Tartare Beurre Blanc SAUCES LIKE A CHEF #chef #food #sauce #cooking

This sauce would be good in either a steak sandwich or po' boy.

Looks amazing chef, quick question: I havent made it but with lemon, zest, pickles, capers and vinager it seems like a lot of sour flavors, is the butter salt enough to balance this sauce? Will give it a try regardless

❤

Being a chef for years. Nothing cleanses your sinuses better than having to boil vinegar in a pan haha

In my day it was considered cheating to do a white sauce using cream, we used to call them "cowboys" haha not saying you're cowboys mind you, your content is great and I follow it with a passion. It brings me back right into service.

Great with fishcakes 👌

This sauces are so extra…

This looks like a fancy tartar sauce

THIS IS NOT BEURRE BLANC BUT BEURRE NANTAIS!!!! BEURRE BLANC HAS NO CREAM!

But will it catch fire and can you do a shrimp jump?

Wer in die frische Sauce mit seinem Brot direkt aus seinem Maul krümmelt, der ist definitiv geistig zurückgeblieben

The bread look hard to chew..or it is just me?

Based on vinegar my mind is blown

If you eat fish, fuck you

Love this channel 👍

Cream?

Is this a sauce to keep warm on the pass or do you heat to order?

Is that dill ?

Small amounts of butter are we smoking crack or crack

Sliced my brother, those shallots are sliced😂😂😂also the parsley is chiffonade not chopped 😘

Just made it, i know a little cooking but that blew my mind away

I get the feeling from this series that Escoffier really liked shallots…

I made this just now. this is awesome with pan fried zander and some mashed potatoes. ❤

how bout dill instead of parsley?, im Polish

There's like 271 ingredients in this thing

I tried cooking this sauce. I didn’t like it. It would have helped to have tried this one properly cooked first, to be able to see the difference with my results; as such, I have no idea how far from the intended outcome I was.

Looks like Sh it

The beep of the induction is giving me flashbacks to when I first used one and had no idea how to turn it off 😭

Closer to a remoulade than beurre blanc. But it looks absolutely delicious!

Is that single or double cream you use?

Why do white people always double dip?

Idk about the burr blanc… flip the wine to vinegar around

I always love to finish this sauce with chiffonade baby gem, literally so fucking good

Gribiche

Do you want some sauce with that butter?

Enough to kill the flavour if any fine fish.

All sauces are based on some sort of cream and butter

Disgusting.

Why do you use cream? Does it stablize it for service??

God that sounds good 😍

Finely chopped shallots?

Youre really great.

Oh my god finally not a mustard sauce

This would go swell with some catfish and tatoes

If everything else sucks but the sauce the dish is still yum

Your channel is game changing. Learning something new everyday! Can’t wait to eat at Fallow! 🙌

My man said small amounts at a time, then proceeds to throw a whole stick cut up 😂😂

Man I love this channel. I've found this a week ago and just cannot get enough

All it needs is a couple of egg yolks.