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

Artistic , simplistic and lots more . Chef you're too good .❤

Can I throw in heavy cream to keep from breaking ?

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black onion ot

cherry onion

I subscribed at "my friends". I think being polite and friendly, yet assertive is the right way to behave in the kitchen. When you know your stuff, you ask people to do things in the proper way, in a gentlemanly way. When you don't know, you ask the chef, eager to learn. Always, friendliness and politeness is key. That is what is most important to making the work place a positive environment for everyone involved. And only when we can cooperate, is when we can create great food together. And great food, is indeed a wonderful thing!

Mr Chef Jean-Pierre, I absolutely love your ethos of cooking. You cook so well, and I learned some techniques from you, just from this only video! The way you cook, seems so soulful, yet precise. I learned so much from this video. I also think your attitude in the kitchen, at least that we see here, is one of encouragement, and one that should be adopted by all chefs. Yes, tell someone if they fked up, but also, be encouraging at every opportunity, when someone does something well. That is the best way to learn. To make something with your hands and then to be praised for it.

Could use a bit more butter...

Hey Chef, I really can't use any alcohol at all. How can I make this sauce without?? Use more lemon??

What should it taste like? Any sweetness? I blew it. Too many onions and lemon. No sweet. Fish was good. Lol

I baked macadamia and panko and ground. Followed your sauce recipe closely though. Used on-yon instead. Reduced it nicely. Too much lemon juice and onion could ruin it? I think I used more like 1/2 cup lemon juice and half an onion. Couldn’t print out recipe in time. Fail. Gunna try again.

What I would love, Chef, is for you to show us beurre monté. Merci.

Chef , I’ve just watched you cooking red snapper in a blurred blanc sauce. You were only about 30 - 35. Great.👍

Just saw the video from 1993. WOW......looks like you have lived a rough life. Then again, that was 31 years ago. I'm sure I looked younger then too.....hmmm.

First video, after 5 minutes I love this dude!!! Subscribed. Btw, I am a Butter 🧈 😋 addict

Wow that's awesome looks delicious

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Hello Chef JP, could you elaborate on the beurre blanc with cream on it? I am quite interested to see how different it could be from normal beurre blanc

You’re so happy chef… it’s so refreshing..

“Butter is good for you”

Fantastic sauce !

Vous etes tres bien mais vous parlez tros tros . Merci JP

That butter sauce so simple to make....Thank you

Thank you chef, today we are making Catfish, with a Lemon Grass Beurre Blanc in my Aromatics class . I've never tasted catfish before, wish me luck! XD

Chef....you are one of the best. Your teaching is amazing. You teach us all so much. Appreciate it!!!

the broccolini part 😆 “by the time this is cooked, this is cremated” 🤣

bruh that was at least one whole stick of butter in the sauce jeez

The broccoli tip was very interesting! We learn every day. 😊

The temperature for the fish is 145°C but for how long please Chef Pierre?

You can tell that this Chef has spent many hours in a professional kitchen.

I'm going to pour white wine. Measure carefully
Decides to get everyone drunk

Making this to top my king salmon filets on Christmas Eve, the beef will be Christmas Day's dinner. Our guests will love it as this sauce (do strain it! It's so luxurious!) is the best beurre blanc I've ever tasted. Perfect foil to a lovely FRESH filet of fish, and all of it from the butter to the salmon itself is full of the fatty acid aminos our brains and bodies crave! :-)
Big hugs to Chef Jean-Pierre!
And un trés joyous Noël to you, sir!
Once again I thank you from the bottom of my heart for your genius, and for your welcoming and giving heart, shared. 👍😊❤️

Thank you!! Love your spirit. So fun and I’m learning so much

Thanks Chef! Made the sauce tonight was a hit. So good!

Outstanding chef!👌

Amazing how creamy you can get the sauce without cream! Now THIS is good stuff to learn!

You sir are a culinary artist without compare.Merci.

Amazing Chef. Thank you so much

I, unfortunately, do not have a sense of smell. I so absolutely love how my wife and son will constantly tell me how good the kitchen smells. Chef jean has helped me so much in cooking!!! I truly appreciate what he shares with us!!

Very healthy fish meal.

A wonderful cooking lesson. Thank you. Thumbs down for WAY TOO MANY commercials. 😮

Had me at “measure carefully” 😂❤

Could heavy cream be added to Hollandaise to stabilize it for reheating as you mentioned for the buerre blanc?

Haaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaam!😋🥰🤪

i pan seared some Chilean sea bass and decided to make a beurre blank sauce with lemon and tarragon, my wife loved it, i did not have a shallot so i fine diced a sweet onion, your tip on keeping the temperature low was spot on and the sauce was creamy and lemony it paired beautifully . this was my first sauce, thank you for showing me that you can make this delicious sauce at home.

looks delicious..want to cook some seafood just to try this sauce

I love all your recipes n you're 1 of my beloved chef in all times I never made my sauces always from the supermarket due to lack of time good health always chef jp ❤️ ♥️ 😉 😊 💖 💕 ❤️ ♥️ 😉 thankx somuch for sharing thix video today 😅😅😅😅😅😅😅😅😅😊😊😊😊

Does the alcohol cook out in this process?

Yes I love the degree of urgency to plate!