butter sauce

How to Make a Simple Yet Delicious Dessert | America’s Test Kitchen

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Whisk butter into a little simmering water and—poof!—you’ve got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches.

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Beurre Blanc | Classic French Butter Sauce | How to Make a Beurre Blanc Sauce | Easy Butter Sauce

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Just like I made it at Le Cordon Bleu, Paris. Indulge your senses in the exquisite flavors of French cuisine with this guide to crafting the perfect Beurre Blanc sauce. In this video recipe, I’ll take you on a culinary journey through the enchanting world of buttery richness and delicate acidity.
Join me as I unravel the secrets behind this classic French sauce, renowned for its velvety texture and sophisticated taste profile. From selecting the finest ingredients to mastering the technique of emulsification, I will walk you through each stage with precision.
Prepare to be captivated as you witness the magic unfold, from gently simmering shallots, white wine vinegar and white wine to whisking in cold butter one luxurious pat at a time. With insightful tips and tricks along the way, you’ll gain the confidence to recreate this culinary masterpiece in your own kitchen with ease.
Whether you’re hosting an elegant dinner party or simply craving a taste of culinary finesse, this Beurre Blanc sauce recipe promises to elevate any fish dish to gastronomic perfection. So, grab your apron and join me on a culinary adventure that’s sure to tantalize your taste buds and impress even the most discerning palate. Bon appétit!

👉📖The Sauce and Gravy Channel “Sauces Made Simply” cookbook will be out in July – I will add a link for you to purchase it once it has been published. Thanks in advance for all of your support!

Beurre Blanc Ingredients:

1 shallot
1 tbsp or 15ml white wine vinegar
5 tbsp or 75ml white wine
1 tbsp or 30ml cream
1/2 cup or 114g butter cold
Salt and pepper to taste

Makes 1/2 cup or 125ml

Chapters

0:53 Prep work
1:25 adding the shallots to the pan
2:14 pouring in the cream
2:33 adding the butter
3:26 finished sauce

😊If you like this recipe and would like to help make a sauce 😊 make a donation to show your support –
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Equipment Used (Amazon Affiliate Links)
– Wusthof Classic High Carbon Stainless Steel Cook’s Knife –
– Calphalon Triply Stainless Steel 10-Inch Omelet Pan –
– Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10″, Black –
– Maredash Mini Glass Bowls for Kitchen Prep –
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce – and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to – live, love and make gravy.

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