCooks]

Yummie oyster mushroom scallops

[@ChefJana]

She Cook's thank you my darling!❤️

[@davidzeto2446]

Using a nori infusion is genius.

[@skyabove1032]

Wonderful recipe, but can we use kombu or other seaweeds instead of nori sheets or it doesn't give the same flavour result ?

[@ChefJana]

Yes, kombu is also perfect for this! :)

[@Shirmagedrusclau]

Just saw this recipe. Gonna make it

[@ChefJana]

Have fun!

[@Shirmagedrusclau]

@@ChefJana you are the only online vegan chef that uses ingredients that you have on hand most times. My sister now subscribed to your channels and it will be making those meatballs with the cabbage as an ingredient. U r #1 in my recipe making. What country do you live?

[@ChefJana]

Hi Nancy! Thank you so much! It warms my heart to know that you like my recipes! Im from Brazil, and you?

[@jepsen64]

Very good dish, chef! :)

[@ChefJana]

Thanks a lot! :)

[@jerryeisner1]

Why do you cut them at an angle? Somehow i don't know if you told us.

[@Brewmanbru]

So I'm not vegan at all but I do like to avoid meat 2-3 days out of the week. This was very good, thank you.

[@maryconner9577]

My scallops were tough. Did I not cook them long enough?

[@ChiiXxTohru]

I just found your channel and thank you xx this looks amazing

[@ChefJana]

Thank you so much, I'm happy you're here too! Much love! :)

[@ChiiXxTohru]

@@ChefJana just watching more of your videos, they're all fantastic quality.

[@howard2011ish]

Great

[@cassandralangr3536]

Don't know if someone has already asked but do you have an alternative to the white wine that is not alcohol?

[@ChefJana]

Veggie broth ;)

[@shallissprallis]

It'll barely be any alcohol left after you reduce it to take away the alcohol, but there's always the option of picking an alchohol free white wine. Same flavour 😌

[@emmahardesty4330]

Remember: the alcohol component is completely cooked off; there's no alcohol in the finished product. This is always true when cooking with wines--it's the flavour you're after.

[@lightawake]

Hi there is there any other oil we could use instead of vegan butter?

[@vijaygussar6045]

Beautiful Video📹👌 Very nice work 👏👏 Thanks for sharing 😃 👍🌺🌹🌺👍🌺🌹🌺👍

[@ChefJana]

Thank you Yuvraj! ❤️

[@HealthyVeganLiving]

Wow Chef Jana another amazing dish, truly inspiring. Like 58 Gary

[@ChefJana]

Thank you my sweetheart! :)

[@walterbunn280]

This is pretty good actually. I don't know if I'd call it a true substitute for scallops, but it's good enough thatI'm willing to judge it on it's own merit. That said, I might use wine that's had nori infused into it for weeks at a time, rather than a fast infusion, since infusion times will greatly change this dish. I might even go so far as to say that lacto-fermenting the mushrooms with a heavily salted Kombu broth would be good, but I'd need to try that out properly before recommending it. In general, Kombu, which is a broth made from dried, salted kelp, might be a better stand in for the Nori, but a light sprinkle of the nori flake would keep the "ocean" tastes crisp and vivid. As a final thought, you might be able to lactoferment the "Scallops" in a flavored brine. Lactofermenting is essentially covering a food item in brine, keeping it from rising up out the brine for an extended period of time, and allowing it to "cure". The hardest part would be keeping the mushroom medallions submerged, and you can use a weight to assist in the fermentation (note: it does not produce alcoholic fermentation; it produces lactic acid).

[@ChefJana]

I just love, love foodies! Thank you for your insight!

[@jamesrichard1140]

@@rachelle1 me too

[@rustycage]

Great AMSR @11:14

[@JoseMartinez-df2db]

GIRL!! YOU'RE GETTING ME HUNGRY!! 😋

[@ChefJana]

That's good ;)

[@mrektion604]

Nice chopstick skills! If you want to improve (and not get burnt) learnt to hold them higher up the sticks!

[@Hope_Dogs]

Can I use anything else it I don't add wine

[@ChefJana]

Vegetable broth works fine too... ;)

[@ysheen718]

Can I use different wines?

[@ChefJana]

Any good dry white wine will do. :)

[@ipsqcdedicated1701]

can i use red wine instead?

[@LL-ix4lf]

nam cat khuc va rong bien ngam trong nuoc 20 phut. Lay nam ra de rao, chien ap chao hoi vang. 6 phut. Them thyme chp thom. Sauce voi white wine, soi cho beurre vao thyme, garlic, nuoc chanh, muoi, tieu

[@AimHuangRajJaeWan]

😆 Naughty or Nori 😂 it doesn’t matter it tastes great that’s all that really matter! 👏 👍

[@ChefJana]

You got that right!

[@Chefs-kitchen]

Nice recipe ;-)

[@ChefJana]

Thank you! :)

[@Kelleena1on1]

What kind of vegan butter do u use ?

[@ChefJana]

I make my own, its on my channel ;)

[@CharlieZelenoff]

LIKE 2000!!!

[@teawithsu]

To keep them from floating maybe put weight on them; small plate.

[@ChefJana]

Thats absolutely right :)

[@BeijoVegan]

Yumyum...😁

[@ChefJana]

yum yum! 😘😆

[@CarryonJeffnJohn]

Like 220 sweetheart love scallops how did I miss this recipe it’s beautiful thanks for sharing absolutely amazing send some over to the U.K. restaurant food remember we love ya always sweetheart xxx

[@ChefJana]

Thank you my sweet John! Have a fab weekend :)

[@arigaengland5005]

Hello friend great!

[@ChefJana]

Thanks my dear! :)

[@raverider2327]

👌👌👌

[@ChefJana]

😘

[@wildfilms365]

Definitely want to try this but I'm not a fan of them swimming in oil on the ate.

[@ChefJana]

Just use vegan cream instead. ;)

[@christyvigil5691]

I just love you beautiful sisStar !!!🥰🥰🥰🥰🥰🥰🥰💖💖💖💘🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

[@MsCody-rt7ne]

⚘SIMPLY DELICIOUS ❤😁

[@karyangel1736]

👍

[@sunnyedaize1262]

This looks so much like scallops I nearly clicked away until I realized it was you.

[@ChefJana]

Ha! Best compliment ever 😍

[@sunnyedaize1262]

@@ChefJana happy I found your channel 😊

[@ChefJana]

And Im happy you're here :)

[@princess3193]

Why not olive oil? I love cooking everything in olive oil. I add vegetable broth instead of water, with a very tiny bit of vegetarian chicken broth because I love it. Since you use water, have you ever tried cooking them in a pan of water with the nori sheets for about 10 minutes, rather than letting them sit for over an hour in a bowl? I cook them in the vegetable/chicken broth, nori, as well as a few other things before I saute them in a bit of oil and brown them. Or instead of sauteing, I beer batter fry them. I wonder what the difference would be by cooking them in a pan for 10 min versus letting them sit in a bowl with cold water for over an hour? Do you think it will change the texture of the mushroom? Are yours a bit chewy? I wish you cut into them in your video.

[@rthj6446]

A former chef here: Olive oil has a lower heat-tolerance. So when you want a truly hot pan, olive oil will burn. Some say it becomes carcinogenic. Second is that mushrooms friend in olive oil usually tastes awful. Similarly, making emulsions like mayo or aioli I will only use about 10 to 15% olive oil, since otherwise the flavour would be overpowering and rather unpalatable.

[@princess3193]

@@rthj6446 Interesting. Well I have fried mushrooms in olive oil, along with other vegetables, many times and they never tasted awful. I love the taste of olive oil. However, the burning and it possibly getting carcinogenic is scary!....I will have to look into that...yikes thanks! 😷 What oil would you say is the best for keeping in a deep fryer? What about cooking the mushrooms in the pan rather than soaking them for over an hour? I heard it's not good to let mushrooms soak in liquid for a long time...???

[@princess3193]

@@rthj6446 Hmm. I have seen one website say to use vegetable oil. However, I found another website that said to use coconut oil and they think olive oil is one of the healthiest fats on earth and can fry well and is highly resistant to heat. Ugh, I'm so confused!!! It stated: Olive Oil Olive oil is one of the healthiest fats on earth. It is very high in monounsaturated fatty acids, which have only one double bond. Like saturated fats, monounsaturated fats are highly resistant to heat. One study found that olive oil can be used in a deep fryer for over 24 hours before it oxidizes excessively (10). In theory, this makes it a great choice for deep frying. However, the flavor and fragrance of olive oil may not hold up well when heated for a long time.

[@rthj6446]

@@princess3193 Alright, a few questions here. Afaik what temperature an oil can handle is based on how clean the fat is, and what of the three types of fat it consists of. The issue with olive oil is that it has a lot of things that are not a fat in it. So for deepfrying, the only really important thing is how it is made. If you do it correctly, you can deepfry in clarified butter (Indian call it Ghee). Non clarified butter starts burning at around 160-70 degrees celsius. But for taste, clarified butter is my go to when deepfrying with bread coverings. As a vegan choice, I would go with the cheapest cleanest oil. However, some say coconut oil is the least harmful because of the types of fat you find in it. In the end, deepfrying is a method I rarely use for personal consumption, so I have not worried about the health-aspect aside from: It is not healthy to eat deepfried foods, period. For in-depth information on that topic, I would suggest asking someone else :D There is a lot of "information" on the internet about the heat-tolerance of olive oil. But some state that olive oil can go as high as 180 celsius. Which is good enough to deepfry in, since 170 to 180 is what is commonly used as the median. This has never been the case in my 10 years of being a chef. I have had this discussion with chefs for all those years, because no matter the level, there is always someone who think Italians are the angels of cooking and say nothing wrong... The same italians that say a risotto needs to be stirred with a wooden spoon and only counter-clockwise... yea, sure buddy. Anyways, oliveoil from all priceranges burn just a few second after non-clarified butter. You can easily see this in the viscosity change, as well as a color-shift towards brown, and also that thin whisps of smoke appear. If you cool that oil down and taste it, you will not enjoy the flavour. Or if you do, then you have a set of taste buds that is unique. If this is the case, then go the next step and check if you like burnt sugar (as in blackened, not caramelized). As for the soaking of mushromms. I do not know. The only thing I ever do with mushrooms is about reducing the water-content. Duxelles, frying, drying, etc. To my logic though, the wetter it is, the higher the temperature need to be or you will simply boil them. And boiling creates a distinctive flavour I term... well... boiled. Even sous vide has this unescapable flavour. Which is another point of arguing over all my years in a kitchen. What I would -= perhaps =- do is soak them in a nori broth, compleat with salt. Just going off how I treat meats in general, I would say 12% volumeprocent salt, nori, let it heat up and then rest back down to room-temperature. This SHOULD add the flavour to the mushrooms without making them wet since salt is osmotic and will draw out water as well as permeate into the mushroom. And the dryer they are (to a point) the better malliard effect you will recieve. However, I cannot say for certain as water-marinated mushrooms of any kind is not something I have ever done, nor seen done pre cooking the 'shrooms (addendum: in a profession kitchen). Soaking mushrooms is interesting as a concept for this very reason. It is something I would never have thought of trying. As for the "sea" flavour of nori, I can think of many other sources that would be a candidate for experimentation. Reason is that King Oyster mushroom stalks is a relatively easy thing to maximize in your home-mushroom-gardening closet. Which opens up a very interesting tool for creating fun vegetarian dishes (sorry, I cannot replace butter, and I keep on trying roughly once a year). Of note on the water-soaking. I have never cooked with King Oysters specifically. The standard oysters is usually fried at a very high heat because of how crispy the gills become. And having wet mushrooms, such as rehydrated dried mushrooms, goes against creating this crisp. Which is why you need to let the rehydrated mushrooms dry, or just mash down into a Duxelles and use it for flavouring. When it comes to King Oysters, I therefore cannot say if they can handle the water better than any mushroom I have ever worked with or not. Yet again why this video holds so much interest to me. It flies in the face of many established best-practices I have developed over the years. And THAT is worth more than gold to me.

[@rthj6446]

@@princess3193 Well, it could very well be a study that "forgot" to mention it was highly filtered. Which basically means that all the flavour is removed. When it comes to food there is a lot of opinion masquerading as science. All you can do is test it at home. As for the healthy benefits of olive oil, this is echoed in the medical field... which is the field I left cooking for. Monounsaturated fat is said the function as HDL (High density lipids) promoters. HDL is a type of fat that collects colesterol deposits in the body and transport it to the gallbladder for creation of stomach-acids and later expulsion from the body. Which for men and women post- menopause would be a incredibly life-protecting property. However, there is always a degree of uncertainty involved. But as I understand it, Olive oil and Fat fish is the premier medication against colesterol deposits in the body.

[@VeeAmericanEagle]

I would eat it with pasta 😌

[@ChefJana]

I know, me too Vanara... 😘

[@bobmurray6792]

Just joking but, what sea is in the Himalayas? LOL

[@veenamisra9813]

The subtitle is blocking the pic.

[@andrewpryor4434]

Hey there, beautiful​! Nice meal!

[@ChefJana]

Thanks, Andrew!

[@teawithsu]

The nori water is good broth. Add miso & tofu

[@ChefJana]

Nori is such a good sea flavoring broth :)

[@yinhonglin9592]

you literally don’t need to change the pan. Just exploit the leftover oil with wine and other ingredients to truly better than using a new pan

[@butalilly7991]

Dar vreau tradus in română

[@MoisturefortheSoul]

I have never seen vegan food that looks so much like meat besides yours…. I’ve got to try one of your recipes.

[@sweetdragon36067]

Actually, Mushrooms/Fungi were classified as botanical until a few decades ago when there was very little known about them. They have, since that time been re-classified as part of the animal kingdom under microorganisms. So technically, mushrooms are not vegan food at all.

[@ChefJana]

I get your point however, if the food I'm eating doesn't have a central nervous system than I'm good. Also, one might keep in mind that all plants feed from microbial matter present in the soil originated from both plants as well as animal decomposition.

[@alyssamarie5377]

It's the mycelium that's alive, mushrooms are just the fruits they produce

[@sweetdragon36067]

@@alyssamarie5377 splitting hairs a bit aren't we? Mycelium produce and are obviously connected to the mushrooms, since they produce them. In the same way a mother is directly connected to the baby to feed and nourish it to birth.

[@girliedog]

those would be great wrapped in bacon.

[@rthj6446]

Ok. I got a few comments here. First, even though it is inspired by Scallops, I whish you vegans would stop creating food were you imitate meat. It makes it less interesting imho. Getting the nori-flavour infused into the King Oyster is very interesting, and something I need to experiment with. Second. That is not how you do a Beurre Blanc. All the steps are correct, though I would add the thyme and garlic to the wine reduction personally. However, when you add the butter, this is where your mistake starts. The butter should be fridge cold, and diced into 1-2cm cubes. Remove the pan from the heat, and then whisk your heart out while periodically adding the butter. Beurre Blanc is a sauce, with the thickness of a sauce. Regular butter will thicken if you do it the way I described. I do not know about vegan butter, but making a Beurre Blanc without a proper thickness from emulsion... then it should not be called Burre Blanc. You are making a flavoured clarified butter, but since it is not butter, then it is a flavoured oil. Or as the italians would say: If my grandmother had wheels, she would have been a bike.

[@ChefJana]

I'm afraid we can't do that for numerous reasons, one of them is some people like the texture and similar taste of their meat when they go vegan so eating fake meat kinda helps with those cravings. I see as a positive thing to be able to create and experiment with plants and turn them into something sui generis and unexpected. About the beurre blanc, just like many other recipes and even life itself, unless you have the written recipe signed and notarized by the recipe maker, everything is a cover. Wich, speaking of, that's what I consider food to be, a cover of a very good song. It will never be the original song but I can sing anyway and will work very well for some, for others not so much. No one is inventing the wheel we are just finding different ways of describing it. And thank you for the tip, I love those food experience exchanges, knowledge is power! ;) Have a fab Sunday!

[@rthj6446]

@@ChefJana I understand what you are saying. But I strongly disagree. While there is semantic progression, it is not something that should be encouraged. The name Beurre Blanc means white butter, something I assume you already know. What you have in your video is anything but white. As for the meat-imitation point. Fair play. It just makes no sense to me what so ever on any level. Then again, I fail to understand about 60% of the human population on any point that can be discussed.

[@ChefJana]

@@rthj6446 you are right about the sauce, it slipped completely. I've watched the vid again and I see your point and I tip my cap to you. ;)

[@rthj6446]

@@ChefJana Thank you. I am sorry, but naming-conventions was an every-day issue when I was working in kitchens. While words are not important to personally understand something, they are essential when communicating with others. This is why people like me are sticklers about names in cooking. Sure, many of the names in cooking changes over time. For instance, Pont-Neuf, Mirepoix etc. They used to mean something specific, but was then uplifted to become a general term of size and/or mode of cooking through the devices like "cut it like a mirepoix". The issue comes when that new meaning becomes meaningless. I have honestly met people who think Brunoise or Julienne can be anything that is cubed or striped. Consistency be damned! :D Beurre Blanc is a sauce made from white wine, thyme, etc as you made it. But if we break down the sauce it is spices, acid, and fat... and an emulsion. We can vary the spices, we can vary the acid, and the fat. What makes it stand out is the emulsion created in the end. It has no carbohydrates or starch to thicken it. So, a Beurre Blanc is either the classic sauce. Or, it is the emulsion of fat and acid with a sauce consistency. While there is no official definition, I would never have connected Beurre Blanc with the sauce you presented, without making any critical judgment on the sauce mind you. This is just a semantic discussion. If when communicating with a commie-chef, I say: "Finish it like a Beurre Blanc". I expect to be understood that the sauce/cream/whatever be thickened by whisking in butter in such a way that the butter is the thickening agent. Sorry to bombard you with opinions. But taxonomy has always for some reason held a special interest for me. It is, after all, the fundamental tool to truly become effective at learning. Logical taxonomy helps a lot, the opposite is with only a few exceptions, a detriment to that goal.

[@browniee127]

@@ChefJana you handled this so well!!!

[@williemoore5691]

The dead seat mainly itch because pillow superficially skip among a dusty balinese. hospitable, graceful pie